Blueberry Zucchini Muffins
Zucchini is coming out of the garden in truck loads and when it may not be a favorite among the children, you try to sneak it in in any way possible. Why not make some delicious muffins? These muffins can be made in a variety of ways, but my favorite is with blueberries as a nice complement to the zucchini and other flavors. You can also replace the blueberries with chocolate chips if you want to step up the dessert nature of it, or raisins, raspberries, nuts, etc. would also work. Zucchini makes them incredibly moist.
1 1/2 cups unbleached all-purpose flour (I like to use half whole wheat flour to increase the nutritional value)
3/4 cup sugar (I use xylitol and coconut sugar for my sugar free alternative)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup coconut oil, melted or olive oil
1/4 cup milk (I use almond milk)
1 Tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup blueberries (frozen berries from the freezer work just fine)
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini and blueberries. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.