Easy Spinach Blender Muffins with Blueberries Recipe

Introduction

These Easy Spinach Blender Muffins with Blueberries are a wholesome and delicious treat that’s quick to prepare. Packed with nutritious ingredients and sweet bursts of blueberry, they’re perfect for a healthy breakfast or snack.

Ingredients

• 1 cup unsweetened applesauce
• ¼ cup maple syrup
• 2 large eggs, beaten
• ½ cup cooking oil
• 2 tsp vanilla extract
• 2 cups almond flour
• 1 ¼ cups rolled oats
• 1 tsp baking soda
• ½ tsp baking powder
• 4 oz. baby spinach
• 1 cup fresh or frozen blueberries

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C).
2. Step 2: Add all ingredients to a high-powered blender except the blueberries.
3. Step 3: Blend on high for 60 to 90 seconds until the batter is smooth and well combined.
4. Step 4: Gently fold half of the blueberries into the batter.
5. Step 5: Pour the batter evenly into muffin tins; this recipe makes about 16 muffins.
6. Step 6: Sprinkle the remaining blueberries evenly on top of the muffin batter.
7. Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

• Use fresh spinach for a milder flavor or frozen spinach for convenience—just be sure to squeeze out excess moisture before blending.
• Substitute maple syrup with honey or agave nectar if preferred.
• For extra texture, add a handful of chopped nuts or seeds to the batter.
• If you don’t have a high-powered blender, pulse in batches to achieve a smooth batter.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 6 months. To reheat, warm in the microwave for about 20-30 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of almond flour?

Yes, you can substitute almond flour with all-purpose flour, but keep in mind the texture will be denser and less moist. You may need to adjust the baking time slightly.

Do I need to thaw frozen blueberries before adding them?

No need to thaw frozen blueberries first; you can add them directly to the batter. Just be gentle when folding to avoid turning the batter purple.

Easy Spinach Blender Muffins with Blueberries Recipe

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4.4 from 91 reviews

These Easy Spinach Blender Muffins with Blueberries are a nutritious and delicious treat perfect for breakfast or a snack. Packed with wholesome ingredients like almond flour, rolled oats, and fresh spinach, these muffins are naturally sweetened with maple syrup and applesauce. The use of a blender makes the batter preparation quick and effortless, while blueberries add bursts of sweet and tangy flavor. Ideal for those seeking a healthy, fiber-rich baked good with a tender crumb and vibrant green hue from the spinach.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 16 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup unsweetened applesauce
• ¼ cup maple syrup
• 2 large eggs, beaten
• ½ cup cooking oil
• 2 tsp vanilla extract

Dry Ingredients

• 2 cups almond flour
• 1 ¼ cups rolled oats
• 1 tsp baking soda
• ½ tsp baking powder

Add-ins

• 4 oz. baby spinach
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when your batter is prepared.
2. Blend Ingredients: Place all ingredients except the blueberries into a high-powered blender. Processing the batter for 60 to 90 seconds will thoroughly combine and pulverize the spinach, creating a smooth green batter.
3. Add Blueberries: Stir gently half of the blueberries into the batter to distribute them evenly without crushing them.
4. Fill Muffin Tins: Pour the batter into a muffin tin, filling the cups evenly. This recipe yields about 16 muffins.
5. Top with Blueberries: Evenly drop the remaining blueberries on top of each muffin for a pretty, fruity finish.
6. Bake: Bake the muffins for 25 to 30 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean when fully cooked.
7. Cool and Store: Allow muffins to cool before storing. Keep leftovers in an airtight container or freeze them for up to six months to maintain freshness.

Notes

• Use fresh or frozen blueberries as per availability; no need to thaw if frozen.
• For a vegan option, replace eggs with flax eggs or another egg substitute and use a vegan-friendly oil.
• Ensure the blender is high-powered to properly blend spinach and oats for a smooth batter.
• If you prefer sweeter muffins, add a little extra maple syrup or a pinch of cinnamon for extra flavor.
• Almond flour and rolled oats provide a gluten-free base, but ensure oats are certified gluten-free if necessary.
• Store muffins at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: spinach muffins, blueberry muffins, healthy muffins, blender muffins, gluten-free muffins, breakfast muffins, almond flour muffins, easy muffins