Blueberry Zucchini Muffins - cooking recipe

Ingredients
    1 1/2 cups all-purpose flour
    1/2 cup white sugar
    1/4 cup brown sugar
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 cup olive oil
    1/4 cup milk
    1 egg
    1 1/2 teaspoons vanilla extract
    1 cup shredded zucchini
    1/2 cup fresh blueberries
    1/2 cup chopped pecans
Preparation
    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.

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