Blueberry picking with the kids is one of my favorite summer traditions. Something about the simpleness of being out there with my family is special and relaxing to me. I think it must be all the memories that we’ve made while walking up and down those rows, filling our buckets.
When Judah was just a one year old and I was pregnant with Paisley, we went picking for the first time. Over and over, he said ‘Berry!’ as he stuffed his mouth full. Five years later, Eliza is our row wanderer and she ate her weight in berries this weekend. Now Judah carries his bucket well and competes with us, to see who can pick the biggest berry.
With our freshly picked blueberries and zucchini from the garden, the kids and I made Blueberry Zucchini muffins. I’m amazed at what an unusually perfect pair zucchini and blueberries are. If you like Blueberry muffins, you’ll most likely love these.
Here are step by step pictures. The full recipe is at the bottom of this post.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
Grate about 1 1/2 cups of zucchini and set that aside.
In a medium-sized bowl combine the grated zucchini, eggs, melted butter, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the wet ingredients (zucchini mixture) into the dry ingredients just until combined and the batter is thick and chunky.
Gently fold in the blueberries and scoop the batter into prepared muffin tin.
Blueberry Zucchini Muffins
1 3/4 cups whole wheat flour
3/4 cup white sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups blueberries
Preheat oven to 350 degrees and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a muffin tin. Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a medium-sized bowl combine the grated zucchini, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (zucchini mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to overmix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Gently fold in the blueberries and scoop the batter into prepared muffin tin.
Bake for 20 minutes, or until a toothpick comes out clean. Let the muffins cool on a wire rack before removing from the pan.
