In my quest to use every zucchini harvested from our garden this year, I have scoured the interwebs for highly rated recipes that would have appeal for all of my guys. Not necessarily a daunting task, because my guys are not very picky, but they definitely have preferences and I wanted to treat ALL of us with garden harvests. The recipes available are limitless and I’ve learned we can eat zucchini for breakfast, lunch, dinner AND dessert for many months! (Although, those that share this home with me were quite put off by that possibility & I’m not too keen on that, either.) However, in my search, I’ve found many muffin recipes and blueberry muffins are always welcomed devoured in this home. I love that they freeze well & can be warmed quickly for eating immediately. On our New England trip last year, I made banana nut muffins and blueberry muffins & froze them individually before our trip for the cooler. Then, I would warm them by placing the number we were going to eat on the dashboard in the warm sun. They were SO good! Instead of “eating out” for many of our meals (as is our usual tendency on vacations), we took many prepared foods on our trip, which made for the most awesome park picnics along our route in a most beautiful part our country! Ahh, the memories!
This recipe has the addition of some healthier ingredients and they were loved just as much as my go to recipe.
So have a try for yourself & decide if this one’s a keeper. I mean… look at all that deliciousness!
Blueberry Zucchini Muffins
Ingredients
- 3/4 Cup Whole wheat flour
- 3/4 Cup All Purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 Cup shredded zucchini not peeled, squeezed of excess moisture
- 1/2 Cup pure maple syrup (or honey)
- 3/4 teaspoon pure vanilla extract
- 2 tablespoons melted butter
- 1/3 Cup unsweetened applesauce
- 1 egg
- 1/4 Cup whole milk
- 1 Cup fresh or frozen blueberries
Instructions
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Preheat oven to 350°F. Grease a 12 cup muffin pan with nonstick spray, (I recommend this one.) or muffin liners (also sprayed).
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In a large bowl, combine the dry ingredients: flours, baking soda, cinnamon and salt; set aside.
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In a medium bowl, add the following wet ingredients: shredded zucchini (squeezed of all excess moisture in paper towel or towel), maple syrup, vanilla extract, melted butter, applesauce, egg & milk. Mix until well combined.
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Add wet ingredients to dry ingredients & mix until just combined. Gently fold in blueberries.
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Evenly distribute batter into muffin pan, filling about 3/4 full. Bake for 22-30 min or until toothpick inserted into the middle of the muffin comes out clean. Cool in pan on wire rack for 10 minutes, then transfer muffins out of pan to wire rack to finish cooling. Makes 12 regular size muffins.
Recipe Notes
Muffins freeze well. When completely cooled, wrap individually in plastic wrap, then into ziploc freezer storage bags. Reheat for 30-45 seconds in the microwave or simply thaw at room temperature.
Recipe adapted from Ambitious Kitchen.
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