4.8 from 33 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
10 mins
Total Time
30 mins
Servings: 12
Calories: 112 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
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.
Cup of Yum
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
(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
% 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.