Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins
1 cup grapeseed or canola oil
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
2 cups zucchini, grated or shredded
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
2 cups fresh blueberries
Preheat the oven to 375 degrees. Line a 24-cup muffin tin (or 2 12-cup muffin tins) with paper liners.In a large bowl, whisk together the eggs, oil, and sugar until they are well combined. Add the vanilla extract and zucchini and whisk again.
In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon, making sure there are no lumps of baking powder or baking soda remaining. Add the blueberries to the flour mixture and toss gently to coat the berries. (This will prevent them from sinking to the bottom of the muffins.)
Add the flour mixture to the wet ingredients and fold together gently just until the mixture is combined. Do not overmix. It’s okay if you still see a few streaks of flour.Scoop the batter into the prepared muffin cups, filling them about halfway.
If you have extra batter after filling all 24 cups, go back and add more to each cup until you have used all the batter
.Bake about 25 minutes, until the tops are golden brown. Cool in the pan for a few minutes, then remove the muffins from the muffin pan and cool the rest of the way on a rack.
Serve at room temperature.