These muffins scream summertime. They are loaded with yellow squash, lemon and blueberry for a bright and fruity taste. The optional glaze makes them extra sweet and delicious!
These bright and tasty muffins are loaded with flavor, and produce! There is yellow summer squash, fresh blueberry and a hit of lemon too.
They are a perfect summertime breakfast or snack. Just grab one and head out to enjoy the sunshine!
My aunt, uncle and cousin recently moved back to town. It has been a lot of fun having them around after they lived 3 hours away for so long.
They planted a really nice garden in their backyard with plenty of zucchini. So, when the plants started going crazy they were doing what zucchini growers do at the peak of the season… calling in reinforcements to help eat the zucchini.
I was all to happy to help. I love zucchini and though I tried to talk my husband into planting some again
this year, he was resistant.
We had a major squash bug catastrophe a few years back and we were supposed to be paring down the garden this year. So zucchini was out. Thank goodness for family!
So I went over to pick a few zucchini and they said I could help myself to summer squash as well. Of course I obliged.
I have had my eye on some yellow squash and lemon bread for a while now. We are big zucchini bread fans, but I usually stick to the warmer flavors with plenty of cinnamon and a grate or two of nutmeg.
So the idea of using lemon instead was intriguing. The flecks of yellow squash flesh would be a perfect compliment.
I ended up tweaking the recipe a bit, adding some blueberries and turning it into muffins. That way I could share some of fruit of the harvest back.
We also dropped a few off to my mother-in-law and still had plenty for the freezer. Little Dude loves to wake up, pick a muffin from freezer and warm it up to have for breakfast.
We usually have a couple of flavors to choose from at a time. Most of them have been sourdough lately, but these were a fun addition.
There is just something about blueberry muffins. And of course I love the lemon-blueberry combination.
It was a fun way to use the yellow squash too.
The statue of liberty welcome the tired and the poor, your huddled masses yearning to breath free. I welcome the zucchini and summer squash, your unwanted produce yearning to be made into something delicious.
I guess we all have our calling! 😉 What are your favorite things to do when the zucchini and summer squash are going crazy?
More great muffin recipes:
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup sour cream
- 2 cups shredded yellow squash, lightly squeezed to drain excess moisture
- 2 Tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1 cup white whole wheat flour (you can use all-purpose if you prefer)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries + and additional 2-3 Tablespoons flour
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 Tablespoons lemon juice
- Preheat oven to 350°F and enough muffin tins for 24 muffins.
- In a small bowl, mix together flour, salt, baking powder, and baking soda and set aside.
- In a large bowl, mix together sugar, oil, vanilla and eggs until smooth. Stir in sour cream and squash. Fold in flour mixture until just combined.
- Toss blueberries in additional flour and fold into the batter.
- Scoop into prepared muffin tins. (I love using my large cookie scoop for this, it is just the right size and keeps things clean.)
- Bake for about 25 minutes or until edges are golden brown and the tops spring back when lightly touched.
- Remove from pans and cool on a wire rack.
- To make glaze, mix together the powdered sugar, vanilla and lemon juice. I like to do a quick pass on the glaze while the muffins are still hot, using about half of the glaze, and let it soak in a bit. Then a go back with the second half of the glaze once the muffins are cooled. The second round of glaze stays on top and forms a nice shell on top of the muffin.
Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 130mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.