Jumbo Blueberry Zucchini Muffins with Lemon Drizzle

Jumbo Blueberry Zucchini Muffins | hungrygirlporvida.com

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.

Jumbo Blueberry Zucchini Muffins | hungrygirlporvida.com

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 ._.

Jumbo Blueberry Zucchini Muffins
 
Prep time
Cook time
Total time
 
These are a combination of 2 favorites in a single muffin-zucchini & blueberry-plus a tart, lemony drizzle for good measure.
Serves: 6
Ingredients
  • 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
  • zest of 1 lemon, divided
  • 1 tablespoon lemon juice
  • 6-8 tablespoons confectioners sugar
Instructions
  1. Butter and flour the wells of a 6-cup jumbo muffin tin. Preheat the oven to 350ºF.
  2. In a mixing bowl whisk together the flour, baking powder, cinnamon, and salt.
  3. 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.
  4. In a small bowl, toss the blueberries with the tablespoon of flour to coat.
  5. 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.
  6. Remove the muffins from the oven and cool on a baking rack until completely cooled before turning out.
  7. 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.

 

Simple Salmon Bibimbap

Simple Salmon Bibimbap | hungrygirlporvida.com

If you’re at all familiar with Korean food there’s a good chance you’ve been introduced to bibimbap. It’s essentially a rice bowl with a bunch of toppings, often topped with an egg, and always served with a funky-spicy-sweet sauce called gochujang. I liken it to a spicy version of miso–it’s a total flavor bomb, lasts forever in the refrigerator and, is irreplaceable in this dish. Lots of restaurants serve bibimbap in a hot stone bowl so the edges of the rice gets crisp–which is amazing but also kind of scary for the home cook. According to my mom, it’s often just served in a regular bowl (especially at home), which makes thing much less intimidating with the juggling of burning hot stone bowls out of the mix. I often make bibimbap for dinner with just whatever vegetables I have around and a runny egg on top, but this version includes fresh pink salmon and a bunch of thinly sliced cucumber, plus the obligatory gochujang sauce. It’s easy and fast, plus you get some omega-3’s and all that goodness.

Let me note that my mother does not condone calling this dish a bibimbap. I mean, technically, bibimbap just means “mixed rice” and we’re mixing rice with stuff here, so it is a bibimbap. But, my mom does not approve because there’s not enough other stuff going on (and there isn’t an egg, gasp!), but sometimes I have to keep it simple and that’s just my life (sorry mom!).

The pink salmon I used in this dish was given to me by one of my favorite, local grocers, New Seasons Market. You can learn more about the 5 varieties of salmon they carry and their seafood department here. I was not compensated for this post. As always, all opinions and writing are my own.

5.0 from 1 reviews
Simple Salmon Bibimbap
 
Prep time
Cook time
Total time
 
You can use any seasonal vegetable you like here, I went super simple with the cucumber but, sauteed spinach, carrots ribbons, zucchini, mushrooms--basically any vegetable or combination you like--works great!
Serves: 1 serving
Ingredients
  • for the salmon:
  • 1 salmon filet
  • 2 teaspoons canola oil
  • salt and pepper
  • for the gochujang sauce:
  • ¼ cup gochujang (fermented Korean chile paste)
  • 2 tablespoons maple syrup
  • 1 tablespoons water
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 scallion, sliced
  • ½ of a cucumber, peeled and sliced thinly
  • 1 cup cooked rice for serving
  • sesame seeds for garnish
Instructions
  1. Heat the oil in a skillet over medium-high heat. Season the salmon with salt and pepper. Cook on each side about 3 minutes until the salmon is just cooked through (I like it a little pink in the center, but cook it to your liking).
  2. In a small bowl, whisk together all of the gochujang sauce ingredients.
  3. Place the rice in a bowl with the salmon on top. Add the cucumber, sprinkle with sesame seeds, and sauce. Mix up all of the ingredients and enjoy!

 

Peanut Butter & Berry Smoothie


 

I have been a chronic non-breakfaster most of my life. A cup of coffee (or 3, let’s be real) and good to go until lunch. Now, these days since I was a pregnant person and subsequently became a mother, I must have something to combat the hangries and get the mornings moving. Those cups of coffee just don’t cut it anymore (though they are certainly still included). The caveat is that unless it’s the weekend my motivation is pretty dang low. The clock’s ticking and I’ve got shit to accomplish and a tiny human to wrangle in the midst of it. Even cooking an egg feels like too much effort when I’m slinging baby breakfast onto the highchair and trying to chug that coffee while it’s still somewhat warm. Smoothies come to the rescue many mornings and for that I am incredibly thankful. The blender basically cleans itself–I mean, a buzz with some water and a drop of soap handles most of the work–and smoothies are wonderfully portable and don’t ask to be savored. They’re my low maintenance breakfast of choice and this version with peanut butter and berries is a standby.

 

 

 

It’s no secret that I love the pb&j combo and this smoothie is exactly those flavors in a wholesome, on-the-go breakfast. Like I mentioned before, this particular smoothie is a staple around here–the flavors are one of my favorites, nothing super fancy is happening in it (hemp hearts, spirulina, or greens, totally optional), and the peanut butter makes it filling enough to get you through the morning. I use a frozen fruit mix that I buy at Costco that includes cherries and pomegranate arils in addition to a mix of strawberries, raspberries, and blueberries. It’s an awesome deal for organic frozen fruit, which is the main reason I use this particular mix but, seriously, any mix of berries you like is perfect in this smoothie.

This post is a part of #DRINKTHESUMMER blog party hosted by Sherrie (With Food + Love) and Renee (Will Frolic for Food). So, if you’re short on summer beverage inspiration–or are into, you know, drinking things–click over for the full list of something like 40 recipes for refreshing drinks and libations. So many of these are going on the To-Drink list.


5.0 from 1 reviews
Peanut Butter & Berry Smoothie
 
Prep time
Total time
 
I often make this smoothie with a bit of spirulina powder or a big fistful of spinach to up the health factor and make me feel good about my morning. While I can't really detect a change in flavor with either addition, the color does suffer a bit.
Author:
Serves: 2 smoothies
Ingredients
  • 1 cup unsweetened coconut milk
  • ½ frozen banana
  • 2 cups frozen, mixed berries
  • 2 tablespoons peanut butter
  • 1 tablespoon hemp hearts, optional
  • 1 teaspoon spirulina or a handful of spinach, optional
Instructions
  1. Place all of the ingredients in a blender, and blend until smooth, tamping down the mixture as needed until pourable. Divide between two glasses and drink up!