Black Walnut Muffin of the month

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Zucchini Blueberry Muffin

Makes approximately 14 - 18 muffins

Ingredients:

1 3/4 cups sugar
1 cup unsalted butter (2 sticks) room temperature
3 eggs
2 cups grated zucchini (3 small)
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
3 tsp cinnamon
1 tsp Allspice
1/2 cup chopped walnuts (optional)
1 1/2 cups frozen blueberries

Directions:

Preheat oven to 400 F

Cream butter and sugar. Beat in eggs. Add zucchini and vanilla, mix well. Combine flour, baking soda, baking powder, salt, cinnamon, allspice, nuts; mix well. Do not overmix. Fold in blueberries.

Fill muffin tins full, bake 18 - 23 minutes .

Transfer to a wire rack and let cool for about 15 minutes before removing from pan.