One-Bowl Lemon Blueberry Yellow Squash Muffins

Bright and tangy lemons, juicy blueberries, and yellow summer squash...yes, squash... create this moist, flavorful One-bowl Lemon Blueberry Yellow Squash Muffins recipe. Think "zucchini bread", but trade out yellow squash for zucchini. Shredded squash gives it that moist, tender, and melt-in-your-mouth appeal.

Muffin mind games: The yellow squash shreds disappear in the baked muffin. Even if you see a few shreds, your brain tends to think they are pieces of lemon zest which is appealing.

This easy lemon-blueberry muffin recipe is the perfect solution to using the abundance of summer squash from your garden.

What's the shortcut?

Making the squash muffin batter with my one-bowl method saves you time washing extra dishes. In the step-by-step pics below I'll walk you through it. It's so easy!

Can I substitute zucchini for yellow squash?

Absolutely! The only difference is the green shreds will show up where the yellow summer squash tends to disappear when baked in the muffins.

What you need

• Large eggs
• Vegetable or canola oil or melted butterSugar
• 1 small yellow squash (also called summer squash)
• 1 lemon
• All-purpose or self-rising flour
• Baking powder and salt (if using all-purpose flour)
• Fresh or frozen blueberries
• Paper cupcake liners (optional)

How to make Lemon Blueberry Yellow Squash Muffins in one bowl

Start with lightly beating the eggs in a large bowl with a spoon or fork. Add the oil and stir.

Shred enough yellow squash to make 1 cup. Use paper towels to pat the squash dry or squeeze out any liquid with your hands over the sink. Add to the bowl and stir.

Add 1 cup of the sugar to the bowl. Using a zester or microplane hand grater, remove the zest (or yellow only portion of the peel/rind). Avoid the white part (pith) because it has a bitter flavor. Add the lemon zest (about 1 tablespoon) and 1 tablespoon lemon juice to the bowl and stir.

Lemon Tip:

Grate the lemon peel/rind before juicing the lemon. It's much easier to zest a whole lemon than trying to grip half a lemon that is dripping lemon juice. You're welcome. 🙂

Measure the flour into a dry measuring cup by spooning it in gently with a spoon. Never scoop a measuring cup into the flour bin. It will pack in more flour than you need or want. Pour the flour over the squash mixture. Do not stir.

If using all-purpose flour, sprinkle the baking powder and salt evenly over the flour. Gently stir the baking powder and salt into just the dry ingredients on top-not the squash mixture, yet.

Add the blueberries, tossing them around gently in the flour mixture only. This will help them not sink to the bottom of the muffin when baking.

NOW, you can stir together the entire mixture using the quick bread stirring method. Be careful not to over-stir the batter. Stir just until the dry and liquid ingredients are combined. You aren't beating it like a pancake batter.

Spoon 1/2 cup of the muffin batter into muffin pans lined with paper cupcake liners. If you don't have paper liners, coat the pans with cooking spray, oil, or butter.

I like to use an ice cream scoop to disperse the batter in the muffin pans. It's quick, consistently measures the same amount each time, and no drips land on the pan... usually.

Substitutions and variations

1. Orange Cranberry Muffins: Dried cranberries can be substituted for blueberries and trade out orange zest and juice for lemon.
2. Lemon Poppy Seed Muffins: Omit blueberries and add 1 tablespoon poppyseeds.
3. 1 teaspoon lemon extract can be substituted for lemon zest and juice.
4. Sugar topping can be left off or traded out with cinnamon-sugar.
5. 1/2 cup melted butter (not hot) can be substituted for vegetable oil.
6. I also made these using self-rising flour and they were just as yummy and saves an ingredient! To use self-rising flour in place of all-purpose flour just omit the baking powder.

Can I double this squash muffin recipe?

Yes. Be sure to use a large bowl. Everything is easily doubled and two muffin pans that hold one dozen each should fit in most ovens. Four muffins pans that hold six each may not fit, so check first. Bake the same amount of time.

If you make this recipe I'd love to see it! Tag me on social media with #gritsandgouda or @gritsandgouda. Leave a comment below if you have questions or tell me how you liked the recipe. Don't forget to rate it if you make it!

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Other baking recipes you will love

• Best-Ever One Bowl Banana Bread
• Nutella-Glazed Chocolate Zucchini Bread
• 2 Ingredient Biscuits From Scratch
• Pineapple Zucchini Bread

My friend over at Southern Made Simple has a delicious Lemon Poppy Seed Summer Squash Bread (loaf) recipe you might want to try, too! She has a special ingredient that adds extra lemon flavor. Tell her I sent you!

One-Bowl Lemon Blueberry Yellow Squash Muffins

Kathleen Phillips | GritsAndGouda.com

Bright and tangy lemons, juicy blueberries, and yellow summer squash...yes, squash... create this moist, flavorful One-bowl Lemon Blueberry Yellow Squash Muffins recipe. Think "zucchini bread", but trade out yellow squash for zucchini-both give quick breads that moist, tender, and melt-in-your-mouth appeal.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Breakfast

Cuisine American

Servings 12

Calories 239 kcal

Equipment

• muffin pan

Ingredients

  

• 2 large eggs
• 1/2 cup vegetable or canola oil (or melted butter-not hot)
• 1 cup shredded yellow squash (also called summer squash) (about 1 small squash)
• 1 cup sugar plus 2 tablespoons for topping
• 1 lemon
• 2 cups all-purpose flour (If using self-rising flour, omit baking powder and salt)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries (If frozen, do not thaw)

Instructions

 

• Preheat oven to 350°
• Start with lightly beating the eggs in a large bowl with a spoon or fork. Add the oil and stir.
• Shred enough yellow squash to make 1 cup. Use paper towels to pat the squash dry or squeeze out any liquid with your hands over the sink. Add to the bowl and stir.
• Add 1 cup of the sugar to the bowl. Using a zester or microplane hand grater, remove the zest (or yellow only portion of the peel/rind). Avoid the white part (pith) because it has a bitter flavor. Add the lemon zest (about 1 tablespoon) and 1 tablespoon lemon juice to the bowl and stir.
• Measure the flour into a dry measuring cup by spooning it in gently with a spoon. Never scoop a measuring cup into the flour bin. It will pack in more flour than you need or want. Pour the flour over the squash mixture. Do not stir.
• If using all-purpose flour, sprinkle the baking powder and salt evenly over the flour. Gently stir the baking powder and salt into just the dry ingredients on top-not the squash mixture, yet.
• Add the blueberries, tossing them around gently in the flour mixture only. This will help them not sink to the bottom of the muffin when baking.
• NOW, you can stir together the entire mixture. Be careful not to over-stir the batter. Stir just until the dry and liquid ingredients are combined. You aren't beating it like a pancake batter.
• Spoon 1/2 cup of the muffin batter into muffin pans lined with paper cupcake liners. If you don't have paper liners, coat the pans with cooking spray, oil, or butter.
• I like to use an ice cream scoop to disperse the batter. It's quick, consistently measures the same amount each time, and no drips land on the pan... usually.
• Sprinkle the remaining  2 tablespoons of sugar evenly (about 1/2 teaspoon each) over each muffin.
• Bake at 350° for 22 minutes or just until a toothpick inserted in the center comes out clean or the tops spring back when touched. The muffins will be ever so slightly browned around edges.

  Let the muffins cool on a wire rack 5 minutes before turning them out to cool completely...if you can wait that long to eat them!