Lemon Saskatoon Zucchini Muffin

These lemon saskatoon zucchini muffins are the epitome of local, seasonal eating. An abundance of zucchini and fresh picked saskatoons had me scrambling. These muffins were the tasty outcome.

saskatoon zucchini muffin

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 saskatoons. The zucchini just adds more texture and ensures these muffins are never dry. Oh and just for good measure, I added some Manitoba Hemp Hearts for a little protein and Omega 3.

I get that not everyone has access to saskatoons or service berries as they’re called in Eastern Canada. 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.

saskatoon zucchini muffin with coffee cup
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5 from 3 votes

Lemon Saskatoon Zucchini Muffins

An irresistible combination of lemon, saskatoon and zucchini. One of the tastiest ways to enjoy zucchini.
Prep : 10 mins
Cook : 16 mins
Total Time: 26 mins
Servings: 12

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 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.

Notes

Almond extract is superb with saskatoons or blueberries, but you can substitute with vanilla extract if you don't have any.
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saskatoon zucchini muffin with coffee cup
This batch was made with yellow zucchini.

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.

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