Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

ekjk218 0

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

35 m servings 227 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  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.
  3. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Reviews

63
  1. 76 Ratings

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Most helpful positive review

LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I c...

Most helpful critical review

Way too much oil! These were greasy and my paper liners were soaked in oil. If I made it again I would cut the oil and possibly do apple sauce to substitute some of the oil.

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LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I c...

I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will ...

I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries f...

I love this recipe, followed it as directed except substituted plain greek yogurt for milk and used walnuts instead of pecans. I also had left over topping from my applecrisp (brown sugar, quic...

Definitely healthy tasting! Not too sweet. Rather moist due to the zucchini no doubt. Will make again.

Excellent! These are my favorite blueberry muffins! I have tried so many 5 star recipes! Something was wrong with most of them. But these are just perfect! I add more zucchini because it adds mo...

Ahhhh-mazing! A hit with the hubby, 17, and 4 year olds. I took another reviewers' advice and subbed 1/2 cup of AP flour for whole wheat flour. Definitely going in the recipe box!

Since I eat gluten free,I decided to experiment with this recipe. I am happy to say, I am glad I did. For the flour I used 1\2 cup ground gluten free oatmeal, 3 tbsp. ground flax seed and enough...

Very good recipe. I omitted the nuts for my kiddos but they were fantastic and a big hit with my 3 year old!

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