Lemon Blueberry Zucchini Muffins in 40 Min

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Grate the zucchini finely, place it in a clean kitchen towel, and gently squeeze out the excess liquid until damp but not dripping.
3. Toss the blueberries with one tablespoon of the measured flour in a small bowl to prevent them from sinking.
4. In a large bowl, whisk together the flour, coconut sugar, baking soda, and salt until no clumps remain.
5. In a separate bowl, whisk together the egg, applesauce, lemon juice, lemon zest, and vanilla until smooth and emulsified.
6. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
7. Gently stir in the squeezed shredded zucchini and the flour-coated blueberries.
8. Divide the batter evenly among the muffin liners and bake for 25 minutes or until a toothpick comes out clean.
9. Whisk together powdered sugar, lemon juice, and a pinch of salt to create the glaze, then drizzle over cooled muffins.