Recipe
Sweet and tender, bursting with fresh blueberries, and super moist from two cups of grated zucchini. One stop shopping – fruit and veggies in one delicious, crumbly-topped breakfast muffin. Even self-proclaimed zucchini-haters thoroughly enjoy these muffins.
Blueberry Zucchini Muffins
Yields: About 18 muffins
• 3 eggs
• 1cup canola oil (or half applesauce, half oil)
• 3 tsp vanilla
• 2 cups sugar
• 2 cups zucchini, grated
• 1 tsp lemon zest
• 3 cups flour
• 1 tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp cinnamon
• 2 cups fresh blueberries
For Crumble Topping:
• 1/3 cups flour
• 1/3 cups sugar
• ¼ cups butter, softened
• dash of salt
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.
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