
Moist and delicious muffins that are great for breakfast or snacks.
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 egg
- 1 ½ teaspoons vanilla extract
- 1 cup shredded zucchini
- ½ cup fresh blueberries
- ½ cup chopped pecans
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Step 2
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.
Step 3
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
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