Best Blueberry Zucchini Muffins Recipe

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing or lining 12 cups. Gather all the necessary ingredients for baking.
2. In a large mixing bowl, combine the dry ingredients: flour, white sugar, brown sugar, baking soda, cinnamon, and salt. Mix well to ensure even distribution.
3. In a separate bowl, whisk together the wet ingredients: olive oil, milk, egg, and vanilla extract until thoroughly combined. Gently incorporate the wet ingredients into the dry ingredients, mixing until just moistened.
4. Carefully fold in the shredded zucchini, fresh blueberries, and chopped pecans until they are evenly distributed throughout the muffin batter.
5. Spoon the prepared batter into the muffin cups, filling each cup approximately 2/3 full to allow for rising during baking.
6. Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool on a wire rack before serving.

Nutrition

• Calories: 227 kcal
• Fat Content: 13 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 212 mg
• Protein Content: 3 g
• Cholesterol Content: 16 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g