Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. Combine buckwheat flour, spelt (or whole-wheat) flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda and salt in a large bowl. Make a well in the center of flour mixture; set aside.
Combine eggs, squash, milk, orange zest, orange juice and oil in a separate bowl. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in center of muffins comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.