Blueberry Courgette Muffins (Zucchini)
User Reviews
4.8
33 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
12
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Calories
112 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Blueberry Courgette Muffins (Zucchini)
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These moist, fluffy and tasty blueberry courgette muffins (zucchini muffins) are super easy to make! The 1-bowl recipe is simple, plus these muffins are healthier because they have yogurt and applesauce instead of oil and milk.
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Ingredients
- ½ cup (120ml) applesauce or vegetable oil
- ½ cup (100g) granulated sugar
- ⅓ cup (75ml)plain Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups (200g) plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (125g) grated courgette squeezed gently to remove excess moisture
- ¾ cup (55g) blueberries tossed in 1 teaspoon of the flour
Instructions
- Preheat oven to 350F / 180C. Grease or line a muffin pan.
- In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
- Sift in the flour, baking powder and salt and gently stir to combine.
- Fold in the courgette and blueberries.
- Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
- Allow to cool completely in the muffin tray.
Notes
- No need to peel the zucchini / courgette before grating.
- Be sure to gently squeeze out the excess moisture or the muffins will be too wet.
- These muffins freeze well.
- To make them even healthier, swap half the flour to whole wheat flour.
- For a different taste, add ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
- Be gentle when folding in the blueberries so they don't stain the batter.
- You can use frozen blueberries, just be sure to toss them in 1 teaspoon of the flour so they don't sink.
- You can use applesauce from the grocery store, or make your own by heating slices of apple in a pan until soft, then pureeing.
- Make these vegan courgette muffins by using vegan yogurt and substituting the egg for a flax egg ((combine 1 tablespoon flaxseed meal with 3 tablespoons water and leave to gel for 5 minutes)
- Make it gluten free - use gluten free flour and baking powder.
Nutrition Information
Show Details
Calories
112kcal
(6%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
14mg
(5%)
Sodium
106mg
(4%)
Potassium
112mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
40IU
(1%)
Vitamin C
2.4mg
(3%)
Calcium
31mg
(3%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 106mg | 4% |
| Potassium | 112mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
33 reviews
Excellent
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