Best 2 Blueberry Squash Muffins Recipes

Blueberry squash muffins are a delightful treat that combines the sweetness of blueberries with the nutty flavor of squash. Not only are they delicious, but they're also packed with nutrients, making them a great choice for a healthy breakfast or snack. Whether you're looking for a classic muffin recipe or something a little more unique, there's sure to be a blueberry squash muffin recipe out there that's perfect for you. So gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of blueberry squash muffins!

Here are our top 2 tried and tested 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.

Blueberry Muffins

Indulge in a delectable and wholesome treat with these delectable blueberry muffins. A perfect breakfast, brunch, or tea-time indulgence, these delightful morsels are bursting with the sweet and tangy flavors of fresh blueberries. With their soft, fluffy texture and golden-crisp exteriorm they are sure to please everyone.

Blueberry Muffins Recipe:

INGREDIENTS

2 1/4 Cups All-purpose Flour
1/4 Cup White or Brown sugar
3 1/2 Teaspooon Baking Powder
1 Teaspooon Grated Nutmeg
1/2 Teaspooon Bicarbonate of Soda
1/2 Teaspooon Table or Sea salt
1 1/3 Cups Whole or Semi-Skimmed Milk
90g or 3 1/4oz Ilightly Salted or unsalted cold butter
45g or 1 2/3oz Caster or White sugar
1 beaten Egg
2 Teaspooon Vanilla Extract
130g or 4 1/2oz Blueberris, fresh or thawed

EQUIPMENT

1x 12-Hole Mulifn Tin & 12 muffin cases

INSTRUCTIONS

For the Muffins:

Sift the self-raising Flour, Baking Powder, Bicarbonate of Soda, nutmeg, and salt into a large bowl and give it a good mix.
In a separate bowl, whisk the sugar and butter together until creamy.
Once creamy, beat in the eggs.
Pour the wet ingredients into the dry ingredients and use a large spoon to mix until fully combinded.
Do not over mix as this will make the muffins tough.
Stir in the blueberries.
Divide the batter between the 12 muffin cases.
Bake for 20-25 minutes or until the skewer, when poked into the center, comes out clean.

For the Glaze:

Stir together the icing sugar, milk and fresh orange zest until smooth.
Once the muffins have cooled slightly, drizzle the glaze over the top.

TIPS

To ensure evenly baked muffins, use a muffin tin with individual compartments, as this promotes even heat distribution.

To prevent the muffins from browning too quickly, place a sheet of parchment paper on the middle or bottom sheld of the overn.

To add a touch of crunch and extra blueberry goodness, sprinkle a few extra blueberries over the batter before it goes into the muffins.

Conclusion

These blueberry muffins are a delightful treat for any occasion. With their sweet and tangy blueberry flavors, moist and fluffy texture, and simple ingredients, they are sure to become a family favorite. Easily customizable with various ingredients, these muffins offer a versatile treat for all to enjoy. Bon Appetit!"