Blueberry Lemon Muffins (With Yellow Squash)

Total Time
Prep 10 mins
Cook 16 mins

taken from Jessica Seinfeld's book "Deceptively Delicious"

Ingredients Nutrition


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


Most Helpful

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.

claireirene24 February 24, 2012

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.

Sherry B. July 18, 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!

JanuaryBride April 01, 2009

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