Blueberry muffins

Emmelou Green’s recipe for blueberry muffins looks delicious but I don’t like using butter in recipes since they’re already so calorie dense. So today I experimented by replacing the butter with courgette! Success! Enjoy these moreish and healthy treats.


200g rice or buckwheat flour

50g almond meal

50g raw cane sugar

100g finely grated courgette (mix it in the mixer so you get a mushy mix)

150g yoghurt

2 eggs

1 tsp psyllium

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp vanilla extract

Pinch of salt

Zest of 1 lemon

Handful of blueberries


Pre-heat the oven to 200C.

Line or oil a muffin tray.

Mix all of the ingredients apart from the blueberries together.

Add the blueberries. I chucked in a piece of chocolate in each muffin.

Divide the mix over the muffin tray and bake in the oven for 30 mins.

Blueberry & lemon cake

This is a recipe from a while ago which I’ve since changed the appearance of, but the actual ingredients are still the same…

This is gluten free, lactose free, and low in sugar

4 eggs
200g sugar
250g butternut squash
135g gluten-free flour (I used a mix of rice, quinoa, buckwheat and oats this time)
70g ground almonds
1/2 tsp xanthan
2 tbsp baking powder
A pinch of salt
Zest and juice of 2 lemons
400ml lactose-free cream
400g blueberries

– Preheat the oven to 180C.
– Beat eggs and sugar for 5 minutes.
– Add the other ingredients apart from lemons, cream and blueberries and mix well.
– Add the lemon zest and juice and mix again.
– Bake the cake in the middle of the oven for 30-35 mins.
– While it cools, beat the cream and add 2/3 of the blueberries.
– Cut the cake in 2 horizontally. add the cream and blueberry mixture, put the other half of the cake on top, and put the rest of the cream on.
– Arrange blueberries on top as you wish 🙂

blueberry cake.png
Blueberry and lemon cake for afternoon tea


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