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    Home » Recipes » Muffins

    Blueberry Zucchini Muffins (courgette)

    Published: Aug 8, 2019 · Modified: Feb 18, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for zucchini mufifns recipe

    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. 

    A pile of blueberry courgette muffins on wooden table

    This courgette muffin recipe was first published on July 28 2013. Edited with new photos, text and revised recipe August 2019.

    Courgette Muffins

    Here's the vegetable dessert recipe for a healthier version of courgette / zucchini muffins. Mind you, it's healthy enough to enjoy as a breakfast muffin or snack too!

    I've used a few of my favourite tricks to make muffins a little bit healthier. I've replaced the milk with Greek yogurt, replaced the oil with applesauce and reduced the sugar by adding extra vanilla. These are super simple swaps that don't affect the taste and texture of the muffins. In fact, they're still light, airy and delicious.

    Courgette (aka zucchini) is a wonderful vegetable for desserts. It's got a really mild taste and it adds a wonderful moistness to these blueberry muffins. plus it adds a little extra vegetable goodness. I love how the flecks of green are throughout the muffins alongside the blueberry jewels.

    A blueberry courgette muffin with a bite taken out in front of mug of coffee and pile of zucchini muffins

    Why should you make these zucchini muffins?

    They're easy to make in 1 bowl
    Moist and fluffy
    A great way to use up gluts of courgette
    A healthy take on blueberry muffins
    An easy on-the-go breakfast recipe
    Lower in fat from the yogurt and applesauce

    Overhead shot of courgette muffins with blueberries on cooling rack next to a zucchini and fresh blueberries

    How to make Courgette Muffins (zucchini muffins) step by step

    These one-bowl muffins are super easy to make.

    Take a look at my step by step photo tutorial then scroll down to the recipe card for the full recipe!

    How to make courgette muffins step by step
    1. Grate the courgette / zucchini  and gently squeeze out the excess moisture.
    2. Add the applesauce (or oil), yogurt, eggs and vanilla to a bowl.
    3. Mix until smooth.
    4. Sift in the flour, baking powder and salt and gently mix.

    How to make zucchini muffins step by step
    5. Toss the blueberries in 1 teaspoon of the flour, then add them and the grated zucchini (courgette) to the bowl and gently mix.
    6. Fill the muffin cups ⅔ full and bake for 20 mins or until an inserted toothpick comes out clean.
    7. Cool on a wire rack. 

     

    Tips and Tricks

    • 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.
    • Feel free to substitute the sugar for coconut sugar.
    • 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.
    • Try other berries, such as raspberries.
    • Substitute chocolate chips for the blueberries.
    • 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.

     

    Zucchini muffins with blueberries on a vintage cooling rack

    Zucchini or Courgette

    Courgette or zucchini? I grew up in Canada where we called them zucchini. Apparently, the term Zucchini comes from Italy, while courgette is French. Zucchini is mainly used in North America and Australia while courgette is used in the UK, France, New Zealand and other countries. Whatever you call them, they're a tasty summer squash that grows prolifically, often resulting in gardening gluts. 

    Looking for more courgette recipes? Try these!
    Courgette Fritters
    Courgette Cake with Lemon Drizzle
    Vegan Courgetti and Beet Balls
    Spiralized Courgette (Courgetti) with Pea Mint Sauce
    Courgette Brownies
    Miso Roasted Mushrooms with Courgetti

    A record-breaking heatwave makes for a fabulous holiday in Cornwall. Beach, paddling pool, bbq. Repeat. The holiday was relaxing without any major dramas, except that within two minutes of each other, 3-year-old son picked up a jellyfish and 18-month-old daughter was knocked over in the sea by a sprinting Whippet.

    We survived the six (6!) hour journey home with two little ones through a steady stream of snacks and role-play with Toy Story dolls and plastic dinosaurs. Yeesh. Now we're home and it's time to get off the ice-cream/booze rollercoaster. My lovely mum had restocked our fridge for our return with essentials: milk, courgettes and blueberries.

    And thus, this recipes for zucchini muffins with blueberries was born.

    A zucchini muffin next to mug of coffee and other courgette muffins. Blueberries scattered around.

