Blueberry Zucchini Muffins (courgette)

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. 

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.

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

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!

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.

5. Toss the blueberries in 1 tsp of the flour, then add them and the grated zucchini (courgette) to the bowl and gently mix.
6. Fill the muffin cups 2/3 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 1/2 tsp ground cinnamon and 1/2 tsp 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 tsp 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 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.

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

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. 

5 from 8 votes

Print Pin Rate

Course: Dessert, Muffin

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

112 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 1/2 cup (120ml) applesauce or vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75ml)plain Greek yogurt
• 1 egg
• 1 tsp vanilla extract
• 1 2/3 cups (200g) plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup (125g) grated courgette squeezed gently to remove excess moisture
• 3/4 cup (55g) blueberries tossed in 1 tsp 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.

Recipe Tips

• 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 1/2 tsp ground cinnamon and 1/2 tsp 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 tsp 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 | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 112mg | Fiber: 1g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 2.4mg | Calcium: 31mg | Iron: 0.9mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

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.