Blueberry Lemon Muffins

Lexi is a snacker! No matter how hard I try to stop her she will just nibble all day long. So I have to make sure that I always have healthy snacks within reach for her. Usually it’s little containers of nuts and seeds with chopped up dates and bowls of fresh berries in the fridge. Once a week I try to make a treat snack too. These blueberry lemon muffins are adapted from Deceptively Delicious (by Jessica Seinfeld) and contain hidden yellow squash for added nutrition. They’ve always been a favourite of Lexi’s.
1/2 cup packed light brown sugar
4 Tbs butter
1 cup plain yoghurt
1 cup blueberries
1/2 cup yellow squash puree
1 large egg
2 tsp lemon extract
1 tsp grated lemon zest
2 cups all purpose flour
1/2 flaxseed meal
2 tsp baking powder
1/2 tsp salt
Preheat the oven to 180 degrees celsius and line a muffin tin with cupcake papers.
In a large bowl, beat the sugar and butter.
Stir in the yoghurt, blueberries, yellow squash puree, egg, lemon extract and lemon zest.
Add the flour, flaxseed meal, baking powder and salt.
Stir just to combine but don’t overmix, the mixture 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 comes out clean when inserted in the centre, approximately 15 minutes.
Turn the muffins 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 a month.
Tip: Using an ice cream scoop to fill the muffin cups makes it easier

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