Are you ready to elevate your baking game with a delightful twist on a classic treat? These Easy Zucchini Blueberry Muffins are not just any ordinary muffins; they’re a burst of flavor and nutrition packed into every bite! Imagine the sweet, juicy blueberries perfectly complemented by the subtle earthiness of fresh zucchini—this recipe is a must-try for anyone looking to impress family and friends or simply indulge in a guilt-free snack. With just 35 minutes from prep to plate, you’ll be wondering how something so delicious can be so easy to make. Get ready to dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup shredded zucchini
- 1 cup blueberries
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the shredded zucchini and blueberries. Gently fold them together to ensure the blueberries are evenly distributed without breaking them.
- In another bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined. This will help to evenly distribute the leavening agents and sugar throughout the flour.
- In a separate bowl, beat the large eggs. Then add the vegetable oil and vanilla extract, whisking until the mixture is smooth and well combined.
- Pour the wet ingredients (egg mixture) into the bowl with the zucchini and blueberries. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, folding them together with a spatula or wooden spoon until just combined. The batter should be slightly lumpy but without any dry flour visible.
- Using a spoon or ice cream scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Easy Zucchini Blueberry Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh zucchini and ripe blueberries. If using frozen blueberries, don’t thaw them before adding to the batter to prevent them from bleeding into the mixture.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until they are combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Start checking for doneness at the 18-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Experiment with Add-Ins: Feel free to customize your muffins by adding nuts, chocolate chips, or even a sprinkle of cinnamon for an extra layer of flavor.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage—just thaw and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 35mg
