These muffins were a delicious accident. That particular morning I was trying to create a cake with some squash puree - ultimately a failure but a spunky attempt - and I made these muffins with the leftover puree. I didn't think much of them, since my mind was so focused on getting this cake right instead. In fact, I didn't even take photos. I took photos of the cake instead. I packed four of them into a bag and went out to meet Amal for lunch, and left the remaining 12 on the countertops.
When I came back from lunch, I just got a feeling that maybe I should snap some photos of these guys. It was a rainy day so I didn't expect much from the lighting, but the sun decided to poke its head out right at the moment where I got out my camera. After a few shots, I packed four more into a bag and headed off to campus with Andrew for some quality study time, along with a bit of the cake.
I can always count on Andrew to be a taste tester. Before we started studying, I urged him to take a bite of the cake. He did, and I waited with bated breath for him to tell me, "This is sooo good, and it's so unique. I love it!" But of course, that didn't happen. I got an, "It's okay." Leave it to Andrew to be brutally honest (but let's be real, I love that about him). So yeah, I was kind of disappointed. I went back to my laptop and saw Andrew take a bite of the muffin out of the corner of my eye. "Wow. These are really amazing." I lifted my head up and saw him take another bite of the muffin. I questioned him persistently. "Are you just saying that because I'm sad about the cake?" and "But wait, are they actually THAT good?" After one too many reassurances, I finally took my own bite and agreed that these were it.
Good thing I took some photos.
They're not the sweetest of muffins, but I guess that makes them even better for breakfast. The blueberries give a nice tart bite to offset the cinnamon flavors of the squash muffin. Andrew, James, and Amal have all confirmed they're deliciousness, and Andrew has further confirmed that they taste just as good the next day. And with the puree, they don't even have oil or butter! 'Cause health.
Butternut squash blueberry muffins
For the squash puree
1 small butternut squash, roasted in the oven for 40 minutes
2 tablespoons maple syrup
1 tbsp cinnamon
1/4 cup water
For the muffins
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1 cup brown sugar
3/4 cup squash puree
1/2 cup milk
1 1/4 cups blueberries
For the puree
Blend squash, maple syrup, cinnamon, and water in a food processor until combined. You can save the leftover puree for cakes, more muffins, or filling for ravioli!
For the muffins
Heat oven to 350 F. Line cupcake pan with liners
In a medium bowl, mix flours, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
In a large bowl, mix the sugar and squash puree. Add eggs 1 at a time until well combined. Add milk until incorporated. Then add the flour mixture and mix until combined.
Add in blueberries and fold them gently into the batter.
Pour batter into cupcake liners and bake the muffins for 25 minutes or until a toothpick comes clean in the center of the muffins. Take out and cool for 5 minutes, then transfer the muffins on a cooling rack.
Enjoy with a pat of butter for breakfast and with your morning coffee.