Zucchini Blueberry Muffins – Harmony Valley Farm

Zucchini Blueberry Muffins

Yield

Yield: 18 Muffins Servings

Ingredients

3 eggs
¾ cup applesauce unsweetened
⅓ cup vegetable oil
2 tsp vanilla
2 cups grated zucchini
1 tbsp lemon zest
⅔ cup sugar
3 cups flour
1 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
1 tsp cinnamon
2 cups fresh blueberries

Crumb topping:

¼ cup sugar
¼ cup flour
3 tbsp butter cold
½ tsp cinnamon

Instructions

Preheat your oven to 350 degrees Fahrenheit and line 2 muffin tins with 18 paper muffin cups.
In a large liquid measuring cup, mix together the eggs, applesauce, oil, and vanilla using a wire whisk or a fork.
Add the zucchini and lemon zest, and switch to a wooden spoon or spatula to incorporate them into the mixture (the strands of zucchini get caught on the wire whisk and don’t get incorporated properly).
Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into a mixing bowl.
Once the dry ingredients have been sifted to prevent lumps, add the blueberries to the dry ingredients.
At this point, pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula only until they’re just incorporated. Spoon the batter into the 18 muffin cups, distributing it as evenly as possible.
Grab another smaller bowl and add to it the ¼ cup sugar, the ¼ cup flour, the ½ tsp cinnamon and 3 tbsp cold butter.
Roughly mix these ingredients together with a fork or pastry blender until the mixture becomes crumbly. Spoon a little bit of this mixture over each of the cups full of muffin batter. It’s okay if you can see some small chunks of butter.
Bake these muffins at 350 degrees Fahrenheit for about 23-25 minutes. You’ll know they’re done when a toothpick inserted in the center of one comes out clean.

Notes

These muffins are best the day they’re made because the crumb topping can go soggy if they’re left in a completely airtight container for too long.

Recipe sourced from www.thebusybaker.ca.

Photo from www.thebusybaker.ca.

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