We’re gonna make this simple. Take a look at this:
Well, let’s make it a point to eat more blueberries!
Blueberry Zucchini Muffins
1 1/2 cups white whole wheat flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
zest of 1 lemon
20 packets Truvia (or 1 cup sugar)
2 tsp vanilla
1/2 cup Greek yogurt
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 cinnamon. In another small bowl, stir the lemon zest into the Truvia or sugar. In a large bowl, beat together the eggs, Greek yogurt, and vanilla, until smooth. Add the Truvia/zest mixture and stir until smooth. 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 350ºF for 25-30 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.
*recipe courtesy of My Baking Addiction
Haus of V is a creative collective that shares a similar mindset -- with a twist.