Who’s a fan of Doctor Who? I’ve recently started watching the revived series, and I’m quickly becoming a major Whovian. I began watching an episode here and there the first week of classes, and now it’s quickly progressed into spending the entire weekend watching it (after getting all of my work done, of course) – I’m now into Season 4. I definitely recommend it to anyone out there who loves science fiction – and it’s all available to watch on Netflix! So good.
With watching the Doctor endlessly, I’ve been sort of neglecting working out (just for the weekend), and I’ve been all about quick and easy meals. I was definitely thankful for these muffins that I made last week and popped in the freezer!
Of course, these are another zucchini quick bread. I’m trying to quickly post all of these recipes when I get the chance before the summer totally ends and zucchini isn’t as plentiful! Of all of the recipes I made on Labor Day (four in total), this one is probably my favorite. I always have been a huge berry lover.
The zucchini is hardly noticeable, other than the bright green specks throughout. The blueberries are bursting with flavor, and lemon zest added to the batter enhances it in the most lovely way. Blueberry muffins (or banana nut bread) are really the only quick breads that I can eat without missing chocolate. Otherwise, I’ll probably pass it up if chocolate is a choice. But these muffins are just that good.
And these muffins gave me an excuse to use my brightly colored cupcake liners. Don’t they just make you feel a little bit brighter inside? And those bursting blueberries.. yum! Make these before blueberries and zucchinis are expensive again!
Blueberry Zucchini Muffins
makes 1 dozen muffins
adapted from My Baking Addiction
1 1/2 cups white whole wheat flour
1/2 t salt
1 t baking powder
1/4 t baking soda
1 1/2 t cinnamon
zest of 1 lemon
20 packets truvia (or 1 cup sugar)
2 t vanilla
1/2 cup greek yogurt
1 1/2 cups zucchini, shredded
1 1/2 cups blueberries
In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container – can be frozen, well wrapped, for up to two months.