Description
These homemade muffins deliver a moist, tender crumb thanks to grated zucchini, while juicy blueberries add sweet tang. Warm spices like cinnamon and nutmeg mingle to create a cozy aroma as they bake.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a bowl whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl beat eggs, oil, milk and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in grated zucchini and fresh blueberries.
- Divide the batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- You can substitute Greek yogurt for half of the oil to reduce fat.
- Toss blueberries with a little flour before folding them in to prevent sinking.
- For a gluten-free option, use a cup-for-cup gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days.