Blueberry Zucchini Muffins

Tasty whole grain muffins you'll feel good about eating.

Preparation Time: 55 minutes


2 cups shredded zucchini
1/2 cup (1 stick) butter, cubed and softened
1 1/2 cups brown sugar
2 tsp vanilla extract
3 eggs (small duck eggs or large chicken eggs)
2 1/2 cups whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
1 tbsp ground cinnamon
1 pint blueberries, fresh or frozen


1. Preheat oven to 350 degrees. Lightly grease muffin pans to make 1 dozen muffins
2. Combine dry ingredients, flour, baking powder, salt, cinnamon and mix well. Set aside.
3. In another bowl, cream together butter and sugar, add vanilla and beat in the egg until smooth. Add zuchinni and mix till well combined.
4. Mix together wet ingredients and dry ingredients. Fold in blueberries.
5. Fill muffin pans with the batter. It should be somewhat thick and very wet.
7. Bake for 45 minutes. Test for doneness with a toothpick.
8. Allow to cool in muffin pans for 10 minutes before removing onto a tray to finish cooling.

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