Blueberry Zucchini Muffins Recipe 465

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ZUCCHINI LEMON BLUEBERRY MUFFINS



Zucchini Lemon Blueberry Muffins image

Moist and lemony with flecks of zucchini and bursts of blueberry. These summery muffins are a new seasonal favorite around here!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup finely shredded zucchini
1 cup milk (I use unsweetened almond milk; feel free to use your favorite milk)
1/2 cup canola oil
2 teaspoons vanilla extract
Zest of one lemon
1 cup blueberries
3/4 cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
  • In a large bowl, stir together the flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
  • Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
  • Divide batter between muffin tins.
  • Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
  • Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
  • Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
  • At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
  • Allow the glaze to solidify, another few minutes.
  • Devour!

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

Blueberries and zucchini baked up into delicious little summertime bread loaves!

Provided by Laura Moody

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 11

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  • In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 66.8 g, Cholesterol 46.5 mg, Fat 19.9 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.3 g, Sodium 281.3 mg, Sugar 40.9 g

BLUEBERRY ZUCCHINI BREAD



Blueberry Zucchini Bread image

This blueberry zucchini bread is a quick, no-mixer recipe that's not too sweet. Each bite is bursting with fresh blueberries!

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h10m

Number Of Ingredients 12

1 large egg
1/2 cup light brown sugar, packed
1/3 cup canola or vegetable oil
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
1 teaspoon vanilla extract
1 cup all purpose flour + 1/4 cup for tossing with blueberries
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 cup coarsely grated zucchini, laid loosely in cup and not packed (don't wring out)
1 cup (6 ounces) fresh blueberries (I haven't tried with frozen)

Steps:

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  • To a large bowl, add the the first six ingredients, through vanilla, and whisk to combine.
  • Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined; don't overmix.
  • Add the zucchini and stir to combine; set aside.
  • To a medium bowl, add the blueberries, 1/4 cup flour (helps prevent them from sinking while baking), and toss to coat.
  • Add the blueberries and all flour bits to the large bowl with the batter and stir until just combined; don't overmix.
  • Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Tip - Evenly sprinkle the surface with 1 to 2 tablespoons blueberries for a visual pop of color.
  • Bake for about 55 to 60 minutes (I baked 57 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Baking times will vary based on the moisture content of zucchini, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes more or less time to bake than the baking time estimates provided.*
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 216 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 170 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

BLUEBERRY ZUCCHINI MUFFINS



Blueberry Zucchini Muffins image

Moist and delicious muffins that are great for breakfast or snacks.

Provided by ekjk218

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 13

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup olive oil
¼ cup milk
1 egg
1 ½ teaspoons vanilla extract
1 cup shredded zucchini
½ cup fresh blueberries
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g

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