Blueberry Zucchini Muffins

By á-5015

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cup sugar
• 2 cups zucchini, shredded
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 2 cups blueberries

Details

Servings 2
Adapted from thebakingrobot.com

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tins with baking cups.

In a medium-sized bowl, combine flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, whisk together eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Gradually add flour mixture, mixing until just combined. Fold in blueberries.

Fill baking cups 3/4 of the way full. Baking for 22-24 minutes, or until a toothpick inserted in center comes out clean. Transfer to wire rack to cool.

These can be made as donuts by baking in a donut pan at 375 for 16-17 minutes.