Blueberry Zucchini Muffins

european greek mediterranean middle eastern region breakfast main sweet savory umami medium fast

Prep

20 min

Cook

35 min

Total

55 min

Ingredients (13)

1 ½ cups all-purpose flour g

½ cup white sugar g

¼ cup brown sugar g

1 teaspoon baking soda g

1 teaspoon ground cinnamon g

½ teaspoon salt g

½ cup olive oil g

¼ cup milk g

1 large egg g

1 ½ teaspoons vanilla extract g

1 cup shredded zucchini g

½ cup fresh blueberries g

½ cup chopped pecans g

kcal

fat

carbs

protein

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

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.

Fold in zucchini, blueberries, and pecans until incorporated.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

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