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November 2, 2018 by Brandi

Lemon Blueberry Yellow Squash Muffins

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Lemon Blueberry Yellow Squash Muffins are a delicious, light, wholesome, kid-friendly muffin that have a surprise ingredient fresh yellow squash.
This post, Lemon Blueberry Yellow Squash Muffins, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.

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
Lemon Blueberry Yellow Squash Muffins are a delicious, light, wholesome, kid-friendly muffin that have a surprise ingredient fresh yellow squash.
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.
Lemon Blueberry Yellow Squash Muffins are a delicious, light, wholesome, kid-friendly muffin that have a surprise ingredient fresh yellow squash.
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

This post may or may not contain referral links.  Please read my disclosure policy here.

Lemon Blueberry Yellow Squash Muffins

Print this recipe
Brandi
November 2, 2018
by Brandi
Category From My Kitchen
Persons
12
Serving Size
1 muffin
Lemon Blueberry Yellow Squash Muffins are a delicious, light, wholesome, kid-friendly muffin that have a surprise ingredient fresh yellow squash.

Notes

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. To store: Place completely cooled Lemon Blueberry Yellow Squash 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: Place muffins on wire rack directly into the freezer. Flash freeze for 30 minutes. Remove muffins and place into zip top freezer safe bags. 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.

Ingredients

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

Instructions

  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.

Tags

Breakfast,
Dairy Free,
Freezer Friendly,
Fruit,
Lunch,
Meal Prep,
Recipe,
Snack,
Vegetable
© 2021 This recipe originally appeared on www.penguinsinpink.com

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

Lemon Blueberry Yellow Squash Muffins are a delicious, light, wholesome, kid-friendly muffin that have a surprise ingredient fresh yellow squash.
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Comments

  1. Angie says

    June 13, 2020 at 2:27 pm

    The coconut ail that’s in the recipe is that the flavored coconut oil or The solid coconut oil

    Reply
    • Brandi says

      June 15, 2020 at 7:15 am

      Hi Angie, I used the coconut oil that is solid at room temperature. Thanks!

      Reply
  2. Wanda says

    May 21, 2019 at 1:24 pm

    These were awesome! Sone thing new to do with bunker crop of squash.

    Reply
    • Brandi says

      July 25, 2019 at 1:27 pm

      Yay! So glad you liked them!

      Reply
  3. Bonnie says

    May 21, 2019 at 9:43 am

    I was given a bunch of yellow squash by a neighbor and found your recipe through Pinterest My kids loved and had no idea they were eating squash… even the super picky two year old. Thank you!

    Reply
    • Brandi says

      July 25, 2019 at 1:27 pm

      Aww! I’m so happy and glad your littles loved them!

      Reply

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