Blueberry Zucchini Muffins

Blueberry Zucchini Muffins - Finding Joy in My Kitchen

1 1/2 C white wheat flour

1/4 C honey {generous}

1/2 tsp. salt

2 tsp. baking powder

1/3 C olive oil {or applesauce}

1 egg

1/3 C milk

1 tsp. vanilla

1 C blueberries

1 C shredded, drained zucchini

Begin by shredding the zucchini, drain excess liquid by squeezing zucchini shreds in a cheesecloth or paper towels.  

Then, mix together the dry ingredients in a separate bowl.  

Combine the moist ingredients together, and then add these to the dry ingredients.  

Stir until just moist.  

Then, add in the zucchini.  

Carefully fold in the blueberries.  

Scoop into muffin tins, filling about 3/4 of the way full.  This made 8 jumbo muffins for us.  

Bake at 375 for 15-20 minutes, until golden brown.  If you use jumbo muffin tins, add 5ish minutes to the baking time.