About this recipe: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.
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
1 1/2 teaspoons vanilla extract
125g grated courgette
55g chopped pecans
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with paper cases.
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.
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.