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Zucchini Blueberry Lemon Muffins-WW, Low-Calorie

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A delicious low-calorie muffin with a great zucchini and blueberries taste with just a hint of lemon! The texture is soft and the muffin bakes nice and high! Only 156 calories for one!
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Prep Time15 minutes
Cook Time15 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Servings: 12
Calories: 156

Equipment

  • `1 standard muffin tin
  • 12 paper cupcake liners

Ingredients

  • 3 eggs
  • ¼ cup oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon peel
  • 1 ½ cups zucchini, (about 2 small ones) shredded, do not squeeze!
  • 1 ¼ cups flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Instructions

  • Preheat oven to 350℉.
  • Line a standard, 12-cavity muffin tin with paper liners.
  • In a large bowl, mix by hand the eggs, oil, lemon juice, lemon peel.
  • Add in the flour, sugar, baking powder, and baking soda and stir until well-combined.
  • Mix in the shredded zucchini.
  • Fold in the blueberries.
  • Divide the batter equally into the 12 paper liners.
  • Bake at 350℉. for 15-20 minutes or just until a cake tester comes out clean. Do not over-bake!
  • Immediately transfer the muffins from the muffin tin to a wire rack to cool. Do not let them cool in the muffin tin. They will bake longer!
  • Store the muffins covered at room temperature for 3-5 days.

EXTRA TIP:

DO NOT SQUEEZE the zucchini after you shred it! You want the liquid from it.
FREEZE the muffins in freezer bags for up to 3 months.
SUBSTITUTE the blueberries for any berries or combination of berries you’d like!
Nutrition
Calories: 156kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 179mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg