Zucchini & Blueberry Muffins

This week, i'm sharing this easy muffin recipe. It's a great way to ease one's conscience, convincing yourself that you're actually eating vegetables!

And the good thing with zucchini is that they taste so bland that they absorb the flavor of anything you cook them with. So believe me, these muffins taste just like...muffins! they're light and fluffy as long as you don't over mix the batter.

I realized that i ran out of vanilla extract while filming, so i used 1/2 vanilla bean. You don't have to use the vanilla pod in the batter. You can use the seeds only and keep the pod for later to make vanilla sugar or vanilla infused milk.

Ingredients for 12 muffins

shredded zucchini -- 6.7 oz. -- 190g

all purpose flour -- 7 oz. -- 200g

2 eggs

blueberries -- 4.4 oz. -- 125g --

 + (1 tbsp. sugar & 1 tbsp. flour)

white sugar -- 5.6 oz. --160g

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. baking soda

canola oil -- 2 fl. oz. -- 60 ml

milk -- 3.4 fl. oz. --100 ml

1 tsp. vanilla extract or ½ vanilla bean

1 pinch of salt


Oven temperature: 200°C/400°F
Baking time: 20 to 30 minutes