I wanted to bake some fun and healthy muffins to cheer up a friend. I decided to make these Blueberry Lemon muffins. I have made them before and they turned out really good. I later found out that this is a Jessica Seinfeld recipe from her Deceptively Delicious book. At the risk of boring you with my soapbox, I was shocked to learn this. To my understanding, the premise of the book is to hide wholesome ingredients in common foods to increase your kid’s (and family’s) intake of these healthy foods. What surprised me, however, is that this recipe only uses one ½ cup of squash…divided between ~12 muffins, I question whether this can improve one’s vitamins/minerals consumption in a meaningful way. That being said, I do really enjoy this recipe and other recipes from this book. The extra squash and veggies add moisture to muffins and cookies. I even got the BOY to eat bananas one time without him even realizing it!!! Let’s keep that our little secret though!
Just a heads up as you are gathering your ingredients…the lemon extract looks A LOT like vanilla extract. I accidentally used it in my french toast batter one day without realizing it. Luckily, it was just a splash and added an interesting, yet appealing flavor to my breakfast.
I didn’t have to time to make fresh squash, but luckily I found some at the Super T. Trader Joe’s carries it seasonally as well.
I changed up the original recipe a little bit. I used Turbinado sugar in place of the white sugar. I’m not sure if this is common in baking, but I love the flavor it adds to my quick breads, so I figured why not?!
Unfortunately, I didn’t have any fresh blueberries on hand, so I used the frozen ones. I have made muffins with frozen berries before (usually when the fresh ones are out of season) without any problems.
I used half white and half whole wheat flour. I know the addition of the wheat flour changes the texture of the muffins, but they still taste great.
I loaded my fun heart themed muffin cups and stuck the muffins into the oven.
And out came…my BLUE blueberry lemon muffins. I think the use of the frozen berries allowed some extra blue liquid to color my muffins. I called in the BOY for a taste test and although they looked a little odd, they passed the test.
I think the sight of a blue muffin will make my friend smile and the taste will definitely brighten any BLUE day!
I am housesitting for the week but will post the recipe as soon as I get back home,
so ya’ll can try them SOON.