Blueberry Zucchini Muffins: easy breakfast and freezes well too!

Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

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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.

Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

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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Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

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Yield: 2 dozen

Blueberry Zucchini Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

Ingredients

For the muffins:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 cup shredded zucchini
  • 1/2 cup vanilla greek yogurt
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 1 lemon zested
  • 3/4 cup fresh blueberries

For the glaze:

  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 425°F. Spray muffin tins with baking spray. Set aside.
  2. In a large bowl, mix all the ingredients except the blueberries. Stir just until combined and fold in the blueberries.
  3. Fill muffins tins 3/4 full and bake for 5 minutes at 425, then reduce heat to 350°F (keeping the muffins in the oven still) and bake an additional 18-20 minutes, until lightly browned.
  4. Cool 5 minutes, then remove from tins and cool completely.
  5. For the glaze, whisk together the lemon juice and milk with the powdered sugar until smooth. Drizzle over cooled muffins.
  6. Enjoy within a day or two, or freeze for later.

Love muffins? Here are a few of my favorites…

lemon-poppy-seed-zucchini-muffins-1

Lemon Poppy Seed Zucchini Muffins: oh, and the sweetest crumble and glaze to top it off!

banana-muffins-4

Banana Muffins with a sweet, cinnamon glaze!

pumpkin-muffins-3

Pumpkin Muffins with a Maple Glaze: breakfast perfection!

If you love today’s muffin recipe, check out these recipes from my blog friends:

Easy, moist Blueberry Zucchini Muffins are the perfect breakfast or on-the-go snack! They freeze well too, with or without the sweet glaze!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

11 comments on “Blueberry Zucchini Muffins: easy breakfast and freezes well too!”

  1. If these were sitting on my kitchen counter, I’d have no problem eating breakfast every day!

  2. Karen

    Actually, now studies show that there’s no reason to eat breakfast and that fasting is good for you. I’m not a breakfast eater either.

  3. I usually am so bad about getting breakfast before noon.  Although this week I started this no sugar thing (which BTW) and I’m trying to input all my food into my fitness pal app.  So far, I am three for three for eating all my meals and not cheating on my intake!  I totally say these muffins are health food…all I see are veggies and fruit!!!

  4. Blueberry zucchini muffins sound delicious and interesting! I love the health factor these muffins have, while also being super yummy 🙂

  5. I’m a bad breakfast eater, also, but this could get me to start eating it! Keep the yummy zucchini recipes coming 🙂

  6. Mir

    Your mornings sound so nice and chill. I am quite jealous. 🙂
    You can count these are super healthy with all those fruit and veggie servings. Yay for you!

  7. Blueberry and zucchini!?! I don’t know why I hadn’t considered that combo before! 

  8. the combination of juicy berries and zucchini is so great

  9. Kathryn Waldner

    Ur muffin recipes are awsome ????Keep it up everyone I try is a hit

  10. Chris

    Just made these tonight… followed the recipe exactly and mmmmmm perfection! Thank you!!

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