Blueberry Summer Squash Muffins
Adapted from Ambitious Kitchen. If you, like me, are dealing with a glut of zucchini and blueberries, I have your fix. These healthy Whole Wheat Blueberry Summer Squash Muffins are a great way to sneak veggies, fruit AND whole grains in with your morning cuppa coffee. They're barely sweet, bursting with berry goodness, and just so happen to be vegan.
Ingredients
- ¾ C Apple Butter
- 1 teaspoon Vanilla Extract
- ¼ C Milk of Choice I used oat
- 3 tablespoon Aquafaba or sub regular egg, flax egg
- 1 teaspoon Baking Soda
- 1 tsp Cinnamon
- 1 tsp Kosher Salt
- 1 ½ C Whole Wheat Flour
- 1 small Summer Squash grated
- 1 pint Blueberries fresh or frozen
Instructions
- Preheat the oven to 350F, then grate the squash.In the mixing bowl, add the apple butter, vanilla, milk, and aquafaba (or egg or flax egg). Whisk to combine. Sprinkle wet ingredients with baking soda, cinnamon, and salt. Whisk to combine. Working in batches, add the whole wheat flour and whisk to combine. NOTE: This batter ends up getting very thick before adding the squash, so when needed, switch from the whisk to a spatula. Don't overmix.Add the shredded squash and mix to combine. The batter should loosen considerably and become glossy after adding the squash.Add berries to batter, then fold to combine. NOTE: I like to pour the rinsed berries into my palm before adding, giving me a chance to remove any errant stems or moldy berries that are caught in the mix.Fold carefully to prevent too much breakage of the berries, stopping just when the batter is fully combined.Line your muffin tin with paper liners, then spray with non-stick cooking spray. Scoop even amounts of dough into each liner, filling them about ¾ of the way. NOTE: Using a disher makes this process easier and neater!Once all the muffin batter is divvied into the cups, pop the tin in the preheated oven for 22-27 minutes, or until a wooden toothpick comes out clean. NOTE: Blueberry juice is bound to get on the stick, but there should be no lingering bits of undercooked muffin dough or crumbs.Allow to cool in the muffin tin for about 10 minutes, then remove muffins to a wire cooling rack to continue to cool.
Notes
- TIP: Do your berries always go bad before you get to them? I find that rinsing blueberries in vinegar and water after getting home from the store, then drying them very thoroughly and placing them in a paper towel lined container before putting them in the fridge is the best way to prolong their life.
- These healthy whole wheat summer squash and blueberry muffins are best served warm - especially with butter, jam, nut butter, yogurt or cream cheese - but also perfectly yummy for eating at room temp on the go.
- If you don't plan on eating within 12 hours of baking, I recommend refrigerating these healthy muffins for up to a week, or freezing for up to a month. To reheat, the toaster oven is your best friend.
Optional Add-Ins or Substitutions
While these delightful blueberry summer squash muffins are just about perfect as is, there are plenty of opportunities for you to make them your own. Here are a few ideas to get your creative juices flowing:- Swap in white whole wheat flour or bread flour if that's what you have on hand.
- Use any variety of summer squash in place of the yellow squash: zucchini, zephyr or patty pan will all do the trick.
- Add nuts and seeds for some healthy fats.
- Top with granola for a bit of crunch.
- Use a mix of almond and vanilla extract, or only almond extract if you prefer.
- Swap in your favorite assortment of berries - fresh or frozen will do just fine here
- Swap up to ¼ cup of flour for wheat germ, ground flaxseed or oat flour for toastier flavor.
- Squeeze and drain the squash per the original recipe, measure it, then replace the squash liquid with a sweeter option like apple juice.
Nutrition
Calories: 108kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 295mgPotassium: 128mgFiber: 3gSugar: 11gVitamin A: 47IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!