Blueberry Zucchini Muffins Recipes

Steps:

• Preheat oven to 325 degrees F and grease a muffin pan with pam.
• Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
• Let this mixture sit for about 15 minutes.
• In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
• Fold this into the first mixture.
• Stir in blueberries and add a dash of vanilla.
• Scoop the batter into muffin pan and sprinkle with cinnamon.
• Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
• *You can also double the recipe and still make only twelve, to make larger, heartier muffins.

Steps:

• Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners.
• Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups.
• Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
• The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
• Combine the wet team and dry team, add the cranberries and stir until just mixed.
• Spoon the batter evenly into 12 muffin cups.
• Bake for 25-30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
• Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
• Divide batter between muffin tins.
• Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
• Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
• Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
• At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
• Allow the glaze to solidify, another few minutes.
• Devour!