Sour Cream Zucchini Muffins with Blueberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 24
Ingredients
  • 2 cups flour
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup sour cream
  • ½ cup extra virgin olive oil
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 3 pounds shredded zucchini (see Notes)
  • 1 cup dried blueberries (or a little more if you want!)
  • Turbinado sugar, for sprinkling (optional)
Instructions
  1. Preheat the oven to 375 degrees. Line 24 muffin tins with reusable or paper muffin liners and set aside.
  2. Store together the flours, baking powder, baking soda, salt and cinnamon in a large bowl.
  3. In a separate bowl, mix together the sour cream, olive oil, eggs, sugar, vanilla and zucchini.Stir into the dry ingredients and then fold in the blueberries.
  4. Portion the batter into the 24 liners (using a ¼ cup ice cream scoop makes this easy) and sprinkle with Turbinado sugar, if desired.
  5. Bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let cool slightly then store in a sealed bag in the freezer if not serving immediately.
Notes
I find the best way to handle the water content in zucchini for baked goods is to shred it, freeze it, then thaw it to use. Once thawed you can very easily drain off the excess water and be assured this recipe works. Also, that way you can freeze the shredded zucchini in 1-pound bags during the height of the harvest and have them ready to bake with during the winter.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/12/sour-cream-zucchini-muffins-blueberries/