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My review
Blueberry Zucchini Muffins
ekjk218
"Moist and delicious muffins that are great for breakfast or snacks."
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Ingredients
35 m servings 227 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 227 calories; 13 g fat; 25.6 g carbohydrates; 2.9 g protein; 16 mg cholesterol; 212 mg sodium. Full nutrition
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Reviews
Read all reviews 121146 Ratings
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Most helpful positive review
8/12/2014
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 c...
Most helpful critical review
5/28/2015
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.
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8/12/2014
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 c...
9/17/2013
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 ...
8/26/2013
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 f...
8/17/2015
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 rep...
7/1/2015
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...
3/28/2014
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 mo...
9/10/2013
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, quic...
8/1/2017
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 zucchin...