Blueberry Zucchini Muffins

These zucchini blueberry muffins with olive oil, cinnamon, and pecans 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

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 2

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Step 3

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

Step 4

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

Step 5

Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.

Step 6

Fold in zucchini, blueberries, and pecans until incorporated.