Blueberry Zucchini Muffins

Blueberry Zucchini Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient
Submitted by:

Introduction

These muffins are very light, tasty, and lightly sweetened. Delicious as a snack or a quick breakfast. These muffins are very light, tasty, and lightly sweetened. Delicious as a snack or a quick breakfast.
Number of Servings: 24

Ingredients

    3 eggs
    cup vegetable oil
    cup light yogurt
    2 tsp vanilla extract
    1 cup white sugar
    1 cups all-purpose flour
    1 cups whole wheat flour
    3 tsp baking powder
    tsp baking soda
    1 tbsp cinnamon
    1 tsp salt
    1 cups frozen blueberries

Directions

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.

TAGS:  Snacks | Snack | Snacks Snack |

Rate This Recipe