Blossoms in every bite! We’ve reimagined a true classic just for you: fluffy lemon muffins topped with a fruity blueberry glaze and sweet marshmallow petals. They’re the perfect highlight for your next birthday party or a cozy coffee catch-up with friends. Best of all: they’re vegan and ready to go in just 20 minutes!
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Step 1/7
Preheat the oven to 180°C (top/bottom heat) and grease a muffin tin or line it with paper liners.
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Step 2/7
Mix the dry and wet ingredients (excluding blueberries) in two separate bowls, then briefly stir them together by hand—do not overmix.
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Step 3/7
Gently fold 6 tbsp of freeze-dried wild blueberry powder into the finished batter.
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Step 4/7
Divide the batter among the 12 muffin cups and bake for approx. 30 minutes (test with a toothpick).
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Step 5/7
Allow the muffins to cool completely. Meanwhile, whisk the powdered sugar, blueberry powder, and water into a thick purple glaze.
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Step 6/7
Make several side cuts into the marshmallows, fan them out into a flower shape, and press a hazelnut into the center of each to form the core.
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Step 7/7
Spread the glaze over the muffins, fix the flowers on top, and serve.
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Artemis Chodzinski
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