Monday, December 9, 2013
Zucchini Blueberry Streusel Muffins - THE BEST
It made quite a bit of muffins, so what I've been doing is keeping 1/3 out and freezing the other 2/3 so we have muffins ready when we don't have any baked and we are in a rush. It works great! Even with the reduced freezer space we have at our rental (we HAVE found a house, moving again in February), I still make it work!
Here's the wonderful recipe for you all to try!
1 c applesauce (unsweetened- I used my homemade stuff)
2c grated zucchini (YES, I still had ONE fresh one that I insisted on bringing with us in the move)
2 3/4 c - 3c flour
3/4t baking powder
1/4t baking soda
2c fresh blueberries (I used frozen ones, that's what I had)
For the Streusel topping
3/4c butter, softened (NOT melted)
pinch of salt
1. Preheat oven to 350 degrees. Grease muffin tins (or use paper inserts). I personally LOVE my muffin cups.
2. In a mixing bowl, beat together the eggs, applesauce, oil, vanilla, sugar, zucchini until well combined. Mix in dry ingredients until well mixed. Fold in the blueberries. Scoop into prepared muffin tins.
3. In another bowl, mix flour, sugar, salt and softened butter together using a pastry blender until its crumbly. Sprinkle over the top of the muffins.
4. Bake for 25-30 minutes or until a toothpick comes out clean.