snowy mountain

Blueberry Beet Muffins

Yellow things (like lemon and golden beets) and blueberry together just make things good. The addition of beets (and iron!) add to the great texture of these muffins.

Total time (including baking): 40 min. Makes about 10 muffins.

Materials: 1 mixing bowl; processor; measuring vessels; grater/zester; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 7 tbsp (4 oz) apple sauce
  • 2 tbsp any oil
  • 1 medium cooked golden beet
  • ½ banana
  • 1 egg
  • ½ cup buttermilk (or milk with lemon)
  • Zest of one lemon
  • ½ tsp vanilla
  • ¾ cups all purpose flour
  • ½ cup oat flour
  • ¼ cup brown rice flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 oz blueberries
lemon blueberry beet muffins


  1. Preheat oven to 350˚F. Butter muffin tin. If using milk instead of buttermilk, add a squeeze of lemon juice to the ¾ cup of milk.
  2. Combine 7 tbsp apple sauce, 2 tbsp oil, 1 beet (usually I roast mine), and ½ banana in a processor until smooth. Transfer to mixing bowl.
  3. Stir in 1 egg, ½ cup buttermilk, lemon zest, and vanilla until well mixed.
  4. In a separate measuring cup, stir together the ¾ cups all purpose flour, ½ cup oat flour, ¼ cup brown rice flour, 1 tsp baking soda, and 1 tsp baking powder.
  5. Add the flour mixture to the wet mixture, and add the blueberries. Stir until just combined (the batter may seem watery).
  6. Scoop into buttered muffin tins and bake at 350˚F for ~25 minutes, until the tops are browned and they are springy to the touch.
  7. Optional to glaze these with lemon juice and sugar.

Greetings from our kitchen!

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