Wild Berry & Flower Crown Muffins

(Makes 12 muffins)

Ingredients

Dry:

• 1 ¾ cups all‑purpose flour

• ½ cup sugar

• ¼ cup brown sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Wet:

• ½ cup unsalted butter, melted (or neutral oil)

• 2 large eggs

• ¾ cup buttermilk (or milk with 1 tsp lemon juice)

• 1 tsp vanilla extract

• Zest of 1 lemon

Mix‑ins:

• 1 cup mixed berries (blueberries, blackberries, raspberries – fresh or frozen)

Topping:

• A handful of edible flowers (pansies, violas, nasturtiums, calendula petals—make sure they are pesticide‑free and safe to eat)

Directions

1. Prep: Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.

2. Mix dry: In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt.

3. Mix wet: In another bowl, whisk together melted butter, eggs, buttermilk, vanilla, and lemon zest until smooth.

4. Combine: Gently fold wet ingredients into dry until just combined. Do not overmix—lumps are fine.

5. Add berries: Fold in the berries gently.

6. Fill tins: Divide batter evenly among muffin cups (about ¾ full).

7. Bake: Bake for 18–22 minutes or until a toothpick inserted comes out clean. Let cool on a rack.

8. Crown with flowers: Once muffins are completely cool, lightly brush tops with a bit of honey or simple syrup and press edible flower petals gently onto the surface for a “flower crown.”

Magical Intention (optional)

While brushing on the honey and placing the flowers, whisper an intention for beauty, joy, or creativity:
“May each petal bring color to my days, may each bite bloom with inspiration.”