This recipe was lifted right off the internet. I would love to give credit where it is due, but I can’t find the original link. I believe it is an adaption of several different recipes, but it is in no way my own original creation. It has a nice flavor, not too sweet, and as I am still working my way through my freezer stash of last year’s blueberries, I had all the ingredients on hand. That is enough to make an ordinary day special!
Blueberry Zucchini Muffins
Ingredients
1 cup whole wheat flour
1/2 cup unbleached flour
1/2 tsp Kosher salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
zest of 1 lemon
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup Greek yogurt
1-1/2 cups zucchini, shredded (remove extra moisture)
1 cup blueberries (fresh or frozen)
Instructions
Preheat oven to 350 degrees. Spray a muffin tin lightly with cooking spray (or use liners).
In a small bowl, stir together the flours, salt, baking powder, baking soda, cinnamon and lemon zest. In a large bowl, beat together the sugar, eggs, vanilla and Greek yogurt. Slowly stir in the flour mixure until just moistened. Fold in the zucchini and blueberries.
Divide batter into 12 muffins. Bake for 25-30 minutes, until a toothpick inserted comes out clean. Cool in the pan, slightly, then remove to a wire rack to cool.
These muffins can be frozen.