Blueberry Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup olive oil
- ¼ cup milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup shredded zucchini
- ½ cup fresh blueberries
- ½ cup chopped pecans
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Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.
- Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.
- Fold in zucchini, blueberries, and pecans until incorporated.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- 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.
Source
Original recipe: View Original