The whole family will love these delicious zucchini blueberry muffins as a pleasant and colorful breakfast treat or on-the-go snack.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup olive oil
- ¼ cup milk
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup shredded zucchini
- ½ cup fresh blueberries
- ½ cup chopped pecans
Instructions
- Preheat the 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 in a large bowl.
- Whisk together olive oil, milk, egg, and vanilla in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold in zucchini, blueberries, and pecans until incorporated. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts
| Calories | 227 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 212 mg |
| Sugars | 13 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious. I did reduce the sugar slightly and used veg oil instead of olive oil. Perfectly moist and will definitely make again.
Really good!!
Wish I had followed the recipe closer. I did what quite a few of the other reviews said and subbed applesauce for some of the oil and cut back on the white sugar. Wish I had followed the recipe but used vege oil instead of olive oil. I think these would’ve been better! They were a little bland and not very sweet at all. Also they weren’t as moist as you would expect zucchini muffins to be. It was my mistake, I would try this recipe again but follow the actual recipe closer! Maybe they’ll get better as they sit, I tried one right away so that might have something to do with it. If you have a big sweet tooth like I do and like your muffins on the sweet side, don’t cut back on the sugar! Also don’t really like using olive oil to bake with…
Overall, these tasted good. I left out the pecans. I cut the oil to ⅓ cup, and they were still very moist. I think the sugar could be cut back also. Very easy recipe to make substitutions with.
Followed, except I subbed applesauce for oil and went a little lighter on the sugar. Made a double batch to freeze some. These are really good. Tasty but not too sweet. Will make again
I added about 3 Tbl of wheat germ and about 3 Tbl of vanilla-flavored whey powder — to kick up the nutrition. I used 1/4 c. olive oil and 1/4 c. vegetable oil. They turned out very light and nutty tasting. (I forgot the blueberries, but included some grated carrot.)
Been using this recipe for a long time. I use applesauce instead of olive oil and use 1/2 cinnamon and 1/2 nutmeg. Also use 1/4 sugar. Sometimes I substitute milk with greek yogurt. Love this. I feel this is a healthy version of the original, which was way too oily.
This is a delicious recipe that is quick and easy to make. I do not use oil, so I substituted applesauce for the oil. My husband, who is afraid of zucchini or anything green, actually tried them. He said, “I can’t believe there is zucchini in this.” He ate another today. All you taste is blueberry goodness.
Absolutely love these muffins! I made them twice last month and will bake them at least once a month. I used almond milk and walnuts. Delicious!
Very good. Used applesauce for oil and less white sugar and still were delicious.
These are quick, easy and delicious. I do add 1/4 tsp of nutmeg but other than that I don’t change a thing.
I made it , and me and friends enjoyed it
I have an overabundance of zucchini, plus a lot of frozen blueberries that I needed to use. I tweaked the recipe by adding 1/4 teaspoon nutmeg, used almond milk, and used applesauce instead of olive oil. They are delicious, and will make these muffins again!
Loved it. I did swap out blueberries for milk chocolate chips.
THESE. ARE. AMAZING!! Quick tid bit: it says to mix the ingredients until just wet. LITERALLY, do not mix it any longer. I made two batches and accidentally mixed the second one too long. It was still good, but not as good as the first batch. Also, I switched the sugars for extra flavor and added a little more vanilla. I also made some oatmeal cinnamon strudel to top them off… I came into the kitchen and my husband said, “If you’re going to give some of these away I suggest you bag and hide them. I’ve already eaten like seven!” Definitely a recipe to save, for sure!!
I made these with both freshly grated and frozen zucchini and both ways turned out delicious. I add nutmeg because I love nutmeg and cinnamon together. It’s a go to favorite!
I used this recipe with Saskatoon berries instead. I also substituted yogurt for the milk. Turned out amazing!
The texture was cake-like and they rose well and were definitely easy. The muffins are keeping well and my husband likes them. They are moist and slightly spicy, but just a bit too sweet for my liking. I’d use a little less sugar next time, maybe add a little pure NOW Stevia powder, say 1/4 tsp and reduce oil by 10%. I used a mix of oils (half rice bran, 1/4 hemp, 1/4 olive) because I can always taste olive but I think coconut oil and butter but be a nicer combo. Coconut is easy to digest and has mono-unsaturated fatty acids; butter provides some butyric acid. I added the nutmeg that a reviewer suggested and because I was making 18 and needed a ‘part egg’ I tossed in a couple egg whites that were sitting in the fridge. I think this is a good recipe for playing with and I’d also like to try a bit of quick cooking oatmeal or a tiny amount of coconut flour. I’d like a muffin that is a little less delicate and a bit more ‘rustic’.
A hit in my household, even with teenagers. I used 1/4 c. white sugar plus 1/4 c. honey instead of 1/2 c. white sugar. I also used light olive oil.
super moist! Used coconut oil instead of olive oil, turned out great.
Made this as given in the recipe and baked in two bread loaf pans. Very moist and tasty.