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blueberry-zucchini-muffins-recipe

Blueberry Zucchini Muffins

Delicious and moist muffins with a healthy twist of zucchini and the sweetness of blueberries.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Grated zucchini
  • 1 cup Fresh blueberries
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Vegetable oil

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Blueberry, Healthy, Muffins, Zucchini
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