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Easy Fluffy Spinach Blender Muffins with Blueberries

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These easy fluffy spinach blender muffins with blueberries are light, soft, and packed with nutrition. Perfect for quick breakfasts or healthy snacks that sneak in greens without any fuss.

Ingredients

Scale
  • 2 cups baby spinach (packed)
  • 1 ½ cups all-purpose flour (190g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • ½ cup plain Greek yogurt (120g)
  • ⅓ cup honey or maple syrup (80ml)
  • 1 teaspoon vanilla extract
  • ¾ cup fresh or frozen blueberries (110g)
  • ½ cup milk (120ml), any kind
  • ⅓ cup olive oil or melted coconut oil (80ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin by lightly greasing it or lining with paper muffin cups.
  2. In your blender, add the baby spinach, eggs, Greek yogurt, honey or maple syrup, milk, olive oil, and vanilla extract. Blend on high until completely smooth and bright green, about 30-45 seconds.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Pour the wet blender mixture into the dry ingredients bowl. Gently fold together using a spatula until just combined. Avoid overmixing; a few lumps are okay.
  5. Carefully fold in the blueberries, distributing them evenly without breaking the berries.
  6. Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter.
  7. Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re done.
  8. Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire cooling rack to cool completely.

Notes

If batter is too thick, add a splash more milk to loosen. For extra fluffiness, separate eggs and whip whites to soft peaks, folding them in last. Toss frozen blueberries lightly in flour before folding in to prevent sinking. Muffins freeze well; store individually wrapped for up to 2 months.

Nutrition

Keywords: spinach muffins, blueberry muffins, healthy snacks, blender muffins, quick breakfast, fluffy muffins, vegetable muffins, gluten-free option, dairy-free option

Find it online: https://emacrave.com/easy-fluffy-spinach-blender-muffins-with-blueberries-recipe-for-perfect-healthy-snacks/