Share This Pinterest 0 0 StumbleUpon 0 email Yummly 0

Haven’t shared any new muffin recipes in a while and I was lucky enough to get my hands on some fresh blueberries at the fruit market last week, so figured the stars had aligned for me to make blueberry muffins, and I was so happy I did because I’d totally forgotten how good they can be. Of course my son refused to eat them because – surprise, surprise – they had blueberries in them, but they’ve been gobbled up nonetheless.

To up the nutrition and make these “healthy muffins” (is there really such a thing?) I decided to take a chance and make blueberry zucchini muffins, and this may possibly be my new favourite muffin recipe. For those of you who have made my zucchini carrot muffins, this is a similar base recipe, but substituting the carrot with more zucchini and adding blueberries to top it off.

Since I mostly make muffins as a quick on-the-go breakfast option for my family (including my sandwich hating son), I always try to up the nutrition for them, and this blueberry zucchini muffin recipe is no exception. These muffins pack my “go-to” health boosts – raw shelled hemp seeds, freshly ground flax seed, almond butter (I’ll be posting soon on how you can easily make this yourself), and unflavoured pea protein (don’t worry, the muffins will not taste like peas or zucchini!), helping these muffins pack over 6g of protein each.

I enjoyed these so much that I’ll be making another batch tonight.

Need to make them gluten-free? This recipe will turn out fine with your favourite gf flour mixture thanks to the fruit and veg content which will keep the muffins perfectly moist.

Here’s the recipe so you can make some too.

