These muffins are filled with yummy goodness -- so much so that they might even be considered healthy.
Honey as the sweetener.
Whole wheat flour made from white wheat berries.
Applesauce for oil, if you wish, or olive oil as a healthy oil suitable for baking these delicious muffins.
Blueberries for antioxidants ...
and, zucchini, because - well, zucchini makes almost everything better.
Blueberry Zucchini Muffins - Finding Joy in My Kitchen
{Print Recipe}
1 1/2 C white wheat flour
1/4 C honey {generous}
1/2 tsp. salt
2 tsp. baking powder
1/3 C olive oil {or applesauce}
1 egg
1/3 C milk
1 tsp. vanilla
1 C blueberries
1 C shredded, drained zucchini
Begin by shredding the zucchini, drain excess liquid by squeezing zucchini shreds in a cheesecloth or paper towels.
Then, mix together the dry ingredients in a separate bowl.
Combine the moist ingredients together, and then add these to the dry ingredients.
Stir until just moist.
Then, add in the zucchini.
Carefully fold in the blueberries.
Scoop into muffin tins, filling about 3/4 of the way full. This made 8 jumbo muffins for us.
Bake at 375 for 15-20 minutes, until golden brown. If you use jumbo muffin tins, add 5ish minutes to the baking time.
Enjoy!
{sorry I don't have step-by-step photos for this one -- these were made during the move!}
This recipe is linked to:
