Blueberry Zucchini Muffins The Best Recipes

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Blueberry Zucchini Muffins

"Moist and delicious muffins that are great for breakfast or snacks."

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 :

Prep : 15M	Cook : 12M	Ready in : 35M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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