Blueberry Lemon Muffins

IMG_0564
 
I owe ya’ll a recipe, so here it is.
Enjoy!
 
Ingredients
Nonstick cooking spray
1/2 c firmly packed light or dark brown sugar
4 T trans fat free soft tub margarine spread, chilled
1 c lowfat lemon yogurt
1 c blueberries
1/2 c yellow squash puree
1 large egg
2 t pure lemon extract
1 t grated lemon zest
2 c all purpose flour (can substitute whole wheat)
1/4 c flaxseed meal
1 t baking powder
1 t baking soda
1/2 t salt
 

Directions

-Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.

-In large bowl, beat the sugar and the margarine with a wooden spoon.  Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.

-Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not over mix-batter is supposed to be lumpy.

-Divide the batter amongst the muffin cups. Bake until tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 min.  Turn the muffins out onto a rack to cool.

-Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

 

Check out more pictures of these BLUEberry Muffins!

One thought on “Blueberry Lemon Muffins

Leave a Reply to Feels Like Friday « Luv What You Do Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s