Blueberry Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 eggs½ cup vegetable oil½ cup light yogurt2 tsp vanilla extract1 cup white sugar1 ½ cups all-purpose flour1 ½ cups whole wheat flour3 tsp baking powder¼ tsp baking soda1 tbsp cinnamon1 tsp salt1 ½ cups frozen blueberries
Preheat oven to 350 degrees F (175 degrees C).
Place muffin liners in muffin pan.
Grate the fresh zucchini, and squeeze out any excess fluid.
In a large bowl, beat together the eggs, oil, yogurt, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries.
Transfer to the muffin pan.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KELLIEWEINHOLD.
Place muffin liners in muffin pan.
Grate the fresh zucchini, and squeeze out any excess fluid.
In a large bowl, beat together the eggs, oil, yogurt, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries.
Transfer to the muffin pan.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Serving Size: Makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user KELLIEWEINHOLD.
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 5.5 g
- Cholesterol: 23.5 mg
- Sodium: 184.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
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