Blueberry Zucchini Muffins

I am always looking for a healthy mid morning snack to take to work. Usually it ends up being some kind of muffin. I try to make a batch on Sunday so that I have muffins for the week.

I decided to try a new recipe this time around, I had a lonely zucchini in my crisper and a basket of fresh blueberries, and I thought I would combine the two. They turned out moist and flavorful.

What you need,

2 ½ cups of all purpose flour, you could use half whole wheat half white if you wanted.

1/3 cup of quick cooking oats

1/3 cup packed dark brown sugar

1 tsp salt

1 tsp baking soda

2 tsp baking powder

4 tbsp butter, melted

½ cup + 4 tbsp buttermilk

2 large eggs

1 small lemon, zested and juiced

2 cups loosely packed, grated zucchini

1 ½ cups blueberry

Preheat the oven to 350 degrees. Line 2 muffin tins with paper liners.

Sift together the dry ingredients (flour, oats, brown sugar, salt, baking powder and soda).

In another bowl blend the butter, buttermilk, egg, lemon zest and juice and zucchini.

Gently stir the dry ingredients into the wet and stir to just combine. Fold in the blueberries.

Place a scoop of the batter into each prepared muffin tin. Bake for 18-20 minutes or until browned and a toothpick comes out clean.

Makes about 2 dozen

An easy healthy muffin! Perfect for breakfast or a mid morning snack!

Jen

 

Adapted from Ready Prep Go