Picnic

Blueberry Zucchini Muffins is for Snack.

Blueberry Zucchini Muffins takes 20 minutes to prepare.

Blueberry Zucchini Muffins takes 25 minutes to cook.

Blueberry Zucchini Muffins makes 12 servings.

The ingredients for Blueberry Zucchini Muffins are:

1 1/2 cups white whole wheat flour
1/2 t salt
1 t baking powder
1/4 t baking soda
1 1/2 t cinnamon
1 cup sugar
2 eggs
2 t vanilla
1/2 cup keifer
1 1/2 cups zucchini, shredded
1 1/2 cups blueberries

Here is how you make Blueberry Zucchini Muffins:

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 350?F 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.Serving Size: 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user RODZINKAK.

The nutritional information for Blueberry Zucchini Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 151.8

• Total Fat: 1.4 g
• Cholesterol: 45.6 mg
• Sodium: 183.6 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 2.9 g
• Protein: 4.0 g

The dietary needs meet for Blueberry Zucchini Muffins is Vegetarian