These healthier blueberry yogurt muffins are a lighter version of the classic, plus they’re full of courgettes/zucchini.
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 and blueberries.
Blueberry Yogurt Muffins
So here’s the vegetable dessert recipe for a healthier version of blueberry muffins. Yogurt and applesauce replace the oil and for the veggies I’ve added courgette (zucchini to you North Americans). The applesauce and yogurt replace much of the oil that would typically be in muffins, but they keep it moist and bring extra flavour.
The grated zucchini/courgette also brings a lovely moisture, plus it adds a little extra vegetable goodness. I love how the flecks of green are throughout the muffins alongside the blueberry jewels.
Get the recipe for Courgette (Zucchini) Blueberry Yogurt Muffins
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
- 125g courgette/zucchini
- 250g plain Greek yogurt
- 5 tablespoons applesauce (or vegetable oil)
- 2 tablespoons milk
- 2 eggs
- 1 teaspoon vanilla extract
- 270g plain flour
- 125g sugar
- ½ tsp baking powder
- ½ tsp bicarb of soda
- pinch of salt
- 100g blueberries (fresh or frozen)
- Preheat the oven to 170C. Grease or line a 12 cup muffin tin.
- Grate the courgette (don't peel it) then wring out any excess moisture in a clean tea towel or kitchen roll and set aside.
- Toss the blueberries in a tablespoon of the flour to coat them and set aside.
- In a medium-sized bowl, stir to combine the yogurt, applesauce (or oil), milk, eggs, vanilla and courgette.
- In a large bowl, stir together the flour, sugar, baking powder, bicarb and salt.
- Mix the wet ingredients into the dry and mix well. Fold in the blueberries.
- Fill the muffin cups ¾ full and bake for 20-25 minutes or until an inserted skewer comes out clean. Cool for a few minutes in the tray and then allow to cool fully on a wire rack.
Looking for more vegetable muffins?
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