Recipe courtesy of Molly Yeh
Blueberry Muffin Smoothies
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1587
- Total Fat
- 80 g
- Saturated Fat
- 34 g
- Carbohydrates
- 188 g
- Dietary Fiber
- 15 g
- Sugar
- 87 g
- Protein
- 30 g
- Cholesterol
- 319 mg
- Sodium
- 1083 mg
Molly’s family represents the Grand Forks chapter of the World’s Smoothie Fan Club…they make smoothies at least every other day! This version tastes exactly like a blueberry muffin…mmm, but don’t tell the kids…there is some sweet spinach in there to make them good for you too!
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1587
- Total Fat
- 80 g
- Saturated Fat
- 34 g
- Carbohydrates
- 188 g
- Dietary Fiber
- 15 g
- Sugar
- 87 g
- Protein
- 30 g
- Cholesterol
- 319 mg
- Sodium
- 1083 mg
Ingredients
Mini Blueberry Muffins:
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Directions
Special equipment:
a high-speed blender; a 24-cavity nonstick mini muffin pan or regular mini muffin pan with 24 paper liners- Lightly toast the oats in a small skillet over low heat, about 5 minutes. Pour into the carafe of a high-speed blender to cool for 5 minutes. Add the blueberries, spinach, milk, yogurt, cookie butter, brown sugar, cinnamon, lemon juice, vanilla and almond extract. Blend on high speed until very smooth and creamy, about 1 minute. Pour into serving glasses. Thread a mini blueberry muffin, or two, onto separate skewers and stick into a glass. Serve immediately.
Mini Blueberry Muffins:
Yield:
24 mini muffins
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Line a 24-cavity mini muffin pan with paper liners, or use a nonstick muffin pan.
- Toss the blueberries with 1 tablespoon of the flour and set aside.
- In a medium mixing bowl, whisk together the remaining 1 1/4 cups of flour, the hemp seeds, baking powder, baking soda and salt. In a large mixing bowl, whisk together the granulated sugar, egg, yolk, vanilla and lemon zest until smooth and light. Whisk in the buttermilk, melted butter and oil until smooth. Switch to a rubber spatula and add the dry ingredients. Mix until just combined, don’t over mix. Add the flour-coated blueberries and fold in until just combined – if the berries start to bleed into the batter, stop mixing.
- Divide the batter among the muffin tin. Sprinkle the tops with the turbinado sugar. Bake until puffed, set and the edges are golden brown, about 13 minutes. Cool in the pan on a baking rack for 5 or 10 minutes, then remove from the pan to cool. Serve warm or at room temperature.
- The muffins are best the day they are made, but will keep in an airtight container at room temperature for 1 to 2 days. The muffins can also be frozen for longer term storage.
