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.