Description
Delicious and moist Blueberry Zucchini Muffins made with fresh zucchini, juicy blueberries, and crunchy pecans. These wholesome muffins are lightly sweetened with white and brown sugar, flavored with cinnamon and vanilla, and perfect for breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup olive oil
- ¼ cup milk
- 1 large egg
- 1½ tsp vanilla extract
Add-ins
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup fresh blueberries
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, brown sugar, baking soda, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the olive oil, milk, egg, and vanilla extract together until the mixture is smooth and uniform.
- Blend Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Add Zucchini, Blueberries, and Pecans: Fold in the shredded zucchini, fresh blueberries, and chopped pecans carefully, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Be sure to squeeze excess moisture out of the shredded zucchini to avoid soggy muffins.
- Do not overmix the batter to keep muffins light and fluffy.
- You can substitute pecans with walnuts or leave nuts out for a nut-free option.
- For a dairy-free version, replace milk with almond or oat milk.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
