Blueberry Squash Muffins Recipe

Name: Blueberry Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Spray and lightly flour muffin tin.
3
1) Stir dry ingredients, except oats, in large bowl. Stir in oats last. Make a well in the center. Set aside.
4
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).
5
3) Add squash, blueberries, and almonds and stir just a bit more until everything is combined.
6
4) Bake at 350 degrees for about 20 minutes or until fork comes out clean.

978

kcal

Calories

Fat

123

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 19 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 cup oat flour, 1/2 cup all purpose unbleached flour, 4 tablespoons granulated sugar, and more.

Yes, Blueberry Squash Muffins 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 Squash Muffins

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