Blueberry Zucchini Muffins
Moist, fluffy, and bursting with juicy blueberries—these muffins are a wholesome, lightly spiced treat. Zucchini adds a secret boost of moisture (and veggies!) you’ll never even notice.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
Ingredients
1½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup olive oil
¼ cup milk
1 large egg
1½ tsp vanilla extract
1 cup shredded zucchini (squeeze out excess moisture)
½ cup fresh blueberries
½ cup chopped pecans
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin or grease lightly.
In a large bowl, whisk together flour, sugars, baking soda, cinnamon, and salt.
In another bowl, mix oil, milk, egg, and vanilla until smooth.
Add wet ingredients to dry and stir gently to combine.
Fold in zucchini, blueberries, and pecans—don’t overmix!
Divide batter into muffin cups (fill about ¾ full).
Bake 20–25 minutes, or until a toothpick comes out clean.
Cool slightly and enjoy warm or room temp.
Nutrition
- Calories: 200
- Carbohydrates: 22g
- Protein: 3g
Find it online: https://flavorscroll.com/blueberry-zucchini-muffins/