Dandelion Muffins with Little Foragers
It is late spring in the mountains and my daughter loves to announce when the dandelions are finally in bloom. Which they were this morning, and they were everywhere!
We picked with intention: “Only the flowers that are wide open and shining!” I told them. We left plenty for the bees and butterflies. offering our thanks with each gentle pluck.
Often dismissed as a weed, dandelion is actually a powerhouse of nutrients and medicine. The flowers are:
🌼 Rich in antioxidants
🌼 Full of vitamins A, C, and B-complex
🌼 A source of calcium, magnesium, and iron
🌼 Traditionally used to support liver health, skin clarity, and mood balance
They carry the brightness of the sun, the resilience of wildness, and a subtle flavor that’s perfect in muffins.
Dandelion Muffins (makes about 6)
Ingredients:
1 cup dandelion petals (just the yellow, no green parts)
1.5 cups flour (you can mix wheat and almond or spelt)
1/2 cup honey or maple syrup
1/3 cup melted butter or coconut oil
1/2 cup milk (or plant milk)
2 eggs
1 tsp vanilla
1 tsp baking powder
Pinch of sea salt
Optional: lemon zest or a pinch of cinnamon
Instructions:
Preheat oven to 350°F. Grease or line a muffin tin.
Mix dry ingredients in one bowl.
In a separate bowl, whisk together wet ingredients.
Gently fold in the dandelion petals.
Combine wet and dry, mix until just combined.
Fill muffin cups 3/4 full.
Bake for 15–18 minutes, until golden and a toothpick comes out clean.
These muffins are simple, sweet and earthy; just like the wild they came from.
🌼 We also make Dandelion Pancakes, which I am sure you will also want to check out!
