Blueberry Lemon Muffins

Blueberry Lemon Muffins

**Jessica Seinfeld Deceptively Delicious
NOTE: you will need to have 1/2 cup butternut squash puree. Make this first before you continue
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter
  • 1 cup organic lemon yogurt
  • 1 cup organic blueberries (I use frozen)
  • 1/2 cup butternut squash puree
  • 1 large egg
  • 2 teaspoons lemon extract
  • 1 teaspoon grated lemon zest
  • 2 cups all purpose flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Oven 350, line cupcake tin with liners
  2. Beat together: sugar, butter, lemon yogurt, squash puree, egg, lemon extract, lemon zest
  3. Slowly add: flour, flaxseed meal, baking powder, baking soda, salt
  4. Add blueberries carefully. (the batter is supposed to be lumpy)
  5. Divide batter among the muffin cups (the batter does not rise much)
  6. Bake for 13-16 minutes, use a toothpick to check the center
  7. wrap individually and freeze for up to 1 month
Joe and I have 2 each for the morning. We really love these muffins. The flaxseed meal really allows this breakfast to sustain you until 10am. Enjoy!

One thought on “Blueberry Lemon Muffins

  1. What lovely little muffins and what a fantastic flavor combo for them. I have a sweet treat linky party going on at my blog called Sweets for a Saturday and I'd like to invite you to stop by and link your muffins up. http:/

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