Zucchini Blueberry Lemon Muffins-WW, Low-Calorie
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!
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!