Bangin Blueberry Muffins
First off, if you haven't already go sign up for the jam exchange!!! (You have until Aug 11th to sign up!) Ok now onto other chow news...
It's been awhile since I've made you all a muffin! Well we need to remedy that for sure. A friend of mine was headed out of town and asked if we wanted to pick up their CSA package while they were gone (ummm yes please!!!). WOW I can't imagine how she and her husband eat their way through the amount of food that was given each week... Case in point: 13 yellow squash! Seriously... 13 of them?? What are we suppose to do with that many yellow squash?? (and that was only one of the many things in the CSA basket for the week!!!)
I'll tell you what I did with all that squash though... I turned them into muffins of course :) And NO they don't taste like squash, it just gives them this amazingly moist wonderful texture.
And if you are wondering the blueberries came from the 9.5 lbs I picked... anyone want to guess what the next featured jam recipe will be??
These are super moist, delicious, and of course have no added fat!
Bangin Blueberry Muffins
recipe by steph chows
Dry- (mix together)
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
2/3 cup splenda or white sugar
1 cup fresh picked blueberries
Wet- (beat together in a separate bowl)
1 Tbs milled flax seeds plus 3 Tbs water (mix and let sit to form a gel) Or use 1 egg
1 1/4 cups grated raw yellow squash
lemon zest
1 tsp lemon juice
1 1/4 cups fat free milk
Optional Topping (mix together in a small bowl)
1/4 cup rolled oats
1 Tbs whole wheat flour
2 Tbs agave nectar (or honey)
2 Tbs chopped nuts (I used almonds)
Pour wet into dry and stir until just incorporated (don't over mix). Place in greased muffin tins and sprinkle optional topping on if desired, bake at 350 for 20-25 minutes or until done. Give them a little pat on top, if they spring back, they are done.
Let cool in pan for 10 minutes then remove and continue to cool on a rack.
Perfect for breakfast, snack time, or dessert!
It's been awhile since I've made you all a muffin! Well we need to remedy that for sure. A friend of mine was headed out of town and asked if we wanted to pick up their CSA package while they were gone (ummm yes please!!!). WOW I can't imagine how she and her husband eat their way through the amount of food that was given each week... Case in point: 13 yellow squash! Seriously... 13 of them?? What are we suppose to do with that many yellow squash?? (and that was only one of the many things in the CSA basket for the week!!!)
I'll tell you what I did with all that squash though... I turned them into muffins of course :) And NO they don't taste like squash, it just gives them this amazingly moist wonderful texture.
And if you are wondering the blueberries came from the 9.5 lbs I picked... anyone want to guess what the next featured jam recipe will be??
These are super moist, delicious, and of course have no added fat!
Bangin Blueberry Muffins
recipe by steph chows
Dry- (mix together)
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
2/3 cup splenda or white sugar
1 cup fresh picked blueberries
Wet- (beat together in a separate bowl)
1 Tbs milled flax seeds plus 3 Tbs water (mix and let sit to form a gel) Or use 1 egg
1 1/4 cups grated raw yellow squash
lemon zest
1 tsp lemon juice
1 1/4 cups fat free milk
Optional Topping (mix together in a small bowl)
1/4 cup rolled oats
1 Tbs whole wheat flour
2 Tbs agave nectar (or honey)
2 Tbs chopped nuts (I used almonds)
Pour wet into dry and stir until just incorporated (don't over mix). Place in greased muffin tins and sprinkle optional topping on if desired, bake at 350 for 20-25 minutes or until done. Give them a little pat on top, if they spring back, they are done.
Let cool in pan for 10 minutes then remove and continue to cool on a rack.
Perfect for breakfast, snack time, or dessert!
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12 chews:
Wow. those look yum! And I already had plans to make summer squash muffins tonight! Now I just need the blueberries...
I heart CSAs! Or just having a garden!
How did you know I wanted to make blueberry muffins this weekend and how did you know I have 3 squash in my fridge!? love it!
Jeanne I know you will love these!!
Evan- I have cameras set up... shhhh you aren't suppose to know LOL
I love the idea of using the squash to moisten things up a bit--they sound packed full of goodness!
ooh great recipe! I've used zucchini obviously but never yellow squash. I'll have to remember this!
I want these! Now. I could kick myself for using up all my squash and not baking with it.
Those are some good looking muffins! Now I'm sad I just finished up the last of a big bucket of u-pick blueberries... Oh well, it's a good excuse to go back. ;)
Where did you get that cake stand? I love it!
Jen the genco-sieb clan gave it to us as an engagement gift! Then I registered for the larger version of it and got that too :D It's martha stewart at Macy's
Hey! This is a GREAT blog! I can't believe how many muffin recipes you have. Please don't mind if I steal them and try to make them gluten-free ;) They just look sooo delicious!
Worleebird - Thanks so much! I'd love for you to make them gluten free! A good friend of mine can't eat gluten so it would be great to have versions to make for her!
Hello,
I was so excited to see that flax seeds could be made into a gel to replace egg, since I just happen to have run out of eggs. Wow, neat!
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