BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)
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
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
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Bamidele Oluwasegun
[email protected]These muffins are the perfect way to start my day. They're moist, flavorful, and have a perfect balance of sweetness and tartness. I love the way the blueberries burst in my mouth when I take a bite.
Eliasy Mwashghadi
[email protected]I made these muffins with gluten-free flour, and they turned out great! They're a delicious and healthy breakfast option for people with gluten sensitivities.
Autumn Moreland
[email protected]These muffins are a great way to use up leftover yellow squash. They're also really easy to make, and they're a delicious and healthy breakfast or snack.
Pako Sanchez
[email protected]I'm not a big fan of muffins, but these blueberry-lemon muffins with yellow squash are an exception. They're so moist and flavorful, and I love the unique flavor combination. I'll definitely be making them again.
Rj Lion
[email protected]These muffins are so moist and fluffy! I love the way the blueberries burst in my mouth when I take a bite. They're also really flavorful, thanks to the lemon zest and cinnamon.
Azaan Azaan
[email protected]I love the bright yellow color of these muffins. They're so cheerful and inviting. They're also really delicious! The lemon and blueberries give them a perfect balance of sweet and tangy flavors.
Pretty Ann
[email protected]I'm allergic to nuts, so I was thrilled to find this recipe for nut-free blueberry muffins. They're just as delicious as the traditional version, and they're just as easy to make.
Forky VR
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavor, and they don't even realize they're eating yellow squash!
Sopna Rk
[email protected]I made these muffins for a brunch party, and they were a huge hit! Everyone loved the unique flavor combination. I'll definitely be making them again.
ali wadrago
[email protected]These muffins are so moist and flavorful! I love the combination of blueberries and lemon. They're also really easy to make. I'll definitely be making them again.
Natalia
[email protected]I've made these muffins several times now, and they always turn out perfectly. They're a great recipe to have on hand for when you need a quick and easy breakfast or snack.
Olka Jakiel
[email protected]These muffins are the perfect way to use up leftover yellow squash. I had a few zucchinis that were starting to go bad, and I decided to try this recipe. The muffins turned out great! They're moist, flavorful, and have a lovely golden color.
Hulk Iron man
[email protected]I'm not a big fan of yellow squash, but I was pleasantly surprised by how well it worked in these muffins. It added a moist texture and a subtle sweetness that really complemented the blueberries and lemon.
FG Chi
[email protected]These muffins are a hit with my family! My kids love the sweet and tangy flavor, and I love that they're packed with nutritious ingredients. I often make a double batch and freeze them for later.
Aser Kassem
[email protected]I love how easy these muffins are to make! I didn't have any yellow squash on hand, so I substituted zucchini, and they turned out just as delicious. The batter is simple to mix together, and the muffins bake up in no time.
heathen
[email protected]These muffins are a delightful combination of sweet and tangy flavors. The yellow squash adds a moist texture and a hint of sweetness, while the lemon zest and blueberries bring a burst of citrusy freshness. They're perfect for a quick breakfast or a