Blueberry Zucchini Muffins Recipe

Name: Blueberry Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 3 whole Eggs; 1 cup Canola Oil; 3 teaspoons Vanilla; 2 cups Sugar; 2 cups Zucchini, Grated; 1 teaspoon Lemon Zest; 3 cups Flour; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1 teaspoon Cinnamon; 2 cups Fresh Blueberries; FOR CRUMBLE TOPPING; 1/3 cups Flour; 1/3 cups Sugar; 1 dash Salt; 1/4 cups Butter, Softened

Servings: persons

FOR THE MUFFINS:
3 whole Eggs
1 cup Canola Oil
3 teaspoons Vanilla
2 cups Sugar
2 cups Zucchini, Grated
1 teaspoon Lemon Zest
3 cups Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1 teaspoon Cinnamon
2 cups Fresh Blueberries
FOR CRUMBLE TOPPING
1/3 cups Flour
1/3 cups Sugar
1 dash Salt
1/4 cups Butter, Softened

1
Preheat oven to 350 F. Grease two standard muffin tins (recipe yields about 18 muffins). Set pans aside.
2
In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries.
3
Scoop batter into the prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin effect).
4
In another smaller bowl, mix flour, sugar, salt and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
5
Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.
6
Adapted from Allrecipes.

1633

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 3 whole Eggs, 1 cup Canola Oil, 3 teaspoons Vanilla, and more.

Yes, Blueberry Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Zucchini Muffins

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