Blueberry Zucchini Muffins

1 1/2 C white wheat flour
1/4 C honey {generous}
1/2 tsp. salt
2 tsp. baking powder
1/3 C olive oil {or applesauce}
1 egg
1/3 C milk
1 tsp. vanilla
1 C blueberries
1 C shredded, drained zucchini

Begin by shredding the zucchini, drain excess liquid by squeezing zucchini shreds in a cheesecloth or paper towels. Then, mix together the dry ingredients in a separate bowl. Combine the moist ingredients together, and then add these to the dry ingredients. Stir until just moist. Then, add in the zucchini. Carefully fold in the blueberries.

Scoop into muffin tins, filling about 3/4 of the way full. This made 12 regular muffins.
Bake at 375 for 15-20 minutes, until golden brown.

Recipe Source - Finding Joy in My Kitchen