It’s very dreary outside today. No sunshine, raining off and on, and a bit of a chill in the air. In other words, the perfect day to curl up on the couch with a book, a blanket, and a nice cup of tea. However if you’re looking for something to make to go with that tea, might I suggest these delicious muffins? 🙂
I was a little skeptical when I first found this recipe in an Allrecipes magazine a few years back. I know zucchini can work in many things, but with blueberry?! With over 4,000 reviews and a 5 star rating, they were clearly on to something, so I figured I’d give it a shot. Amazing, absolutely delicious. I don’t make regular blueberry muffins anymore, I make these. They’re that good. Of course, I made my usual small adjustments to lighten them up a bit; white whole wheat flour, unsweetened applesauce in place of most of the oil, and a little bit less sugar. I promise they won’t taste any healthier though. 😉
The original plan was to scatter some blueberries around the muffins on a plate for pictures, but the munchkin ate all the blueberries… She’ll probably finish off the muffins by next weekend too, these are her favorite kind. I’ll be lucky to get one or two!
As muffins go, these are pretty easy to make. The most time consuming bit is grating the zucchini!
The blueberries at the store this week were huge! With a whole cup in the recipe, you’ll have bursts of blueberry in every bite. 🙂
- 1 1/2 cup white whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 large egg
- 1 large egg white
- 1/3 cup unsweetened applesauce
- 2 1/2 Tbsp oil
- 1 1/2 tsp vanilla
- 3/4 cup sugar
- 1 cup shredded zucchini
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F. Spray muffin pan with nonstick spray or use paper liners. (I do both)
- In a small mixing bowl, whisk together flour, salt, baking powder, soda, and cinnamon.
- In a medium bowl, beat eggs, then whisk in applesauce, oil, and vanilla. Mix in sugar. Add zucchini.
- Pour flour mix into zucchini mix and stir just until fully incorporated. Fold in blueberries.
- Evenly distribute batter in muffin cups.
- Bake for 20 minutes, or until a toothpick inserted in the middle of one comes out clean.