Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!
My zucchini crop has finally stopped producing..which means I’m coming to end of zucchini recipes for this season (don’t worry, I still have one more after today to share)!
Let’s talk about breakfast for a minute shall we?
I’m so bad about eating a good breakfast, and I blame it on blogging. Although, really, if I reflect back, I never have been a good breakfast eater.
With my blog schedule, I wake up early, and do about an hours worth of work before all my kids are out for the day. I sip on my coffee and consider that breakfast. Once my kids are off to school, I spend my mornings walking, working out, and doing other fun stuff. Too busy for breakfast.
The only time this changes is when there are pastries in my kitchen. I can’t resist the lure of a muffin. Or a slice of coffee cake. Or a sweet donut to dunk in my coffee.
I consider it a “win” that today’s muffins have fruit and veggies…hahahaha!! Which means, if I eat a Blueberry Zucchini Muffin every morning, I’m starting my day off healthy, right? Don’t judge my logic, embrace it!
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Love muffins? Here are a few of my favorites…
Lemon Poppy Seed Zucchini Muffins: oh, and the sweetest crumble and glaze to top it off!
Banana Muffins with a sweet, cinnamon glaze!
Pumpkin Muffins with a Maple Glaze: breakfast perfection!
If you love today’s muffin recipe, check out these recipes from my blog friends:
- Bakery Style Chocolate Chip Muffins from Something Swanky
- Blueberry Poppy Seed Muffins from Lemons for Lulu
- Lemon Donut Muffins from Inside BruCrew Life
- Maple Bacon Streusel Muffins from Will Cook for Smiles