How to Make Blueberry Zucchini Muffins - A Step-by-Step Guide

Are you looking for a delicious and nutritious way to start your day? Look no further than these Blueberry Zucchini Muffins! Packed with juicy blueberries and grated zucchini, these muffins are a great way to sneak some extra veggies into your diet. Not only are they incredibly moist and flavorful, they're also a great way to use up any excess zucchini you might have lying around. Whether you're looking for a quick breakfast on the go or a tasty snack, these muffins are sure to become a new f...

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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 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 cup shredded zucchini
  • ½ cup fresh blueberries
  • ½ cup chopped pecans

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 12
  • Yield: 12 muffins

  • 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 together olive oil, milk, egg, and vanilla 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.
  • Nutrition

    227 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 16mg
    • Sodium: 212mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 1g
    • Total Sugars: 13g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 86mg