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    You are in: Home / Recipes / Blueberry Lemon Muffins (With Yellow Squash) Recipe
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    Blueberry Lemon Muffins (With Yellow Squash)

    Blueberry Lemon Muffins  (With Yellow Squash). Photo by JanuaryBride

    1/1 Photo of Blueberry Lemon Muffins (With Yellow Squash)

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    10 mins

    16 mins

    my kid's mom's Note:

    taken from Jessica Seinfeld's book "Deceptively Delicious"

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 24, 2012


      My kids have been eating these all week, they are delicious and nutritious! I had to add sour cream because I didn't have enough lemon yogurt, so just a hint of lemon but great! Next time, more lemon for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2009


      I have made this recipe without the flax seed and just the normal regualr ingerdients and my entire family LOVES these! I mean all of them not just my immediate family, these are requested at most functions now....and I couldn't be happier. This is one GOOD recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2009


      I made quite a few revisions and mine were 4 stars, but I imagine if I made them as written it would definitely kick up to a 5. I used Splenda, plain yogurt sweetened up with Agave syrup, and added the juice of 1 meyer lemon in place of the extract and lemon in the yogurt, used 1/2 cup extra fiber all bran and 1.5 cups of wheat flour. I threw in a handful of walnuts and sprinkled some bran on top. WHEW, it worked! Will try this one again and make sure I have lemon yogurt and lemon extract on hand!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Blueberry Lemon Muffins (With Yellow Squash)

    Serving Size: 1 (912 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 160.5
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.4 g
    Cholesterol 16.3 mg
    Sodium 253.8 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 1.5 g
    Sugars 14.2 g
    Protein 4.1 g

    The following items or measurements are not included:

    trans-fat free margarine

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