Wild Blueberry Zucchini Muffins

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Yield: 12 muffins 

Ingredients:

• ¾ cup Wyman’s Frozen Wild Blueberries, thawed, rinsed and drained 
• 1 cup all-purpose flour 
• 1 cup whole wheat flour 
• ¾ teaspoon baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon fine sea salt 
• 2 large eggs, lightly beaten 
• ½ cup plain greek yogurt 
• ¼ cup vegetable oil 
• ½ cup brown sugar 
• ¼ cup milk 
• 1 teaspoon vanilla extract 
• 1 cup grated zucchini 

Directions:

1. Preheat the oven to 375°F. Prepare a muffin tin with paper liners. Lightly spray the liners with cooking spray. 
2. In a mixing bowl, whisk together the flours, baking powder, baking soda, and salt until combined. In another bowl, whisk together the eggs, greek yogurt, vegetable oil, brown sugar, milk, and vanilla extract. 
3. Using a silicone spatula or wooden spoon, stir the flour mixture into the wet ingredients mixture until just combined. Do not overmix. Gently fold in the shredded zucchini and blueberries. 
4. Divide the mixture among the 12 muffin cups. Each should be about ¾ full. Bake for 16-20 minutes, until an inserted toothpick comes out with only a few small crumbs. 
5. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!