Blueberry Zucchini Muffins

Makes 12
  • 1 egg

  • 1 cup grated zucchini

  • 1/2 tsp. vanilla extract

  • 1/2 cup canola oil

  • - zest of 1 lemon

  • 1/4 cup buttermilk

  • 1 ¼ cup flour

  • 1/2 tsp. kosher salt

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 3/4 cup brown sugar

  • 1 pt. blueberries


In a medium mixing bowl, combine egg, zucchini, vanilla, oil and lemon zest; stir in buttermilk. In a large bowl, combine flour, salt, soda, baking powder and sugar; whisk until well blended. Toss all but roughly 2 dozen blueberries into the flour mixture; stir in wet ingredients until just combined. Pour scant 1/3 cup of batter into each of 12 muffin cups lined with paper liners; top with remaining berries. Bake in a preheated 350° oven until a toothpick inserted in the center of a muffin comes out clean (about 20 min.). Cool in the pan on a wire rack 20 min.; remove from the pan and cool thoroughly.