Looking for a nutritious and delicious breakfast option that’s both vibrant and packed with flavor? These Blueberry Beet Muffins are the perfect choice. Combining the natural sweetness of beets with the juicy burst of blueberries, these muffins are a delightful way to start your day or enjoy as a healthy snack.
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
2 large eggs
1 cup grated raw beets
1 cup fresh or frozen blueberries
1/2 cup plain Greek yogurt
1/2 cup milk
Directions:
Preheat Oven: Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, mix the melted butter, honey or maple syrup, eggs, and vanilla extract until well combined.
Add Beets and Blueberries: Stir the grated beets, blueberries, Greek yogurt, and milk into the wet ingredients.
Combine Wet and Dry Mixtures: Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm or Room Temperature: Blueberry Beet Muffins are delicious either warm or at room temperature. To warm them, simply microwave for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5 minutes.
Pairings: Serve with a dollop of Greek yogurt or a drizzle of honey for an extra touch of flavor. They also pair well with a cup of coffee or tea.
Breakfast or Snack: These muffins are versatile enough to be enjoyed as a hearty breakfast or a satisfying snack. They are also a great addition to a brunch spread.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This helps keep them fresh and prevents them from drying out.
Refrigeration: For longer storage, keep muffins in the refrigerator. They can last up to 1 week when stored in an airtight container.
Freezing: To freeze, place muffins in a freezer-safe bag or container. They can be frozen for up to 3 months. For best results, individually wrap each muffin in plastic wrap before placing them in the freezer. To defrost, let them sit at room temperature for a few hours or microwave for 30-60 seconds.
Avoiding Moisture: If storing in a humid environment, place a paper towel inside the container to absorb excess moisture and keep the muffins from becoming soggy.
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FAQs:
Can I use canned beets instead of fresh beets for this recipe?
While fresh beets are recommended for their natural sweetness and vibrant color, you can use canned beets if needed. Be sure to drain and thoroughly pat them dry before grating. Canned beets can be slightly less sweet and may affect the texture, so adjust the sweetness if necessary.
Can I substitute the whole wheat flour with another type of flour?
Yes, you can substitute whole wheat flour with additional all-purpose flour if you prefer a lighter texture. However, whole wheat flour adds extra fiber and a nutty flavor. For a gluten-free option, you can use a gluten-free flour blend, but be sure to check the blend’s ratio and adjust other ingredients as needed.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs or chia eggs and using a plant-based milk like almond or soy milk. Replace the honey or maple syrup with agave nectar or another liquid sweetener if needed.
How can I make these muffins less sweet?
To reduce the sweetness, you can cut back on the honey or maple syrup by 1/4 cup. If you prefer, you can also substitute with a less sweet alternative like stevia or reduce the amount of blueberries to lower the overall sugar content. Adjust the recipe to your taste preferences while keeping the balance of wet and dry ingredients.
Conclusion:
These Blueberry Beet Muffins are a fantastic way to incorporate more nutrients into your diet while enjoying a tasty treat. Whether you’re looking for a healthy breakfast option or a wholesome snack, these muffins are sure to satisfy. Enjoy!
📖 Recipe:
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Blueberry Beet Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
Description
These Blueberry Beet Muffins are a nutritious and delicious treat, perfect for a healthy breakfast or snack. Packed with antioxidants from fresh beets and juicy blueberries, they offer a natural sweetness and vibrant color. Ideal for those seeking a wholesome option that combines flavor and health benefits.
Ingredients
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled
1/2 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 cup grated raw beets
1 cup fresh or frozen blueberries
1/2 cup plain Greek yogurt
1/2 cup milk
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine the melted butter, honey or maple syrup, eggs, and vanilla extract. Mix well.
- Add the grated beets, blueberries, Greek yogurt, and milk to the wet ingredients, stirring until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For a vegan option, substitute the eggs with flax eggs or chia eggs, and use plant-based milk.
You can replace whole wheat flour with additional all-purpose flour for a lighter texture or use a gluten-free flour blend if needed.
Adjust the sweetness by reducing the honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal per serving
