Blueberry Zucchini Muffins recipe

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Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup olive oil
¼ cup milk
1 egg
1 ½ teaspoons vanilla extract
1 cup shredded zucchini
½ cup fresh blueberries
½ cup chopped pecans

Nutrition Info

227.2 calories
carbohydrate: 25.6 g
cholesterol: 15.9 mg
fat: 13 g
fiber: 1.2 g
protein: 2.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 212.2 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth, stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.

  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Recipe Yield

12 muffins

Recipe Note

Moist and delicious muffins that are great for breakfast or snacks.

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