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Blueberry Muffins

Blueberry Muffins

Here’s something to stress bake this week! I made these muffins more blue (something I wish we could do to this country) by dying the milk with butterfly pea flowers. Butterfly pea flowers are dried to be used in tea and have similar benefits to matcha. I got some to play around with and I highly recommend it! They are an excellent natural food dye and have no flavor.



  • 2 ½ cups Super Bloom AP flour

  • 2 ¼ tsp baking powder

  • 1 tsp salt

  • 1 cup almond milk (or oat, but not coconut)

  • **optional: 1tbs dried butterfly pea flowers**

  • ¾ cup coconut sugar (plus more to top the muffins)

  • ½ cup vegan butter

  • 1 cup fresh or frozen blueberries

  • 1 tsp vanilla



  • Heat your oven to 350. Grease your muffin pan!**Optional: heat the almond milk with the butterfly pea flowers just until it starts to turn blue, a minute or so. Then toss the milk in a blender with the flowers and blend it into the milk. Let the milk cool before adding it to the muffin recipe**

  • Mix flour, baking powder and salt in a bowl.

  • Add milk, sugar and the vanilla. Mix to combine, but don’t overmix! Batter should be a little thick and lumpy.

  • Add the blueberries, then pour melted butter over them and gently fold it into your batter.

  • Scoop the batter into your prepared pan; this recipe should make 12 muffins.

  • Bake for 35 minutes, cool slightly before serving


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