My hubby really likes blueberries, and a while ago I went on a kick of trying to find healthy blueberry treats. This week I am making Blueberry Zucchini Muffins from my Sweets and Treats board. To be honest I have already made them once before — so this is my round two. They were good the first time, but there were a few things I missed and hope to change this time around.
I’ve never baked with zucchini before, but have had a few loaves and muffins in the past that have been quite delicious, so this enticed me. I gathered everything together and started on my way. First thing I did was grate up my zucchini. The recipe called for 1.5 cups, this is about 2 small zucchini’s or 1.5 large.
Next I mixed all of my dry ingredients (except sugar), with the lemon zest. Make sure you add the cinnamon in this step. The original blogger forgets to mention adding the cinnamon anywhere in her recipe — and I missed this step the first time around.
Next mix all wet ingredients and sugar together. Then as per most baking recipes, add dry to wet.
Then toss your blueberries and zucchini into batter, folding it in until it is nicely spread out.
Finally scoop into muffin pan and bake. I could really notice the difference adding the cinnamon made. It added a whole new smell to the baking process.
Pull them out 25 mins later and test with toothpick. Because you don’t squeeze out the excess zucchini juices before baking, I found that I needed to leave them in the oven a little longer than the recipe calls for. But after an extra 3 mins — they came out perfect. They are packed with soo many blueberries that each bite is bound to give you a blueberry delight.
This batch turned out much better than my first attempt, which seemed to be overly moist and sticky. I do admit that you have to store them in an airtight container — if they are left out at all the tops become sticky — and they go bad faster. My hubby was greatly impressed, as was I. A great healthy breakfast addition or snack!!!