Prep time: 15 minutes

Cook time: 20-25 minutes

Materials:

• 2 cups flour (additional 1 tbsp. for blueberries)
• 1/2 cup sugar
• 1 tbsp. baking powder
• Pinch of salt
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tbsp. vanilla extract
• 1 cup shredded zucchini, packed (try to squeeze out as much moisture as you can)
• 1 cup blueberries
• Zest of 1 lemon
• Cane sugar

Process:

1. Preheat the oven to 400 degrees F and line a muffin tin with some cupcake liners, set aside.
2. In a medium sized mixing bowl combine 2 cups flour, sugar, baking powder and pinch of salt. Mix well and set aside.
3. In a separate mixing bowl combine the whole milk, vegetable oil, eggs and vanilla extract. Using a hand held whisk, mix until everything is incorporated and eggs are broken up.
4. Add in the dry ingredients and mix until incorporated.
5. Add in the zest of 1 lemon, mix well.
6. Fold in the shredded zucchini and flour covered (1 tbsp.) blueberries, being careful not to burst any of the berries.
7. Using a large ice scream scoop, scoop the batter into the muffin liners.
8. Top with a sprinkle of cane sugar and bake for 20-25 minutes or until fully cooked through.
9. Let cool completely and ENJOY!