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 eggs
  • 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.


California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.