I was pretty happy with these muffins, I adapted them from another recipe I've used before, but I decided to add the sour cream and brown sugar on top for the sake of experimentation. They turned out nice and I definitely recommend them for a quick summery treat.
These muffins are a great way to use some fresh summer blueberries. I used half whole wheat four and half white, but next time I'll probably use all whole wheat flour because these are probably sweet, moist and flavorful enough to taste just as good without the white flour. The zucchini and sour cream keep these nice and moist, so they should stay tasty for quite awhile. Walnuts or pecans would be a great addition. Enjoy!
2 eggs, beaten
1/2 cup vegetable oil
1/4 cup fat free sour cream
2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup brown sugar, plus extra for topping
1 cup finely shredded zucchini
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons vital wheat gluten
1/2 teaspoon kosher salt
1/2 teaspoon baking power
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinammon
1 cup fresh blueberries
(Makes about 18 muffins)
1. Preheat oven to 350 degrees. Prepare muffin pans.
2. Beat together eggs, oil, sour cream, vanilla and the sugars. Next, stir in the zucchini. In a separate bowl, beat the flours, salt, baking powder, baking soda, vital wheat gluten and cinnamon until combined. Stir the dry ingredients into the wet then fold in the blueberries with a spatula. I use an ice cream scoop to fill the muffin cups. Sprinkle a little bit of brown sugar on top of the batter in each muffin cup.
3. Bake about 15 minutes until golden brown. Check for doneness by inserting a toothpick into the center, which will come out clean when the bread is done. Cool in pan for 20 minutes then transfer to wire racks.