Thursday, January 31, 2013

Blueberry Zucchini Mini Muffins

Mini muffins are the perfect little treat to add a bit of sweet flavor to breakfast or tea time.  These mini bites of muffin goodness get their softness from the moisture in the zucchini, a slight sweetness from the blueberries, and are healthed up with the wheat flour.  I also like the depth of flavor from using both white and brown sugar so the muffins are sweet but not sugary.  Plus the cinnamon is a nice kick of flavor.  If you took my suggestion of preshredding and freezing some leftover zucchini at the end of last summer's harvest, you'll be glad you did when you whip up these mini muffins.  I popped a couple of these into my work bag for breakfast and also shared them with my January Foodie Pen Pal as a yummy but healthy treat to help us both stay on track with our New Year's resolution of not eating too terribly.

The Lean Green Bean
Of course being the last day of the month means it's time to reveal what I received from my Foodie Pen Pal.  This month I sent a package to a non-blogger named Carma and received a lovely package from Lauren at From Every Day to Gourmet.  Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean.  Go visit her blog to learn how to join--bloggers and non-bloggers are welcome!  Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box from another foodie.  It's a great way to try new things and meet new people.

This recipe comes from Jamie at A Southern Fairytale, and was originally a full size loaf of bread.  I used frozen blueberries in lieu of fresh, and adjusted the bake time for the mini muffin size.  A simple recipe just two bowls, a whisk and a spatula, so minimal time and clean up investment.  Another perfect brunch buffet treat or just a little something extra to add to breakfast or as a little midday snack.  Simple and delicious--make these and share with someone you like soon.

Blueberry Zucchini Mini Muffins


2 eggs
1/2 cup oil
2 teaspoons vanilla extract
1/2 cup sugar
1/2 cup brown sugar, packed
1 cup shredded zucchini, drained
3/4 cup flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 cup blueberries

In a large bowl, whisk together eggs, oil, vanilla and sugars.

Fold in zucchini.

Add flours, salt, baking powder, baking soda and cinnamon, and stir to combine.

Fold in blueberries.

Using a medium cookie scoop, distribute batter into a greased mini muffin tin.

Bake at 350 degrees for 12-15 minutes or until set and a tester inserted in center comes out clean.

Cool in pan for a few minutes then remove and transfer to wire rack to cool completely.

Makes 2 1/2 dozen mini muffins.

Happy Baking,
The Cookie Princess

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