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!
The bright and tasty cupcakes 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
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:
When summer turns into fall, whip up a batch of pumpkin streusel muffins
. Or for a year round recipe, try banana oat muffins
or maybe even some cinnamon sugar muffins
lemon blueberry muffins, summer squash muffins, zucchini muffins, recipes using yellow summer squash
Sunshine and Summertime Muffins
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!
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
- 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 bean paste (extract would be fine, I just love the flecks!)
- 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.
Copyright: Cooking With Carlee 2020
Did you make this recipe?
on instagram and hashtag it #cookingwithcarlee