Healthy Blueberry Lemon Muffins

Another yummy and healthy muffin containing boosts of nutrition from yogurt, squash puree, and flaxseed meal.

Preheat oven to 350F. Coat a 12-cup muffin pan with cooking spray or line with paper muffin cups.

in a large bowl beat with a wooden spoon and stir to combine:

• 1/2 cup brown sugar, firmly packed
• 1/4 cup canola oil
• 1 cup lemon yogurt
• 1/2 cup squash puree (I use natural baby food)
• 1 egg
• 2 teaspoons pure lemon extract
• 1 teaspoon lemon zest

Stir in:

• 1 cup blueberries

In a medium bowl stir to combine:

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/4 cup flaxseed meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add the dry ingredients to the wet and stir until just combined.

Divide the batter equally among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 12-18 minutes. Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Recipe adapted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld