Zucchini-Blueberry Muffins

It is the most wonderful time of year for eating local foods! I just can’t believe how abundant things are at the market and in our garden.  It’s delightful!

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It’s also the time of year when people start wondering – what do I do with all this zucchini?! Luckily, blueberries are also plentiful at this time of year and the combination makes for a delicious and pretty nutritious muffin.

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A few days ago, I tried a couple of different recipes for zucchini-blueberry muffins and there was definitely a clear winner.

The first recipe tasted good, but I’d call these “muffinettes” more than muffins.  They didn’t rise very well and their texture was a little coarser than ideal.  However, they incorporate oats in addition to whole grain flour so they might be worth a try.  Doubling the recipe might make for larger muffins.

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But if you’re in the mood for a really delicious, smooth, moist, and filling muffin, this recipe for whole wheat zucchini-blueberry muffins is delicious!

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To make 12 muffins, you’ll need:

    • 1 cup whole wheat flour
    • 1/2 cup all-purpose flour
    • 3/4 cup sugar
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • 1/2 tsp. salt
    • 1 large egg
    • 1/2 cup olive oil
    • 1/4 cup milk
    • 1 tsp vanilla extract (learn how to make your own here)
    • 1 cup shredded zucchini, packed
    • 1 1/2 cups blueberries

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Directions:

  1. Preheat oven to 350*. Grease or line a 12-cup muffin tin.
  2. Combine flour, baking soda, cinnamon, and salt in a medium bowl.
  3. Combine sugar, egg, olive oil, milk, and vanilla in a large bowl.  Mix everything together well.
  4. Pour the dry ingredients into the wet and mix together until just combined. Fold in the blueberries.
  5. Pour the muffin mixture into the cups and bake for 20 – 25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  6. Enjoy your summer delight!

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5 thoughts on “Zucchini-Blueberry Muffins

  1. Yummy! Last year I got a lot of zucchini from our neighbor, so I made lots of zucchini bread. I love using it in dessert recipes! This recipe sounds really delicious and like a great way to use up some of your bumper crop 🙂

  2. Pingback: Muffin Monday: Blueberry, Lemon, Zucchini | ritaLOVEStoWRITE

  3. Pingback: Zucchini Fritters | These Light Footsteps

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