Wednesday, September 2, 2009

Recipe: Blueberry Zucchini Muffins

I made these when we had gone blueberry picking and the zucchini were throwing themselves at our doorstep (which is still happening).  The kids love them.  I love them.  You can't taste the zucchini at all.  Just lovely.

Blueberry Zucchini Muffins

3 eggs, lightly beaten
1/2 c vegetable oil
1/2 c applesauce
3 tsp vanilla extract
2 c white sugar
2 c shredded zucchini
1 1/2 c all-purpose flour
1 1/2 c wheat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 pint fresh blueberries

(Optional topping: Oats sprinkled with cinnamon sugar)

Preheat oven to 350F.

In a large bowl, beat together the eggs, oil, applesauce vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer batter to greased or lined muffin pans. If you are using the topping, sprinkle on top of batter.

Bake for 15-20 minutes, or until a knife comes out clean.

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  1. Yum! I reckon I could try those this weekend and NOT mention the zucchini! Could I get away with it do you think??

  2. Absolutely! I fed the first one to my kids after they had flat out refused to eat stuffed zucchini for dinner (it was delicious, stuffed with bacon and corn and tomatoes and rice), and they loved them. Mwah ha ha.
    (They still loved them after I told them about the zucchini in them)

  3. These are amazing! I didn't have fresh blueberries, so I semi-thawed out some frozen ones and drained the juice before adding them!

    I was going to freeze some, but the kids ate 1/2 of the minis already. I don't think they'll last long around here!