Lemon Berry Zucchini Muffin
These lemon berry zucchini muffins are the epitome of local, seasonal eating. Make good use of an abundance of zucchini and fresh picked berries with these tasty muffins.
Read more: Carrot Applesauce Muffins, Lemon Blueberry Scones with Yogurt or Rhubarb Banana Muffins or Loaf.
These muffins are a new spin on the Berry and Lemon Muffins I posted several years ago. You cannot go wrong when you pair lemon and berries. The zucchini just adds more texture and ensures these muffins are never dry. As for flavour – the zucchini are so mild you can’t taste “vegetables” just the lemon and the berries. Oh and just for good measure, I added some Manitoba Hemp Hearts for a little protein and Omega 3.
You can absolutely use blueberries or other berries in this recipe. To prevent fresh berries from staining your batter – toss them in a light dusting of flour before adding to the batter.
Tips and Hints for Making Lemon Saskatoon Zucchini Muffins
- I used thick Icelandic plain yogurt, but you can use any yogurt of your choice. Lemon flavored yogurt would be super tasty, although I’d probably reduce the sugar to 1/3 cup if I were using flavor yogurt.
- Drain your zucchini very well. Shred your zucchini first and let it sit in a colander to drain, then squeeze whatever is left before adding to your batter.
- Like any muffin batter, do not overmix or your muffins will become tough. Just mix to moisten the ingredients. The batter will be lumpy with a few flour spots – that’s okay!
- Let muffins cool in the pan on a wire rack for about 5 minutes before removing. This will prevent them from falling apart.
- Remove them from the pan after 5 minutes of cooling so they don’t turn soggy.
- Store muffins in a sealed container in a single layer with paper towel. The paper towel will help prevent them from turning soggy on the outside. You may even consider placing paper towel on the bottom and the top if your muffins are extra moist. Store on the counter for 2-3 days.
- For longer storage, place in a sealed container and freeze. They’ll keep really well in the freezer and keep that fresh baked taste.
Recipe for Lemon Berry Zucchini Muffins
Lemon Berry Zucchini Muffins
Ingredients
- 1 cup All-purpose flour
- 3/4 cup Whole wheat flour*
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tbsp hemp hearts
- ¼ tsp Salt
- 1 tbsp Lemon Zest
- 1 Egg
- 1/2 cup Sugar
- 1/3 cup Canola oil
- 1 tsp Almond extract*
- 1 cup Plain Greek yogurt
- 2 tbsp Lemon juice
- 1 cup Shredded Zucchini well drained
- 1 cup Saskatoons fresh or frozen
Instructions
- Preheat oven to 375°F(190°C).
- Lightly grease a muffin pan.
- In large bowl, mix together flours, baking powder, baking soda, hemp hearts, salt and lemon zest.
- In separate bowl, mix egg, sugar, oil, almond extract, yogurt and lemon juice.
- Add wet ingredients to dry ingredients. Stir just until combined.
- Add zucchini and saskatoons until just combined.
- Spoon into muffin pan.
- Bake for 15 to 17 minutes until tops are firm to the touch and turning golden.
- Remove from oven and cool for 5 minutes before removing from pan.
Video
Notes
Nutrition Facts (per serving)
When you try these zucchini berry muffins, let me know. Take a photo, tell me the berries you used and post it on Instagram and tag @getgettys so I can see it and like it!
Select, store and serve seasonal food for everyday cooking with Getty. Getty is a food educator and Professional Home Economist, who loves sharing tips and recipes following the seasons from her Canadian kitchen. Sign up to get seasonal tips and recipes delivered to your inbox. Learn more about Getty or check out her books and pdf guides.
I have made these at least a dozen times now, and they are a family favorite! They’re eaten so quickly I have to double the amounts and hide some in the freezer for later. Thanks so much for sharing this recipe 🙂
Awesome! Thanks so much for sharing your experience Miranda, I appreciate the feedback and am so happy your family loves these muffins!
I have made these muffins 4 times now, and have used a few different ingredients based on what I’ve had on hand and they’ve been delicious every time. I’ve tried replacing the egg with ground flax, have used a mix of yogurt and sour cream, straight yogurt, and yogurt and milk, I’ve replaced the whole wheat flour with spelt flour, the saskatoons with blueberries, and the lemon with lime. The almond extract is delicious, but so is vanilla, or no extract at all. I’ve also snuck in more zucchini then called for because, well, zucchinis be zucchini-ing around here, and that worked just fine as well. Thanks for a great recipe!
Wow, Tessa! Thanks for sharing your experience – you really put these muffins to the test. So great to hear they’re up to the challenge and taste great
These look amazing has anyone tried making these without the sugar? Thinking for a 1 year old?
Thank you!
I have not tried sugar free, anyone else?