Blueberry Zucchini Muffins

These zucchini blueberry muffins with chopped pecans and cinnamon are a great way to sneak extra veggies into a breakfast or on-the-go treat!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 227 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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