- 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
- Preheat 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 together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
03/29/2017
recipepes.com
Blueberry Zucchini Muffins, recipe
PT15M
PT1H
5
455 calories