Blackberry Zucchini Muffins
I did not grow up in a muffins household. We did not bake muffins. We did not buy muffins. We really didn’t mess with muffins at all + I’m convinced that’s the reason that whenever I’m presented with the opportunity to have a muffin, I’m pretty uninterested. My husband on the other hand grew up next to a muffin shop that was all the rage, so he’s a big muffin fan. It’s just something I can’t relate to at all. Fast forward to Summer 2026 and I have been loving using my overflow garden zucchini to make these Blackberry Zucchini Muffins. As much of a no-muffin girlie I claim to be, put a homemade muffin with the perfect muffin to icing ratio + fresh product baked in - I’ll play ball. These are exactly that. They’re moist, fluffy, have juicy blackberry pops, and they’ve been a real comfort morning comfort food this Summer. I’ve loved having these on hand to enjoy after a weekend workout + I’ve loved the quiet mornings in the kitchen making them. Just enjoying my coffee and starting my day with an early morning bake. It’s just one of those little things that brings me so much joy. Breaking out all of my baking supplies + filling the house with sweet smell of fresh baked goods first thing in the morning. There’s just nothing better + I’ve so enjoyed the couple of Saturdays that have started this way. The muffins are truly nothing fancy - nothing complicated and really nothing cutting edge, but they’re is so much fresh produce baked inside.
Bake with zucchini + don’t look back
I’ve never really dabbled in the world of zucchini bread, but I know it’s delicious. I also know that I’m truly desperate to use up these garden zucchini, so baking it is! Lesson that was learned - zucchini baked with some fresh berries + a little bit of cinnamon is just to die for. These muffins are just so moist + light - freshly grated zucchini bringing the perfect texture. The muffins also have the most perfect subtly sweet flavor. The combo of fresh berries + a bit of sugar just makes it 10/10. The zucchini just kinds of melts into the batter + any kind of “what’s this green vegetable in my muffin” vibe is just not present. The shreds just soak up all the sweet + cinnamon notes in the batter. And I go wild with it - use a heaping cup of zucchini to pack in the extra veg, and I highly recommend doing the same.
Juicy pops
The blackberries are like the fun surprise you come across as you enjoy your muffin. Just juicy bursts of berry flavor in each bite. And enjoying these muffins warm + fresh out of the oven to get a gooey, warm blackberry bite is total heaven. It just gives Summer muffin + I am all for it.
Thick lemon icing For a final touch
The final touch is the best - the thick, gooey, lemony icing. Oh my gosh it’s so yummy. You’ll want to use every last drop of it + go heavy with the drizzle on top.
The key here is you want a thick, lemony icing - emphasis on thick. You just don’t want the icing to be too runny so that it melts into nothing as soon as it hits the muffin. Making sure the frosting is just barely able to be drizzled on top helps it to keep that frosty white color even after it sets on the muffins. The icing drizzled over the top just looks so pretty + the added touch of fresh lemon zest sprinkled on top is all it needs. A final sweet + citrusy kick that adds a finishing touch. I was literally mopping up the extra icing off of the parchment with my muffin - it’s just so lemony + bright it’s worth getting every last drop.
Muffins that are simple, fresh, and help me get through this current surplus of zucchini is something I’m grateful to have in my back pocked. And they’re too good to just have one. Thank goodness Jordan was willing to go halfsies with me on a second helping.
For the muffins
1/2 c. canola oil
2/3 c. sugar
1 egg
1 1/2 c. flour
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1/4 c. almond milk
1 tbsp lemon juice
2 tsp. vanilla
1 c. shredded zucchini
1 c. fresh blackberries, halved
Lemon icing
3/4 c. powdered sugar
1 tbsp lemon juice
1 tbsp fresh lemon zest + a little extra for garnish
Preheat the oven to 375 + line a muffin tray with paper liners. You will get 12 muffins.
Start by adding the canola oil, sugar, and egg to a large bowl and whip it together with a hand mixer. Add in half of the flour, the baking soda, cinnamon + salt, and continue to mix on medium until it’s fully incorporated. Add in the milk, lemon and vanilla, continue to mix until incorporated, and then add in the rest of the flour. Mix until the the batter is smooth + free of any lumps. Gently fold in the zucchini + blackberries.
Spoon the batter into the muffin tin - evenly distributing the batter. They should be about 3/4 full. Bake the muffins for 20-23 minutes. The muffins should past the toothpick test. Remove the muffins from the oven + let them cool in the pan for 20 minutes, then transfer them to a wire rack to cool on the counter for at least an hour.
As the muffins rest make the icing. Add all of the icing ingredients to a bowl and whisk it together. If you need more liquid because the icing appears far to thick to be drizzled, add in a 1/2 tsp of lemon juice or almondmilk to slightly thin it out, but remember you want a thick, goop-y icing.
When the muffins having full cooled, drizzle the muffins with the icing + sprinkle with a little bit of the extra lemon zest. Pop one back in a warm oven for about 3 minutes if you want it slightly warmed, or just dive in!