For decades my mom has been using one recipe to make her homemade Zucchini Blueberry Muffins. The recipe was passed down to her from her mother…and now I’m making them for my family. These muffins are flavorful, moist, and you can’t taste the zucchini at all. As an added bonus, they freeze well!
Mom’s Zucchini Blueberry Muffins Recipe
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup light brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup finely shredded zucchini
1/2 cup fresh blueberries
Preheat oven to 350 degrees F. Line a muffin pain with paper liners or lightly spray the cups with non-stick baking spray. Set aside.
In a large mixing bowl sift together the all-purpose flour, white sugar, brown sugar, baking soda, ground cinnamon, allspice, and salt.
In a large mixing bowl mix together the vegetable oil, milk, egg, and vanilla extract using an electric mixer. Don’t over-beat! Gradually mix the wet mixture into the dry mixture until everything is combined. Stir in by hand the shredded zucchini. Fold in the fresh blueberries until they’re distributed throughout the batter.
Use a large spoon or ladel to place the batter into the muffin cups…filling them 3/4 of the way full. If you like a “flatter top” on the muffin, fill them 2/3 of the way full.
Place into a preheated 350 degree F oven and bake for 18 to 23 minutes. They’re done when the center bounces back and they’re very lightly browned on the top. Remove and place them on a cooling rack to cool. Once cool, store in an airtight container.
Freezing Instructions: The Zucchini Blueberry Muffins freeze extremely well! I like to place 4 to 6 muffins in a freezer bag, purge out the air and zip shut. Label and freeze. They will keep for 3-6 months. You can thaw them overnight in the refrigerator or on the countertop for 1-2 hours. Delicious when warmed up for a few seconds in the microwave with honey butter drizzled over the top.
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This is definitely a recipe I shall try. I have frozen shredded zucchini in my freezer. I am sure I would enjoy these muffins.
My neighbor gives me zucchini every summer and this looks like a most delicious way to use it.
I don’t think that I have ever had these before and now I must try them. I love that they are muffins so I can control my portion size better thanks for sharing this great recipe.