I spotted this recipe at Good Things Catered, and knew I had to try it. I had all the ingredients in the fridge, and our muffin container was empty. (Yes, we have a designated muffin container) What's more important to point out, though, is that I have never been disappointed by a recipe from Katie at Good Things Catered. Everything I've tried from her has been an A+, so I never hesitate to delve into her site. Check it out!
I made just a few little adjustments to Katie's Zucchini Blueberry Bread recipe to make 15 of these Zucchini Blueberry Muffins. They were a huge hit with our family, and didn't last long. I'll be making them again today!
1/4 C oil
1/4 C applesauce
1/2 C white sugar
3/4 C brown sugar
2 eggs
2 tsp vanilla extract
1 1/4 C shredded zucchini
3/4 C all purpose flour
3/4 C whole-wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 C blueberries
Combine oil, applesauce, sugars, egg and vanilla. Stir in zucchini. Add flour, salt, baking powder, baking soda, and cinnamon until just combined. Gently fold in blueberries. Divide into lined muffin pan, and sprinkle sugar on top of the batter. Bake at 350` for 30-ish minutes.
1/4 C applesauce
1/2 C white sugar
3/4 C brown sugar
2 eggs
2 tsp vanilla extract
1 1/4 C shredded zucchini
3/4 C all purpose flour
3/4 C whole-wheat flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
1 C blueberries
Combine oil, applesauce, sugars, egg and vanilla. Stir in zucchini. Add flour, salt, baking powder, baking soda, and cinnamon until just combined. Gently fold in blueberries. Divide into lined muffin pan, and sprinkle sugar on top of the batter. Bake at 350` for 30-ish minutes.
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