Vegan Blueberry Beetnik Muffins or Bread

3.3 (4)
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Vegan Blueberry Beetnik Muffins or Bread

This Vegan Blueberry Beetnik Muffin recipe takes advantage of baked beets which harbor wonderful butter caramel flavors when their sugars caramelize. The vegan muffins are then complimented by the tartness of blueberries and just the right ratio of whole wheat flour and all-purpose flour. Lemon juice enhances flavor while allowing the beet purée to retain its vibrant reddish color during baking. This is because acids reduce the oxidation of plant-based compounds called anthocyanins, which are responsible for the red color in foods like beets and raspberries.

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Vegan Blueberry Beetnik Muffins Recipe

1 ¼ cups beet puree (about 2 beets)

3 Tablespoons non-dairy milk
2 Tablespoons lemon juice

1 ¾ cups whole wheat flour
½ cup all-purpose flour
1 ½ teaspoons non-aluminum baking powder
½ teaspoon baking soda

½ cup vegetable oil
¾ cup sugar
1 ½ teaspoons vanilla extract
1 teaspoon salt

1 cup blueberries, fresh

1) Bake your beets

Preheat oven to 400F (204C). Chop 2 beets into 1 inch pieces and place them in a glass or ceramic casserole dish. Cover the dish with tin foil and poke about 6 small slits so steam can escape. Bake for 40 minutes. Puree in a food processor or blender until smooth. Measure out 1 ¼ cups and save the rest for future food projects. Reduce oven heat to 325F (163C).


2) Curdle your non-dairy milk

In a small bowl, whisk together the non-dairy milk and lemon juice. Set aside for about 10 minutes so the non-dairy milk curdles. 

3) Whisk together the dry ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder and baking soda.

4) Whisk together the flavor building ingredients

In another large bowl whisk together the the non-dairy milk and lemon juice mixture, vegetable oil, sugar, vanilla extract, salt and the beet purée.

5) Build the batter

Add the wet ingredients to the bowl containing the dry ingredients and mix with a spoon until well incorporated. Due to moisture variations of the beets, more non-dairy milk or flour may need to be added to achieve the desired dough thickness. The dough should be very thick.

6) Bake to perfection

To make muffins

Line a muffin tin with cupcake liners. The blueberries will cause the muffins to stick to the tin if cupcake liners aren't used. Pour the batter into the muffin tin making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.

To make bread

Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour or until an inserted toothpick comes out clean. This recipe makes about 1 loaf or 6 to 8 Vegan Blueberry Beetnik Muffins.

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What are people using for "non-dairy milk"? Just soy or coconut? Or an actual item on the shelf called "non-dairy milk"? Dry milk?

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A friend had made these and I am now trying to make them ...just a little confused with step 4 cause there is no mention of apple cider vinegar mix in the ingredients

Owner's reply

Sorry for the confusion regarding the muffins leaveby11. I just updated the recipe steps to call for lemon juice instead of apple cider vinegar. Thanks for letting me know!

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Suprisingly hearty bread!

I made this as a loaf and was surprised at how hearty it is! Great texture. I never would have though to mix beets and blueberries. The combination piqued my interest so I had to try it! The beets are a strong unique flavor, and the color of the loaf was absolutely gorgeous.

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I forgot the sugar!!

I was baking after a long day at school. My brain was fried. I was tired. Then, I forgot the sugar! Thought I ruined them.
I spinkled sugar on top and decided to bake them anyways.
The muffin tops were delish! The bottoms were good and super moist. My girlfriend ate them up too, so I guess they weren't half bad.Think I'll try the recipe again, on the weekend :)

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I just made these with 1/2 a cup of maple syrup instead of sugar and adjusted the dry ratio a tad bit to make the batter very thick as the recipe says and they came out perfect! The color is beautiful - what a genius idea.K

Owner's reply

Great Theo! So glad they worked out for you! The maple syrup sounds like a great addition.

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(Updated: October 25, 2010)

Recipe has been revised

Hello all,

I just revised this recipe based on Mike's input (thanks Mike!). I reduced sugar to 3/4 of a cup, added lemon juice to enhance flavor and allow the beets to retain their red color while baked and simplified the preparation steps slightly. I now confidently recommend these muffins.

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I'm not sure if it was just the artificial sweetener i used in this, but i only used half of what was recomended for sugar, and it was wayyyyyyyyyyyyy too much.
beets have their own natural sugar in them, that comes more during the baking process.
i really suggest people use at most half the amount that is recomended for sugar.

Owner's reply

Hi Mike,

Thanks for the input! I'll have to revisit this and see how the sugar level is. Baked beets are slightly sweet when due to some starch conversion during baking but not super sweet. I'll do another test batch and fine tune it if necessary. Thanks for bringing this to my attention!

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