Easy Blueberry Zucchini Muffins
Stacy
Easy Blueberry Zucchini Muffins are bursting with blueberries and zucchini, making them a moist and delicious treat.
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
- 1 egg
- ½ cup vegetable oil
- ¼ cup milk
- 1 Tbsp vanilla extract
- ¾ cups white sugar
- 1½ cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 cup shredded zucchini
- 1 cup fresh or frozen blueberries
Preheat oven to 375℉ and line a muffin pan with muffin papers or grease the cups.
In a large bowl, whisk together egg, oil, milk, and vanilla extract.
Stir in sugar until well blended.
Add flour, cinnamon, and baking powder. Stir until almost combined.
Fold in zucchini and blueberries.
Fill muffin pan evenly with batter, about ¼-⅓ cup of batter per section.
Bake for 20-22 minutes or until just baked through.
Allow to cool in pan for 3-4 minutes before removing to a cooling rack.
Serve warm or at room temperature.
Store in an air-tight container for up to 3 days.
Keyword blueberries, muffins, zucchini