Blueberry Lemon Muffins with Yellow Squash
Brighten your mornings with these irresistibly moist and flavorful Blueberry Lemon Muffins with Yellow Squash! This unique recipe combines the tangy zest of fresh lemons, bursts of juicy blueberries, and the subtle sweetness of grated yellow squash for an unexpected twist that adds extra moisture and a hint of veggie goodness. Perfectly golden and fluffy, these muffins are easy to prepare with just 15 minutes of prep time and bake to perfection in under 25 minutes. Whether you’re serving them for breakfast, brunch, or as a midday snack, their harmonious blend of citrus and berry is sure to delight your taste buds. Plus, with seasonal keywords like “blueberry lemon muffins” and “yellow squash recipes,” this treat is a fresh and wholesome way to embrace the vibrant flavors of summer!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup yellow squash
- 1 cup blueberries
- 2 units large eggs
- 0.5 cups unsalted butter, melted and cooled
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 0.5 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a clean, dry grater, shred the yellow squash until you have 1 cup. Pat the grated squash with a clean kitchen towel to remove excess moisture.
In a large mixing bowl, whisk together the granulated sugar, eggs, melted butter, lemon zest, lemon juice, vanilla extract, and milk until smooth and well combined.
Gently fold the dry ingredients into the wet ingredients, mixing just until incorporated. Be careful not to overmix.
Fold in the grated yellow squash and blueberries gently, so as not to crush the berries.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy the fresh, tangy flavor of these moist and fluffy muffins!
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 174.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 308 mg | 24% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
