Light and fluffy blueberry muffins filled with garden fresh zucchini are perfect for a midday snack or a light dessert.
We have had an excess of blueberries at our house because it turns out they are my sons new favorite food. He opens the refrigerator, grabs the container, and yells, "Boo-berries!". It cracks me up and so I make sure I always have a container or two in the refrigerator.
Our local store had blueberries 4/$5 on dry pints so I bought 4 of them! I thought we'd be able to eat them all but I was wrong and I needed to quickly find a recipe to use up at least 1 pint of the berries.
I looked up bread recipes and found one for Blueberry Zucchini Muffins which was perfect since I had several huge zucchinis at my house. I figured I could use both and make a delicious muffin that I could snack on. I have to tell you, whenever my muffins have veggies I don't feel nearly as bad eating them.
So I checked to make sure I had everything I needed and most ingredients are staples at our house so I didn't have a problem them. I mixed together the wet ingredients in one bowl then the dry in another and combined them. Your batter will be thick but that's ok.
Then you stir in the zucchini which will thin out the batter. Finally you can gently stir in the blueberries making sure that they don't get mashed up in the batter. They may burst while cooking but that is ok.
After baking pull them out and cool completely on a wire rack. Sprinkle with sugar if desired or eat them as is. They are sweet with little pops of blueberries in them which is just perfection.
Pro Tips & Substitutions:
- Add in lemon or lime zest to the muffins for a pop of tart flavor.
- Want to add a zip of flavor? Try a tablespoon of grated ginger or a few tablespoons of finely chopped crystalized ginger in your muffins.
- There's no need to spray your cupcake liners; these have enough oil in them that they will pop right out of the liner.
- ⅓ c. vegetable oil
- ½ c. sugar
- ½ c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ c. flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 t. cinnamon
- 1 ½ c. shredded zucchini
- 1 c. blueberries
- Preheat the oven to 400 degrees. Line a muffin tin with cupcake liners.
- In a large bowl cream together the butter, sugar, and brown sugar. Add the eggs and vanilla and mix well.
- In a medium bowl combine the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the bowl with the wet ingredients and mix until a thick batter forms.
- Add the zucchini and mix until the batter is well combined.
- Gently fold in the blueberries.
- Pour into the prepared muffin tin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool completely.
Recipe adapted from Manilla Spoon
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 337mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
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