Zucchini Blueberry Muffins

Name: Zucchini Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 muffins
Ingredients: 3/4 cup all-purpose flour; 1/2 cup sugar; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 large egg, room temperature; 1/4 cup canola oil; 1 cup finely shredded unpeeled zucchini; 1 cup fresh blueberries

Total Time Prep: 20 min. Bake: 25 min.

Yield 6 muffins

Test Kitchen Approved

Our small-batch recipe for zucchini blueberry muffins is quick and perfect for summer snacking.

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1 cup fresh blueberries

Directions

Preheat oven to 350°. Coat 6 muffin cups with cooking spray or use paper liners; set aside.
In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini and blueberries.
Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 234 calories, 10g fat (1g saturated fat), 31mg cholesterol, 185mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.