Zucchini Blueberry Muffins
Zucchini and blueberry muffins with a touch of cinnamon, baked to perfection at 350°F. Perfectly moist and bursting with flavor!
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Cooking tools:
- Muffin tin
- Cooling rack
- Grater
- Cupcake liner
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen towel
- Spoon
- Fork
Ingredients
- 2 large zucchini to yield 2 cups of shreds
- 1 1/2 cups whole wheat pastry flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs lightly beaten
- 5.3 ounces Greek Yogurt 1 container
- 2 Tablespoons milk
- 1 cup fresh Wish Farms blueberries
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