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Baking & desserts
Wild Blueberry Muffins
Bakery-style muffins with a naturally violet crumb — the powder colors the batter without any dye.
Time 35 min
Servings 12 muffins
Ingredients
- 2 tbsp Wild Harvest wild blueberry powder
- 250 g all-purpose flour
- 150 g sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 120 ml milk
- 80 ml neutral oil
- 1 tsp vanilla extract
Method
- Heat the oven to 180°C (350°F) and line a 12-cup muffin tin.
- Whisk flour, powder, sugar, baking powder, and salt in a large bowl.
- In a second bowl whisk eggs, milk, oil, and vanilla; fold into the dry mix until just combined.
- Divide among cups, bake 20–22 minutes until a toothpick comes out clean. Cool 10 minutes.
Make it with the pouch.
One 4.2 oz pouch holds about twenty servings of wild blueberry powder — the starting point for every recipe here.