Blueberry Zucchini Muffins

          

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

Original recipe makes 12 muffins

Ingredients

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup milk
1 egg
1 1/2 teaspoons vanilla extract
1 cup shredded zucchini
1/2 cup fresh blueberries
1/2 cup chopped pecans

  • PREP

    15 mins

  • COOK

    20 mins

  • READY IN

    35 mins

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.

Nutrition

Calories: 227 kcal
Carbohydrates: 25.6 g
Cholesterol: 18 mg
Fat: 13 g
Fiber: 1.2 g
Protein: 2.9 g
Sodium: 212 mg

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