Blueberry Lemon Zucchini Muffins (GF)

I recently tried a blueberry zucchini bread recipe and loved the idea but not how the product turned out. I was going to do some recipe testing with it to make it fluffier, but then I got the idea to make it with lemon and into muffins! After a test run or two, these muffins were born and I am very happy with the outcome!!

I have been loving using zucchini to bake with because 1) we have a surplus of it from our garden and it’s multiplying faster than I can even shred it! and 2) it incorporates so nicely into baked goods, adding some nutrients without altering the taste! It’s kind of amazing how much zucchini you can pack into a recipe without even noticing it in the final result.

This recipe uses 1:1 gluten free flour, but if you are not gluten free and want to use regular AP flour you can. Since it is 1:1, the ratio should be the same, but know that the texture could change slightly. If you want to replace it with another type of flour, such as oat or almond, you will need to look up a conversion and adjust the recipe as needed.

Health Benefits:

  • Zucchini is full of vitamins, minerals and antioxidants– similar to most squash.
  • Also packed with nutrients, blueberries provide an abundance of antioxidants, along with some vitamin C, vitamin K and manganese.
  • Lemons are a good source of vitamin C, provide fiber and even assist in the absorption of plant-based iron.

Blueberry Lemon Zucchini Muffins (GF)

  • Servings: 10 regular muffins
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These zucchini packed muffins are flavorful and fluffy with the perfect golden brown coloring! So tasty and a great way to sneak in some extra nutrients!!


  • 3 cups zucchini, shredded
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 cup coconut oil, melted
  • juice of 1 lemon, 1/4 cup
  • zest of 1 lemon, 1 tsp (or lemon extract)
  • 1 1/2 cups 1:1 gluten free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries


  1. Preheat oven to 400° F and spray 10 regular sized muffin tins with non-stick baking spray (this eliminates waste because you don’t need the muffin liners). 
  2. In a medium sized bowl, combine zucchini, eggs, sugar, coconut oil, lemon juice and lemon zest.
  3. In a small bowl, mix together flour, baking soda, baking powder and salt. Add flour mixture to wet ingredients and stir batter just enough to incorporate the flour mixture.
  4. Gently fold in blueberries and fill muffin tins nearly all the way up with batter- leave only about 1/4 inch of room at the top. This allows for the muffins to puff up more and have a rounder top.
  5. Bake at 400° F for 20 minutes or until tops begin to turn golden brown. Let cool slightly, then remove from tins and place on cooling rack or enjoy warm!

I hope you give these muffins a try and are as happy with them as I am! Thanks for being here!!


Easy Breakfast Egg Muffins

These egg muffins are packed with veggies and protein, making them a healthy, quick and easy breakfast meal prep option for the week. They’re super easy to make and can be quickly reheated and eaten before you head out the door, but they’re also a great option to make if you have time for a sit down meal in the morning.

This recipe is the combination of add-ins that I like best and works for me, but it is a great recipe to customize! You can pack in more veggies, take out or swap the meat, use dairy free alternatives and more. That’s the great thing about cooking, if you have a base recipe, you can get as creative as you want!

Health Benefits:

  • Eggs are a great source of protein, are packed with nutrients and boost HDL cholesterol (the good one).
  • Spinach is rich in fiber, along with containing carotenoids, vitamin K1, folate, iron, calcium and more.
  • Tomatoes contain vitamins C, A and K, along with other nutrients and green onions provide an array of antioxidants.
  • Ham is another good protein and iron source, just know that it is usually higher in sodium.

Easy Breakfast Egg Muffins

These veggie and protein packed egg muffins are a great breakfast option and great for meal prep!


  • 6 eggs
  • 1/2 cup spinach, chopped
  • 1/4 cup ham, chopped
  • 1/4 cup tomato, chopped
  • 1/4 cup cheddar cheese, shredded
  • 3 tablespoons milk
  • 2 tablespoons green onion
  • salt and pepper to taste


  1. Preheat oven to 350°F and grease 9 muffin tins with non-stick cooking spray.
  2. Whisk eggs in a medium bowl, then add all other ingredients and mix until evenly distributed.
  3. Pour mixture evenly into greased muffin tins and bake for 30 minutes.
  4. Enjoy warm or let cool and store in an airtight container in the refrigerator for up to 5 days.

I hope you find these as easy and delicious as I do and enjoy them for breakfast (or any meal of the day). As always, let me know if you make them, how they turn out and if you have any questions!!