Zucchini Lemon Blueberry Muffins & Get Baked CT - WFSB 3 Connecticut

Zucchini Lemon Blueberry Muffins & Get Baked CT

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Zucchini Lemon Blueberry Muffins

Ingredients:

All purpose flour                3 cups

Baking Soda                        2 tsp

Salt                                       ½ tsp

Cinnamon                             2 tsp

Sugar                                     1 1/3 cup

Eggs                                       2 whole beaten (room temp)

Melted Butter / Canola oil    ¾ cup

Vanilla                                    2 tsp

Lemon Zest                            1-2 lemons

Zucchini (grated, unpeeled)   3 cups

Blueberries                             1 cup

 

Directions:

Whisk together flour, baking soda, salt, cinnamon and nutmeg

Beat together sugar and eggs until creamy

Add butter or oil, vanilla and lemon zest

Mix well

Add zucchini - mix to combine

Add dry ingredients, mix until just blended - batter will be very thick

Add blueberries (if desired)

Fill muffin liners about ¾ of the way full

Bake at 350F degrees for 20-25 minutes or until toothpick comes out clean (baking times vary with ovens and muffin sizes)