Bursting Blueberry Bok Choy Muffins: Monday Meal


Eliana is a blueberry fiend. Since blueberries are in season right now, we have had massive amounts of blueberries in the teeny tiny foodie kitchen over the last several weeks. When I get home from the market with a few pints of blueberries, I immediately wash and freeze around 3-4 cups so they are ready to go for smoothies or oatmeal and then I store the rest in a paper-towel-lined container to keep them as fresh as possible for snacking on or adding to things like cereal, “homemade” yogurt or french toast.

If you’ve been reading teeny tiny foodie for a while you should assume that I’m not going to let a yummy berry season pass me by without working on some purée recipes, too. Over these last weeks I played around with my Simple Blueberry Purée recipe and created a Blueberry Dill Purée, too. And, of course, I just had to create a muffin recipe as well.


No, really. I. Had. To. A recipe that I can’t get right is the crazy kind of thing that literally wakes me up in the middle of the night.

I know. I’m a total weirdo.


So, after a few sleepless nights and recipe revisions, I’m excited to share with you my newest muffin recipe: Bursting Blueberry Bok Choy Muffins. They don’t stick around the teeny tiny foodie kitchen for long and I hope they are a huge hit in your kitchen, too.



  • Bursting Blueberry Bok Choy Muffins
  • 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




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 choy and blueberries.

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.






I bet you’re wondering if Eliana liked the muffins. Oh, she loved them. However, she basically growled at me when I tried to photograph her eating them. Maybe she thought I was trying to steal them from her? Oh no wait, maybe she’s just a toddler. Who knows? But, sadly, no photo of the teeny tiny foodie enjoying these muffins. Sigh.


Happy Cooking!





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