I really love zucchini muffins. You know the ones I mean~ the brown and heavily spiced kind sometimes dotted with walnuts. The banana muffins' brother. But sometimes, you just want something....different.
Well, THESE zucchini muffins certainly are that. They are barely distant cousins to the zucchini muffins we know and love. The zucchini makes them moist but it is the lemon and blueberries that really stand out for flavor. They have only subtle sweetness, so if you prefer a very sweet muffin- use a bit more sugar.
These will be great for winter muffins, using frozen shredded zucchini from the summer and the frozen berries I put up in July. Plus-they are just so sunny looking.
Here is what you do:
- 1 3/4 cups all-purpose flour
- 3/4 cup ( to one cup, depending on preference) white sugar
- 1 t. baking powder
- 3/4 t. baking soda
- 1/2 t. salt
- 1 cup shredded zucchini
- 1 (8 ounce) container yogurt (I used plain because that is what I had on hand. Lemon would be awesome.)
- 6 T butter, melted
- 1 egg, beaten
- 2 T. lemon juice
- 1 cup fresh (or frozen) blueberries
- Here is what you do:
- Preheat oven to 400 degrees. Grease 12 muffin cups, or line with paper muffin liners.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Add berries. Pour batter evenly into prepared muffin cups.(I usually plop one or two berries on top of each cup of batter to make for prettier muffins too. You don't have to-but can.)
- Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.