Blueberry-Peanut Butter Muffins

Vegetarian Dairy Free
Calories: 181Carbs: 26Proteins: 7Fats: 6Serves: 12

Put a 15-year-old fitness and nutrition prodigy in a kitchen and what do you get? Blueberry-Peanut Butter Muffins that’s what! Emma is wise beyond her years when it comes to incredible edibles. This recipe is the most recent evidence of her genius. For more like this, check out her Instagram @earthlyeats and her blog


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1 c white whole wheat flour
1/2 c BBF PBfit®
1 tsp baking powder
1/4 tsp baking soda
2 Tbsp peanut butter
1 egg
1/4 c maple syrup
1 c almond milk
1 1/2 c whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c pureed blueberries
1 egg
3 Tbsp maple syrup
2 Tbsp BBF Virgin Coconut Oil, melted
3/4 c almond milk


  1. First, combine the ingredients for the peanut butter layer in a bowl; whisking together dry ingredients (www flour, PBFit, baking powder, baking soda) , then mixing in wet ingredients (peanut butter, egg, maple syrup, almond milk) until a smooth batter is formed.
  2. In a separate bowl, combine the dry ingredients for the blueberry layer (www flour, baking powder, baking soda, salt) then mixing in wet ingredients (blueberry purée, egg, maple syrup, melted coconut oil, almond milk)
  3. Spray a muffin tin with nonstick spray, then fill each muffin 1/3 full with the peanut butter batter and 1/3 full with the blueberry batter (this is what creates the different colors in the muffin).
  4. Bake at 375 degrees F for 22-25 minutes. Best served with a smear of peanut butter and a sprinkle of betterbody foods chia seeds!

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