Description
Blueberry Zucchini Muffins are a delightful treat that combines the sweetness of fresh blueberries with the moisture and nutrition of shredded zucchini. These muffins are perfect for breakfast or a snack.
Ingredients
- 3 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup cooking oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 tablespoon lemon peel
- 2/3 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups blueberries
- 1/4 cup granulated sugar (for topping)
- 1/4 cup all-purpose flour (for topping)
- 3 tablespoons cold butter (for topping)
- 1/2 teaspoon ground cinnamon (for topping
Instructions
1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease it lightly to prevent the muffins from sticking.
3. In a large bowl, whisk together the eggs, applesauce, oil, and vanilla. Stir in the shredded zucchini, lemon peel, and sugar until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries, being careful not to overmix the batter.
6. In a small bowl, combine the sugar, flour, cold butter, and cinnamon for the topping. Use a fork or your fingers to mix until the mixture forms a crumbly consistency.
7. Spoon the batter evenly into the prepared muffin cups, filling them about three-quarters full. Sprinkle the crumbly topping over each muffin.
8. Bake the muffins for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Fresh, ripe blueberries work best in this recipe, but you can also use frozen blueberries.
Be careful not to overmix the batter, as this can result in tough, dense muffins.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, you can freeze the muffins for up to 3 months.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 50