When my first son was in preschool they had the most delicious looking muffins pretty often with their breakfast. Every time, and I do mean every time, the kids saw the square objects called “muffins” they got excited! So I started thinking…
Hmmm, there’s great recipe potential here! Then my son went to his primary school and they made muffins the exact same way! Baked in sheet pans, and cut into squares.
From an efficiency stand point it makes perfect sense. Anyhoo, my mind was stuck on the recipe part of it.
So, after experimenting with different flavors, ingredients, and quantities, I now have what I think are pretty darn good muffin squares.
After playing around a lot, I have developed many combinations my kids like a lot. I save my my from-scratch versions for when I have more time, weekends and such.
I hope you check back often see my different versions of muffins, banana breads, and of course yogurt loaves.
Ready to get started?
Here you have your basic muffin ingredients. You don’t have to use Lowfat Buttermilk, I just really like the way it tastes. There are comments below regarding each of the ingrdients.
The creamy yogurt in these makes such a difference.
Blueberry Muffin Squares
2 – 7 oz. packages Blueberry Muffin mix – I used one pack of Pillsbury and one pack of a local store brand. Use any brand you prefer.
1 cup Lowfat Buttermilk & 2 Tablespoons – I used Buttermilk because I love the taste of Buttermilk, but any lowfat milk will do.
1 – 6 oz. cup, Lemon Yogurt, any brand – I used Yoplait because that’s what I usually have in my fridge. The lemon and blueberry together are very good.
* Note: The yogurt gives you a nice soft texture that’s just a little heavier, added moisture, and a hint of lemon flavor that’s very pleasant. I love Greek Yogurt, but I don’t recommend using it here.
1. Preheat oven to 400 degrees F. Generously spray a 8″ X 8″ square pan with nonstick cooking spray, set aside.
2. Mix together 2 packs of blueberry muffin mix and 1 cup buttermilk, or any other milk you prefer. Stir just until ingrdients are combined.
3. Add the yogurt to the muffin mix. Gently fold in to mixture until combined. Pour into greased pan. Bake at 400 degrees F. for approximately 18-20 minutes, or until done. Prepare glaze while pan cools for just a few minutes.
Fresh Lemon Glaze
1/2 cup confectioner’s sugar
2 tablespoons regular milk
1 fresh lemon for 1 tablespoon lemon juice – the fresh lemon in the glaze is very refreshing. You can also grate some fresh lemon rind into the glaze or muffin mixture for a stronger lemon flavor.
1. Mix together confectioner’s sugar, milk, and fresh squeezed lemon juice into a bowl. Stir with whisk. You can use just fresh squeezed lemon juice if you prefer more of a lemon flavor, or you can go with just 1 tablespoon of lemon juice. If your glaze seems too thick, simply add a little more lemon juice.
2. Pour glaze over warm muffins, let stand 15-20 minutes. Cut into 9 pieces and serve.
Makes 9 Servings
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