Blueberry Lemon Muffins (With Yellow Squash) Recipe

Name: Blueberry Lemon Muffins (With Yellow Squash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
2
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.
3
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.
4
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.
5
Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: nonstick cooking spray, 1/2 cup firmly packed brown sugar, 4 tablespoons trans-fat free margarine, chilled, 1 cup lemon low fat yogurt, and more.

Yes, Blueberry Lemon Muffins (With Yellow Squash) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Muffins (With Yellow Squash)

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