Blueberry Beet Muffins

For many years I have made cupcakes that are red because they are packed with beets. Now I included blueberries and the results were delicious!


1 cup chopped (roasted and peeled)

1 egg

1/2 cup sugar or 12 packets of Splenda

1/4 cup milk

1/3 cup 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


Roast your beets for about 45 minutes depending on their size. I used 4-5 small ones. When they are fork tender using napkins peel them being careful not to burn yourself. Diced them and set aside

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.

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