Well if there is one thing for certain it is that zucchini is not in short supply right now. I sadly haven’t had time to go to farmers market recently, but I know they are stalked with huge oversized zucchinis that after a while you have no idea what to do with. Blueberries are also in their peak season which means that they are the sweetest most flavorful they will be all year.
I for one could not decide what to make muffins out of, blueberries or zucchini? So I decided to marry the two in the perfect summer Blueberry Zucchini Muffins. A quick google search revealed that I am not the first to think this was a great idea, I ended up using this recipe as a basis with several healthier modifications.
I made a couple of different batches but we agreed we liked this one the best. They didn’t even need that much sugar because they are bursting with blueberries which naturally sweeten them. In fact, here is your Mr. Hungry story of the day. After my weekend cooking extravaganza, all the dishes were finally done, and he had completed all the required taste testing, he asked “where did the green vegetables go that I saw in the food processor?” Ha! He didn’t even notice them in the muffins when he first tried them! I also wasn’t correcting him when he was saying how much he loved the blueberry muffins either.
The batter for these muffins is only slightly sweetened because the blueberries do an excellent job of providing tons of delicious natural sweetness. I was going for a denser more hearty muffin in these ones so they were a bit more filling. I’ve been eating them with a sliver of almond butter, but they are good all on their own. Let me know if you give them a try!
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Have a happy Tuesday!