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Add a photoThese blueberry zucchini muffins are loaded with blueberries and topped with lemon streusel crumbs. The zucchini adds extra moisture to the inside. Only the baker will know it’s there.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ tsp baking powder
- ¼ tsp salt
- ⅓ cup sugar (135g)
- ½ cup milk (118ml)
- 1 egg beaten with a fork
- ½ tsp vanilla extract
- ¼ cup melted butter (57g)
- 1½ cups Fresh blueberries (255g)
- 1 cup shredded zucchini (75g)
- ½ cup all-purpose flour (60g)
- 3 tbsp white sugar (37g)
- 3 tbsp softened butter (42g)
- zest from ½ lemon
- ¼ tsp lemon extract
Directions
- Preheat oven to 375 degrees.
- For Lemon Streusel Topping
- Mix together the flour and sugar.
- Add the butter and mix in with a pastry blender until crumbly.
- Add the lemon zest and lemon extract. Mix well and set aside.
- For Blueberry Zucchini Muffins
- Put all the dry ingredients in a mixing bowl and mix well.
- Add the vanilla and eggs to the milk and mix.
- Add the milk mixture and melted butter to the dry ingredients.
- Stir until just moistened - there should be some lumps.
- Add the shredded zucchini and blueberries. Stir to just mix in,
- Line a muffin tin with cupcake papers and fill 2/3 full (need 12 papers).
- Sprinkle the tops with the lemon streusel mixture.
- Bake for 18 to 24 minutes - tops should be brown and center set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 171 | |
| Calories from Fat 68 | 40% |
| Total Fat 7.69g | 10% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 264mg | 11% |
| Potassium 83mg | 2% |
| Total Carbs 22.45g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.72g | 4% |
| Protein 3.26g | 5% |
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