Breakfast

Zucchini Blueberry Muffins is for Breakfast.

Zucchini Blueberry Muffins takes 20 minutes to prepare.

Zucchini Blueberry Muffins takes 25 minutes to cook.

Zucchini Blueberry Muffins makes 18 servings.

The ingredients for Zucchini Blueberry Muffins are:

2 cups Whole Wheat Flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
3/4 c non fat milk
1 egg
1/4 cup canola oil
3 cups shredded zucchini
1 tsp vanilla
1 cup blueberries

Topping
1 Tbsp butter
1 Tbsp brown sugar
1/4 cup oatmeal

Here is how you make Zucchini Blueberry Muffins:

Preheat oven to 350 degrees.Spray muffin tins lightly with non stick spray.Mix thoroughly flour, sugar, baking powder, salt and cinnamon in a large bowl.In another bowl combine the milk, slightly beaten egg, oil, vanilla and shredded zucchini.Pour zucchini mixture into dry mixture and stir until just moistened.Gently fold in blueberries.Divide evenly into muffin tins.For topping - Cut butter into 16 pieces (very small) and add a piece to each muffin. Combine the oatmeal and brown sugar and divide enenly between the muffins (about a tsp to the top of each muffin)Bake for 20 - 25 minutes. Test with toothpick for doneness. Serving Size: Makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user MRSDEBBIE228.

The nutritional information for Zucchini Blueberry Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 123.9

• Total Fat: 4.3 g
• Cholesterol: 12.2 mg
• Sodium: 213.2 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 2.4 g
• Protein: 2.9 g