These whole wheat blueberry beet muffins are not only delicious but also packed with nutrients. The combination of whole wheat flour, fresh blueberries, and grated beets make these muffins moist, fluffy, and a vibrant pink color. They are perfect for breakfast or as a healthy snack on-the-go. With a preparation time of 30 minutes and 20 minutes of baking, these muffins are quick and easy to make.
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup grated beets
Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the melted butter, vegetable oil, buttermilk, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh blueberries and grated beets.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
