Zucchini Blueberry Muffins

Zucchini Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Zucchini Blueberry Muffins calories by ingredient
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Lightly sweet and moist. Lightly sweet and moist.
Number of Servings: 18


    2 cups Whole Wheat Flour
    1/2 cup sugar
    1 Tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    3/4 c non fat milk
    1 egg
    1/4 cup canola oil
    3 cups shredded zucchini
    1 tsp vanilla
    1 cup blueberries

    1 Tbsp butter
    1 Tbsp brown sugar
    1/4 cup oatmeal


You could substitute applesauce for the oil.


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.

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