Blueberry Lemon Muffins (With Yellow Squash)

Recipe by my kids mom
READY IN: 26mins
YIELD: 12 muffins




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