Blueberry Zucchini Muffins

01Method

1. 1

   Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing each cup or fitting with paper liners.

2. 2

   In a large bowl, mix together the flour, both sugars, baking soda, cinnamon, and salt until well combined.

3. 3

   In a separate bowl, whisk the olive oil, milk, egg, and vanilla extract until smooth, then pour into the dry ingredients and stir until the batter just comes together — do not overmix.

4. 4

   Gently fold in the zucchini, blueberries, and pecans until evenly distributed throughout the batter.

5. 5

   Divide the batter among the prepared muffin cups, filling each about two-thirds of the way up.

6. 6

   Bake for 20 to 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Transfer to a wire rack to cool.