Jumbo Blueberry Zucchini Muffins with Lemon Drizzle

Butter and flour the wells of a 6-cup jumbo muffin tin. Preheat oven to 350ºF.

In a mixing bowl, whisk together 1 1/2 cup flour, baking powder, cinnamon, and salt.

In another bowl, whisk together brown sugar, buttermilk, egg, melted butter, and vanilla until combined well. Stir in zucchini and half of the lemon zest.

In a small bowl, toss blueberries with remaining 1 tablespoon of flour to coat.

Pour the wet mixture into the dry mixture and fold until just combined. Fold in blueberries. Divide batter among the 6 muffin cups. Bake in the center of the oven for about 30 minutes or until the tops spring back to the touch and a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and cool on a baking rack until completely cooled before turning out.
While the muffins cool, make the glaze. In a bowl, whisk lemon juice, remaining zest, and confectioners sugar together until smooth. Add more juice to thin or confectioners sugar to thicken, as desired. Drizzle liberally over the cooled muffins.