Easy Blueberry Zucchini Muffins
Easy Blueberry Zucchini Muffins are bursting with blueberries and zucchini, making them a moist and delicious treat.
Servings: 12 muffins
Ingredients
- 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
Instructions
- 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.