Thursday, August 8, 2013

Blueberry Zucchini Muffins

You guys....I hit the grocery store lottery. Arizona is not known for its freshly picked local produce as much as it is known for its 100+ summers, cowboys, and most recently haboobs. At the local farmer's market however, I recently scored 4 pints of blueberries for $5. And these aren't just any blueberries. These are ginormous (is that even a word?). I've been using them in everything from my fruit smoothies, to my blueberry muffin overnight oatmeal. But today, blueberries and zucchini join forces to make the ultimate gluten-free muffin!

Blueberry Zucchini Muffins


  • 1 1/2 cups gluten-free whole grain oat flour (Sprout's Farmer's Market)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • zest of 1 lemon
  • 1/2 cup Truvia (or 1 cup granulated sugar)
  • 2 eggs, room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup plain non-fat greek yogurt
  • 1 1/2 cups zucchini, shredded and extra moisture squeezed out
  • 1 1/2 cups fresh blueberries
In a small bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, and lemon zest. In a large bowl, whisk together the eggs, greek yogurt, vanilla, and Truvia. Slowly whisk  the dry ingredients in with the wet mixture. Once combined, fold in the zucchini and the blueberries.

Fill a muffin tin with liners 3/4 full and bake off in the oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Enjoy!

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