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To make these delightful One Bowl Lemon Blueberry Yellow Squash Muffins, you'll need some simple and fresh ingredients. Each one plays a key role in creating a tasty treat. Here’s the list: - 1 cup finely grated yellow squash (about 1 medium squash) - 1 cup fresh blueberries (or frozen, thawed) - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/4 cup honey - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 2 large eggs - 1/4 cup vegetable oil - 2 tablespoons lemon juice - Zest of 1 lemon Finely grated yellow squash adds moisture and texture. Fresh blueberries give a burst of flavor. All-purpose flour and almond flour blend well for a soft muffin. Granulated sugar and honey provide the sweetness. Baking powder and baking soda help the muffins rise. Salt and ground cinnamon enhance the flavors. Eggs bind everything together. Vegetable oil keeps the muffins moist. Lemon juice and zest brighten the taste. You can find the full recipe to guide you through the steps. Enjoy baking these muffins! First, preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it. Next, take one medium yellow squash and grate it finely until you have one cup. In a large bowl, mix the grated squash with one cup of fresh blueberries. This blend gives a nice color and flavor to your muffins. In a separate bowl, whisk together the dry ingredients. Combine one cup of all-purpose flour, half a cup of almond flour, half a teaspoon of baking powder, half a teaspoon of baking soda, a quarter teaspoon of salt, and half a teaspoon of ground cinnamon. Make sure everything is well mixed. This step ensures that your muffins rise nicely and taste great. Now, beat two large eggs in another bowl. Add a quarter cup of vegetable oil, two tablespoons of lemon juice, and the zest of one lemon. Mix these wet ingredients until smooth. Pour the wet mixture into the bowl with the squash and blueberries. Slowly fold in the dry mix. Do not overmix; it’s okay if the batter is slightly lumpy. Spoon the batter into your prepared muffin cups, filling each about two-thirds full. Bake for 20 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, they are ready. Let the muffins cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely. For an extra touch, serve them warm with some powdered sugar on top or a simple lemon glaze. Enjoy your One Bowl Lemon Blueberry Yellow Squash Muffins with joy! For the full recipe, check the earlier section. You can swap eggs with applesauce or mashed bananas. This works well for moisture. If you need a flour alternative, try oat flour or coconut flour. These can change the texture a little, but they work. When it comes to sweeteners, you can use agave syrup or brown sugar. Both will give a nice flavor. If you want to cut sugar, try using a stevia blend. Just remember, the taste might change a bit. Ovens can heat differently, so check your muffins often. If your oven runs hot, start checking at 18 minutes. Use a toothpick to test for doneness. If it comes out clean, your muffins are ready! If they are not done, bake for a couple more minutes. Be careful not to overbake, as this can dry them out. You can add chopped nuts like walnuts or pecans for crunch. They add a great texture. Spices like nutmeg or ginger can also add warmth. Feel free to experiment with fruits too. Chopped strawberries or raspberries can be fun to try. Each fruit will give a new twist to your muffins. For the full recipe, check above. {{image_2}} If you want to make these muffins gluten-free, use almond flour and oat flour. Both work well together and keep the muffins light. You can also try coconut flour, but use less of it since it absorbs moisture. A good mix is: - 1 cup almond flour - 1 cup oat flour This blend maintains a great texture while ensuring a gluten-free treat. Always check your baking powder to ensure it's gluten-free as well. Adding different fruits is a fun way to change the taste. You can try chopped strawberries or raspberries in place of blueberries. Each fruit brings its own sweetness and flavor. You can also incorporate other spices to enhance the muffins. Try adding: - 1/2 teaspoon of nutmeg - 1/2 teaspoon of ginger These spices add warmth and depth to every bite. A hint of vanilla extract can also elevate the flavor profile. To make these muffins vegan, replace the eggs and dairy products. Use ground flaxseed mixed with water as an egg substitute. For each egg, mix: - 1 tablespoon ground flaxseed with 2.5 tablespoons water Let this sit for five minutes to thicken. For the vegetable oil, substitute with applesauce or coconut oil. This keeps the muffins moist and adds a hint of sweetness. You can check the Full Recipe for more details on making these tasty muffins. To keep your One Bowl Lemon Blueberry Yellow Squash Muffins fresh, store them in an airtight container. This helps maintain their moisture and flavor. You can keep them at room temperature for up to three days. If you prefer, you can refrigerate them. Just remember, refrigeration can change the texture a bit. If you want to enjoy your muffins later, freezing them is a great option. Wrap each muffin tightly in plastic wrap and then place them in a freezer bag. This method prevents freezer burn. You can freeze them for up to three months without losing flavor. When you're ready to enjoy a muffin, simply remove it from the freezer. Let it thaw in the fridge overnight or at room temperature for a couple of hours. To warm it up, pop it in a microwave for about 10-15 seconds or heat it in an oven at 350°F (175°C) for 5-7 minutes. Enjoy your muffins fresh! Yes, you can use frozen blueberries! Thaw them first to avoid extra moisture in your muffins. Gently pat them dry with a paper towel. This helps keep your muffins fluffy. Frozen blueberries work great, especially when fresh ones are out of season. These muffins stay fresh for about three days at room temperature. Store them in an airtight container to keep them moist. For longer shelf life, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving. Absolutely! You can prepare the batter a day ahead. Just cover the bowl and store it in the fridge. When you're ready to bake, let the batter sit at room temperature for about 15 minutes. This helps the muffins rise better. You can also bake the muffins in advance and freeze them, keeping them fresh for up to three months. These muffins pair well with a variety of drinks and spreads. Try serving them with a hot cup of tea or coffee. For spreads, cream cheese or lemon curd adds a nice touch. You can also enjoy them plain, as they are bursting with flavor. In this blog post, we covered a delicious muffin recipe filled with yellow squash and blueberries. You learned how to prepare, mix, and bake these tasty treats. I also shared tips for substitutions and variations. Whether you choose a gluten-free option or experiment with flavors, these muffins are simple to make. Remember to store them properly, so they stay fresh. Enjoy experimenting and perfecting your muffins! Your kitchen will smell amazing, and the taste will wow your family and friends.

One Bowl Lemon Blueberry Yellow Squash Muffins

Indulge in a delightful twist on your favorite treat with these One Bowl Lemon Blueberry Yellow Squash Muffins! Bursting with fresh flavors, these muffins are easy to make and packed with nutritious ingredients like yellow squash and blueberries. Perfect for breakfast or a sweet snack, they’ll become a household favorite. Click through for the full recipe and bring this tasty creation to your kitchen today!
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Ingredients
  

1 cup finely grated yellow squash (about 1 medium squash)

1 cup fresh blueberries (or frozen, thawed)

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/4 cup honey

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1/4 cup vegetable oil

2 tablespoons lemon juice

Zest of 1 lemon

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the grated yellow squash, fresh blueberries, granulated sugar, and honey. Mix until well combined.

      In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.

        Add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

          In another bowl, beat the eggs and then stir in the vegetable oil, lemon juice, and lemon zest. Add this mixture to the batter and fold gently until everything is just combined. The batter will be slightly lumpy.

            Spoon the batter into the prepared muffin tin, filling each muffin cup about two-thirds full.

              Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve the muffins warm or at room temperature, dusted with powdered sugar or drizzled with a simple lemon glaze for an extra touch. Add a few fresh blueberries and a sprig of mint on top for color.