These muffins are a
delicious spectacular – and fairly nutritious – way to use up summer blueberries and zucchini. They come together quickly and store in the freezer beautifully.
With a continued bounty of zucchini from our garden (please bear with me!), I’ve been scratching my head thinking of ways to use the prolific vegetable. While part of me is excited by the bevy of vegetables, I have so much more zucchini than I can handle (and give away) that, honestly, it’s making me a bit antsy…. to use it up quickly! FHE was the one who requested this recipe. Too many zucchini. Too many blueberries. One perfect breakfast/snack combination. Really. This is one of the best muffin recipes I’ve come across.
The shredded zucchini imparts a moist and almost creamy texture, while the addition of whole wheat flour adds just the right amount of nuttiness. There’s a delicate thin crust on the top of the muffins and, fresh from the the oven (and even a few hours afterwards), they offer the perfect bite: slight crunch, followed by sweet, tart fluffiness. The fresh blueberries burst in your mouth and make the bread fresh and wholesome. A “perfect 10” of a muffin for all of us.
Whole Wheat Blueberry Zucchini Muffins, from Sweet Happy Life
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup sugar (I used 1/2)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 large egg
1/2 cup olive oil
1/4 cup milk (reduced fat is fine)
1 tsp vanilla extract
1 cup shredded zucchini (I like to squeeze a bit of the excess liquid)
1 – 1 1/2 cups fresh blueberries
Preheat oven to 350 degrees F.
Grease mufins tins.
In a medium bowl combine the flours, baking soda, cinnamon, and salt.
In a large bowl combine the sugar, egg, olive oil, milk, and vanilla. Stir in the zucchini.
Add the dry ingredients to the wet, stirring until just combined.
Fold in the blueberries.
Spoon into muffin cups and bake for 20-25 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean.
Cool on wire rack.