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.

 

Recently at Betty’s: Cheesy Southwest Grains & Chorizo Zucchini Boats

For 2015 I really want to share more of the work I’ve been doing for Betty Crocker (and whoever else, for that matter). A lot of the stuff I do is similar in style to what you already see here–from scratch and homemade–some of it is super quick and easy, using different branded products, as well. I plan to share these new recipes on Fridays, when available. Sometimes I don’t have anything new on the Betty site, so I just won’t share those weeks.

Cheesy Southwest Grains and Chorizo Zucchini Boats

I think everyone cooks differently depending on their comfort level in the kitchen, their schedules, and lifestyles. Sometimes I get super caught up in wanting things to be homemade and from scratch that I get a leeetle bit stressed out about it and end up totally hangry and frazzled. I mean for the sake of my sanity, I’m not above boxed mac and cheese, y’all. I think it’s important to embrace a shortcut from time to time for the sake of happy bellies and happy brains.

This recipe definitely embraces the shortcut, using Suddenly Grain Salad as a large component in the recipe. It makes for a super easy, fast, and delicious dinner, though! I’m a huge fan of the zucchini boat thing (like these Three Cheese and Roasted Tomato ones). The filling for this version comes together with the Suddenly Grain Salad–a mix of brown rice, quinoa, corn, black beans–plus chorizo and cheese…which never hurts. Click over to see the recipe for these Cheesy Southwest Grains & Chorizo Zucchini Boats. And, I’m thinking if you are more ambitious or have some extra time you could totally make a from-scratch version of this with delicious results.

Recently on Betty Crocker

Helllloooo! Just checking in between feeding sessions, diaper changes, snippets of sleep, and endless cuddles with my main squeeze, Casper.

I have plans to share some of my experience with this whole motherhood thing and some of how things went down labor/birth-wise (which ended up being not at all what I wanted/expected)…are you all interested in any of that? I’d love to know your thoughts in the comments below.

Anyhoo (yeah, I just wrote “anyhoo…”), here are a few recipes that went live recently on BettyCrocker.com. Lots of delish end-of-summer fare before we transition into fall (YAY)!!

I hope summer treated you well!!

XO, Cindy

Easy Strawberry Ice Cream Shortcake

Easy Ice Cream Strawberry Shortcake

Slow-Cooker Bacon Caprese Dip

Slow-Cooker Bacon Caprese Dip

Waffle Donuts

Waffle Donuts

Skillet Zucchini Bread with Chocolate Chip Streusel

Skillet Zucchini Bread with Chocolate Chip Streusel

Raspberry Mint Limeade

Raspberry Mint Limeade 

Texas Sheet Cake Cupcakes

Texas Sheet Cake Cupcakes

Grilled Pork Tenderloin with Jalapeño Fruit Relish

Grilled Pork Tenderloin with Jalapeño Fruit Relish