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Whole Wheat Zucchini Blackberry Muffins

The warmth of the summer and all its fresh ingredients give rise to yummy muffins the whole family will enjoy! And you get to sneak in those veggies!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 dozen


Zucchini Blackberry Muffins

  • 2 eggs
  • 1 cup canola oil
  • ½ cup milk
  • 2 tsp vanilla extract
  • 3 cups whole wheat flour
  • cups brown sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 2 cups finely shredded zucchini
  • cups fresh blackberries
  • 1 scoop Collagen Protein Powder

Crumb Topping

  • ¼ cup sugar
  • ¼ cup all-purpose flour
  • 3 Tbsp butter chilled and cubed
  • ½ tsp cinnamon


Zucchini Blackberry Muffins

  • 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.
  • Enjoy!

Crumb Topping (Optional)

  • In a small bowl, add sugar, flour, cinnamon and butter.
  • Mix together with fork or pastry blender until the mixture resembles sand. Sprinkle a little over the top of each muffin.
Keyword Blackberries, Easy Recipe, Muffins, Whole Wheat, Zucchini