Servings
Font
Back
Blueberry Courgette Muffins (Zucchini)
4.8 from 22 votes

Blueberry Courgette Muffins (Zucchini)

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. 

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 12
Calories: 112 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • ½ cup applesauce or vegetable oil, 120ml
  • ½ cup granulated sugar 100g
  • ⅓ cup Greek yogurt 75ml plain
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups plain flour 200g
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup courgette squeezed gently to remove excess moisture, 125g grated
  • ¾ cup blueberries tossed in 1 teaspoon of the flour, 55g

Instructions

    Cup of Yum
  1. Preheat oven to 350F / 180C. Grease or line a muffin pan.
  2. In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
  3. Sift in the flour, baking powder and salt and gently stir to combine.
  4. Fold in the courgette and blueberries.
  5. Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
  6. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 112

% 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.