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Zucchini Blueberry Muffins

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
12 servings
Breakfast Brunch
Zucchini Blueberry Muffins
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup milk
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped pecans
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for those using metric measurements). Next, take a moment to prepare the muffin tin by either greasing 12 cups or lining them with paper liners.
2
Now, in a large mixing bowl, combine the flour, white sugar, brown sugar, baking soda, cinnamon, and salt.
3
In a separate bowl, whisk together the olive oil, milk, egg, and vanilla extract until you achieve a smooth consistency.
4
Gradually stir this mixture into the flour mixture until it reaches just the right level of moisture.
5
At this point, fold in the zucchini, blueberries, and pecans until they are fully incorporated into the batter.
6
Spoon the prepared batter into the prepared muffin cups, filling each one 2/3 full.
7
Finally, bake in the preheated oven until a toothpick inserted into the center of one of the muffins comes out clean, taking around 20 to 25 minutes.