For a richer flavor, consider using brown sugar instead of white sugar. If you don't have fresh blueberries, frozen blueberries can be used. Do not thaw. You may need to add a couple more minutes of baking time. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Whole Wheat Blueberry Beet Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING24 People
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VIEWS143
Earthy beets meet sweet blueberries in these wholesome muffins, creating a delightful balance of flavors and textures that will brighten your morning.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol16 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium301 mg
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Sugar12 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Prepare two 12-cup muffin tins with grease or liners. (5 minutes)
02
StepIn a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt until well combined. (5 minutes)
03
StepIn a separate bowl, whisk together the canola oil, applesauce, sugar, eggs, and water until smooth. (3 minutes)
04
StepPour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. (2 minutes)
05
StepGently fold in the fresh blueberries and shredded beets until evenly distributed throughout the batter. (3 minutes)
06
StepSpoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07
StepBake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (25-30 minutes)
08
StepLet the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Cheyenne Labadie
Mar 1, 2025I added a streusel topping and it was delicious!
Lorenza Walter
Oct 3, 2024The cinnamon really complements the blueberries and beets. Such a comforting flavor.
Marilyne Nolan
Aug 3, 2024These muffins are perfect for meal prepping. I make a batch on Sunday and have breakfast ready for the whole week.
Jaida Dickinson
May 29, 2024Halved the sugar, and they were still plenty sweet enough for me!
Lorena Stokes
Mar 23, 2024I made these with gluten-free flour and they turned out great!
Nayeli Price
Feb 5, 2024These are surprisingly delicious! I was skeptical about the beets, but they add a lovely subtle sweetness.
Christophe Ernser
Feb 1, 2024Used brown sugar and a bit of molasses, and they were amazing!
Marco Ullrich
Jan 7, 2024My kids love these! A great way to get them to eat their veggies.