Blueberry Zucchini Muffins

//Blueberry Zucchini Muffins

Blueberry Zucchini Muffins

I made these muffins in August when freshly picked blueberries and farm fresh zucchinis were abundant. But they are just as good any time of the year using frozen organic blueberries and whatever green zucchini you can find.


They can be whipped up in 10-15 minutes and then baked for 20-25 minutes for a healthy treat in less than an hour. And freeze whatever you don’t eat of the first batch for a handy anytime snack.

Myochi’s Blueberry Zucchini Muffins

By | 2016-10-22T08:21:08+00:00 October 23rd, 2014|Let's Eat|0 Comments

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