Blueberry Zucchini Muffins

 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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