Ingredients
Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons old-fashioned oats
- 2 tablespoons cold butter
Muffins
- 2 cups all-purpose flour
- ⅔ cup sugar
- 1 tablespoon baking powder
- Zest of one lemon
- ¾ teaspoon salt
- 1 cup shredded zucchini (about 1 medium zucchini)
- ½ cup blueberries
- 1 cup milk
- ¼ cup butter, melted
- 1 large egg
- 1 tablespoon lemon juice
Directions
- Heat oven to 375°F. Grease or line a muffin tin with paper baking cups. Set aside.
- In a small bowl, using a pastry blender or two forks, blend flour, brown sugar, oats and butter until crumbs form. Set aside.
- In a large bowl, stir together flour, sugar, baking powder, lemon zest and salt. Add zucchini and blueberries, stir until zucchini and blueberries are coated.
- In a small bowl, using an electric mixer, beat milk, butter, egg and lemon juice until blended.
- Gradually add milk mixture to flour mixture. Stir until just blended.
- Spoon into prepared muffin tin, filling about 3/4 full. Top each muffin with a rounded tablespoon of crumb topping.
- Bake 20 to 23 minutes or until a toothpick is inserted in center comes out clean.
Serves: 12
