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Blueberry Zucchini Muffins

These were economical as well since I used frozen zucchini from my garden, free applesauce and Dollar Tree frozen blueberries. I did substitute Truvia brown sugar blend for the maple syrup to reduce the sugar content even more.
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12

Source: Facebook group

Ingredients:

Steps:

  1. Preheat oven to 350 degrees F. Grease muffin tins so the muffins do not stick.
  2. Combine the flour, baking soda, cinnamon and salt in one bowl.
  3. In another bowl combine the zucchini, maple syrup, extracts, olive oil, egg and milk. Combine well.
  4. Put a well in the dry ingredients. Add the wet ingredients and combine.
  5. Fold in the blueberries.
  6. Fill tins 3/4 full.
  7. Bake 19-22 minutes, or until toothpick comes out clean.
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  9. Cool on wire racks 10 minutes. Remove muffins and finish cooling on the racks.

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April 8, 20180 found this helpful

I have not tried blueberry with zucchini before and sounds like a cool combination! Ill have to try it

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