Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

52
ekjk218 0

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

Ingredients

35 m servings 227 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

52
  1. 60 Ratings

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LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I c...

I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will ...

I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries f...