Breakfast

Blueberry Muffins with Spinach and Blueberry Puree is for Breakfast, Snack.

Blueberry Muffins with Spinach and Blueberry Puree takes 10 minutes to prepare.

Blueberry Muffins with Spinach and Blueberry Puree takes 20 minutes to cook.

Blueberry Muffins with Spinach and Blueberry Puree makes 12 servings.

The ingredients for Blueberry Muffins with Spinach and Blueberry Puree are:

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

Here is how you make Blueberry Muffins with Spinach and Blueberry Puree:

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: 12Recipe submitted by SparkPeople user MEAGANNAOMI.

The nutritional information for Blueberry Muffins with Spinach and Blueberry Puree is:

• 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

The dietary needs meet for Blueberry Muffins with Spinach and Blueberry Puree is Low Fat