These muffins quickly became a hit at the inn. We have been able to use so much of our own produce with these muffins, that it is always a proud moment when we can serve them to our guests. We harvest gobs of zucchini from the field every year, and whatever we don’t use and serve right away, we shred and freeze for the rest of the year. This is also one of the many recipes we can serve throughout the year because both the zucchini and blueberries hold so well in the freezer. There is nothing better than Michigan Blueberries!
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Prep Time:
15 Minutes
Cook Time:
30 Minutes
Total Time:
45 Minutes
Servings: 12
Ingredients:
- 3 eggs
- 1 Cup canola oil
- 3 teaspoons vanilla
- 2 Cups sugar
- 2 Cups shredded Zucchini
- 1 teaspoon lemon zest OR ½ capful of Boyajian Lemon Oil (one of our very favorite secretly amazing pantry items)
- 3 Cups Whole Wheat White Flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 2 Cups fresh or frozen (thawed and drained) blueberries
- ⅓ Cup Flour
- ⅓ Cup Flour
- ¼ Cup softened butter
- Dash of salt
Instructions:
-
Preheat the oven to 350 and grease two standard muffin tins OR line with cupcake liners.
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In a large mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini, and lemon zest until well combined.
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In a separate bowl combine all of the dry ingredients and whisk together.
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Combine the wet and dry ingredients until a batter forms and then fold in the blueberries.
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In another small bowl make your streusel topping by mixing together the 1/3 Cup flour, 1/3 Cup sugar, dash of salt, and 1/4 Cup softened butter with your fingers. The mixture should resemble coarse crumbs.
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Scoop batter into your prepared muffin tins. Fill each cup about ¾ of the way full.
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Sprinkle each muffin cup with streusel
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Bake 25-30 minutes, or until the muffins are golden brown and cooked through. They are done when they spring back in the middle--or you can do the good old toothpick test! Be careful, you can dry these suckers out!
