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Sunshine in a muffin

Sunshine in a muffin

Makes 12 muffins

I find this recipe so fun! I love coming across a wild plant and feeling inspired to make something with it. Dandelion flowers are so bright and vibrant that preparing the petals for this recipe is a real joy! I’ve added frozen blueberries from the previous year’s harvest but feel free to omit those or substitute for any other frozen berry.

2 cups of organic spelt flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 organic plain yogurt

2 large eggs

1/2 cup of unsalted organic butter (room temperature)

1 cup of Dandelion petals

Zest from 2 lemons

Juice from 2 lemons

1/4 cup of honey

*1 cup of frozen wild blueberries set aside.

Using a whisk, blend the dry ingredients in a large bowl. In a food processor, blend the wet ingredients (except the blueberries). Slowly pour wet mixture into the dry ingredients. Mix until fully incorporated. Add the blueberries and mix them in evenly. Divide mixture into 12 muffin cups. (I like to use silicone ones. They’re non-stick, easy to clean, environmentally friendly and they’re healthier for you.)

Bake at 350 F for 20 minutes or until toothpick comes out clean.

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