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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Mmfazlul Cox
[email protected]Overall, these muffins were a great success! I would definitely recommend them to anyone looking for a delicious and healthy breakfast or snack.
Kristopher Long
[email protected]I found the muffins to be a bit dry. Maybe I didn't mix them enough?
Skai Jarrett
[email protected]These muffins were a bit too sweet for my taste, but I think that's just a matter of personal preference.
Matthew gaming
[email protected]I love that these muffins are made with yellow squash! It's such a unique and healthy ingredient.
Kenneth Thielke
[email protected]These muffins were so easy to make and they turned out so well! I'll definitely be making them again.
Shem Mano
[email protected]I'm not a huge fan of muffins, but these were really good! The blueberry and lemon flavors were perfect together.
liva
[email protected]These muffins were delicious! I loved the combination of flavors and the moist texture.
Anthonia Washington
[email protected]I found the muffins to be a bit dry. I think I might try adding a little bit of yogurt or applesauce next time.
Jimmy Heslop
[email protected]These muffins were a bit too sweet for my taste, but I think that's because I used regular sugar instead of coconut sugar.
Matrix Man
[email protected]I love the idea of adding yellow squash to muffins! It's such a unique and delicious way to add moisture and nutrients.
Lily King
[email protected]I followed the recipe exactly and the muffins turned out perfect. They're light and fluffy, with a perfect balance of sweetness and tartness.
zeshan butt
[email protected]These muffins are so easy to make and they taste amazing! I love that they're healthy too, with the addition of yellow squash.
Ogonna Joseph
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved the flavor and the pretty yellow color. I'll definitely be making them again.
baterflip32
[email protected]These muffins were a delightful surprise! The combination of blueberry, lemon, and yellow squash is unique and delicious. I especially loved the moist texture and the subtle sweetness from the squash.