Lemon Zucchini Berry Muffins

You know what stinks? Writing a long, rambling, recipe-filled post about lemon zucchini berry muffins and then clicking the wrong tab closed and losing the whole darn thing right as you finish it. Please don't try it at home. You can just take my word for it: It stinks.


Rather than re-create the whole darn thing, complete with ingredients and step-by-step instructions, this time around I'm giving you the Spark Notes version. I hope you don't mind. I need to get through this quickly so I can go punish myself. I think I'll make myself vacuum.

First of all, I'd like to state that this recipe came to me thanks to a generous friend, who knew I was desperate for something new to do with the five pounds—five pounds!—of zucchini I gathered from the Conservative Family garden after I returned from Georgia. This was in addition to what I still had in my fridge from before my trip, because apparently Conservative Boy wasn't in the mood to consume massive quantities of green produce while I was gone—shocking, I know.



So this kind friend—without whom I may have collapsed in a heap in the middle of the kitchen with my zucchini—saved the day by directing me to a lovely blog called maya*made and a terrific-looking recipe for lemon zucchini berry muffins.

So as soon as I could, I set to work. First I combined the wet ingredients. (Make sure you have enough maple syrup before you start—I didn't and ended up having to improvise. I think it's best you go ahead and not improvise if you can help it, unless you're much better at it than I am.)


Then, in a separate bowl, I combined the dry ingredients.


Then I mixed the two together.


And gently stirred in blueberries (wishing all the while I had been able to find tiny, sweet local berries—but alas, there were none, so I settled for bigger, tart grocery store berries).


Then I poured the batter into my greased muffin tin. Only I have a very small muffin tin (a bigger one is on the kitchen wish list, along with a garlic press, a food processor, and a manual can opener that actually works), so half the batter went into a loaf pan instead.

Then the muffins baked. And came out beautifully.


I ate them, and Conservative Boy did too. Even though he couldn't understand why the heck I'd put zucchini in blueberry muffins and kept asking where the streusel was. I had no answers for him, and for this I apologized.

(I won't tell him I later learned you can swap out the blueberries for chocolate chips and the lemon zest for orange. That would have made him even happier, I think. Heck, it would make me even happier.)

Now, off to vacuum.

(Remember you can get the full recipe here.)