Zucchini again?! You betcha. It’s zucchini season and many of you have it growing plentifully in your gardens so I thought another yummy option couldn’t hurt. I have always enjoyed zucchini in baked goods. And it occurred to me one day that I hadn’t posted any muffin recipes yet. What? How can this be? Forgive me, muffins, I still love you.
These are some darn good muffins, too. Sweet and tender, bursting with fresh blueberries, and super moist from two cups of grated zucchini. One stop shopping – fruit and veggies in one glorious, crumbly-topped breakfast pastry. Even a self-proclaimed zucchini-hater (ahem… my father-in-law) thoroughly enjoyed these muffins.
Did I mention that they’re bursting with blueberries? Oh right, I guess I did. Whoops.
Preheat oven to 350. Grease two standard muffin tins.
In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries. Scoop into prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin effect).
In another smaller bowl, mix flour, sugar, salt, and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.
I did not use cupcake papers when making this batch, but they can be used for appearance and for easier removal from muffin tin, if you prefer.
Just made these tonight (minus the topping) with my toddler who isn't loving ANY vegetable - so YAAAAY for hiding the zucchini, and they are FABULOUS! Followed your suggestion to mix applesauce (homemade) and canola oil, and made only one modification: mixed 1c of rolled oats and 2c flour, instead of using 3c flour outright. This recipe, not doubled, produced 2 dozen mini-muffins, 1 dozen regular muffins, and 1 ginormo muffin for the hubs as a special treat. I am so very happy with the end result: a happy hubs, a happy toddler (little guy ate TWO mini's and didn't turn a nose up at the 'secret' veggie ingredient!), and me happy with the discovery of a go-to recipe! From Hamilton, Ontario to Alaska: BIG thank you!!
I made these and they were awesome!! I did the oil/applesauce combo. I also used frozen mixed berries that I had in the freezer. I'll definitely keep this recipe and make these over and over again! Yum!!
I changed the recipe by only adding 2 eggs plus 1/2 c sour creme, 1/4 extra blueberries, 1/4 c bran, and changed the flour to 1 1/2 c flour, and 1 1/2 c whole wheat flour. I also added 2 tbs. oil extra. Awesome results!!!! Great for breakfast, snacks, and small lunches if served with another vegetable, fruit and a small amount of cheese. All my food groups adequately met!
These were amazing! I made them vegan by using flax seed "eggs", almond milk, and earth balance (butter substitute). I also reduced the sugar to 1 1/2 cups and used 1 1/2 cups whole wheat flour and 1 1/2 cups unbleached all purpose flour. I was worried about making so many substitutions, but they turned out to be the best muffins I have ever had (including from bakeries). They were moist and dense, and it seemed to carry the sweetness of the existing sugar further. I love the crumble topping, very simple (for that I used the unbleached AP flour, since I thought it would be too delicate for the robustness of whole wheat). For anyone trying this: the earth balance melts more readily than regular butter, so let it soften just enough to work with and then stick it in the fridge once mixed. You need to keep it cold to help the crumbles stay small. Or, you could just break the large pieces apart as you go. Here are flax egg instructions: http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/ Thank you for this recipe!
these were delish! I was making blueberry ice cream but didn't want to throw away the left over pulpy slush after I strained it and your recipe fit the bill perfectly (as a friend had just given us two HUGE zucchinis.) I didn't have baking powder, but read somewhere to add a little more soda and some lemon juice, so I did and they were wonderful. I grew up in Alaska until I was 14 and I find it refreshing to hear your perspective and to see how you're making the MOST of the sometimes (okay, often) dark days. you're great and you make God smile too! be blessed today.
I made these this morning and took them to work with me. They were amazing! I used 1/2 oil and 1/2 applesauce as well as 2 C whole wheat flour and 1 C regular flour and they were perfect! It made 24 good sized muffins for me!
I just realized that I intended to do almond milk if the recipe called for milk, but it didn't, so I didn't add any. Silly memory! I just made a batch of vegan chocolate muffins using this recipe. Instead of blueberries, I used dark chocolate chips (guittard's is vegan, I'm sure there are more brands but that is the one I found today). Also I added 1/2 cup of cocoa powder and 2 Tbs of extra oil (to compensate for the extra dry ingredient). I used about 1 Tbs more zucchini as well. I left out the lemon zest but kept the cinnamon since I have always been fond of cinnamon and chocolate together. I used the full 2 cups of sugar this time since I was afraid of the muffin being less moist and therefore needing more sweetness. It is slightly less moist, but the sweetness is perfect. I drizzled them with a little home made caramel sauce before serving.
Thanks for your question. Right at the very top of the recipe, near the photo, is where you can find the quantities for the recipes. This one says about 18 muffins. Hope this helps! Enjoy the muffins! :)