Blueberry Zucchini Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.8
  • Total Fat: 1.4 g
  • Cholesterol: 45.6 mg
  • Sodium: 183.6 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.0 g

View full nutritional breakdown of Blueberry Zucchini Muffins calories by ingredient


muffins! muffins!
Number of Servings: 12


    1 1/2 cups white whole wheat flour
    1/2 t salt
    1 t baking powder
    1/4 t baking soda
    1 1/2 t cinnamon
    1 cup sugar
    2 eggs
    2 t vanilla
    1/2 cup keifer
    1 1/2 cups zucchini, shredded
    1 1/2 cups blueberries


In a small bowl, stir together the flour, baking powder, baking soda, salt, and lemon zest. In a large bowl, beat together the eggs, greek yogurt, vanilla, and Truvia. Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.
Scoop 1/4 cup batter each into the wells of a lined muffin tin. Bake at 350F for 20-25 minutes, until a toothpick comes out clean. Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container can be frozen, well wrapped, for up to two months.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RODZINKAK.