Zucchini Blueberry Muffins

With an abundance of zucchini in our gardens and grocery stores this time of year, we can’t help but incorporate the summer squash into our breakfast, lunch, and dinner recipes. From spiralized zoodles, to classic zucchini bread, and cheesy casseroles, we plan to put zucchini on the table as much as possible this summer.

Zucchini Blueberry Muffins

Do you have some picky eaters in the family? Maybe little ones that hate anything and everything green? These zucchini blueberry muffins are a great way to trick those at the table into getting some summer vegetables into their bellies.

Zucchini Blueberry Muffins

Plump, sweet blueberries mix with garden-fresh zucchini and a buttery crumb topping to make a super seasonal breakfast no one can deny.

Zucchini Blueberry Muffins

Cut one open and find bright blueberries and bright green specks of zucchini. Serve them hot from the oven with a pat of butter and watch the kids eats their greens – and enjoy it too.

Zucchini Blueberry Muffins

Zucchini Blueberry Muffins
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Average: 4/5
12 ratings

Ingredients

  • Crumb Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons cold butter
  • Muffins
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • Zest of one lemon
  • ¾ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup blueberries
  • 1 cup milk
  • ¼ cup butter, melted
  • 1 large egg
  • 1 tablespoon lemon juice

Instructions

  1. Heat oven to 375°F. Grease or line a muffin tin with paper baking cups. Set aside.
  2. In a small bowl, using a pastry blender or two forks, blend flour, brown sugar, oats and butter until crumbs form. Set aside.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest and salt. Add zucchini and blueberries, stir until they are coated.
  4. In a small bowl, using an electric mixer, beat milk, butter, egg and lemon juice until blended.
  5. Gradually add milk mixture to flour mixture. Stir until just blended.
  6. Spoon into prepared muffin tin, filling about 3/4 full. Top each muffin with a rounded tablespoon of crumb topping.
  7. Bake 20 to 23 minutes or until a toothpick is inserted in center comes out clean.

Notes

Serves 12

http://everydaygoodthinking.com/2017/07/07/zucchini-blueberry-muffins/

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