Best 2 Blueberry Squash Muffins Recipes

Calling all muffin enthusiasts and those seeking a healthy yet delightful treat! Embark on a culinary journey with our tantalizing blueberry squash muffins, a symphony of flavors and textures that will elevate your taste buds. These muffins are not just any ordinary baked goods; they are a perfect blend of wholesome ingredients, bursting with the goodness of fresh blueberries and the subtle sweetness of butternut squash. Each bite offers a delightful balance of flavors and textures, making them an ideal grab-and-go breakfast, afternoon snack, or a guilt-free dessert.

Our collection of recipes caters to diverse dietary preferences and restrictions. Whether you follow a gluten-free, dairy-free, or vegan lifestyle, we have a recipe tailored specifically for you. Indulge in the classic blueberry squash muffins, crafted with all-purpose flour and dairy, or explore the gluten-free and dairy-free variations that offer equally delectable experiences. For those seeking a vegan delight, we have a special recipe that swaps out traditional ingredients with plant-based alternatives, ensuring a muffin that is not only delicious but also aligns with your ethical and dietary choices.

These blueberry squash muffins are not only a treat for your taste buds but also a source of nourishment. Packed with the goodness of blueberries and butternut squash, they are a rich source of antioxidants, vitamins, and minerals. Blueberries contribute vibrant color and a burst of sweetness, while butternut squash adds a delicate flavor and a boost of essential nutrients. The combination of these ingredients creates a muffin that is not just delicious but also beneficial for your overall well-being.

So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together. With our detailed recipes and step-by-step instructions, you'll be able to create these mouthwatering blueberry squash muffins in no time. Prepare to tantalize your taste buds and indulge in a wholesome treat that will leave you feeling satisfied and energized. Happy baking!

Let's cook with our recipes!

BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)

Blueberry Lemon Muffins (With Yellow Squash) image

Make and share this Blueberry Lemon Muffins (With Yellow Squash) recipe from Food.com.

Provided by my kids mom

Categories Breakfast

Time 26m

Yield 12 muffins

Number Of Ingredients 14

Ingredients

nonstick cooking spray
1/2 cup firmly packed brown sugar
4 tablespoons trans-fat free margarine, chilled
1 cup lemon low fat yogurt
1 cup blueberries
1/2 cup yellow squash puree
1 large egg
2 teaspoons lemon extract
1 teaspoon grated lemon zest
2 cups flour
1/4 cup flax seed meal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

Nutrition Facts : Calories 160.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 253.8, Carbohydrate 31.8, Fiber 1.6, Sugar 14.2, Protein 4.2

BLUEBERRY SQUASH MUFFINS

BLUEBERRY SQUASH MUFFINS image

Categories Bread Berry Vegetable Breakfast Bake Kid-Friendly Healthy

Yield 12 muffins

Number Of Ingredients 19

Ingredients

1 cup whole wheat flour
1/2 cup oat flour
1/2 cup all purpose unbleached flour
4 tablespoons granulated sugar
1/2 cup brown sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 eggs
1/4 cup canola oil
1/4 cup plain, low-fat yogurt
1/4 cup applesauce
2 teaspoons vanilla extract
2 cups grated yellow squash or zucchini
1 cup blueberries
1 cup slivered almonds

Steps:

Preheat oven to 350 degrees. Spray and lightly flour muffin tin. 1) Stir dry ingredients, except oats, in large bowl. Stir in oats last. Make a well in the center. Set aside. 2) Whisk together wet ingredients in medium bowl. Add wet ingredients to center well and stir just until combined (don't over stir - it will give you dense muffins). 3) Add squash, blueberries, and almonds and stir just a bit more until everything is combined. 4) Bake at 350 degrees for about 20 minutes or until fork comes out clean.

Tips:

Use fresh or frozen blueberries: Fresh blueberries are ideal for these muffins, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix the batter just until the ingredients are combined.
Fill the muffin cups evenly: Use a spoon or a scoop to fill the muffin cups evenly. This will help ensure that the muffins bake evenly.
Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if the muffins are done baking. Do not rely on baking times alone.
Let the muffins cool before enjoying them: The muffins will continue to cook as they cool, so it's important to let them cool for a few minutes before enjoying them.

Conclusion:

These blueberry squash muffins are a delicious and healthy way to start your day. They're packed with blueberries, squash, and whole wheat flour, and they're sweetened with honey instead of sugar. These muffins are also easy to make, and they're perfect for a quick breakfast or snack.