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Moist Blueberry Zucchini Muffins Easy Homemade Streusel Recipe

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These moist blueberry zucchini muffins with a crunchy streusel topping are quick and easy to make, perfect for brunch, snacks, or a light dessert. The combination of zucchini and blueberries creates a moist texture balanced by a sweet, crumbly topping.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg, room temperature
  • ⅓ cup (80ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (120g) shredded zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries
  • ¼ cup (60ml) plain yogurt or buttermilk
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) light brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons (43g) cold unsalted butter, cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. Prepare the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, ¼ teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and cut into dry ingredients with a pastry cutter or fork until coarse crumbs form. Chill in fridge.
  3. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
  4. In another bowl, beat the egg lightly. Add oil, vanilla extract, and yogurt or buttermilk. Stir to combine.
  5. Pour wet ingredients into dry ingredients and stir just until combined; do not overmix.
  6. Fold in shredded zucchini and blueberries gently to avoid breaking berries.
  7. Scoop batter into muffin cups about ¾ full.
  8. Sprinkle chilled streusel topping generously over each muffin.
  9. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to avoid dense muffins. Squeeze excess moisture from zucchini to prevent soggy muffins. Keep butter cold for a crunchy streusel topping. Use fresh blueberries if possible; if using frozen, toss in flour before folding to reduce bleeding. Tent with foil if muffins brown too quickly. Cool muffins completely before storing to keep streusel crunchy.

Nutrition

Keywords: blueberry muffins, zucchini muffins, streusel topping, moist muffins, easy muffins, homemade muffins, healthy muffins, breakfast muffins

Find it online: https://islatable.com/moist-blueberry-zucchini-muffins-easy-homemade-streusel-recipe/