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!
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
These were the best blueberry muffins I have ever tasted! I ate way too many. Which reminds me, there are some hidden in the freezer!!!!!