Blueberry Zucchini Muffins

Zucchini Muffin Recipe

Yields 12 muffins

• 1 1/2 cups white whole wheat flour         
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp cinnamon
• zest of 1 lemon
• 20 packets truvia (or 1 cup sugar)
• 2 eggs
• 2 tsp vanilla
• 1/2 cup greek yogurt
• 1 1/2 cups zucchini, shredded
• 1 1/2 cups blueberries

In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.

Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.

Store in an airtight container - can be frozen, well wrapped, for up to two months.

adapted from My Baking Addiction

Source:  http://cookingalamel.com/2012/09/blueberry-zucchini-muffins.html

 For more zucchini just click on the Zucchini Recipes tab at the top of the page.

Blueberry Muffin recipe