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