I’m pretty sure the saying “necessity is the mother of invention” covers all gardeners and cooks. Maybe that wasn’t the original intention, but it fits perfectly! As our summer garden is coming into full production and the nearby farms are offering up their seasonal delights, we’re starting to get creative with our meal preparations!
This year’s crop of heirloom zucchini is starting to come on strong as our daily temperatures have warmed up quickly and are staying in the eighties and nineties. We’re already starting to share the daily pickings with family, friends and coworkers. Of course, we’re saving plenty for ourselves and this little muffin recipe is the perfect way to enjoy two of our current fresh treats: zucchini and blueberries…
Blueberry Zucchini Muffins
1 3/4 cup organic all purpose flour
1 teaspoon sea salt
1/2 cup sugar (white or brown)
2 teaspoon baking powder
2 large eggs
2-4 Tablespoons organic macadamia nut oil (or melted butter)
3/4 cup milk
1/2 cup fresh blueberries
1/2 cup freshly grated zucchini (about 1 small-medium)
Freshly grated nutmeg
Preheat oven to 400 degrees. Lightly grease muffin tin (this recipe makes 12 muffins). Blend flour, salt, sugar and baking powder together (either by sifting or with a fork.) Lightly beat the eggs, oil or melted butter, and milk in another bowl and then add to the dry ingredients. Stir until about half-mixed. Add the blueberries, zucchini, and freshly grated nutmeg to taste and stir together with fork just until mixed. Batter will be lumpy and uneven (the trick to good muffins is to NOT over-mix–stir them by hand just until everything is incorporated.)
Spoon into muffin tins and bake for 10-15 minutes or until lightly brown and firm to touch. Serve warm with melted butter or jam.