Zucchini Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cups Whole Wheat Flour1/2 cup sugar1 Tbsp baking powder1/2 tsp salt1 tsp cinnamon3/4 c non fat milk1 egg1/4 cup canola oil3 cups shredded zucchini1 tsp vanilla1 cup blueberriesTopping1 Tbsp butter1 Tbsp brown sugar1/4 cup oatmeal
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 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user MRSDEBBIE228.
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 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user MRSDEBBIE228.
Nutritional Info 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
Member Reviews