I had a very large zucchini and wanted to be sure to use it in several ways while it was still fresh. I was discussing it with my P.S. (Princely Spouse) who suggested there must be a way to combine the zucchini with blueberries in a breakfast baked good. I thought coffee cake or muffins would be a great idea. I found the recipe for zucchini oatmeal muffins that suggested adding banana, and said no, I’ll add blueberries!
I mixed the dry ingredients together in a large baking pitcher so I could pour the batter into the muffin cups later. Then I changed my mind and used a cookie scoop to fill the cups.
The honey, oil, eggs and vanilla went into another bowl and were stirred until smooth.
I made a well in the center of the dry ingredients for the wet ingredients and carefully stirred them together.
We don’t want to over stir, but it isn’t a real wet dough so going is a bit tough at first.
Add the shredded zucchini to the batter, folding it in gently. The batter will loosen up with the addition of the shredded zucchini.
The zucchini’s moisture allows the batter to loosen up a bit.
When the blueberries are folded in the batter turns color somewhat but that’s a bonus. Lots of berry flavor being added! If you want to be a perfectionist, you could rinse the berries, toss them with some flour then stir them into the batter. I wasn’t that fussy!
I sprayed 12 muffin cups and used a cookie scoop to load the muffin cups with dough. They’re almost full when all of the batter is used, but they don’t rise much. That’s ok.
I baked the muffins in a 350°F oven for 25 minutes. The toothpick tested clean so I removed the muffins from the oven and let them cool. I stored them in a covered container on the counter for breakfast.
As the recipe had mentioned, they are a fairly dense muffin. I liked that, and the fact that they weren’t super sweet. My P.S. also liked that they weren’t super sweet. It allowed the wild blueberry flavor to come through nicely. The wild blueberries picked in northern Minnesota were the perfect touch for these muffins.
One thought: the old fashioned oats were quite large and didn’t totally absorb into the batter. I think next time I’d use quick oats so that they don’t stand out in dry pieces throughout the muffins. They didn’t hurt the flavor, it was just a little… odd.
Blueberry Zucchini Oatmeal Muffins
- 1 1/2 cups flour
- 1 cup quick cooking oats (original recipe calls for old fashioned, which didn’t absorb into the batter very well)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini
- 1 1/2 cups frozen blueberries
In a bowl combine flour, oatmeal, baking soda, baking powder, brown sugar and salt.
In a separate bowl combine honey, oil, eggs and vanilla.
Make a well in your dry bowl and pour the wet into the dry. Fold the wet into the dry just until mixed. It will be a stiff batter.
Fold in zucchini. Batter will loosen and become wetter.
Fold in blueberries. To prevent purple muffins, you might want to rinse the berries and toss with a little flower before adding.
Fill 12 muffin cups with batter. They will be fairly full, but they don’t rise much when baking.
Bake for 25 minutes. Cool and store in covered container.
Adapted from Simple 2 Something