Blueberry Zucchini Muffins

• FOR THE MUFFINS:
• 3 whole Eggs
• 1 cup Canola Oil
• 3 teaspoons Vanilla
• 2 cups Sugar
• 2 cups Zucchini, Grated
• 1 teaspoon Lemon Zest
• 3 cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 2 cups Fresh Blueberries
• FOR CRUMBLE TOPPING
• 1/3 cups Flour
• 1/3 cups Sugar
• 1 dash Salt
• 1/4 cups Butter, Softened

1. Preheat oven to 350 F. Grease two standard muffin tins (recipe yields about 18 muffins). Set pans aside.
2. In a mixing bowl, beat together the eggs, oil, vanilla, sugar, zucchini and lemon zest until well combined. Mix in dry ingredients until incorporated. Fold in blueberries.
3. Scoop batter into the prepared muffin tins (I used a 1/4 measuring cup for this and filled the cups almost completely full to get the oversized muffin effect).
4. In another smaller bowl, mix flour, sugar, salt and softened butter together using your fingers or a pastry blender until it is crumbly. Sprinkle evenly over the tops of each muffin.
5. Bake 25-30 minutes or until muffins are golden and cooked through. Enjoy warm or at room temperature.
6. Adapted from Allrecipes.

muffins, eggs, canola oil, vanilla, sugar, zucchini, lemon zest, flour, salt, baking powder, ubc, cinnamon, fresh blueberries, flour, sugar, salt, ubc

Taken from tastykitchen.com/recipes/breads/blueberry-zucchini-muffins/ (may not work)