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Blueberry Beet Muffins

Blueberry Beet Muffins: Healthy Bites Your Kids Will Love

Discover Blueberry Beet Muffins, a nutritious and visually appealing snack for kids, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 medium Beets Provides moisture and natural sweetness; substitute with canned or pre-cooked beets for convenience.
  • 1 large Egg Can be replaced with a flax egg for vegan options.
  • 3/4 cup Sugar Substitute with maple syrup or honey, reducing liquid accordingly.
  • 1/2 cup Oil Use vegetable or coconut oil (note that coconut oil may alter flavor).
  • 1 cup Milk Use dairy-free milk for a vegan-friendly version.
  • 1 1/2 cups White Whole Wheat Flour Regular all-purpose flour is a good alternative.
  • 1 cup Oats Adds texture with whole rolled or quick oats; can be omitted if desired.
  • 1 teaspoon Cinnamon Optional based on personal preference.
  • 1 teaspoon Vanilla Extract Ensure it’s pure for best results.
  • 2 teaspoons Baking Powder Ensure it's fresh for the right rise.
  • 1 cup Blueberries Fresh or frozen blueberries work well.
For Serving
  • 1 tablespoon Butter or Cream Cheese Enhances flavor and pairs beautifully with these muffins.
  • Dusting of Powdered Sugar For an additional touch of sweetness and appeal.

Equipment

  • food processor
  • Muffin Tin
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Beets: Start by steaming or roasting the fresh beets until they are tender, which should take about 30-40 minutes at 400°F (200°C). Allow them to cool slightly, then peel off the skins.
  2. Combine Wet Ingredients: In a food processor, add the cooled, peeled beets along with an egg, sugar, oil, and milk. Blend until you achieve a smooth mixture, about 1-2 minutes.
  3. Add Dry Ingredients: Add the white whole wheat flour, oats (if using), cinnamon, vanilla extract, and baking powder. Pulse gently until just combined, being careful not to overmix.
  4. Fold in Blueberries: Transfer the muffin batter to a mixing bowl and gently fold in the blueberries with a spatula, taking care not to crush them.
  5. Bake the Muffins: Preheat the oven to 375°F (190°C) and line a muffin tin with liners. Scoop the batter into each cup, filling them about two-thirds full and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Cool the Muffins: After baking, let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 50IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days; for longer freshness, freeze them!

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