Whole Wheat Blueberry Zucchini Muffins

I still have zucchini!!!  I found this recipe one summer when my sister was out visiting.  We used to love to make those box muffins with the little can of blueberries you add and the crumble you sprinkle on top.  Anyways, we were reminiscing about that favorite childhood breakfast and decided to somewhat recreate, but I was in the situation that I currently find myself where I’m overstocked with zucchini.  We found this recipe online and decided to try it.  They turned out pretty good, so it’s another recipe I filter through when zucchini is in abundance.  I made these for my kids for breakfast this morning.  They loved them, and I am certain they have got to be slightly better for you than the box ones I ate growing up.  The muffins barely came out of the oven in time for Liv to grab one on her way to the bus.  It was too hot to eat right then, so I just put it in a tupperware piping hot in her back pack and told her to eat it when she was playing on the playground.  I volunteered in her classroom later that day and she still had blueberry stains surrounding her mouth.  I chuckled and decided rather than be embarrassed about it to just take it as evidence that she too enjoyed the rushed breakfast.


Ingredients for muffins:

  • 1 C white all-purpose flour
  • 1/2  C whole wheat flour
  • 3/4 C sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 C olive oil
  • 1/4 C milk
  • 1 tsp vanilla
  • 1 C packed shredded zucchini
  • 1 1/2 C fresh blueberries

Ingredients for crumb top:

  • 1/3 C packed brown sugar
  • 2 Tbsp flour
  • 1/8 tsp cinnamon
  • 1 Tbsp butter- cut this into the other well mixed ingredients


  1. Preheat oven to 350 degrees.  Spray muffin tin.
  2. In medium bowl, combine flours, baking soda, cinnamon, and salt.
  3. In large bowl, combine sugar, egg, olive oil, milk, vanilla.  Mix well.  Stir in zucchini.
  4. Add the dry ingredients to the wet.  Stir until just combined.  Fold in the blueberries.
  5. Spoon into muffin tins.  Sprinkle crumb top over each muffin.
  6. Bale 20-25 minutes until toothpick inserted in center of muffin comes out clean.



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