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Orange Blueberry Zucchini Muffins


August has flown by and it's time for Muffin Monday again! This month's pick was a no brainer.  Zucchini is plentiful everywhere and I had a pretty decent blueberry crop this summer despite a late hard frost back in May. 

I found this recipe on the Taste of Home website and I subbed blueberries for raisins.  It's been a crazy few months with a lot of home renovations going on which is always when I do my best with muffins, in a rush.  This insures I don't overmix them!


I also like to reserve a few tablespoons of the flour mixture from the recipe and toss it with the berries so that they all don't sink down to the bottom of the muffin. I used a large cookie scoop and filled the muffin cups almost to the top so I only got 10 muffins.


The recipe said to mix granulated sugar with nutmeg and sprinkle it on top but instead I grated nutmeg over top of batter then sprinkled with turbinado sugar.  We just like the crunch it gives.

 

 Just look how choc full of deliciousness these are! The zucchini almost disappears into them, which is great for non veggie lovers.  It has a nice orange flavor and the nutmeg gives it that little extra something.  I bet they'd be great with ginger too! 

Thanks so much to Stacy for hosting #MuffinMonday and to all the other amazing bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

Orange Blueberry Zucchini Muffins

Orange Blueberry Zucchini Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon ground nutmeg, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries
  • 1 cup shredded zucchini, squeezed dry
  • Raw sugar for sprinkling

Instructions

  1. Heat oven to 350 degrees. Coat muffin tin with nonstick spray or drop in paper liners.
  2. In a large bowl, combine the flour, 1/2 teaspoon nutmeg, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, whisk the eggs, brown sugar, oil, orange juice, orange zest and vanilla.
  4. Stir into dry ingredients just until moistened. Fold in blueberries and zucchini.
  5. Fill muffin cups two-thirds full. Grate nutmeg over the top of each muffin. Sprinkle on raw sugar (about 1/2t per muffin).
  6. Bake at for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
zucchini, blueberries, orange
Muffins, Breakfast, Snacks
American

 

 


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.




 

Comments

  1. These muffins look wonderful and it is always satisfying to use up bounty you have grown yourself.

    ReplyDelete
    Replies
    1. The carrots will be especially satisfying this year, since they are taking forever to mature! :)

      Delete
  2. Blueberries are so much better than raisins in any recipe! I'm jealous of your lovely homegrown blueberries, Jolene.

    ReplyDelete
    Replies
    1. It's a labor of love, for sure. Frost, weeds, Japanese beetles. But they are so much better than what I get at the grocery store.

      Delete
  3. These sound pretty heavenly! And I love that sugar sprinkle on top...crunchy and gorgeous!

    ReplyDelete
  4. The sparkle from the turnbinado sugar is lovely! I love how you can see every element in these muffins.

    ReplyDelete
  5. I love that you grew your own blueberries! O for a green thumb! Everything I plant starts off great and then dies dramatically. Love how your muffins are bursting with blueberries.

    ReplyDelete

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