With summer coming to a close, we’re still enjoying our last bits of zucchini in the form of blueberry zucchini muffins. I was a little skeptical of how all the flavors would combine (there’s lemon and vanilla in addition to the blueberry and zucchini), but my husband tells me these are his favorite muffins I’ve made so far, and my youngest requests to make these on a regular basis. I definitely like them, and the flavors mix rather well. (And I could eat an entire muffin of the streusel topping.)
- 4 eggs
- 1c oil
- 3t vanilla (I use vanilla bean paste–this is an amazing replacement for vanilla extract for just about anything that calls for vanilla)
- 2c sugar
- 2c zucchini, grated
- 1t lemon zest (I used dried zest)
- 3c flour
- 1t salt
- 1t baking powder
- 1/4t baking soda
- 2c blueberries
- 1/3 cup flour
- 1/3 cup sugar
- 1/4 cup butter
- 1/4 tsp of salt
- Preheat oven to 350.
- In a large bowl, mix the eggs, oil, vanilla, sugar, and zucchini.
- In a separate bowl, mix together the remaining dry ingredients, then fold into wet ingredients. Mix in blueberries.
- Fill muffin cups 3/4 full with batter.
- In another smaller bowl, mix flour, sugar, salt, and softened butter together using a pastry blender. Add a spoonful of the streusel mixture to each muffin.
- Bake 25-30 minutes. Muffins should be slightly golden on top.
I’ve only gotten the streusel “just right” the first time I made these (not pictured-that’s my “floppier version”), but it still tastes great when it doesn’t look great.