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Blueberry Zucchini Muffins

Blueberry Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup fresh or frozen blueberries

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  2. In another bowl, whisk eggs, sugar, oil, and vanilla. Stir in the shredded zucchini (squeezed dry).
  3. Toss blueberries with 1 teaspoon flour, then gently fold into the wet mixture along with the dry ingredients until just combined.
  4. Divide batter among muffin cups and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Let the muffins cool completely before storing them so they don’t turn soggy inside the container. Every oven runs a little differently, so start checking for doneness at the 20-minute mark.