The blueberry muffin that’s both delicious AND good for you (we’re serious)

Mondays are traditionally for healthy eating but sometimes, the beginning of the week requires sweet tooth satisfaction.

At HerFamily HQ, we appreciate that sometimes, you just NEED a damn muffin. Over time, our grá for sweets and carbs has inspired a search for options that taste amazing but are made from healthy ingredients. We're loving these Blueberry & Courgette Muffins, expertly invented by one of our favourite food authors, the incredible Natasha Corret of Honestly Healthy fame. Natasha's book earned her a host of celeb devotees, including Victoria Beckham and Natasha herself lost two stone by following her alkaline programme. Find out more about her here.  Ingredients 90g ground almonds 70g rice flour 200g buckwheat flour 1 tsp bicarbonate of soda ½ tsp baking powder ¼ tsp Himalayan salt 2 eggs 250ml brown rice milk 80ml coconut oil melted 100ml agave 1 tsp vanilla essence 1 courgette, grated 120g blueberries Instructions Pre-heat oven to 180°C In a bowl put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together. In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries. Next, pour in the wet ingredients into the mixed dry flours and mix until combined. Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases. Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before eating.