Blueberry Zucchini Muffins Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Combine flour white sugar brown sugar baking soda cinnamon and salt together in a bowl. Whisk olive oil milk egg and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini blueberries and pecans into batter. Fill prepared muffin cups 2/3 full with batter.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean 20 to 25 minutes.