As parents, we’re always looking for creative ways to boost our kids’ nutrition without starting a mealtime battle. Enter Kristin Cavallari’s Blue Blueberry Muffins recipe from her cookbook, Truly Simple. “These muffins are actually blue because of the spirulina. My kids think this is ‘cool,’ but little do they know that spirulina is a superfood, offering a major health boost,” she says. Packed with fresh blueberries and ingredients like maple syrup and oat flour, these treats are perfect for playdate snacks, lunchboxes, or breakfast on busy mornings.
Recipe (Makes 16):
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 nut milk of choice (Kristin likes Brazil Nut Milk)
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
¼ cup virgin coconut oil, melted
1 cup fresh blueberries
- Preheat the oven to 350°F. Prepare a muffin tin with liners.
- In a large bowl, combine the flour, spirulina, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the maple syrup, nut milk, eggs, lemon juice, vanilla, and coconut oil until smooth. Add the wet ingredients to the dry ingredients and mix well. Fold in the blueberries until just combined.
- Pour the batter into the muffin tin, filling each cup about two-thirds of the way. Bake for 20 to 25 minutes, until a toothpick comes out clean. The muffins will keep well in an airtight container on the counter for up to 4 days, or in the fridge for up to 7 days.
Recipe from TRULY SIMPLE. Copyright © 2023 by Kristin Cavallari
Photography copyright © 2023 by Aubrie Pick
Published by Rodale Books, an imprint of Penguin Random House, LLC.
Reprinted with permission.
More from Kristin Cavallari:
Kristin Cavallari’s Crepe Recipe
Kristin Cavallari’s BLT Salmon Salad with Spicy Tomatillo Ranch
Kristin Cavallari’s Bison Strip Steak & Veggie Kabobs