I don’t have a veggie garden of my own this summer, but friends and coworkers have been so nice to share from their gardens with me! That’s how I ended up with some zucchini. Since I also had fresh blueberries just waiting to be used, I decided to make these muffins that I first made several years ago. The zucchini and blueberries make these muffins really moist and the cinnamon gives them a great flavor. If you like, you can top the muffins with a homemade cream cheese frosting and fresh blueberries (you can use fresh or frozen blueberries in the batter). You can also try substituting blackberries, raspberries, or chopped strawberries for the blueberries.
BLUEBERRY ZUCCHINI MUFFINS by NancyC
Makes 24 to 25 regular-size muffins or 12 to 13 jumbo muffins
- 3 eggs, lightly beaten
- 1 cup light olive oil or non-GMO canola oil
- 3 teaspoons vanilla extract
- 2 1/4 cups sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 2 cups fresh or frozen blueberries
Preheat oven to 350˚F. Line two 12-cup regular muffin pans or two 6-cup jumbo muffin pans with paper liners.
In a medium bowl, beat together eggs, oil, vanilla, and sugar. Fold in the zucchini.
In large bowl, mix flour, salt, baking powder, baking soda, and cinnamon.
Add the egg mixture from the medium bowl to the flour mixture in the large bowl; stir all ingredients together until moistened. Gently stir the blueberries into the batter.
Spoon batter into the muffin cups, about 3/4 full. Bake regular muffins for 22-24 minutes and jumbo muffins for 32-34 minutes, or until toothpick inserted in centers comes out clean (if using frozen berries, your baking time may be a few minutes longer).
If you want to get a little fancy, you can top these muffins with some cream cheese frosting and garnish with a few fresh blueberries. Here’s a frosting recipe I’ve used with these muffins before:
CREAM CHEESE FROSTING
- 1 8-oz. block of cream cheese at room temperature
- 2 Tablespoons butter, softened
- 3 1/2 cups powdered sugar
- fresh blueberries for garnish
In a medium bowl, blend cream cheese and butter together, then add the powdered sugar a cup at a time. Blend well. Using a rounded scoop about the size of a tablespoon, put a dollop of cream cheese frosting on the center of each muffin. You should have enough frosting to put big dollops on if you want to. Then add some fresh blueberries to the top of each muffin.
That’s pretty easy, isn’t it? If you’re not going to eat these until later, store in a covered container in the refrigerator to keep the blueberries fresh. This recipe is a great way to use your garden zucchini! Are you growing zucchini this summer?