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Blueberry Zucchini Muffins

8 years ago

Zucchini is so plentiful and I had blueberries in the freezer and my granddaughters and I made these muffins for breakfast this morning.

LUCY AND PIPER’S ZUCCHINI BLUEBERRY MUFFINS

1 ½ c. flour

½ c. sugar

¼ c. brown sugar

1 t. Baking soda

1 t. Cinnamon

½ t. Salt

½ c. oil

¼ c. milk

1 egg

1 ½ t. Vanilla

1 c. grated zucchini

½ c. blueberries

½ c. chopped pecans

Preheat oven to 350

Combine flour, sugars, baking soda, cinnamon and salt in a bowl. Whisk together oil, milk, egg and vanilla. Fold flour mixture into oil mixture. Fold in zucchini, blueberies and pecans. Fill muffin cups ⅔ full (I like to use the wrappers) and bake for 20 to 25 minutes.

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Comments (4)

nancyjane_gardener
8 years ago
I've got tons of zuk! I think I'll try apple sauce instead of oil like I do for my regular blueberry recipe. Nancy
User
Original Author
8 years ago
That would work -- it's getting more good stuff in a muffin!
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bragu_DSM 5
8 years ago
a better yr for zucchinininini this year, for sure
nancyjane_gardener
8 years ago
I used all Whole wheat flour and used the apple sauce instead of the oil and they turned out great! I only made 10 instead of 12, though. Yummy! Thanks!

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