Photo: Diliara Garifullina
Blueberry Zucchini Muffins
13 ingredients
15 min + 20 min
12 muffins
openrecipes
"Moist and delicious muffins that are great for breakfast or snacks."
Estimated Nutrition (whole recipe, rough)
1164
Calories
32g
Protein
49g
Fat
151g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/4 cup milk
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1/2 cup fresh blueberries
- 1/2 cup chopped pecans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes