Monday, August 30, 2021

Small Batch Zucchini Blueberry Muffins #MuffinMonday

 I'm still working on using up zucchini here on the farm.   These tender, tasty muffins were breakfast one morning using up some of the zucchini and a handful of blueberries that were in the refrigerator.  

Zucchini Blueberry Muffins

It's time for Muffin Monday.......

Stacy of Food Lust People Love invites us to join her on the last Monday of each month in sharing a Muffin Recipe.  Muffins get made around here at least once a month, especially during the school year when they are a quick grab and go breakfast for the Teen.  

Let's see what muffins were baked up this month........

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Zucchini Blueberry Muffin

I like making small batches of muffins.  Muffins are best when they are fresh and warm from the oven so unless I am feeding a crowd or plan on putting some into the freezer for a quick zap in the microwave, I like to make small batches since there are only 3 of us.


Breads, Muffins, Breakfast, Zucchini, Blueberries, Seasonal
Breads, Muffins
American
Yield: 6
Author: Wendy Klik
Small Batch Zucchini Blueberry Muffins

Small Batch Zucchini Blueberry Muffins

Tender and incredibly moist, these muffins are not only delicious they are nutritious as well.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

  • 3/4 c. flour
  • 1/4 c. sugar
  • 2 T. brown sugar
  • 1/2 t. baking soda
  • 1/2 t. cinnamon
  • pinch of salt
  • 1/4 c. olive oil
  • 2 T. milk
  • 1 egg
  • 1 t. vanilla
  • 1/2 c. shredded zucchini
  • 1/4 c. blueberries

Instructions

  1. Mix together the flour, sugars, baking soda, salt and cinnamon in a bowl and make a well in the center of the ingredients.
  2. Whisk together the oil, milk, egg and vanilla.  Pour into the well and mix until combined.
  3. Stir in the zucchini and blueberries.  Divided between 6 muffin cups that have been treated with baking spray.  Bake in a preheated 350* oven for 20-25 minutes, until a skewer inserted removes cleanly.

Notes:

Adapted from a recipe found at Allrecipes.

Nutrition Facts

Calories

205.54

Fat (grams)

10.08

Sat. Fat (grams)

1.58

Carbs (grams)

25.84

Fiber (grams)

0.86

Net carbs

24.98

Sugar (grams)

13.27

Protein (grams)

3.09

Sodium (milligrams)

143.26

Cholesterol (grams)

31.25

12 comments:

  1. This comment has been removed by the author.

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  2. Those wouldn't last long here at all! (I'll peel the zucchini to hide it from the veggiephobes though- LOL)

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  3. Love the addition of the grated zucchini, Wendy! This steps plain blueberry muffins up a notch or three.

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    Replies
    1. I try to add in veggie wherever possible and zucchini is pretty tasteless so it works well.

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  4. I love small batch baking, especially since there are only two of us. What a great way to use extra zucchini.

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  5. Love the idea of using zucchini and blueberries together! Flavor sounds amazing!

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  6. I love baked goods with zucchini. We don't have to hide it so I like not peeling. The little green flecks make then look delicious to me.

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  7. Zucchini and blueberry muffins are perfect treat I am going to give this one a try for sure.

    ReplyDelete

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