Last year, when I turned 1, Mama made me banana muffins. She made them again this year, but she also made some of her zucchini muffins with all the fresh zucchini we picked up at the farm stand. And she added our bluebies to them!
9 dozen muffins later….
I like the mini-muffins because I can shove just about the whole thing in my mouth (even though Mama and Papa say, “Don’t stuff!”). I opened my presents and got to blow out candles, all before breakfast.
Some may speculate now whether I should change the name of my blog, as I’m technically no longer a baby. “Toddler Jude” just doesn’t have the same ring to it. What do you think?
Love, Jude (who’s 2!)
Blueberry-Zucchini Muffins (Dairy-Free)
2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
2 large farm-fresh eggs
1/3 cup packed brown sugar
2 tsp vanilla
3 cups freshly grated zucchini, drained
2/3 cup canola oil
2 tsp. baking soda
1/2 tsp. sea salt
1 cup frozen organic blueberries
Preheat oven to 350F. Line muffin tins with paper liners or spray/butter the tins.
In a large bowl, whisk together the flours, cinnamon, and nutmeg.
In a separate bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the zucchini. Add the oil, soda, and salt, and stir to combine.
Add to the wet ingredients to the dry, and stir until just combined, and all the flour is moistened. Gently stir in the blueberries.
Scoop the batter into prepared muffin tins and bake for 15-20 minutes (about 19 for regular muffins, 15 for minis). The muffins should be firm to the touch, and a pick inserted in the center should come out clean. Cool in the pans for 5 minutes, then remove to a wire rack to cool completely.
Yield: 1 dozen regular muffins & 1 dozen minis, or 18 regular muffins
Note: Mama advises grating your zucchini first and putting it in a collander set over a bowl while you gather the rest of your ingredients. And she says these muffins freeze really well!