Recently added item(s) ×
You have no items in your shopping cart.
* Required Fields
Warm, gooey blueberries are baked with fresh zucchini and warm baker’s flavors to create a delicious muffin for breakfast, lunch, or snack time! This fruit and veggie muffin is a bit of sweet and savory with an added touch of The Spice & Tea Exchange® Chocolate Sea Salt and Wild Blueberry Sugar.
From The Spice & Tea Exchange® 1 tsp Madagascar Vanilla Extract 2 TBS Organic Extra Virgin Olive Oil 1 tsp Baker’s Spice Blend 1 tsp Wild Blueberry Sugar, plus extra for garnishing¼ tsp Chocolate Sea Salt
From the Grocer 1½ cup whole wheat flour1 tsp baking soda1 cup shredded zucchini, squeezed and slightly dried1⁄3 cup pure maple syrup1 egg¼ tsp almond extract¼ cup unsweetened applesauce¼ cup milk (we used vanilla almond milk for added sweetness)¾ cup fresh blueberries
PREHEAT oven to 350°F. Line a 12 cup muffin pan with nonstick cooking spray, or with paper muffin liners. IN a small bowl, combine zucchini, maple syrup, egg, Madagascar Vanilla Extract, almond extract, Organic Extra Virgin Olive Oil, applesauce and milk. Mix well. IN a large bowl, combine the whole wheat flour, baking soda, Baker’s Spice Blend, Wild Blueberry Sugar, and Chocolate Sea Salt. Set aside. COMBINE wet and dry ingredients until slightly smooth. Add blueberries, and gently mix well. SPOON mixture into muffi n tins, fi lling about ¾ full. BAKE for 20 minutes. Remove from oven and check muffins for doneness by inserting a toothpick into the center of a muffin. Muffins are done when toothpick comes out clean. Sprinkle with additional Wild Blueberry Sugar. COOL for 10-15 minutes before serving. Enjoy!
Subscribe today to receive flavorful updates and fresh recipes straight to your inbox!