Blueberry Muffins for Breakfast or Snacking

This muffin recipe is from Christine Avanti; I'm going to substitute zucchini for the blueberries and taste what happens. I am also going to make these on a regular basis for an easy morning breakfast or a quick snack.

Combine:
2 cups whole wheat flour
1/2 cup sweetener
1 t baking power
1/2 t salt
1/2 t baking soda
1/2 t cinnamon
1/8 t nutmeg

Mix:
1/2 cup unsweetened applesauce
1/2 cup milk (I use soy milk or water)
1 egg
1 T lemon zest

Fold the liquids into the dry mixture and then fold in 1 cup fresh blueberries. Bake at 400 degrees for about 12 minutes. Be careful not to overcook. These are really good with Better Than Peanut Butter and fresh fruit.