Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp butterfly pea flower powder (for natural blue dye)
- 3/4 cup fresh or frozen blueberries
- For swirl: 1/4 cup unsalted butter, softened + 1/2 cup powdered sugar + 1/2 tsp vanilla + drops of blue food gel
- For topping: 12 white chocolate cherry bombs or mini chocolate pearls
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with liners or grease well.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, eggs, and vanilla. Pour into dry ingredients and mix until just combined.
- Fold in blueberries gently.
- Divide batter into two bowls. To one bowl, add butterfly pea flower powder and mix until deep blue. Leave other bowl plain (light blue from berry juice will tint naturally).
- Alternate spooning blue and natural batter into muffin cups — don’t overmix to keep marbling visible.
- Bake 18–20 minutes, or until toothpick comes out clean.
- Cool completely before adding swirl and decorations.
- Beat butter, powdered sugar, vanilla, and blue gel until smooth for swirl. Pipe small swirls on cooled muffins.
- Top each muffin with 1–2 white chocolate cherry bombs to resemble shell ‘spikes’ — gently press in.
Notes
- For vibrant color, use fresh butterfly pea flower powder — steeped tea can work but may dilute batter.
- Buttercream can be swapped for cream cheese frosting for tangy contrast.
- To make it vegan, use flax eggs, plant milk, and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
