Blackberry Zucchini Muffins

Ingredients

• 1.5 cup all-purpose flour (divided (a small portion used to coat fruit/nuts))
• 1 tsp cinnamon
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 0.75 cup granulated sugar (plus extra for topping)
• 0.5 cup vegetable oil
• 2 eggs (large)
• 1 tsp vanilla extract
• 1.5 cup zucchini (grated and squeezed of excess moisture)
• 1 cup fresh blackberries
• 0.5 cup walnuts (chopped)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.

2. 2

   In a medium bowl, whisk together the dry ingredients: flour, cinnamon, baking soda, baking powder, and salt until well combined.

3. 3

   In a separate small bowl, toss the blackberries and chopped walnuts with a tablespoon or two of the dry flour mixture. This prevents them from sinking to the bottom of the muffins during baking.

4. 4

   In a large mixing bowl, combine the granulated sugar, eggs, vegetable oil, and vanilla extract. Mix thoroughly until the mixture is smooth and well-emulsified.

5. 5

   Fold the grated zucchini into the wet mixture.

6. 6

   Add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix, which can lead to tough muffins.

7. 7

   Gently fold in the flour-coated blackberries and walnuts.

8. 8

   Divide the batter evenly among the prepared muffin tins, filling each about three-quarters full.

9. 9

   Sprinkle the tops of the muffins with a little extra granulated sugar for a crunchy, sweet crust.

10. 10

    Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best texture, ensure you squeeze the excess moisture out of the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter.

Nutrition per serving

• muffins
• breakfast
• snack
• baking
• blackberry
• zucchini
• walnuts
• summer