Sneaky Blueberry Muffins Recipe

These may look like your typical blueberry muffins recipe, but they’re hiding a healthful secret. Packed inside is a cup of whatever nutritional vegetable or fruit puree you have on hand (our favorite is squash or half squash, half sweet potato).


  • 1 1/4 cups whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons Frontier Organic Baking Powder
  • 2 teaspoons Simply Organic Cinnamon
  • 1/2 teaspoon Frontier Organic Baking Soda
  • 1/4 teaspoon Frontier Sea Salt
  • 1/2 teaspoon Simply Organic Nutmeg
  • 1 cup buttermilk
  • 3 tablespoons packed brown sugar
  • 1 tablespoon cooking oil (vegetable, grapeseed, coconut, etc.)
  • 1 cup puréed vegetable or fruit (suggestions: squash, sweet potato, carrots, apples, peas, peaches)
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1 1/4 cups blueberries, fresh or frozen


  1. Pre-heat oven to 400 degrees.
  2. Get a large bowl and add baking powder, baking soda, flour, cinnamon, nutmeg, and salt, and whisk them.
  3.  Get another bowl and add bananas, oil, brown sugar, buttermilk, vegetable or fruit, and mix them.
  4. In the dry ingredients, try to make a well and add all the wet ingredients in it. Mix them until combined them well. Add the bluberries.
  5. Get the muffin tins and fill them aftering proper greasing.
  6. Put these muffins in the oven and let them bake until the top get golden in color. Try tp insert a skewer and if it comes out clean, remove the heat. Usually, it takes around 20 minutes in the oven.
  7. After removing from the oven, let them cool down in a pan for about ten minutes. Now, cool them on a wire rack for about ten minutes and they are ready for serving.
  8. Store leftovers (if there are any!) in an airtight container in the fridge for a few days, or freeze them.

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