Blue Spirulina Blueberry Muffins

These muffins are fun, nutritious, and a breakfast staple in my house. Spirulina is a superfood that’s packed with vitamins, minerals, and antioxidants. It’s also bright blue in color, which makes these muffins extra fun. Kids love them; you can’t taste the spirulina, so it’s a nice way to sneak in extra nutrition. I’m personally not the biggest fan of fruit in general, but these muffins satisfy my sweet tooth without spiking blood sugar and ruining my day (like some bakery muffins do). The ingredients are pretty straightforward; you should have most of them already in your pantry. Some muffin recipes turn out better when you chill the batter in the fridge overnight, but these muffins are better made right away - perfect for those with busy schedules.

blue spirulina blueberry muffins

ingredients

Makes 12-14 muffins

  • 2 cups plus 2 tablespoons oat flour

  • 3 teaspoons blue spirulina

  • 1½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup pure maple syrup

  • ½ cup almond milk

  • 3 large eggs

  • 1 tablespoon lemon juice

  • 1 teaspoon pure vanilla extract (click here for my simple homemade recipe)

  • ¼ cup virgin coconut oil, melted

  • 1 cup fresh blueberries (set aside an extra 1/4 cup if you want extra flavor or to top your muffins).

to prepare:

  1. Preheat the oven to 350°F. Prepare a muffin tin with liners – I like these, which are unbleached and nonstick.

  2. In a large bowl, combine the dry ingredients (the flour, spirulina, baking powder, baking soda, and salt).

  3. In a medium bowl, whisk together the maple syrup, nut milk, eggs, lemon juice, and vanilla. Then stir in the melted coconut oil until smooth.

  4. Add the wet ingredients to the dry ingredients and mix well.

  5. Fold in the blueberries until just combined. If you’re worried about your blueberries sinking as the muffins bake, toss them in a light coating of flour before folding them in.

  6. Pour the batter into the muffin tin, filling each cup about 2/3 of the way - it’s a more watery batter, and the muffins don’t rise too dramatically.

    1. If you have extra empty muffin tins, fill them with water. It keeps the rest of your muffins from drying out.

  7. Bake for 20 to 25 minutes, until a toothpick comes out clean.

    1. At around the 15 minute mark, you can top your muffins with the extra 1/4 cup blueberries (like 3-6 per muffin).

  8. The muffins will keep well in an airtight container on the counter for up to 4 days, or in the fridge for up to a week.

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lifestylePaige DiTulliorecipeComment