Zucchini Blueberry Muffins
Prep time
Cook time
Total time
Author: Sugar n' Spice Gals
Recipe type: muffins
Serves: 15
Ingredients
- 1½ cups zucchini, (this was one medium sized zucchini), grated and squeezed so the moisture comes out
- ¾ cups brown sugar
- ¼ cup canola oil
- ½ cup sour cream
- 1 egg
- 1¾ cup flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 cup fresh blueberries
Instructions
- Mix the zucchini, sugar, oil, sour cream and egg in a bowl.
- In a seperate bowl, mix the flour, baking soda, baking powder, salt and cinnamon.
- Combine the wet and dry ingredients and mix.
- Fold in the blueberries.
- Pour into lightly sprayed muffin tins, filling the cup.
- Bake in a preheated 350 degree oven for about 20-25 minutes, or until a toothpick pushed in the center comes out clean.
- Cool on a wire rack
Notes
We love to serve them warm with a little butter! YUM!
mickeydownunder says
G’day! Love the combination, true!
Your photo makes me want to reach through the computer screen and enjoy one now too; viewing as part of Food Friends Friday Party too!
Cheers! Joanne
http://www.facebook.com/whatsonthelist
babyma says
Does it work w frozen blueberries?
Sugar n' Spicegals says
I haven’t tried frozen, but I would imagine they would work just fine.