First off, when i say “healthy” muffins, you have to understand that it’s a healthier version because let’s face it, muffins are not really healthy.

These do incorporate zucchini, one of my favourite vegetables to bake with. It’s also packed with antioxidants from the blueberries and lemon and it has less sugar than most recipes as well.

The end result is a not too sweet, lemony muffin that’s moist and fluffy. I hope you enjoy!

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Makes 12 muffins.

Ingredients

Dry

2 cups all-Purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
The zest of 1 lemon

Wet

2 eggs, beaten
1/2 cup milk
1/3 cup vegetable oil
1 tablespoon lemon juice

Extra

1/3 cup of wild blueberries

1 cup shredded zucchini packed

 Instructions

1. Preheat the oven at 400°F
2. Combine the flour, sugar, baking powder, salt and lemon zest in a large bowl.
3. In a smaller bowl, combine the eggs, milk, oil and lemon juice.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined.
5. Fold in the zucchini and blueberries
6. Spoon the batter into a greased muffin tin.
7. Bake for 20 to 25 minutes
Voilà!
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Let me know what you think if you try it !
Toodles!

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