Go Back
+ servings
Print Recipe
4.73 from 18 votes

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-both give quick breads that moist, tender, and melt-in-your-mouth appeal.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 12
Calories: 239kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 6



  • 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)


  • 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!


Calories: 239kcal