Ingredients
The following ingredients have 12 Servings
- 1 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg (lightly beaten)
- ½ cup vegetable oil
- ¼ cup milk
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1 cup fresh or frozen blueberries
- ¾ cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons freshly grated lemon zest
- ½ teaspoon vanilla extract
Instruction
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- In a larger bowl, whisk together the egg, oil, milk, lemon juice and vanilla extract. Stir the dry ingredients into the wet ingredients until just combined. Stir in the zucchini and blueberries until just mixed.
- Fill the muffin liners ¾ of the way full. Bake for 20 to 22 minutes, or until a tester inserted in the center comes out clean.
- Let the muffins cool, then drizzle them with the lemon glaze.
