Blueberry Muffins with Spinach and Blueberry Puree

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 0.6 g
  • Cholesterol: 1.1 mg
  • Sodium: 294.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Blueberry Muffins with Spinach and Blueberry Puree calories by ingredient
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Number of Servings: 12


    1 C Whole Wheat Flour
    1/2 C All Purpose Unbleached Flour
    1/3 C Brown Sugar
    2 tsp Baking Powder
    1 tsp Baking Soda
    1/2 tsp Salt
    1 C Blueberries
    2 TBSP Unsweetened Applesauce
    1/2 C Blueberry & Spinach Puree**
    2/3 C Milk
    2 tsp Vanilla

    **Blueberry & Spinach Puree
    1.5 C Fresh Baby Spinach
    .75 C Fresh for Frozen Unsweetened Blueberries
    1 tsp Lemon Juice
    1 Tbsp Water if needed to make puree smooth


If you do not like whole pieces of fruit in your muffins, eliminate the whole blueberries and just use the puree. You should still have plenty of blueberry flavor.

You cannot taste the spinach in these muffins.


First: Puree 1.5 cups of spinch and .75 cups of blueberries. Add 1 tsp lemon juice. If needed, add 1 TBSP water to smooth out puree. You should end up with .5 of puree.

Preheat oven to 400 degrees. Mix flour, baking powder, baking soda, salt. Add sugar, milk, vanilla, puree, and applesauce. Mix well. Add 1 C whole blueberries. Mix until incorporated.

Grease or spray your muffin pan with non-stick spray. Spoon batter into muffin cups until about 2/3rds full.

Bake @ 400 degrees for 20-25 minutes.

Serving Size: Makes 10-12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user MEAGANNAOMI.

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