Almond Blueberry Zucchini Muffins are super moist, fluffy, and tender, bursting with juicy blueberries, and drizzled with an almond glaze and slivered almonds! These Almond Blueberry Zucchini Muffins are a unique spin on classic blueberry muffins, and help you use up all the zucchini from your garden.
In a large bowl, whisk together eggs, Greek yogurt, oil, vanilla extract, almond extract, grated zucchini, and sugar.
In a medium bowl, combine flour, salt, and baking soda.
Add the dry ingredients to the wet ingredients, and mix until just combined. Don't overmix - a few lumps are okay.
Gently fold in blueberries. Again, do not overmix. Fresh blueberries will not bleed, but frozen blueberries may tint your muffins purple, fyi!
Place paper liners in each of 18 regular-sized muffin cups.
Divide batter among muffin cups, filling them about 3/4 full.
Bake at 350 degrees for 22-25 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean. The tops will also appear 'set'.
Remove to wire racks to cool.
Meanwhile, prepare glaze.
In a medium bowl, whisk together powdered sugar, 3 tbsp. milk, vanilla extract, and almond extract until smooth. Add additional milk, if needed, to achieve desired consistency. You should be able to drizzle it, but it shouldn't really run off the muffins.
Drizzle over cooled muffins.
Sprinkle each muffin with a few slivered almonds.
Store muffins in airtight containers. They do not *need* to be refrigerated, but it's definitely helpful, and they'll last closer to a week in the fridge, versus about 3 days at room temperature.