Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.
They are a great treat now and then when you get a craving for them and depending on the type, they may be a bit healthier than a cupcake.
These yummy carrot blueberry muffins are the perfect balance of sweetness with just the right texture. They are perfect for an on-the-go breakfast or an after school or workout snack. Not to mention, there is a secret little something in there that you can hide from all your peeps who hate vegetables…carrots! You never have to tell anyone what’s really in them because you can barely tell.
In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt
Gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full. Bake at 375º for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla
Beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
