Tuesday, September 10, 2013

Blueberry zucchini muffins

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Sometimes I bake to help me think.

The other day I was working down in my home office (also known as The Garage, Former Repository Of Crap). I was going around and around in my head on a tricky bit of copywriting for an important project.

I was getting nowhere.

So I came up to the kitchen and baked blueberry zucchini muffins.

Somehow, between grating the zucchini, beating the eggs, scooping the flour, and folding the batter together gently, I worked out the thorny copywriting problem.

And I got dessert.

Note: These muffins aren't overly sweet. That's a good thing in my book.

print recipe

Blueberry zucchini muffins
These muffins aren't overly sweet and they contain both a vegetable and a fruit. Score.
  • 3 eggs
  • 1 cup grapeseed or canola oil
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups zucchini, grated or shredded
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups fresh blueberries
Preheat the oven to 375 degrees. Line a 24-cup muffin tin (or 2 12-cup muffin tins) with paper liners.In a large bowl, whisk together the eggs, oil, and sugar until they are well combined. Add the vanilla extract and zucchini and whisk again. In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon, making sure there are no lumps of baking powder or baking soda remaining. Add the blueberries to the flour mixture and toss gently to coat the berries. (This will prevent them from sinking to the bottom of the muffins.)Add the flour mixture to the wet ingredients and fold together gently just until the mixture is combined. Do not overmix. It's okay if you still see a few streaks of flour.Scoop the batter into the prepared muffin cups, filling them about halfway. If you have extra batter after filling all 24 cups, go back and add more to each cup until you have used all the batter.Bake about 25 minutes, until the tops are golden brown. Cool in the pan for a few minutes, then remove the muffins from the muffin pan and cool the rest of the way on a rack. Serve at room temperature.
Prep time: Cook time: Total time: Yield: approximately 24 muffins


Christina | Christina's Cucina said...

What a great idea to get some extra veg in your muffins! Yum!

Candy said...

OH. MY. GOSH. I just made these (I halved the recipe because there is only 2 of us) and they are AMAZING. SOOOOOO good!!!
Thanks so much for sharing!!

xo Candy from www.ombreartist.com

Erika Kerekes said...

Candy, so glad you liked them!

Anonymous said...

Made them and loved they. Did a few modifications. did 1/2 cup butter and 1/2 cup apple sauce as well as 3/4 cup white sugar and 3/4 cup brown sugar. The kids devoured them! And I love that they aren't super sweet. Just the right amount. It's a muffin that I don't feel guilty for feeding the kids.

Anonymous said...

OMG! I just made these. YUM! Thank you for sharing!

Anonymous said...

If your a lemon lover and a zest of one lemon. It's amazing!

Anonymous said...

Could I use a different oil? I only have EVOO or veggie oil

Erika Kerekes said...

@Anon - yes. Grapeseed and canola are what I use most often for baking, but any oil will do. You may taste the olive oil if you use it, but that's not a bad thing.

Anonymous said...

I love his recipe and using fresh picked blueberries and homegrown zucchini is the best. I melt a cup of butter and let it cool slightly. It makes a firmer muffin. Oil definitely makes them lighter. Enjoy!

Anonymous said...

I use 1 cup coconut oil melted. 1/2 cup sugar and a 1/4 cup honey. And whole wheat pastry flour. Batter was very thick but turn out great!

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