Blueberry Zucchini Muffins

Prep Time:
15 mins

Cook Time:
20 mins

Total Time:
35 mins

Servings:
12

Yield:
12 muffins

Ingredients

Directions

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Whisk olive oil, milk, egg, and vanilla together in a separate bowl until smooth; stir into flour mixture until batter is just moistened.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Fold in zucchini, blueberries, and pecans until incorporated.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool on a wire rack.

Photographer: Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Sue Mitchell

Nutrition Facts (per serving)