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- 1 cup finely grated yellow squash - 1 cup fresh or frozen blueberries - 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 cup granulated sugar - 1/4 cup honey - 2 tablespoons lemon juice - Zest of 1 lemon - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon This recipe for One Bowl Lemon Blueberry Yellow Squash Muffins is simple and fun. The first step is gathering your ingredients. Using yellow squash adds moisture without making it soggy. Blueberries bring a burst of sweetness. The flour mix helps the muffins rise and stay fluffy. For sweeteners, I use sugar and honey. This combo gives a nice depth of flavor. The lemon juice and zest brighten everything up, making the muffins taste fresh. The baking essentials are key. Baking powder and baking soda work together to help the muffins rise. Salt and cinnamon add flavor, making each bite delicious. Once you have your ingredients ready, you can start baking. Check out the Full Recipe for detailed steps to make these delightful muffins! 1. First, preheat your oven to 350°F (175°C). This helps the muffins bake evenly. 2. Line a muffin tin with paper liners or grease each cup lightly. This prevents sticking. 3. In a large bowl, mix 1 cup of grated yellow squash and 1 cup of blueberries. Stir until well combined. 1. In another bowl, whisk together 1 cup of all-purpose flour and 1/2 cup of almond flour. This gives a nice texture. 2. Add 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon. Mix well to remove lumps. 1. Gradually blend the dry ingredients into the bowl with the squash and blueberries. Stir gently until just mixed. 2. In a separate bowl, beat 2 large eggs. Then, mix in 1/4 cup of vegetable oil, 2 tablespoons of lemon juice, and the zest of 1 lemon. Pour this into the batter and fold gently until mixed. A few lumps are fine. 1. Spoon the batter into the prepared muffin tin. Fill each cup about two-thirds full. This allows room for rising. 2. Bake in the oven for 20-22 minutes. Check for doneness with a toothpick. If it comes out clean, they are done. 3. Once baked, let muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. For the complete recipe, refer to the Full Recipe above. To make the best muffins, avoid overmixing. When you mix too much, the muffins can turn out dense. You want them light and fluffy. Stir just until the dry ingredients blend with the wet ones. A few lumps are okay! For measuring flour, use the spoon-and-level method. Scoop flour into your measuring cup with a spoon. Then, level it off with a knife. This gives you the right amount without packing it down. Accurate measurements help the muffins rise properly. Baking time might change based on a few factors. Your oven's temperature can vary, so keep an eye on your muffins. The type of muffin tin can also affect bake time. Dark pans may cook faster than light ones. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If it has batter on it, bake a few more minutes. Watch them closely towards the end of the baking time. Serve your muffins warm for the best taste. You can also let them cool and serve at room temperature. For a fun touch, dust them with powdered sugar. A simple lemon glaze can add a burst of flavor, too. Pair these muffins with yogurt or a smoothie for a complete breakfast. They go well with a cup of coffee or tea. Enjoy them as a morning treat or an afternoon snack. {{image_4}} You can change some ingredients in this recipe. If you want to use different flours, try oat flour or coconut flour. These will give your muffins a unique twist. For sweeteners, maple syrup or agave nectar work well too. If you want to switch up the fruit, use raspberries or chopped strawberries. You can even add a handful of chocolate chips for a fun treat! If you need a gluten-free option, use a gluten-free all-purpose flour blend. This will keep the muffins soft and tasty. You can also make a vegan version. Instead of eggs, use flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. This will bind your muffins without using eggs. To make your muffins even tastier, add spices like nutmeg or ginger. A splash of vanilla extract adds a nice flavor too. You can also mix in nuts or seeds. Walnuts, pecans, or sunflower seeds add a nice crunch. These small changes can elevate your muffins and make them your own. For the full recipe, check out the One Bowl Lemon Blueberry Yellow Squash Muffins. To keep your muffins fresh, store them in an airtight container. This helps lock in moisture. If you want to chill them, place the container in the fridge. For longer storage, consider freezing. To freeze, let the muffins cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out excess air before sealing the bag. At room temperature, these muffins last about three days. Just keep them covered to avoid drying out. If you see any mold or a change in smell, it’s best to toss them. Signs that muffins have gone bad include a hard texture or an off odor. Always trust your senses when checking freshness. Enjoy your One Bowl Lemon Blueberry Yellow Squash Muffins at their best! To help your muffins rise, use fresh baking powder and baking soda. Make sure you mix the wet and dry ingredients separately before combining them. This method helps activate the leavening agents. Fill the muffin cups about two-thirds full; this gives them room to grow. Yes, you can make these muffins ahead of time. They stay fresh for a few days at room temperature in an airtight container. You can also refrigerate them for up to a week. Just warm them slightly before serving for the best taste. If you don't have yellow squash, you can use zucchini. They have a similar texture and moisture content. You can also try using finely grated carrots for a different flavor. Just ensure you drain any excess moisture to keep your muffins fluffy. Yes, these muffins freeze well. Once cooled, place them in a freezer-safe bag. Try to remove as much air as possible before sealing. They can last in the freezer for about three months. When you’re ready to eat them, thaw at room temperature or warm them in the oven. To achieve the best texture, avoid overmixing the batter. A few lumps are perfectly fine. Make sure to measure your flour correctly; too much flour can make them dense. Lastly, let the muffins cool in the pan for a few minutes before moving them to a wire rack. This helps them set perfectly. For more details, check out the Full Recipe. By following this guide, you can bake delicious muffins using yellow squash and blueberries. I shared essential ingredients, step-by-step instructions, and helpful tips. You can customize these muffins for different diets and preferences. Remember to store them right for freshness. These muffins bring a tasty twist to breakfast or snacks. Enjoy the process of baking and sharing them with others!

One Bowl Lemon Blueberry Yellow Squash Muffins

Bake a batch of delicious One Bowl Lemon Blueberry Yellow Squash Muffins that are bursting with flavor and packed with nutrients! These easy-to-follow muffins blend the sweetness of blueberries with the delightful zest of lemon and the surprise of yellow squash, all in just one bowl. Perfect for breakfast or a snack, these muffins are quick to whip up. Click through to discover this simple recipe and impress your family and friends with your baking skills!
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Ingredients
  

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

1 cup fresh blueberries (or thawed frozen blueberries)

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). Prepare a muffin tin by lining it with paper liners or by lightly greasing each cup to prevent sticking.

    In a large mixing bowl, combine the grated yellow squash, fresh blueberries, granulated sugar, and honey. Stir the mixture until all ingredients are thoroughly blended and the sugar is mostly dissolved.

      In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and ground cinnamon. Make sure there are no lumps in the flour mixture for an even batter.

        Gradually add the dry ingredients to the wet squash and blueberry mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          In another bowl, beat the eggs until well combined. Then, stir in the vegetable oil, lemon juice, and lemon zest. Pour this egg mixture into the baking batter and fold gently with a spatula until everything is evenly mixed, keeping in mind that the batter will remain slightly lumpy.

            Spoon the muffin batter into the prepared muffin tin, filling each cup approximately two-thirds full to allow for rising.

              Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Watch carefully towards the end to avoid overbaking.

                Once baked, allow the muffins to cool in the pan for about 5 minutes. Then carefully transfer 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 for the best flavor. For an elegant touch, dust them lightly with powdered sugar or drizzle a simple lemon glaze over the tops. Garnish each muffin with a few fresh blueberries and a sprig of mint for a pop of color. Enjoy your delightful treat!