FOR THE STREUSEL:
- 3/4 cup dark brown sugar
- 3/4 cup unbleached all-purpose flour
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/3 cup old fashioned oats
- 1/3 cup chopped almonds
- 6 tbsp butter, melted
FOR THE ZUCCHINI BLUEBERRY MUFFINS:
- 1 lb zucchini (3 medium zucchini)
- 1 cup packed dark brown sugar
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 3/4 cup plus 1 tbsp unbleached all-purpose flour, divided
- 3/4 cup whole wheat flour
- 1/2 cup old fashioned oats, ground in a food processor (measure after grinding)
- 2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 12–14 oz fresh blueberries (2 – 2 & 1/2 cups)
MAKE THE STREUSEL:
- Add all ingredients except the butter to a medium size bowl and stir to combine and break up the brown sugar. Pour in the melted butter and use your hands or a rubber spatula to fully incorporate. Cover and set aside.
MAKE THE MUFFINS:
- Heat your oven to 425 degrees and line a muffin pan(s) with 12 paper tulip liners or 24 regular paper liners.
- Grate the zucchini and spread it out onto a clean kitchen towel. Twist the zucchini in the towel, squeezing and pressing to absorb as much liquid from the zucchini as possible.
- Add the brown sugar, honey, vegetable oil, eggs, vanilla, and almond extract to a medium size bowl and whisk to combine. Stir in the zucchini.
- In another large bowl, add the 3/4 cup all-purpose flour, whole wheat flour, ground oats, cinnamon, salt, baking powder, and baking soda. Stir to combine.
- Add the zucchini mixture to the dry ingredients and stir just until all the dry ingredients are moistened.
- In a small bowl, add the 1 tbsp all-purpose flour and blueberries. Toss to coat the blueberries in the flour. Pour the blueberries into the muffin batter and stir gently to incorporate.
- Distribute the batter amongst the paper lined muffin pan(s). Top the batter with streusel, squeezing the streusel between your fingers to create clumps.
- Bake the muffins for 5 minutes at 425 degrees, then reduce the temperature to 375 degrees. If making 12 large muffins, bake for 25-30 minutes longer. If making 24 small muffins, bake for 15-20 minutes longer. Test for doneness with a toothpick: stick the toothpick into one or two of the muffins and remove it. Examine the toothpick for signs of raw batter. These are very moist muffins, so crumbs might cling to the toothpick, but no raw batter should be in evidence.
- Remove the muffin pan(s) to a wire rack and let cool for 5-10 minutes in the pan before removing the muffins from the pan.