    Looking for more vegetable dessert recipes? My cookbook, Veggie Desserts and Cakes, full of creative desserts with vegetables, is now available on Amazon (UK, Canada, USA, Australia and more) - affiliate link

    Get the recipe for Blueberry Courgette Muffins

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

    Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
    Kate x

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    A pile of blueberry courgette muffins on wooden table

    Blueberry Courgette Muffins (Zucchini)

    Kate Hackworthy | Veggie Desserts
    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. 
    4.78 from 9 votes
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert, Muffin
    Cuisine American
    Servings 12
    Calories 112 kcal

    Equipment

    • mixing bowl
    • 12-hole muffin pan

    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.

    Video

    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

    Calories: 112kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 14mgSodium: 106mgPotassium: 112mgFiber: 1gSugar: 10gVitamin A: 40IUVitamin C: 2.4mgCalcium: 31mgIron: 0.9mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

     

    More Muffin Recipes

    • Peach Muffins with Vanilla Glaze
    • Chocolate Chip Zucchini Muffins
    • Ginger and Rhubarb Muffins
    • Carrot Muffins with Raisins
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    Comments

    1. Delia

      November 13, 2019 at 11:01 am

      5 stars
      I was looking for a healthy muffin recipe with zucchini and this one fit the bill. I love the addition of blueberries - so yummy!
      A couple of comments/questions: I couldn't find the temperature at which to cook them (probably overlooked it) so I went with 180C - is that right? Also you mention baking powder in the list of ingredients and baking soda in the instructions. I assumed baking powder was right but wanted to check. Thanks!

      Reply
      • Kate Hackworthy

        November 13, 2019 at 11:22 am

        Thanks, I've fixed the recipe! I'm pleased you liked the recipe.

        Reply
    2. KatP

      August 27, 2019 at 11:37 pm

      Do these need to be stored in the fridge? Thanks

      Reply
      • Kate Hackworthy

        August 28, 2019 at 4:31 pm

        Hi, they should be stored in an airtight container but not in the fridge. I hope you enjoy them!

        Reply
    3. Natalie Dawn

      August 09, 2019 at 4:24 pm

      5 stars
      Can fat free yoghurt be used ?

      Reply
      • Kate Hackworthy

        August 09, 2019 at 5:09 pm

        Absolutely! It should still work perfectly.

        Reply
    4. Andrea Metlika

      August 08, 2019 at 10:09 pm

      5 stars
      Blueberry muffins are my favorite. I love these with the yogurt and applesauce for a healthier muffin.

      Reply
    5. Mary Bostow

      August 08, 2019 at 8:28 pm

      5 stars
      I love blueberry muffins but have never made it with zucchini, way to hide some veggies in your breakfast 😉

      Reply
    6. Pam Greer

      August 08, 2019 at 7:31 pm

      5 stars
      I love how you made these healthier! Made these last weekend and everyone loved them!

      Reply
    7. Jas

      July 10, 2019 at 8:20 pm

      5 stars
      My garden has an abundance of zucchini. These healthier muffins are so tasty and more fun than zucchini bread.

      Reply
    8. Courtney

      June 28, 2019 at 9:25 pm

      5 stars
      My mother has zucchini in her garden so I end up with more zucchini than I can reasonable eat. I am always looking for new ways to use it - these muffins were great, and I love dthe healthy ingredient swaps!

      Reply
    9. Katie

      August 18, 2018 at 10:15 am

      Hi, how do you store these & how long will they last?
      Can they be freezed?

      Reply
      • Kate Hackworthy

        August 24, 2018 at 1:15 pm

        Hi, I keep them covered for up to 4 days, or freeze them for up to a month!

        Reply
    10. Bee

      June 11, 2015 at 8:14 pm

      5 stars
      These muffins are SO good! I love your healthy substitutions! <3

      Reply
      • Kate Hackworthy

        June 11, 2014 at 8:51 pm

        They were indeed good. I'm going to have to make them again soon!

        Reply
    11. Jenny

      November 25, 2013 at 9:21 am

      how do I prepare the applesauce?

      Reply
      • Kate Veggie Desserts

        November 25, 2013 at 7:49 pm

        Hi Jenny

        You can buy it in a jar, or else peel and slice any type of apple (use 2 or 3), then heat it in a pan on the stove with a tiny bit of water (tablespoon or so) over a low heat until soft and mushy. Allow it to cool before using in this recipe. Any extra is lovely on porridge in the morning!

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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