Blueberry Courgette (aka Zucchini) Muffins

Blueberry Courgette (aka Zucchini) Muffins

When I was in the US a couple months ago I was reminded of my serious love for blueberry muffins. They’re honestly everywhere, and not a day seemed to go by without someone enjoying one alongside a cup of coffee.

Besides chocolate chip cookies, blueberry muffins are another true love of mine. They have to be

  • Fluffy on the inside
  • Bursting with juicy blueberries
  • A lil’ crust on top
  • Full of sweet flavour
  • Moist and not at all dry

So given my love for the humble blueberry muffin, I made it my mission to always have a batch on hand at home. Not only are these the easiest grab and go brekkie, they are also filled with fibre.

I was actually inspired by my auntie, who always has a stash of Trader Joe’s muffins in her freezer.As this makes 24 muffins, I simply bake all the muffins and freeze about half for a rainy day, then when I want to enjoy one I simply place in the oven (if I have time), or in the microwave (if I don’t have time).

Blueberry Courgette (aka Zucchini) Muffins         Blueberry Courgette (aka Zucchini) Muffins

Blueberry Courgette (aka Zucchini) Muffins
Prep time
Cook time
Total time
Recipe type: Vegan Option, Healthy
Cuisine: Snack
Serves: 24
  • 1 medium courgette (zucchini), roughly chopped
  • 1 tsp vanilla powder or extract
  • 60ml coconut milk (from a carton)
  • 250g (1 cup) yogurt (coconut, greek, soy, etc)
  • 1 tsp apple cider vinegar
  • 1 egg or 1 chia egg (1 tbsp chia + 3 tbsp water)
  • ½ cup maple syrup
  • 1½ cups (185g) plain flour, gf if needed
  • 1 cup (80g) rolled oats
  • ¼ cup (35g) almond flour
  • ¼ cup (35g) wheat bran
  • 2 tablespoons chia seeds
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 punnet of blueberries
  1. Preheat your oven to 185ºC | 350ºF and line or lightly grease two 12-hole muffin trays. Note - you can half the recipe to make only 12 if you want.
  2. Place the courgette/zucchini in a food processor and blitz until it becomes little pieces. Alternatively, use a grater on the small side.
  3. Whisk or blend in vanilla, coconut milk, yogurt of choice, egg or chia egg, and maple syrup. Add in the remaining ingredients, except blueberries, and blend or stir until fully combined.
  4. Pour about an ice cream scoop's worth of batter into each muffin hole, and divide the blueberries equally onto the muffins, pushing some down into the batter.
  5. Bake for 20-25 minutes, or until a knife inserted into the middle comes out clean and the top of the muffin is golden.
  6. Let cool and enjoy! Love having mine lightly warmed, cut in half and spreading almond or peanut butter.

Blueberry Zucchini Muffins | Healthy snack full of fiber to keep you full and satisfied!