Blueberry Zucchini Muffins Recipe

The bounty of summer brings organic blueberries and zucchini galore! Put them together in these delicious Blueberry Zucchini Muffins. It’s like a mash-up of blueberry muffins and zucchini bread. What could be better?

Blueberry Zucchini Muffins Recipe

1 1/2 cups white whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
zest of 1 lemon
1 cup sugar
2 eggs
2 teaspoon 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.

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