Description
Delightful muffins bursting with flavor, perfect for breakfast or snacks. Use up your zucchini in this versatile recipe!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup blueberries (fresh or frozen)
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup crumb topping
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin with paper liners or grease it.
- Mix together 1/2 cup vegetable oil, 1/2 cup brown sugar, 1/2 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until smooth.
- Add in 1 cup grated zucchini and 1 cup blueberries, stirring gently.
- Mix the dry ingredients: 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt in another bowl.
- Combine the wet and dry mixtures, stirring until just combined.
- Fill the muffin tin 2/3 full with batter.
- Add crumb topping over each muffin.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These muffins are customizable with your favorite mix-ins like chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg