August 2, 2018

Whole wheat blueberry zucchini muffins


Seasonal blueberries and zucchini collide in this summery muffin giving you fruit and vegetable in each bite! This past weekend our twins turned two and I still can't believe how quickly they are growing and how much they change all the time. We had a small birthday party with family and the next day we went blueberry picking. They really love fruit and blueberries are a favorite. We went last year with them as well, but this year they were able to walk and help. One did a terrific job with picking and carrying her bucket! She was so focused and had a lot of fun. The other did a really good job at eating the blueberries as fast as he could! He also had fun. Plus they got to visit with chickens, goats, a donkey, and more. They've also really been enjoying helping me lately with things like washing dishes and measuring/dumping ingredients for cooking and baking. They helped make these muffins and also helped with eating them, too!


Whole wheat blueberry zucchini muffins
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup olive (or vegetable) oil
1/4 cup lightly packed brown sugar
1/2 cup sugar
1 lightly packed cup grated unpeeled zucchini
1 cup fresh blueberries

Grease a muffin tin or put in liners. Preheat oven to 350 degrees.

In a medium bowl whisk together the whole wheat flour through nutmeg.

In a large bowl whisk together the eggs through sugar. Stir the dry ingredients into the wet until almost combined and then gently stir in the zucchini and blueberries.

Spoon the batter into the muffin tin. Bake for 18-20 minutes, or until golden and an inserted toothpick comes out clean.

Let cool at least 20 minutes before serving. Store in an airtight container for a couple of days (they are very moist, so they won't keep long).


What was I cooking one year ago?: baked peanut butter oatmeal
Two years ago?: zucchini (mock apple) crisp
Three years ago?: sweet corn chowder
Four years ago?: blueberry pie
Five?: lemon zucchini cornmeal cookies
Six?: tomato Parmesan buttermilk biscuits
Seven?: roasted salsa verde
8?: spicy eggplant & Thai basil stirfry

9 comments:

  1. They look hearty, delicious and healthy too. I would love one for my breakfast, Amy.

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  2. Blueberry did it for me! They sound delicious, Amy!

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  3. A very clever and delicious way to hide that vegetable. :) No one could turn down a blueberry muffins. Looks really, really good.

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  4. These muffins look lovely with their ripe, luscious blueberries, and they sound quite healthy too.

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  5. Yum!! Love that these muffins are whole wheat too! PINNED!

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  6. Blueberries and zucchini make such a good combination!

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  7. blueberries make the most beautiful muffins! love how nutritious these are. :)

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