September is here and fall is on its way!
It’s that time of year again, everyone is trying to give you zucchini! Am I right? Or are you trying to give your neighbours, friends, family and coworkers your zucchini? No shame. I would be doing the same thing!
Well this week I had 2 enormous zucchini from a friend and from my mother in law and I live with 3 people who don’t like zucchini. Ugh. So I got a little creative (for me anyways) and make some zucchini blueberry muffins. They turned out delicious and I thought I would share.
What you will need:
1 cup sugar
1/2 cup vegetable oil
3 tbsp sour cream or greek yogurt
1 tsp baking soda
1 cup of fresh blueberries
2 cups grated zucchini (squeeze out excess water)
2 cups all purpose flour
Preheat the oven at 400 degrees.
In a large bowl mix together sugar and oil.
Add splash of vanilla, eggs, and mix well.
In a small bowl mix together the yogurt and baking soda. Let sit for a few minutes. This will make a fluffy cream.
Gently fold in the zucchini and add cream and gently mix.
Add flour, one cup at a time and mix until just combined. Don’t over mix! Last, add blueberries and gently fold to combine.
Sprinkle a generous helping of cinnamon sugar on top. Because… why not?!
Bake at 400 for 20 minutes or until a toothpick comes out clean.
This is an adaptation to my mother in laws banana muffin recipe which as been perfect and foolproof every single time.
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