If you’ve been searching for the perfect Zucchini Muffins With Blueberries cake recipe that’s moist, delicious, and easy to make, your search is over. Welcome to AllFoodi! We’re about to dive into making delicious homemade Cupcake.
Why zucchini muffins with blueberries is best:
- Moist Perfection: These zucchini muffins with blueberries excel in achieving the ideal moist texture, creating a delightful eating experience.
- Quick and Easy: With a prep time of just 15 minutes and a total time of 35 minutes, this recipe offers a swift and hassle-free way to enjoy bakery-style muffins at home.
- Versatile Flavours: The combination of zucchini and blueberries brings a harmonious blend of flavours to each bite, making these muffins a deliciously versatile breakfast or snack option.
- Bakery-Style Appeal: Achieve that sought-after bakery-style look with a top that’s both up and out, giving these muffins a professional and inviting appearance.
- Fool proof Recipe: Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed for success, ensuring that you can easily whip up these delectable muffins to impress friends and family.
How to make zucchini muffins with blueberries
1
Preheat the Oven
â—‰ Start by preheating your oven to a toasty 400 degrees Fahrenheit. This ensures the perfect baking environment for these scrumptious muffins.
2
Combine Dry Ingredient
3
Prepare Batter with wet Ingredient
4
Blueberry
5
Combine wet and Dry Ingredient
6
Fill Your Muffin
7
Streusel Topping
7
Baked Oven
7
Enjoy
zucchini muffins with blueberries
The perfect fusion of moist zucchini and bursting blueberries in our quick and easy bakery-style muffin recipe. This delightful morning treat, ready in just 35 minutes, promises a symphony of flavors in every bite.
Ingredients
- 2 1/2 cups all-purpose flour (300 grams)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract (optional)
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 2 large eggs, room temperature
- Zest of almost a whole lemon (optional)
- 7 3/4 ounces fresh blueberries (adjust to preference)
- 1 tablespoon flour (for coating blueberries)
Optional Streusel Topping:
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit.
- Combine Dry Ingredients: In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 3/4 teaspoon of salt, and 2 teaspoons of baking powder. Set aside.
- Prepare Wet Ingredients: In another bowl, combine 1 cup of whole milk, 3/4 cup of granulated sugar, 1 teaspoon of vanilla extract (if using), 1/4 cup melted butter, 1/4 cup vegetable oil, and two large eggs. Optionally, add the zest of almost a whole lemon. Whisk until well blended.
- Coat Blueberries: Toss fresh blueberries in 1 tablespoon of flour to coat them.
Combine Wet and Dry Ingredients: Gently combine the wet and dry ingredients until a batter forms. - Fold in Blueberries: Carefully fold in the coated blueberries into the batter.
- Fill Muffin Tin: Using a large ice cream scoop, fill the muffin tin almost to the top, creating that signature bakery-style muffin look. Optionally, sprinkle sugar on top for an extra touch.
- Optional Streusel Topping: In a separate bowl, mix 1/2 cup sugar, 1/2 cup flour, and 1/4 cup cold butter. Crumble it over the muffins for added texture.
- Bake: Bake in the preheated oven at 400 degrees for approximately 20 minutes or until the muffins are puffed up and golden. Test with a skewer; it should come out clean or the tops should bounce back when gently patted.
- Enjoy: Muffins to cool slightly before indulging in the moist, flavourful bliss. Enjoy your quick and delicious zucchini muffins with bursting blueberries!