Two things that Alaska grows well in the summer are zucchini and wild blueberries. Zucchini grow to enormous, record-breaking sizes due to the seemingly endless summer sunlight, and blueberries can be found ripe for the picking all across the state. I’ve brought the two together in these sweet, irresistibly moist muffins. With 2 cups each of shredded zucchini and fresh blueberries, these treats are absolutely bursting with both, boasting vibrant purple and bright green when you bite in. Even my children who swear they hate zucchini love these muffins and gobble them up.
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups sugar
- 2 cups shredded zucchini
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups fresh blueberries
For the crumble topping
- 0.33 cup all-purpose flour
- 0.33 cup sugar
- Dash of salt
- ¼ cup butter, cubed
How to Make It
- Preheat the oven to 350°F. Grease two 12-cup muffin pans. Place 18 paper liners in the pans, if desired.
- In a mixing bowl, beat together the eggs, oil, and vanilla. Add the sugar, zucchini, and lemon zest, stirring well to combine. In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon. Add the dry ingredients to the zucchini mixture and mix together to combine. Gently fold in the blueberries. Using a ¼-cup measuring cup, scoop the batter into the muffin pans. To make the crumble topping
- In a small bowl, combine the flour, sugar, and salt. Using a pastry blender, cut in the butter until the mixture is crumbly. Sprinkle the crumble topping evenly over each of the muffins. Bake for 30 minutes, or until the muffins are golden and cooked through. Enjoy warm or at room temperature.
