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Zucchini Blueberry Muffin Recipe

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Zucchini Blueberry Muffins with Oatmeal and Almonds Of Batter and Dough
Zucchini Blueberry Muffins with Oatmeal and Almonds Of Batter and Dough from ofbatteranddough.com

Description

Zucchini Blueberry Muffins are a perfect breakfast treat or snack for any time of the day. This recipe is easy to make and requires only a few ingredients, making it a perfect recipe for beginners. These muffins are moist, fluffy, and flavorful, with a subtle zucchini taste and a burst of sweet blueberries in every bite.

Prep Time

Preparation time for these muffins is about 15-20 minutes. The muffins take about 20-25 minutes to bake, so you can have a batch of these ready to serve in under an hour.

Cook Time

The cook time for these muffins is 20-25 minutes, depending on your oven. Make sure to check the muffins after 20 minutes to avoid over-baking them.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup milk
  • 1 cup grated zucchini
  • 1 cup fresh blueberries

Equipment

  • Muffin tin
  • Muffin liners
  • Grater
  • Bowl
  • Whisk
  • Spatula

Method

  1. Preheat oven to 375°F and line a muffin tin with muffin liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the oil, egg, and milk.
  4. Stir in the grated zucchini and blueberries.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
  9. Enjoy your delicious zucchini blueberry muffins!

Notes

These muffins taste best when they are fresh, but they can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.

Nutrition Info

One muffin contains approximately:
  • Calories: 210
  • Carbohydrates: 27g
  • Protein: 3g
  • Fat: 10g
  • Sodium: 210mg
  • Fiber: 1g
  • Sugar: 13g

Recipes FAQ

Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries instead of fresh, but make sure to thaw them before using and drain any excess liquid. Can I use whole wheat flour? Yes, you can use whole wheat flour instead of all-purpose flour, but keep in mind that the muffins will have a denser texture. Can I use a different type of oil? Yes, you can use any type of vegetable oil, such as canola or sunflower oil.

Recipe Tips

  • Make sure to squeeze out any excess liquid from the grated zucchini before adding it to the batter.
  • Do not overmix the batter, as this can result in dense muffins.
  • For a sweeter muffin, you can add an extra 1/4 cup of sugar to the recipe.
  • You can also add a teaspoon of vanilla extract for extra flavor.
  • To make mini muffins, reduce the baking time to 12-15 minutes.

Enjoy your delicious and healthy zucchini blueberry muffins!


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