Zucchini Blueberry Muffins w/ Crumb Topping

This time of year everyone has an overabundance of zucchini it seems like. It can be hard to find ways to use it all up. Make these muffins now and freeze for a quick breakfast later this fall.

ZUCCHINI BLUEBERRY MUFFINS W/ CRUMB TOPPING
3 eggs
2 c. sugar
1 1/3 c. oil
3 c. flour
1 c. buttermilk
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 TBSP baking powder
2 c. blueberries
1 tsp vanilla
1 c. packed zucchini
Preheat oven to 425 degrees. In a stand mixer with the paddle attachment, mix eggs, sugar, and oil until combined. Add buttermilk until incorporated. Add flour, cinnamon, baking soda, powder, salt and vanilla. Mix until just barely combined, it is ok if there is still flour in the batter. Add zucchini and finish mixing together. Hand mix in blueberries at the end. Fill lined and greased muffin tins 2/3 full. Top with a spoonful of crumble topping. Bake for 15-17 minutes at 425 degrees.
Makes approximately 26 muffins.

CRUMB TOPPING
6 TBSP butter, softened
1/2 c. sugar
1 c. flour
1/2 tsp cinnamon
Mix all ingredients together with fork until crumbly.
In this particular batch we used fresh blueberries, but frozen also work just fine. I do coat the berries in a small amount of flour before mixing in. Helps them from falling to the bottom of the muffin liner during baking.

zucchini can also be frozen and used at a later time. anna shreds zucchini and measures out about 3 cups per ziploc freezer bag. She also has a couple bags with just one cup of shredded zucchini, making it easy to take out EXACTLY what she needs for a specific recipe. Lay out freezer bags on a cookie sheet to freeze so they are flat and easier to store.

If you have a blender that has different attachments, we highly suggest looking at what options you have! Some of those attachments go unused and sit in the back of the cupboard forever. I (Anna) have a Ninja that has a blade attachment made for shredding. It seriously took me less than 10 minutes to shred 4 large zucchini and have it bagged up!