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Blueberry Zucchini Muffins

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Deliciously moist Blueberry Zucchini Muffins, perfect for breakfast or a snack, blending juicy blueberries with nutritious zucchini.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup blueberries
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup brown sugar (for streusel topping)
  • 2 tbsp all-purpose flour (for streusel topping)
  • 1 tbsp butter (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix together the grated zucchini, blueberries, flour, brown sugar, and granulated sugar in a large bowl.
  3. Whisk the vegetable oil, eggs, and vanilla extract in another bowl. Pour this mixture into the dry ingredients and stir until just combined.
  4. Combine brown sugar, flour, and butter for the streusel topping in a small bowl, mixing until crumbly.
  5. Divide the batter evenly among the muffin cups and sprinkle the streusel mixture on top of each.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool slightly before serving.

Notes

Store muffins in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat in microwave or oven.

Find it online: https://www.zaynkitchen.com/blueberry-zucchini-muffins-recipe/