As we’ve already established, I have a plethora of zucchini this summer.  I also bought way too many blueberries for the waffle bar.  What’s a girl to do?  Well when that girl has a hubbie who loves zucchini muffins and also loves blueberries, it’s a no brainer!  PS  He loved these too!

3 eggs

1 cup oil

1 1/2 cups sugar

2 teaspoons vanilla

2 cups ground or grated zucchini

3 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons cinnamon

2 cups fresh blueberries

1  Preheat oven to 375 or 350 for dark pans.  Line muffin pans with paper liners.

2  Whisk together eggs, oil and sugar until well combined then add in vanilla and zucchini and whisk again.

3  In another bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.  Add blueberries to flour mixture and toss gently to coat berries.

4  Add dry ingredients to wet ingredients and stir gently until combined.  Scoop batter into liners and top each with 1 – 2 blueberries.

5  Bake about 25 minutes, until tops are golden brown.  Cool in pan a few minutes then remove to cooling rack to cool completely.

Yield: about 2 1/2 dozen

recipe from In Erika’s Kitchen