Whole Wheat Blueberry Beet Muffins

I’ve been making this for a couple of years now and it is a staple in our house. I love that it is all whole grains and it’s definitely worth the hassle of shredding the beets. I usually leave out the blueberries and add raisins and walnuts, or split the batter in half and add coco powder and chocolate chips to one half ( without the blueberries and cinnamon . ) It makes a great base to add to, but it’s also great just the way it is. I’ve tried adding less oil or sugar and the results are not as good. I have used half sugar and half stevia in the raw with good results.

The muffins were moist and no one was able to guess that beets were an ingredient. Will certainly make again and share this recipe.

I joined a CSA and had an overflowing supply of beets. I was intrigued by this recipe because it’s a different way to cook beets. My intent was to make the recipe as is but I ended up making some changes after reading the full recipe. First, I don’t like raw beets. Second, I don’t like the taste of oil in baked goods. Third, I don’t like the way blueberries get mushy and sink to the bottom of just about anything I bake them into. Fourth, I don’t like applesauce generally, and it’s flavor tends to get lost in baked dishes. So, I cooked the beets and then chopped them with the blueberries in my mini chopper to make a rough puree. Then, I measured it out and added enough applesauce to get to the applesauce measurement in the recipe. I substituted brown rice syrup for the oil and sifted the whole wheat flour to get a fluffier muffin. I didnt think the batter was sweet enough so ended up mixing the 1/2 cup sugar with the water and adding it at the end. This is a very thick batter so I don’t think I would have the usual issue with the blueberries sinking to the bottom. I do like how the blueberries were smaller and more evenly distributed after I pureed them. The recipe is still not as sweet as I like my muffins, but I can play with different sweeteners and ratios when I make this again. Overall, it’s a keeper.

MOIST AND TASTY

Oops, out of oil, short on cinnamon, and no blueberries. In spite of all the changes I made they came out delicious. Used fresh cooked beets, butter instead of oil, plus the following changes were also necessary, 1 tsp cinnamon and 1 tsp nutmeg, frozen cherries, and I only had gluten free oatmeal. I will make them again I’m sure.

Healthy and good to have on hand for quick breakfasts. This recipe made 30 muffins for me.

Made as written and they were awesome – probably equal to my current favorite summer breakfast, chocolate – chocolate chip zucchini muffins. Makes A LOT. Kids and adults devoured them.

Total shock! Amazing

Once I started this recipe I realized I didn’t have any applesauce so I used 1 mashed avocado and 1 mashed banana instead. As another reviewer wrote, I too used coconut oil instead of canola. And I used brown sugar instead of the white sugar for a richer flavor. I was a bit apprehensive about how these would taste – especially with the avocado thrown in there! – but they were much better than I thought they would be! Will probably make these again.

I loved the muffins! I didn’t have beets instead I added a cup of shredded apple (that might have been overkill with the applesauce)!!!! I used coconut oil instead of canola and orange juice instead of water and reduced the sugar by 1/4 cup. They were not too sweet which is great for us.

This was a great muffin recipe. I did make a couple of adjustments based on what I read from other peoples comments. I used Bolthouse Farms Daily Roots drink in place of the water. This drink is mainly beet juice. I then left out the shredded beets but doubled the blueberries to keep the volume of food about the same. I used home grown frozen blueberries not fresh. Wonderful recipe. I will make more of the muffins to give to my family and friends.

I have made this many times, first as a healthy family staple, then later for friends. I thought it might be too healthy to bring to social gatherings, but was surprised when my friends loved them and wanted the recipe. I chop the beets after grating them, and add about a cup of nuts which helps the texture. I also reduced the sugar, and use 1/2 coconut oil and 1/2 avocado oil instead of the canola oil. Thank you so much blueclements for this recipe!

I had high hopes for this recipe, since I’m trying really hard to like beets. Like another reviewer, I wasn’t impressed. They are edible, but do NOT disguise the beets well. Instead, they taste earthy and have the consistency of a wet spongecake. I did add extra blueberries, but to no avail. I may suggest adding more sugar to perhaps hide the beets better, but that seems counter intuitive to the idea of a healthy(er) muffin.

I really wanted to like this recipe because of the use of the fruit, vegetables, whole grains, etc….. but just did not. There was a really earthly, soil like flavor that came from these muffins that was just not appetizing. (This flavor was much more pronounced when they were warm.) Although they looked appetizing, the texture was too spongy & the spices too mild. I will be tossing these in the trash. 🙁

A wonderful recipe! Thanks! My kids loved it.

Very moist. I followed previous advice and subbed 1/2 cup honey for the oil and sugar, and it was perfect. The texture and taste was grand.

I just made these (in fact, the last of them are in the oven now) and I am not impressed. I was looking for a way to use some beets I got in my produce box this week and thought this was great. I must admit, I did change the recipe slightly. I used 1 cup applesauce and one pumpkin. The beets still make them taste like dirt. I hope my coworkers don’t hate me for bringing these in tomorrow

Yum! These were delicious. Modifications of course 🙂 In place of the sugar and the oil, I used around 3/4 cup of honey. For flour I used a mix of hard white wheat, spelt, barley, and brown rice. No blueberries around so I used dry cherries and a little extra water. I’ve been receiving beets in my weekly CSA package and I’m not particularly a fan. With an even bigger bunch this week I started looking for recipes and glad I found this one!

These muffins are great! They did an excellent job of “hiding the veggies”… I did not notice the beet at all! They were popular with friends. The only modification I made was to use a little less than half of the sugar called for in the recipe.

I make these all the time. I’ve used plain yogurt in place of apple sauce and it made the muffins fluffier but the taste wasn’t quite as good. I’ve also used sugar and sugar alternatives. Either way, the muffins were delicious. They make a great quick morning snack.

My super picky husband even came up to me one day to compliment me on the muffins. He had eaten like 6. I was confused because he doesn’t like beets. I guess he thought they were just blueberry muffins. He quit eating them after I told him there were beets in them too.

Very good muffins! I used a 50/50 mix of AP and WW flour and doubled the blueberries. It made 24 regular sized muffins and 20 minis. We couldn’t taste the beets at all. Whole family loved them!