Blueberry courgette muffins

    40 min

    The perfect summer muffins for using up your glut of blueberries and courgettes. Whether you are grabbing breakfast on the go or sitting down for an afternoon cuppa, these muffins will not disappoint.

    7 people made this

    Makes: 12 blueberry and courgette muffins

    • 190g plain flour
    • 100g white sugar
    • 35g brown sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 120ml olive oil
    • 60ml milk
    • 1 egg
    • 1 1/2 teaspoons vanilla extract
    • 125g grated courgette
    • 70g blueberries
    • 55g chopped pecans

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with paper cases.
    2. Combine flour, white sugar, brown sugar, bicarb, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until just moistened. Fold courgette, blueberries, and pecans into mixture. Fill prepared muffin tin or paper cases 2/3 full with mixture.
    3. Bake in preheated oven until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool on a cooling rack before serving and enjoying.

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    Reviews & ratings
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    Reviews in English (151)


    LOVE THIS! The first time I made these I followed the recipe completely and enjoyed them. So a few days later I made them again changing them just a little and the results were AMAZING!!! I cut the white sugar back using 1/4 cup, added 1/4 tsp of nutmeg, added 1/4 cup of honey, used applesauce in place of oil and used Greek yogurt in place of milk. Lastly, I did squeeze the shredded zucchini between paper towels to get rid of the water so that the muffins would not be too wet.  -  12 Aug 2014  (Review from Allrecipes US | Canada)


    I made these tonight and the only thing I changed was to substitute apple sauce for the oil as I wanted fewer calories. THEY WERE DELICIOUS! These muffins were a HUGE hit with everyone. I will be making them regularly.  -  17 Sep 2013  (Review from Allrecipes US | Canada)


    I'm excited to be the first to rate this delicious recipe! Moist and juicy; an excellent way to use the last half zucchini I had left over from another recipe, plus the last of the blueberries from this year's tiny crop. I didn't measure the zucchini, but I figured it was a little over a cup, but it worked out fine. Only thing I did differently was use 1/2c. whole wheat flour instead of all white, but that's one of my standard baking secrets. Made a dozen big, gorgeous, plump muffins just right for breakfast or anytime. Couldn't eat just one, no way, and I don't plan to share these beauties with anyone!  -  26 Aug 2013  (Review from Allrecipes US | Canada)