Zucchini Blueberry Muffins
Healthy
muffins with blueberries and zucchini made even moister with zucchini and
applesauce! Naturally sweetened with pure maple syrup instead of sugar. Ideal
for snacks and freezers!
Ingredients
- 2 tsp vanilla
- 1/3 cup vegetable oil
- 1 tbsp lemon zest
- 2/3 cup sugar
- 3 cups flour
- 1 tsp baking powder
- 2 cups grated zucchini
- 1 tsp cinnamon
- 2 cups fresh blueberries
- 3 eggs
- 3/4 cup applesauce unsweetened
- 1/4 tsp baking soda
Crumb
topping:
- 1/4 cup flour
- 1/2 tsp cinnamon
- 3 tbsp butter cold
- 1/4 cup sugar
Instructions
First, Wash
the blueberries under a little cold water. I have tried this recipe with frozen
berries and it works at a pinch, but the result is always better with fresh
blueberries.
Then, Spread
them on paper towels or a clean towel and try not to eat them at the handle.
Preheat your
oven to 350 degrees Fahrenheit and line 2 muffin cups with 18 paper muffin
cups.
In a large
bowl, combine eggs, applesauce, oil and vanilla with a whisk.
the
zucchini and zest of lemon, and change to a wooden spoon or spatula to
incorporate into the mixture (the zucchini sprouts are whipped and not
incorporated properly). I never peel my zucchini; I like the look of dark green
spots in muffins and the skin contains a lot of healthy fiber, potassium,
vitamin B-6, vitamin K and antioxidants!
Using a
sieve or flour sieve, sift flour, sugar, baking powder, baking soda and
cinnamon in a large mixing bowl.
Once the dry
ingredients have been sifted to avoid lumps, add the blueberries to the dry
ingredients.
This may
seem odd, but adding the blueberries to the dry ingredients helps prevent the
color of the berries from leaking into the light-colored muffin dough. The
flour mixture coats the berries and absorbs the berry juice that rests there
and that could discolour the dough.
This is an important step as it prevents
your dough from turning purple!
Adding the
blueberries to the dry ingredients also prevents them from sinking to the
bottom of the muffins during cooking. This is a crucial step!
At this
point, pour the wet ingredients into the dry ingredients and mix them with a
wooden spoon or spatula until they are simply incorporated. Pour the batter
into the 18 muffin cups, spreading as evenly as possible.
Take another
small bowl and add 1/4 cup sugar, 1/4 cup flour, 1/2 tsp. Cinnamon and 3 tbsp.
Cold butter.
Mix these
ingredients roughly with a fork or a pastry mixer until the mixture becomes
crumbly. Pour a little of this mixture on each of the cups filled with muffin
dough. It does not matter if you can see some small pieces of butter.
Cook these
muffins at 350 degrees Fahrenheit for about 23-25 minutes. You'll know
they've finished when a toothpick inserted in the center of one of them comes
out clean. Happy Cooking Time.
