Blueberry Lemon Muffins

Recipe from Deceptively Delicious by Jessica Seinfeld

I love this recipe!!! I make in bulk and freeze it for Payton.  It is full of yummy goodness and healthy goodness~ perfect my little picky eater.  I have altered a few things in the recipe just because I wanted to or just because i may not have had that particular item.  Either way, they have always turned out yummy! I will put my alternative ingredients in bold.

If you haven't heard of Deceptively Delicious, it is a must for moms out there!  Jessica Seinfeld is all about hiding the veggies into recipes for your picky eaters.  My little girl is really picky and does not care for veggies unless they are hidden.   Jessica suggests taking a day and pureeing the vegetables that you will use and then freezing them in the appropriate proportions.  It works great.  As well the cookbook has really good recipes that are enjoyed by all!  Next time, I will post the recipe for coffee cake, it is so yummy. I freeze it and bring out for guests and they think I slaved away that morning! Okay, I digress. Sorry.

Prep: 10 Minutes Total: 26 Minutes - Makes 12 Muffins - Packable

• Nonstick cooking spray
• 1/2 cup firmly packed light or dark brown sugar
• 4 tablespoons trans-fat-free soft tub margarine spread, chilled (used the light margarine as well) 
• 1 cup low-fat lemon yogurt (used any flavor we have had available and also whole milk yogurt for Payton)
• 1 cup blueberries
• 1/2 cup yellow squash puree
• 1 large egg
• 2 teaspoons pure lemon extract
• 1 teaspoon grated lemon zest
• 2 cups all-purpose flour (whole wheat flour)
• 1/4 cup flaxseed meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat the oven to 350 F.  Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.  (I have used the mini muffin tins for Payton and they make a great size for snacks or a side item)

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

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

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

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