Tuesday, January 24, 2017

Blueberry Zucchini Muffins

I love adding grated vegetables to baked goods. The zucchini in this recipe makes the muffins super soft and the sweetness of the blueberries give a slight tartness, making these the perfect bite for breakfast or a snack!


1 1/2 c. sugar
1/2 c. brown sugar
1 c. oil
3 eggs
2 tsp. vanilla
2 1/2 c. flour
1/2 c. cocoa powder
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 c. grated zucchini, drained
2 c. blueberries

Preheat the oven to 350 degrees. Line muffin pans with paper liners and set aside. In a large bowl, mix the sugar, oil, eggs and vanilla with a spatula. Slowly add in the dry ingredients until the batter comes together evenly. Stir in the blueberries.

Fill the prepared baking cups about 2/3 of the way full. Bake for 18-20 minutes until the top slightly bounces back when gently pressed down.

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