Blueberry Zucchini Muffins

yields 1 dozen (12) 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.