Zucchini Blueberry Muffins
Zucchini blueberry muffins come out so moist and delicious! Fluffy homemade mini or regular muffins with fresh fruit and vegetables we love.
Servings: 12
Equipment
- 1 muffin tin
- 2 bowls
Ingredients
- 2 c all purpose flour
- 1/3 c sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 c milk whole is best
- 1/4 c butter
- 1 egg
- 1 c blueberries
- 1 c zucchini
- topping optional
- 1/4 c all purpose flour
- 1/4 c brown sugar
- 1/4 tsp cinnamon
- 2 tbsp butter cold
Instructions
- Preheat oven to 350 degrees F.
- Melt butter for batter and set aside. Toss blueberries in just a bit of flour so they are coated so they won't sink to the bottom. Shred zucchini over a few paper towels. Fold paper towels over and gently press down to remove excess water, set aside.
- Combine all dry ingredients for batter in a bowl (leave topping for later), then add milk, butter and egg.
- Once mixed well gently fold in your shredded zucchini and whole blueberries.
- If you want to add the streusel topping combine ingredients for that well in a bowl. Cut in cold butter to create a crumble texture.
- Grease muffin pan or use liners. Fill 3/4 of the way with batter. Sprinkle topping on top of a few or all of them, gently pat down.
- Bake for 18-20 minutes, check after 18. Mini size takes about 11 minutes. Use a toothpick to check center, if it comes out mostly clean with crumbs on it remove so as not to over-bake them.
Video
Nutrition
Serving: 2oz | Calories: 202kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 165mg | Potassium: 203mg | Fiber: 1g | Sugar: 13g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg