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Servings: 12 Muffins

Total Time: 45 Minutes

  • 1 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 lemon, zested
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup greek yogurt
  • 1 1/2 cups zucchini, shredded
  • 1 1/2 cups blueberries


In a small bowl, stir together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, beat together the eggs, yogurt and vanilla until smooth. Add the lemon zest and sugar and stir until smooth.  Slowly stir in the flour mixture until just incorporated. Fold in the zucchini and blueberries.

Scoop ¼ cup batter into muffin tins sprayed with nonstick spray or lined with muffin cups.

Bake at 350°F for 25 – 30 minutes, until a toothpick comes out clean. Cool and store in an airtight container. 


Nutrition information per muffin: 148 calories; 1.2 g fat; 0.4 g saturated fat; 27.8 mg cholesterol; 169.2 mg sodium; 31.4 g carbohydrate; 2.4 g fiber; 19.3 g sugar; 4.2 g protein

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