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Zucchini Blueberry Muffins

Zucchini Blueberry Muffins
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Crumb Topping

  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • 2 tablespoons old-fashioned oats
  • 2 tablespoons cold butter

Muffins

  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • Zest of one lemon
  • ¾ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup blueberries
  • 1 cup milk
  • ¼ cup butter, melted
  • 1 large egg
  • 1 tablespoon lemon juice

Directions

  1. Heat oven to 375°F. Grease or line a muffin tin with paper baking cups. Set aside.
  2. In a small bowl, using a pastry blender or two forks, blend flour, brown sugar, oats and butter until crumbs form. Set aside.
  3. In a large bowl, stir together flour, sugar, baking powder, lemon zest and salt. Add zucchini and blueberries, stir until zucchini and blueberries are coated.
  4. In a small bowl, using an electric mixer, beat milk, butter, egg and lemon juice until blended.
  5. Gradually add milk mixture to flour mixture. Stir until just blended.
  6. Spoon into prepared muffin tin, filling about 3/4 full. Top each muffin with a rounded tablespoon of crumb topping.
  7. Bake 20 to 23 minutes or until a toothpick is inserted in center comes out clean.

 

Serves: 12

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