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blueberry zucchini muffins

Baking blueberry zucchini muffins on snowy days

 

blueberry zucchini muffins

blueberry zucch

We’ve had quite the snowy day in March today.   Snowy days make me want to bake blueberry zucchini muffins.  B is actually the baker of the family.  As an engineer, he loves the exactness of baking – perfect cups of flour, exactly the right amount of batter in the tins, a timer set for just the right moment.  As a creative person, I’m much more willy-nilly in the kitchen.  This is great for cooking stirfrys, skillet dinners, and pasta but not so great for baking.  However, I’m quite good at making a big batch of blueberry zucchini muffins.  Everytime I bake these muffins, the house feels warm and cozy and I have a happy puppy running around.

Blueberry Zucchini Muffinsblueberry zucchini muffins

So, if you are looking to warm up your kitchen and provide something tasty for your family, check out the following recipe.  This recipe is the best if you were drowning in zucchini during the summer and had the foresight to shred and freeze it in manageable portions.  Oh, and if the blueberries were also frozen during the summer, even better.  Of course, this recipe is just as good in July when you can get fresh ingredients.

 

Zucchini Blueberry Muffins (adapted from a bread recipe from my aunt):

Yields approx. 24 muffins

3 eggs

2 C sugar (I actually played with this – today’s batch involved 1 and 1/2 C of sugar and 2x the blueberries – yum!)

1 C vegetable oil (I use grapeseed)

1TBLS vanilla

2 C grated squash/zucchini (If frozen, thaw enough for your mixer to chop it all up)

3 C flour

1 tsp salt

1 tsp baking soda

1/4 tsp baking powder

1 TBLS cinnamon

1 C fresh or frozen blueberries

 

Preheat oven to 350.

Cream sugar, eggs, oil, and vanilla together.

Stir in squash.

Add the dry ingredients (except blueberries).

Mix blueberries in by hand so they don’t get too crushed.

Pour into greased muffin cups.

Bake for 20-25 minutes, or until a toothpick comes out cleanly.

Cool in pan for 10-15 minutes before moving to a cooling rack.

blueberry zucchini muffins

This recipe also makes great mini muffins!  Just adjust your cooking time by about half.  If you, like me, only have two people in your household, these muffins freeze really well!

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