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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.
Adapted from Allrecipes
Ingredients
- 3 eggs
- 1c canola oil (or half applesauce, half oil)
- 3t vanilla
- 2c sugar
- 2c zucchini, grated
- 1t lemon zest
- 3c flour
- 1t salt
- 1t baking powder
- 1/4t baking soda
- 1t cinnamon
- 2c fresh blueberries
- 1/3c flour
- 1/3c sugar
- 1/4c butter, softened
- dash of salt
Instructions
- 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.
Notes
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.
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