This summer was blue indeed. Not only because many people suffered from COVID depression and anxiety, but because of COVID, one of the few fun and safe socially-distanced things to do was to go to a U-Pick farm.
It was an ideal way to be outside, and get hands in touch with the earth with picking fresh produce. And as a food blogger, I certainly desired more connection during this time of disconnecting from people and the planet.
I have this 1980's blue dress that matched perfectly with the deep blue of the berries that we picked throughout Washington State. The blueness was not sad, but inspired all sorts of blueberry recipes. And during late harvest season, I thought combining blueberries and zucchinis in a more-naturally-sweetened recipe was ideal.
Blue and green were the prime colors while picking blueberries. Walking through fields of blueberry bushes felt like walking through a fairytale. The beauty and serenity that surrounded us during those moments, inspired nothing but vibrancy and positivity in this life.
So to go off the inspiration from the blue and green fields I combined these late-summer produce together in a whole-wheat and hearty mini muffin.
If you want this sweeter, add more sugar and if you desire regular sized muffins, this recipe makes around 12 muffins.
Advice from a Blueberry
This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Blueberry + Zucchini Whole Wheat Mini Muffins
Prep Time: 10 minutes
Bake Time: 10-15 minutes
Makes approx. 24 mini muffins (12 large muffins)
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
3 tbsp sugar
1/2 cup applesauce
5 tbsp nondairy milk
1 tbsp canola oil
1 tbsp lemon juice
1 small zucchini, grated
1 cup blueberries
Preheat the oven to 350 degrees. In a bowl mix together the dry ingredients until well combined. In a separate bowl, mix together the first four wet ingredients. Stir in the zucchini and then the lemon. **These are not overly sweet, so if you want it sweeter, add more sugar.**
Next, add the dry ingredients into the wet and fold until it makes a dough. Fold in the blueberries until well covered. Spray or grease a mini-muffin baking pan. If you do not have this, use a traditional muffin pan.
Carefully add in the dough about 3/4 of the way full into each muffin tin. Bake for 10-15 minutes. Check the muffins with the poke test, by inserting a toothpick or knife. If it comes out clean then the dough is cooked through. Let the muffins cool for several minutes before removing from the pan.
âLet's Connect! Check out my other blueberry recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com