In Homemaking, Recipes
Blueberry Zucchini Muffins
For those of us with large green clubs growing from our squash plants, this is a rather tasty way to enjoy them. Best when baked with our yummy NW blueberries.
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Ingredients
  1. 3 eggs, lightly beaten
  2. 1 c oil
  3. 1 T vanilla
  4. 2 c sugar
  5. 2 1/2 c zucchini, medium shred (2 medium)
  6. 3 c flour
  7. 1 t salt
  8. 1 t baking powder
  9. 1/4 t baking soda
  10. 1 T cinnamon
  11. 1 pt blueberries
  12. pinch of nutmeg
Crumb Topping
  1. 2/3 c flour
  2. 3/4 c. sugar (I used all rapadura)
  3. 1 t cinnamon
  4. 1/2 c butter, softened (one stick)
  5. 1/2 c walnuts, chopped (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly grease 24 muffin cups (or use liners).
  3. In a large bowl, beat together the eggs, oil, vanilla, and sugar.
  4. Fold in the zucchini.
  5. Mix dry ingredients in a separate bowl -- flour, salt, baking powder, baking soda, nutmeg and cinnamon.
  6. Beat into the wet mixture.
  7. Gently fold in the blueberries.
  8. Fill muffin cups to 2/3 full.
  9. Bake 15-20 minutes
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