Blueberry zucchini muffins –Hey y’all, today we’re whipping up something special that’s not just delicious but also packs a nutritious punch! I’m talking about Zucchini Blueberry Muffins! These little delights are perfect for breakfast or a tasty snack. Let’s get into it and make your kitchen smell amazing!
Zucchini Blueberry Muffins
These muffins are moist, flavorful, and combine the sweetness of blueberries with the subtle earthiness of zucchini. Trust me, you won’t even know there’s zucchini hiding in there!
Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mix together the grated zucchini and the blueberries. Set aside.
- In another bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix!
- Gently fold in the zucchini and blueberries until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
And there you have it! Delicious Zucchini Blueberry Muffins that are sure to impress your family and friends. Enjoy them warm with a little butter or just on their own! Happy baking!