LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.
LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.
I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will be making them regularly.
I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe plus the last of the blueberries from this year's tiny crop. I didn't measure the zucchini but I figured it was a little over a cup but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white but that's one of my standard baking secrets. Made a dozen big gorgeous plump muffins just right for breakfast or anytime. Couldn't eat just one no way and I don't plan to share these beauties with anyone!
Very good, next time I make it I will adjust cooking time though (my oven runs really hot). Very moist and delicious and an excellent way to use up what I had on hand. I used applesauce to replace the oil and plain yogurt to replace the milk (for my toddler). Thanks for submitting. UPDATE: I would like to add that since I replaced the oil with applesauce & used frozen blueberries, this did not keep long at all. It turned into a slimy consistency within 3 days. If you aren't going to eat all of the muffins in 2 days, 1/2 the recipe or go with the original ingredients (oil) it will keep longer.
7-31-2017 While looking for a recipe for muffins calling for zucchini this one had me at olive oil. The olive oil along with the zucchini of course made these incredibly moist. The zucchini is undetectable and the amount of cinnamon makes these delicately and pleasantly spiced. A happy mistake was that I inadvertently reversed the amounts of brown sugar and granulated sugar which I believe contributed a little extra flavor. I did not add the pecans choosing to add an extra handful of blueberries instead. A happy surprise was accidently finding some extra streusel I had stashed in the freezer perfectly suited for these muffins an addition that took them over the top. The bottom line? Hubs remarked These are the best "D" things (muffins) I ever ate. Ten stars!
Since I eat gluten free I decided to experiment with this recipe. I am happy to say I am glad I did. For the flour I used 1\2 cup ground gluten free oatmeal 3 tbsp. ground flax seed and enough brown rice flour to make a cup. Then I added another 1/2 cup brown rice flour. I used 1\2 cup of honey for the sweetener added 1\2 tsp. nutmeg as others suggested. I also used 1\2 cup of applesauce instead of the oil. For the milk I had buttermilk so I used that I am thinking other milk would work just fine. No nuts because of a nut allergy and I added dried cranberries instead of the blueberries. These turned out great as mini muffins. It made 28.
Excellent! These are my favorite blueberry muffins! I have tried so many 5 star recipes! Something was wrong with most of them. But these are just perfect! I add more zucchini because it adds moisture. I also add more blueberries because we like a lot of them. And substitute 1/2 cup of whole wheat flour.
I love this recipe followed it as directed except substituted plain greek yogurt for milk and used walnuts instead of pecans. I also had left over topping from my applecrisp (brown sugar quick cook oats butter and cinnamon and sprinkled in on the tops.
These muffins were easily adapted to our dietary preferences. I omitted the nuts substituted almond milk maple flavoring and chia seeds mixed with water (for egg sub) and they came out great!
Way too much oil! These were greasy and my paper liners were soaked in oil. If I made it again I would cut the oil and possibly do apple sauce to substitute some of the oil.
