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This recipe yields 12 muffins.
1 cup finely shredded zucchini, (about one small zucchini)
1/4 cup grass fed butter OR coconut oil , melted
1/4 cup plain Greek yogurt
3 tablespoons honey (see note below)
1/2 teaspoon lemon zest
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups fresh blueberries, (or frozen, thawed)
Preheat oven to 375 degrees F/190 degrees C.
Line a muffin tin with liners ( I use these silicon liners) or grease well.
Melt butter or coconut oil over the stove in a sauce pan or in the microwave.
Finely grate the zucchini and squeeze gently over the sink or a bowl to drain excess moisture away.
Combine eggs, melted butter or coconut oil, yogurt, lemon zest and honey and mix well.
Add flour, baking powder, and baking soda then stir until batter forms.
Gently fold in zucchini and blueberries.
Divide batter into this muffin pan and bake 20-25 minutes- or until a toothpick inserted in the center comes out clean.
Remove from muffin pan and cool completely on a wire rack.
Before storing allow these to cool completely. Store in an air tight container. If you’re not going to eat them in 2-3 days, store them in the refrigerator. These can also be frozen in a air-tight container for up to 3 months.
I love frozen fruits! However if you are using frozen blueberries for this recipe, thaw them first, and then toss with a couple teaspoons of flour before adding it to prevent the batter from turning blue.
This recipe does include honey to help balance out the flavor from the lemon zest however honey should NOT be offered to babies under 12 months old. If you are baking for a family with a baby under 12 months skip the honey completely and consider making a simple glaze to top the muffins for everyone over 12 months!