Description
Delicious and moist blueberry zucchini bread muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, blueberries, and set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the zucchini and blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini before adding it to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding chopped nuts or a sprinkle of lemon zest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Zucchini Bread Muffins, muffins, breakfast, healthy snacks