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Bursting Blueberry Bok Choy Muffins


Typically, when we think of muffins we think of huge, sugar-laden delights that might taste scrumptious but are usually packed with fat, sodium and sugar. But, did you know that healthy muffins are really quite easy to make at home? When you make muffins at home, you can fill them with whatever fruits or vegetables your family likes. You can also control the amount of sugar and salt which are two sneaky heart un-healthy ingredients usually found in store-bought muffins. These Blueberry Bok Choy Muffins are filled with antioxidants, vitamin C and vitamin A, making them healthy for your eyes, cell growth and your immune system. Now, I know what you’re thinking: Bok choy in a muffin? That sounds like crazy talk! It might be, but it tastes great. I like to add chopped leafy greens to my homemade muffins not only because it tastes good but also because it is a great way to get some extra vegetables into my family’s diet.

Some notes about this recipe:

1. If you’re in a situation where you need to “hide the veggies” in your little one’s diet, be sure to tell your kiddo about the bok choy in this muffin after he or she has gobbled it up. This way you create a positive association with an otherwise potentially undesirable ingredient.

2. Your little Sous Chef can help you prepare these muffins by pouring measured ingredients into the bowl, mixing ingredients and lining the muffin tin. See photo collage below for how my 2-year old helped me make these muffins a few weeks ago.

3. You can freeze these muffins to enjoy later. Wrap them individually in plastic wrap and store them in an air-tight zipper-top bag for up to 4 months.

4. I love to make these muffins in the summer when blueberries are in season. But when blueberries are not in season, I just use thawed, frozen, organic blueberries instead.

 Bursting Blueberry Bok Choy Muffins

 Ingredients and Method: (Yields around 28 mini muffins or 14 regular-sized muffins)

Dry Ingredients:

  • 1¼ cups wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons wheat germ
  • ½ cup + 2 tablespoons oats
  • 2 teaspoons chia seeds
  • ⅓ cup dark brown sugar

Wet Ingredients:

  • ¾ cup + 1 tablespoon Greek yogurt
  • 1½ teaspoons vanilla
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1-2 ounces baby bok choy, finely chopped
  • ¾ cup blueberries, thawed if using frozen

Heat the oven to 400°and grease or line your muffin tins.

Sift the first four dry ingredients into a small bowl. Then mix in the rest of the dry ingredients and set aside.


Whisk the first four wet ingredients together in a large bowl. Gently mix in the bok coy and blueberries.

My little Sous Chef helping and sampling boo choy.

My little Sous Chef helping and sampling bok choy.

Slowly add the dry ingredients into the wet ingredients, being careful not to over-mix the ingredients and crush the berries.

Bake 16 minutes and remove from oven. Let muffins stand in the tin for one minute and remove muffins to cooling rack.


Happy Cooking!

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