Ultimate Lemon Blueberry Squash Muffins

The best of all worlds – sweet, lemony and you get your veggies in! Tastes like summer!

Ingredients:

• 2 large eggs
• ½ cup vegetable/canola/coconut oil
• 1 cup shredded yellow summer squash (peel and deseed if large)
• 1/2 cup sugar
• 1 lemon
• 1/2 tsp vanilla
• 2 ½ cups all-purpose flour (gluten free works too!)
• 2 teaspoons baking powder
• 1 cup fresh or frozen blueberries (If frozen, do not thaw)

Instructions:

1. Preheat oven to 350°.
2. Beat eggs in bowl then add the oil and stir.
3. Shred enough yellow squash to make 1 cup. Use paper towels to pat the squash dry if it is overly moist. Add to the bowl and stir.
4. Add sugar to the bowl.
5. Zest one lemon. Add lemon zest to the bowl and stir.
6. Squeeze lemon to get about 1 tablespoon of lemon juice. Add to the bowl. Add vanilla and stir.
7. Pour the flour over the squash mixture. Do not stir. Sprinkle the baking powder evenly over the flour. Gently stir the baking powder into just the dry ingredients on top-not the squash mixture, yet.
8. Add the blueberries on top of the flour mix and gently stir them around to cover in flour. This will helps keep them from sinking to the bottom of the muffin when baking.
9. Stir entire mixture together gently until just combined.
10. Spoon ½ cup of the muffin batter into muffin pans lined with paper cupcake liners (or oil/spray pans if not using liners)
11. Bake at 350° for about 20 minutes or just until a toothpick inserted in the center comes out clean. Muffins will be little browned on edges.
12. Cool on a wire rack 5 minutes before turning them out to cool completely.