Preheat oven to 350° and line muffins tins with liners.
Rinse your blackberries and shred your zucchini. Set aside.
Whisk together wet ingredients until well blended.
Stir together dry ingredients until well combined.
Stir wet and dry ingredients together until just moist. Fold in zucchini.
Carefully coat blackberries with collagen protein powder, optional. Gently fold in blackberries to batter.
Fill muffin liners ⅔ of the way. *Sprinkle on crumb topping if you choose to at this time.
Bake for 20-25 minutes or until the tops bounce back and are golden brown.
Let cool for 10 minutes and then remove. Place in airtight container.