Blueberry Zucchini Muffins

This recipe is a work in progress. Since I received the recipe from a neighbor with 3 eggs and 1 cup of oil, I've been trying different adaptations.

2 eggs

1 cup plain Greek yogurt (or 2TB yogurt and 1 ripe banana)

1-1.5 TB oil

2 tsp vanilla 

1 1/4 cup sugar

2 cups shredded zucchini

3 cups flour (1 cup wheat, 2 cups all purpose)

1 tsp salt

1 tsp baking powder

3/4 tsp baking soda (need more, heaping tsp? For 1 cup yogurt)

1-2tsp cinnamon

2 cups blueberries

Often I felt I needed to add 1/8 cup of milk or water to the batter at the end. 

Struessel on top of muffins for added texture and sweetness. A small mixture of butter/oil, brown sugar and oats. 

For loaves, she said 350 degrees for 50 minutes, yields 2 loaf pans

For muffins, I gave done 375 degrees for 18 minutes, yields 24 muffins

I don't have a picture because they all get eaten quickly. My son has enjoyed the denser adaptations with the one cup of yogurt. The banana variation was lighter and had a better muffin dome.