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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

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  • 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.

Partner Tip

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

Nutrition Facts

227.2 calories; 2.9 g protein; 25.6 g carbohydrates; 15.9 mg cholesterol; 212.2 mg sodium. Full Nutrition

Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/12/2014
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 cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet. Read More
(108)

Most helpful critical review

Rating: 3 stars
05/28/2015
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. Read More
(3)
231 Ratings
  • 5 star values: 199
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/12/2014
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 cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet. Read More
(108)
Rating: 5 stars
08/12/2014
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 cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet. Read More
(108)
Rating: 5 stars
09/17/2013
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 be making them regularly. Read More
(24)
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Rating: 5 stars
08/26/2013
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 from this year's tiny crop. I didn't measure the zucchini but I figured it was a little over a cup but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white but that's one of my standard baking secrets. Made a dozen big gorgeous plump muffins just right for breakfast or anytime. Couldn't eat just one no way and I don't plan to share these beauties with anyone! Read More
(20)
Rating: 5 stars
09/18/2015
Very good, next time I make it I will adjust cooking time though (my oven runs really hot). Very moist and delicious and an excellent way to use up what I had on hand. I used applesauce to replace the oil and plain yogurt to replace the milk (for my toddler). Thanks for submitting. UPDATE: I would like to add that since I replaced the oil with applesauce & used frozen blueberries, this did not keep long at all. It turned into a slimy consistency within 3 days. If you aren't going to eat all of the muffins in 2 days, 1/2 the recipe or go with the original ingredients (oil) it will keep longer. Read More
(19)
Rating: 5 stars
08/01/2017
7-31-2017 While looking for a recipe for muffins calling for zucchini this one had me at olive oil. The olive oil along with the zucchini of course made these incredibly moist. The zucchini is undetectable and the amount of cinnamon makes these delicately and pleasantly spiced. A happy mistake was that I inadvertently reversed the amounts of brown sugar and granulated sugar which I believe contributed a little extra flavor. I did not add the pecans choosing to add an extra handful of blueberries instead. A happy surprise was accidently finding some extra streusel I had stashed in the freezer perfectly suited for these muffins an addition that took them over the top. The bottom line? Hubs remarked These are the best "D" things (muffins) I ever ate. Ten stars! Read More
(9)
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Rating: 5 stars
07/01/2015
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 brown rice flour to make a cup. Then I added another 1/2 cup brown rice flour. I used 1\2 cup of honey for the sweetener added 1\2 tsp. nutmeg as others suggested. I also used 1\2 cup of applesauce instead of the oil. For the milk I had buttermilk so I used that I am thinking other milk would work just fine. No nuts because of a nut allergy and I added dried cranberries instead of the blueberries. These turned out great as mini muffins. It made 28. Read More
(9)
Rating: 5 stars
03/28/2014
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 moisture. I also add more blueberries because we like a lot of them. And substitute 1/2 cup of whole wheat flour. Read More
(8)
Rating: 5 stars
09/10/2013
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 quick cook oats butter and cinnamon and sprinkled in on the tops. Read More
(7)
Rating: 5 stars
09/08/2014
These muffins were easily adapted to our dietary preferences. I omitted the nuts substituted almond milk maple flavoring and chia seeds mixed with water (for egg sub) and they came out great! Read More
(6)
Rating: 3 stars
05/28/2015
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. Read More
(3)