Blueberry Muffins with Fireweed juice

I wanted to make a fireweed and blueberry recipe inspired by two of my favorite harvests in Alaska. Posed with the question of what might be best, muffins came to mind. This recipe offers a plump and super sweet muffins.


Blueberry Muffins w/fireweed juice

Servings 12


  • 3 cups all purpose flour
  • 1 ½ cups granulated sugar
  • 3 tsp tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 2 large eggs
  • ¾ cup fireweed juice*
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups fresh blueberries (or frozen blueberries, thawed)


  • Combine flour, sugar, baking powder, salt, and nutmeg.
  • Mix eggs, fireweed juice, vegetable oil, and vanilla.
  • Gradually mix the dry ingredients into the wet ingredients. Use a spatula to gently fold in the blueberries.
  • Cover this mixture with a towel to allow the batter to thicken for 15 minutes. While the batter is thickening preheat your oven to 425° F.
  • Spray muffin tin with non-stick cooking spray or line pan with muffin liners. After your batter has thickened fill the wells of your muffin tin to the top.
  • Bake for 6 – 8 minutes at 425° to produce a dome shape atop the muffins, then change the oven temp to 350° while still baking for another 20 – 25 minutes. Let the muffins cool in the muffin pan.


*Fireweed juice recipe can be found here.

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