Lemon Blueberry Yellow Squash Muffins

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I love the combination of lemon and blueberry. These Lemon Blueberry Yellow Squash Muffins are so tasty and jam packed with flavor making them a great kid-friendly food! Two of my favorite things about these lemon blueberry muffins are that they have yellow squash in them and that they are full of lemon blueberry flavor. 

Lemon Blueberry Yellow Squash Muffins

Ingredients:

• 2 large eggs
• 1 TBSP lemon zest
• 1 TBSP lemon extract
• 2 TBSP lemon juice
• 1 cup blueberries
• 1 tsp salt
• 1/2 cup coconut oil
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2  cup sugar
• 1 cup shredded yellow squash
• up to 3/4 cup water

Directions:

1. Shred yellow squash using a grater.
2. Preheat oven to 325 degrees and grease or line muffin pan.
3. Mix flour, salt, baking soda, baking powder, and lemon zest together in a bowl.
4. In a stand mixer, beat eggs, sugar, coconut oil, lemon juice, and lemon extract.
5. Slowly add flour mixture to wet mixture.
6. Pour in blueberries and beat well.
7. Stir in yellow squash until well combined.
8. Mix in water 1/4 cup at a time until all dry ingredients are mixed together.
9. Using a 2-inch ice cream scoop, place one scoop in each muffin well.
10. Bake for 20-25 minutes or until toothpick inserted in muffin comes out clean.
11. Cool on wire rack.

Makes about 12 lemon blueberry muffins.

Notes:

• You can substitute butter or any other oil if you prefer.
• I have used fresh blueberries; canned, drained, and rinsed blueberries; dried blueberries; and thawed frozen blueberries.
• If using dried blueberries, I like to soak the blueberries in water before using.
• You can substitute brown sugar, coconut sugar, or honey if you prefer.

To store:

• Place completely cooled lemon blueberry muffins in an airtight container or zip top bag.
• Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.

To freeze:

1. Place muffins on wire rack directly into the freezer.
2. Flash freeze for 30 minutes.
3. Remove muffins and place into zip top freezer safe bags.
4. Store in the freezer for up to 6 months.

To use:

• Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.

My girls love these Lemon Blueberry Yellow Squash Muffins. They eat them for breakfast or snacks, usually about once or twice a week. I love that they are eating yellow squash and enjoying it! 

Do you have a kid-friendly muffin recipe?  Share your recipe in the comment section below!

Have a great day!

Brandi

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Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!