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.
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........
- Dutch Apple Pie Muffins from Jolene's Recipe Journal
- Maraschino Cherry Muffins from Karen's Kitchen Stories
- Mini Peanut Butter Cup Muffins from Food Lust People Love
- Pizza Muffins from Palatable Pastime
- Small Batch Zucchini Blueberry Muffins from A Day in the Life on the Farm
- Sourdough Cinnamon Buttermilk Muffins from Zesty South Indian Kitchen
- Vegan Jackfruit Muffins from Magical Ingredients
#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.
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.
Yield: 6
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
- Mix together the flour, sugars, baking soda, salt and cinnamon in a bowl and make a well in the center of the ingredients.
- Whisk together the oil, milk, egg and vanilla. Pour into the well and mix until combined.
- 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
205.54Fat (grams)
10.08Sat. Fat (grams)
1.58Carbs (grams)
25.84Fiber (grams)
0.86Net carbs
24.98Sugar (grams)
13.27Protein (grams)
3.09Sodium (milligrams)
143.26Cholesterol (grams)
31.25
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ReplyDeleteThose wouldn't last long here at all! (I'll peel the zucchini to hide it from the veggiephobes though- LOL)
ReplyDeleteThey will never know.
DeleteLove the addition of the grated zucchini, Wendy! This steps plain blueberry muffins up a notch or three.
ReplyDeleteI try to add in veggie wherever possible and zucchini is pretty tasteless so it works well.
DeleteI love small batch baking, especially since there are only two of us. What a great way to use extra zucchini.
ReplyDeleteLove the idea of using zucchini and blueberries together! Flavor sounds amazing!
ReplyDeleteI 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.
ReplyDeleteSame here Sue.
DeleteZucchini and blueberry muffins are perfect treat I am going to give this one a try for sure.
ReplyDelete