Dec 11, 2012
January 9, 2012: Thank you Blue Clements. These were delicious. I have to admit, I was skeptical as I was grating beets and mixing the ingredients. I kept thinking, "this seems too healthy to be good." I didn't have fresh blueberries, so I used defrosted blueberries and saved the juice as part of the 1/2 c of water. I also used whole wheat pastry flour to make it a little lighter. These are so light, fluffy, have a gorgeous golden color and a slightly sweet taste. No one was able to tell that there were shredded raw beets in the batter. These are definitely a hit with the family, including my 23-month old toddlers. Thank you for creating (and sharing) a healthy and delicious blueberry muffin recipe.
UPDATE (9 months later): We love these so much that we make them at least once every other month. We ran out of whole wheat pastry flour, we used whole wheat flour and it was still light and delicious. We just made these with vanilla Greek yogurt instead of oil, still very moist.
UPDATE December 11, 2012- Almost a year later and still a favorite. We sometimes substitute two very ripe bananas for half the applesauce. We continue to use Vanilla Greek Yogurt instead of the oil.
—Theresa787
