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!
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.
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.
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!
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
- Preheat oven to 350*. Grease or line a 12-cup muffin tin.
- Combine flour, baking soda, cinnamon, and salt in a medium bowl.
- Combine sugar, egg, olive oil, milk, and vanilla in a large bowl. Mix everything together well.
- Pour the dry ingredients into the wet and mix together until just combined. Fold in the blueberries.
- 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.
- Enjoy your summer delight!