Hellobee

Here in my neck of the woods, summer is over in a big way. It’s fall, for sure, and with the change in seasons comes a change in the vegetables available at the farmer’s market. Pencil-length cooking zucchini morph into giant, oblong zucchini-squash: the kind bigger than Little Oats. So, loaded down with zucchini, and the last of the wild blueberries (given to me by a patient at work), I headed for the kitchen. These sweet, breakfast-y muffins were the result.

Blueberry Zucchini Crumble Muffins
3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2 tbsp vanilla
1 cup white sugar
1 cup packed brown sugar
2 cups zucchini, grated
zest of 1 lemon
3 cups flour
pinch of salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
2 1/2 cups blueberries (fresh or frozen)

For Crumble Topping:
1/3c flour
1/3 c oats
1/3c brown sugar
1/3c butter, softened
1/2 tsp cinnamon

In a large bowl, beat together eggs, sugar, vanilla, oil, lemon zest and applesauce. Mix in grated zucchini. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients, just until combined. Add the blueberries (if they are frozen, toss them in a little bit of flour first to keep them from turning the batter blue), and stir. Scoop mixture into greased or lined muffin tins, about 3/4 of the way full.

To make the crumble topping, add all crumble ingredients to a bowl, and mix it together with your fingers until crumbly. Sprinkle this over the top of the muffins.

Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.