Print

Moist Blueberry Zucchini Streusel Muffins with Brown Sugar Crumble

blueberry zucchini streusel muffins - featured image
Print Recipe

These muffins feature a moist, tender crumb with a brown sugar streusel topping, combining the freshness of zucchini and blueberries for a perfect balance of softness and crumbly texture.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk or plain yogurt
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • 1 cup (150g) fresh blueberries
  • For the Brown Sugar Streusel Topping:
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (40g) all-purpose flour
  • ¼ cup (57g) unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter or non-stick spray.
  2. Prepare the streusel topping: In a small bowl, combine ½ cup brown sugar, ⅓ cup flour, ½ teaspoon cinnamon, and a pinch of salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside in the fridge while you make the batter.
  3. Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  4. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Combine the wet ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until well combined. Add the oil (or melted butter) and vanilla extract, then mix in the buttermilk or yogurt.
  6. Fold in the zucchini: Stir the shredded zucchini into the wet mixture until evenly distributed.
  7. Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula, just until combined. It’s okay if there are a few lumps.
  8. Add the blueberries: Carefully fold in the fresh blueberries, trying not to break them.
  9. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  10. Top with streusel: Sprinkle the reserved brown sugar crumble generously on top of each muffin.
  11. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden and crisp.
  12. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Fold batter gently to prevent toughness. Toss blueberries in flour if they tend to sink. Keep butter cold for streusel topping to maintain crumbly texture. Oven temperatures vary; check muffins early to avoid overbaking.

Nutrition

Keywords: blueberry muffins, zucchini muffins, streusel topping, brown sugar crumble, moist muffins, healthy muffins, easy muffin recipe

Find it online: https://avabowls.com/moist-blueberry-zucchini-streusel-muffins-recipe-with-brown-sugar-crumble-easy-and-perfect/