I know, I know…the internet doesn’t really need another recipe for that bumper crop of zucchini, but these guys are totally delish AND they make exactly 6 jumbo muffins. If you’re anything like me and maybe you buy that jumbo muffin tin on sale and then don’t use it for 2+ years, these dudes are for you. The thing with non-standard pan sizes is that sometimes you get a wonky number of muffins or you get one that’s a little runty or have to bust out another pan to use up the rest of the batter. These kinds of things are really NBD, but isn’t it just so satisfying when you have exactly enough batter for your tin?! I get really excited about this stuff, guys. I have a super exciting life, I know.
Nerd-alert aside, these muffins uses up some of that enormous femur-sized zucchini your neighbor maybe gifted you and adds some juicy pops of blueberry, plus a zippy lemon drizzle that puts these guys over the top and keeps you sneaking yet another crumb until you realize you’ve eaten 2 of these jumbo bebes but, you feel okay about it because there’s a vegetable in there.
^Whoa, run-on ._.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup buttermilk
- 1 large egg
- ¼ cup (1/2 stick) melted, unsalted butter cooled to room temperature
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup blueberries
- 1 tablespoon all-purpose
flour zestof 1 lemon, divided
- 1 tablespoon lemon juice
- 6-8 tablespoons confectioners sugar
- Butter and flour the wells of a 6-cup jumbo muffin tin. Preheat the oven to 350ºF.
- In a mixing bowl whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the brown sugar, buttermilk, egg, melted butter, and vanilla until combined well. Stir in the zucchini and half of the lemon zest.
- In a small bowl, toss the blueberries with the tablespoon of flour to coat.
- Pour the wet mixture into the dry mixture and fold until just combined. Fold in the blueberries. Divide the batter among the 6 muffin cups. Bake in the center of the oven for about 30 minutes or until the tops spring back to the touch and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and cool on a baking rack until completely cooled before turning out.
- While the muffins cool, make the glaze. In a bowl, whisk the lemon juice, remaining zest, and confectioners sugar together until smooth. Add more juice to thin or confectioners sugar to thicken, as desired. Drizzle liberally over the cooled muffins.