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
 
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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.

 

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
 
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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!

 

Baby Food: Banana Pancakes

I mentioned in my New Year’s post that I wanted to be more meaningful with my writing and honestly, I have no idea what I mean by that, I just know I want things to be different around here. I want to shed some of this armor of upbeat nonchalance that I’ve built and it’s proving to be incredibly difficult. It’s comfortable for me to keep things light, and I think this blog will still be a casual, easy place, but I’m going to try to share a little bit more here and there. Baby steps.

I’m going to try to start sharing a little more about Casper in this space. What I’m feeding him, what life has been like, and things like that. Because, really, I’ve been hesitant to mention him too much. For fear that I’ll be deemed a “mommy-blogger”, as if that’s somehow a terrible thing to be. It’s not and I AM a mom and a blogger, and I feel like I should share some of that here. Casper is currently the center of my universe, he sets the rhythm of my days and I am so incredibly thankful that he’s here and he’s mine. I feel silly even writing that because, really, the words just escape me. The road to motherhood was a little rough for me. There were really dark days, a lot of disappointment, crushing fear and doubt. I kept all my feels pretty close–of course Sean had a front row seat to my emotion showdown and a few close friends, too–but, my 28th and 29th years were just a mess of trying to keep my head up while grappling with fertility issues. There were times that I felt totally lost, without purpose, and I really questioned myself. I know that’s a controversial thing to say these days when we are leaning in–that motherhood gave me purpose–but it did and it is honestly what I have always wanted. I may talk about this in more depth sometime–someday when I can gather my thoughts on Casper’s birth and my pregnancy  and everything that led up to it without it being a billion words long. But, in short, it was at once more difficult and more easy than a lot of people have it–and, seriously, I feel so lucky.

Whew, that felt heavy and weird. So, let’s get comfortable and get our carb on, baby style.

Casper has been eating solids for a few months now. He’s crawling around the house like a madman, can climb the stairs, pulls himself up and uses our dining chairs as walkers now. Needless to say, he’s a busy boy and is totally working up an appetite. At first food was mostly an exploratory thing, introducing him to something else besides breast milk and just kind of letting him taste and touch. We’ve done a mix of soft foods he can pick up and purees. We only recently began to introduce some dairy into his diet in the forms of yogurt and cheese, but we still aren’t giving him milk yet. Since dairy and eggs can be a problem for a lot of babies, I made these pancakes free of both. At nearly 8 months old he eats a variety of foods now and pancakes are one of his absolute favorites. He loves to feed himself–he always tries to grab the spoon when I feed him purees–and these pancakes are perfect for little hands and don’t make a huge mess. I usually tear these up into small (pea-sized) pieces, but he handles whole pancakes really well lately. I like to freeze these on a sheet pan and pop them into a freezer bag once frozen. A frozen pancake is perfect for soothing sore gums when teething. He gets a little snack, plus a bit of relief from the teething pain.*

*There are a lot of ways to feed your baby, we did a mash-up of baby led weaning ideas and purees. We also consulted our pediatrician about how and when to introduce Casper to solids–definitely do what works for you and whatever your pediatrician recommends.

[recipe]

Print Recipe

Baby Banana Pancakes

Adapted from Buona Papa

Makes about 30 mini pancakes.

I have made these with just ground oat flour–it makes for a crumblier, denser pancake, but he seems to like them that way just fine. I make the oat flour by grinding regular rolled oats in a food processor until fairly fine. Using just oat flour makes these gluten free. I prefer to make them with a mixture of both oats and wheat flour.

1/2 cup finely ground oats

3/4 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 cup unsweetened coconut milk

1/4 cup mashed banana (or other fruit puree like apple or pear)

coconut oil for the pan

In a mixing bowl whisk together the oat flour, wheat flour, baking powder, and cinnamon. Fold in the coconut milk and mashed banana until just combined. Heat a nonstick skillet over medium-high heat and coat lightly with coconut oil. Drop tablespoons of batter onto the pan, cooking until bubbles begin to form around the edges of each pancake, about 1 to 1 1/2 minutes and flip. Cook on the other side an additional minute or so until each pancake is golden. Remove from the skillet and let the pancakes cool off a bit before feeding your baby. Place the extra pancakes on a baking sheet lined with parchment and freeze for a few hours, until solid, then place in a plastic freezer bag and freeze. I like to use all of the frozen pancakes within a month. [/recipe]