Pioneering Today-Blueberry Zucchini Muffins

By Melissa Norris | Pioneering Today

Aug 22

Blueberry zucchini muffins are one of the few ways I can sneak a vegetable into my son’s snack or breakfast. They’re also an excellent way to take advantage of the summer harvest (but you should totally freeze some of the bounty to make these year round as a good pioneer!)Popular blueberry zucchini muffin recipe. These are so good and you can't even tell they have zucchini in them, a healthy twist but so good we eat them for dessert as well as breakfast!

 

One trick to keep picky eaters in the dark (hey, don’t judge a homesteading Mamma) is to puree the zucchini up in the blender until all those little flecks of green are undetectable to the picky eater’s eye.

Popular blueberry zucchini muffin recipe. These are so good and you can't even tell they have zucchini in them, a healthy twist but so good we eat them for dessert as well as breakfast!

 

Blueberry Zucchini Muffins

  • 3 eggs, lightly beaten
  • 1/2 cup melted butter
  • 1/2 cup applesauce
  • 3 teaspoons vanilla extract
  • 1 and 2/3 cups raw sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoon nutmeg
  • 1 to 2 cups fresh or frozen blueberries

Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Add flour, salt, baking powder, baking soda, and spices. Stir in blueberries. Grease muffin tins and loaf pans. Pour into pans. Sprinkle with raw sugar crystals.

Bake in preheated 350 degree oven. Muffins for 18 to 20 minutes and loaves 40 minutes. Pull out just when set, check center with toothpick. Allow to cool for about 20 minutes in pan then finish cooling on wire rack.

Because these blueberry zucchini muffins don’t have any preservatives in them, they’ll keep longer if you store them in the fridge if they’re not all devoured within the first two days. They also freeze really well.

Popular blueberry zucchini muffin recipe. These are so good and you can't even tell they have zucchini in them, a healthy twist but so good we eat them for dessert as well as breakfast!

Pioneering Today-Blueberry Zucchini Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 3 eggs, lightly beaten
  • ½ cup melted butter
  • ½ cup applesauce
  • 3 teaspoons vanilla extract
  • 1 and ⅔ cups raw sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour, spelt, or soft white wheat
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 and ½ teaspoon ground cinnamon
  • 1 and ½ teaspoon nutmeg
  • 1 to 2 cups fresh or frozen blueberries
Instructions
  1. Cream together eggs, applesauce, butter, sugar, and vanilla. Fold in zucchini. Add flour, salt, baking powder, baking soda, and spices. Stir in blueberries. Grease muffin tins and loaf pans. Pour into pans. Sprinkle with raw sugar crystals.
  2. Bake in preheated 350 degree oven. Muffins for 18 to 20 minutes and loaves 40 minutes. Pull out just when set, check center with toothpick. Allow to cool for about 20 minutes in pan then finish cooling on wire rack.

About the Author

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

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