Zucchini Blueberry Muffins Recipe

Zucchini Blueberry Muffins

38 minutes
10-15
intermediate

Sneaking veggies into your treats is the easiest way to get your daily dose of vitamins! Check out this recipe by The Dinner Mom to make it yourself.

Ingredients

  • 2 large zucchini to yield 2 cups of shreds
  • 1 1/2 cups whole wheat pastry flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs lightly beaten
  • 5.3 ounces Greek Yogurt 1 container
  • 2 Tablespoons milk
  • 1 cup fresh Wish Farms blueberries

Directions

  • Preheat oven to 350 degrees F.
  • Shred the zucchini using the large holes of a grater.
  • Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 2 cups of shreds and set aside.
  • Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  • Stir eggs, yogurt, vanilla extract and milk into the dry mix.
  • Add the zucchini shreds and stir to combine.
  • Fold in blueberries.
  • Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (If using paper liners, give them a spritz too!)
  • Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  • Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.