Nothing tastes as good as a warm muffin straight from the cooling rack! The boys were eager to get their hands on these muffins!
Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Blueberry Zucchini Muffins.
One large grated zucchini gave me enough zucchini to make my Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Chip Zucchini Bundt Cake, a batch of Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Blueberry Zucchini Muffins with about a cup of zucchini leftover to sprinkle over salads for lunch! I had no idea!
My youngest nephew was right at my heels as soon as the muffins came out of the oven. “Can I have a muffin, Aunt Susie?”
The boys all enjoyed a couple muffins each…finishing them up at breakfast the next day! Fresh baked muffins do not last long in a houseful of hungry boys!
I adapted the recipe for Lemon Zucchini Muffins from Anne Lindsay’s New Light Cooking Cookbook.
Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Zucchini Muffins
2 cups unbleached all-purpose flour
1 cup grated zucchini
1/2 cup granulated sugar
zest from 1 large lemon
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup rice beverage mixed with 2 tsp white vinegar let to sit for 5 minutes
2 tbsp water
1/4 cup canola oil
1/4 cup freshly squeezed lemon juice
1 cup fresh or frozen blueberries
In a large bowl, mix all the dry ingredients with the grated zucchini and blueberries.
In a separate bowl, mix together all the wet ingredients.
Add the wet to the dry, stirring only until just combined. Overstirring will lead to tough muffins.
Spoon into muffins cups and top with a few extra blueberries.
Bake at 375 F for 20-25 minutes.
Let cool on cooling rack for 10 minutes before removing from muffin tin.
P.S. Matthew happily ate the Dairy, Egg, Soy and Peanut/Tree Nut Free Lemon Blueberry Zucchini Muffin unaware of the zucchini…not sure how he missed the ‘green bits’ in this one! Perhaps it tasted too good…engulfing it too quickly to notice!