Beet-Blueberry Chocolate Muffins


The urge is insert vegetables into baked goods becomes uncontrollable at times. I had read about a chocolate beet cake in one of Nigel Slater’s beautiful cookbooks a while ago and the idea stayed with me.

I looked around the web and found this beautiful post from Minimalist Baker for fudgy vegan beet cupcakes.

Exactly what I was looking for.  But if it doesn’t have icing I automatically categorize it in my head as a muffin. Also then I can justify feeding it to the kids morning, noon or night.

I did not need it to be vegan so I substituted buttermilk for the vinegar+almond milk combination. I also did a major cheat which I am proud to share. Pre-roasted beets! They are usually found in the produce section of the market – vacuum packed beets that are peeled, cooked and ready for eating. I always have a pack on hand to add to salads – and now, muffins! I grated them on the smallest holes on the cheese grater and used half my package of 5 beets to get 1/2 cup. Crazy easy.

I contemplated adding chocolate chips to make them more appealing to the kids, but after tasting the delicious chocolatey batter I determined that would have been total overkill. So in went a cup of organic blueberries.

beet blueberry muffin2 (1 of 1)

I would have captured better pics but I made these while my twins summer camp was taking place in our house. I was practically beating children away from them with a stick once they were out of the oven. The verdict? The only issue was there were not enough for everyone to have 2 – completely and totally devoured by the under 5 set.

They are light and airy, yet dense with chocolate flavor. The bursts of blueberry juice is a nice addition. Raspberries would be excellent also.

And you could not even find a hint of beet flavor. I was amazed.

This was Will trying to negotiate a second serving:

muffin will (1 of 1)

Beet-Blueberry Chocolate Muffins
Minimally modified from:
  • 2-3 precooked packaged beets, finely grated until you have 1/2 cup
  • 1 cup buttermilk
  • 3/4 cup raw turbinado sugar or brown sugar
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup plus 1 heaping Tablespoon white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup organic blueberries
  1. Oven to 375. Line a muffin pan with paper liners.
  2. In a large bowl add shredded beets, buttermilk, sugar, oil and vanilla. Mix together.
  3. Add flour, cocoa powder, baking soda, baking powder, salt and stir all that into the wet ingredients. When almost combined add blueberries and gently fold in.
  4. Divide evenly amongst the muffin tin. Bake about 23 minutes. Start checking at 22 minutes and add a minute at a time if not done.
  5. Let cool completely (if feasible – kids did not permit this!) before serving.


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