These Blueberry Beet Muffins are a healthy, kid-friendly breakfast or snack. Their pink color makes them fun to eat and you’d never know they’re packed with vegetables!
Hi friends!
Let’s talk beets. Specifically, these Blueberry Beet Muffins. As you may have noticed, I’ve been having a lot of fun lately adding vegetables to different recipes! Be sure to check out my Chocolate Pea Cookies, Carrot Oat Bars and PB Chocolate Cauliflower Oatmeal if you missed them! I asked the mamas over in my Turnips & Tantrums group which veggie I should tackle next and beets won by a landslide.
That worked out perfectly because I’d had a Blueberry Beet Muffins idea floating around in the back of my brain for a while now and this was just the push I needed to put it into action!
Let me start by saying I am not a fan of beets. I don’t like how messy they are. I don’t like the way they smell. I hate eating them plain, no matter how hard I try to like them. But I love these Blueberry Beet Muffins. So that should tell you something. If you can get past the smell of steaming the beets in the microwave, I don’t think the muffins themselves taste like beets at all.
And Squish, who is definitely the pickier of my kids, has gobbled up 6 of these in the past 3 days…and he doesn’t like the Chocolate Pea Cookies or the Carrot Oat Bars like his sister does. So that should also tell you something.
I used frozen blueberries from my stash we picked last summer (which is getting dangerously low by the way) but you could also use fresh blueberries. I steamed my beets in the microwave, but you could also just wrap them in foil and throw them in the oven for a while if you happen to be roasting other veggies.
Here’s how you make them:
PrintBlueberry Beet Muffins
These Blueberry Beet Muffins are a healthy, kid-friendly breakfast or snack. Their pink color makes them fun to eat and you’d never know they’re packed with vegetables!
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: makes 10-12 muffins
Ingredients
- 1 cup chopped beets (steamed or roasted and peeled)
- 1 egg
- 1/2 cup sugar
- 1/4 cup milk (I used non-dairy)
- 1/3 cup oil (i used avocado oil)
- 1 cup white whole wheat flour
- 1 cup rolled oats
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp baking powder
- 3/4 cup fresh or frozen blueberries
Instructions
In a food processor, combine beets, egg, sugar, oil and milk and process until smooth.
Add flour, oats, cinnamon, vanilla and baking powder and process until just combined.
Stir in blueberries.
Scoop into lined muffin tins and bake at 375 degrees F for 25-30 minutes.
Notes
To steam the beets, cut into quarters and put in a glass dish with about 2 Tbsp water. Cover the dish with saran wrap and place it on a plate and microwave for 5 minutes. Carefully remove the plastic wrap, stir, re-cover and microwave for another 2-3 minutes until beets pierce easily with a knife. Drain the water and let cool for a few minutes. Then use a spoon or knife to remove the skins.
You could try making these in a high-powered blender but I haven’t tried it myself yet.
White flour will also work if you don’t have white whole wheat. I don’t recommend regular whole wheat flour as I find it too dense for baking.
Easy, right??
Enjoy!
–Lindsay–
I’ll give these a try for my kid’s sake, but because I haaaaate beets, I’ll be buying the pre cooked & peeled ones from Trader Joe’s
sounds like a good shortcut to me! i’ll probably do the same next time!
Can you use canned beets?
i would assume so! you just need them to be cooked and soft enough to blend up so they should be fine!
I am also not a fan of beets, mostly the dirt kind of taste. But if you say you can’t taste them, then wow! What a win, especially for kiddos!
Yes! Beets taste like dirt. But I need to read a few comments verifying that these really don’t taste like beets before I make them (no offense Lindsay! I believe you haha I just really really hate beets)
How many muffins does the recipe make? And can I use coconut/any other oil?
10-12 muffins depending on the taste. you could use vegetable oil. coconut oil would probably be fine but would probably alter the taste.
Any difference between white whole wheat and whole wheat flour?
i don’t like whole wheat flour. i find it to be too dense and heavy for baking. White whole wheat is much nicer and i sub it 100% for white flour.
I have never used white whole wheat flour. Do you think unbleached would work? I have used it for yeast bread making without a problem.
white flour should be fine!
I was really interested in making these… but not with 1/2c of sugar. With beets and blueberries, i can’t imagine that much sugar is needed and i don’t use sugar, i use natural sweeteners like honey or maple syrup. Could maybe 1/4c honey be subbed and still come out ok?
You could definitely give it a try! Please let me know how they turn out. As with all my recipes, i love hearing how readers modify/substitute and how they turn out!
instapot your beets, they taste delicious coming out of the instapot, done in 20 minutes! I took your idea of beats, and used one in your sweet potatoe muffin recipe, worked great!
love your recipes, have been using them for along time!!
Mine came out even brighter purple than yours and smell great! 🙂
Two out of three girls gobbled them down
it must totally depend on the beets bc I’ve had a batch brighter and a batch mucccch paler! Glad they were mostly a hit!!
Have made these twice now! My 2 year old daughter loves them! (She calls them her “pink muffins”) I just mix all the wet ingredients (including the cooked beets) in a high power blender and then mix with my dry ingredients in another bowl. I also only bake them for about 20 minutes! Great recipe! Thanks!
so glad you guys like them!
Delicious! I added two Tablespoons of unsweetened applesauce and used blackberries crushed with a fork. Yummy!!
so glad you liked them!
I made these with canned beets and Bob’s Red Mill Gluten Free flour and they turned out magnificently. Thanks for the great recipe!
so glad to hear it!
These are just so pretty – what a gorgeous colour