Ingredients
Scale
- 3 large eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup cooking oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 tablespoon lemon peel
- 2/3 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups blueberries
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cold butter
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Blueberries and Muffin Tins: Start by rinsing the blueberries under cool water. Fresh blueberries are preferable for optimal results, but frozen can work if required. Lay the blueberries to dry on kitchen paper or a clean kitchen towel. Preheat your oven to 350°F (175°C) and line two muffin tins with 18 paper muffin cups.
- Mix the Wet Ingredients: In a large bowl, use a wire whisk to blend the eggs, applesauce, oil, and vanilla. Then add the grated zucchini and lemon zest to the mixture, stirring with a wooden spoon or spatula to incorporate. This helps prevent the zucchini strands from getting caught on the whisk.
- Combine the Dry Ingredients and Blueberries: Using a sieve or flour sifter, sift the flour, sugar, baking powder, baking soda, and cinnamon into another large mixing bowl to prevent lumps. Add the blueberries to this dry mixture. Coating the berries in the flour mixture helps prevent the batter from turning purple and keeps the berries from sinking during baking.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir them together using a wooden spoon or spatula until the mixture is just combined. Be careful not to overmix. Spoon the batter into the prepared muffin cups, distributing it evenly among the 18 cups.
- Make the Crumb Topping: In a smaller bowl, combine 1/4 cup sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter. Use a fork or pastry blender to mix until the mixture becomes crumbly. Spoon a little of this crumb topping over each cup of muffin batter.
- Bake the Muffins: Bake the muffins in the preheated oven for about 23-25 minutes. They are ready when a toothpick inserted in the center of a muffin comes out clean. Allow them to cool slightly before enjoying these delightful blueberry zucchini muffins!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 180 kcal per serving
- Calories: 18 servings