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Cozy Blueberry Zucchini Muffins with Brown Sugar Streusel

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These muffins combine moist zucchini and juicy blueberries with a crunchy brown sugar streusel topping for a cozy, comforting treat perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 large egg, room temperature
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup (150g) fresh blueberries (frozen works too, just don’t thaw)
  • ¼ cup (60ml) buttermilk or plain yogurt
  • For the Brown Sugar Streusel:
  • ¼ cup (50g) packed light brown sugar
  • 3 tablespoons (22g) all-purpose flour
  • 2 tablespoons (28g) unsalted butter, cold and cut into small pieces
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly.
  2. Prepare the streusel topping: In a small bowl, combine ¼ cup packed brown sugar, 3 tablespoons flour, ½ teaspoon cinnamon, and a pinch of salt. Cut in 2 tablespoons cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Set aside.
  3. Grate the zucchini using a fine grater. No need to squeeze out excess moisture.
  4. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine sugars and wet ingredients: In another bowl, whisk granulated sugar, light brown sugar, egg, oil or melted butter, and vanilla extract until smooth and slightly pale (about 1-2 minutes).
  6. Fold in zucchini and buttermilk or yogurt to the wet mixture gently.
  7. Pour the wet ingredients into the dry and fold with a spatula just until combined. Avoid overmixing.
  8. Gently fold in blueberries, being careful not to break them.
  9. Spoon the batter evenly into the prepared muffin tin, filling about 3/4 full.
  10. Sprinkle the brown sugar streusel evenly over each muffin.
  11. Bake for 20-25 minutes until tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the batter to keep muffins tender. Use cold butter for the streusel to achieve a crumbly texture. If using frozen blueberries, fold them in straight from the freezer to prevent color bleed. Let muffins cool before handling to avoid crumbling. Cover muffins loosely with foil if streusel browns too quickly.

Nutrition

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

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