Blueberry Basil Muffins

Posted by in Breakfast, Cooking, Easter, Muffins, Sweets | 0 comments


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Hello & Happy Thursday!!






Due to the orientation, size, and number of tastebuds we individually have, some of us naturally have an organic affinity for certain types of foods, flavors, and even herbs. 




For example, many of us find cilantro to taste metal like and be very “off-putting”… 





For millions of others though (including myself) we just can’t get enough and when a recipe calls for a 1 tbsp we equate that with half a cup lol..  

(I LOVE fresh herbs)





Two herbs that I could never part ways with and literally eat fresh by the handful is Basil & Cilantro







What’s wonderful about basil is that it is so versatile. It can be enjoyed in dishes for both breakfast, lunch, dinner, and even dessert!!




Many of you are probably thinking, basil and fruit? That can’t be for everyone, …I’m telling you, 


It is. 







Basil blends seamlessly with strawberries, blueberries, and even watermelon (stay tuned for the recipe!)



The first recipe I experiment with was Strawberry Basil Cupcakes. These turned out insanely good, so to mix it up and try blueberries was obviously a no brainer!







If you love a modern take on an effortless easy muffin recipe that offers intricate flavors that don’t disappoint.. 



You need to try this recipe!


(enjoy with massive amounts vegan butter for the full effect, just saying lol)
















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Vegan Basil Blueberry Muffins
Yields 12
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  1. ½ cup All Purpose free Flour
  2. ½ whole wheat flour
  3. 1 teaspoon Baking Powder
  4. 1 teaspoon Baking Soda
  5. ½ teaspoon Sea Salt
  6. ½ cup Organic Cane Sugar
  7. ¾ cups Almond Milk
  8. 1 tbsp ground flax, mix with 1 tbsp almond milk or water
  9. ¼ cup Coconut oil
  10. 1-1/4 cup Fresh or Frozen Blueberries
  11. 4-6 basil leaves
  1. Preheat oven to 350 degrees F.
  2. In a medium sized bowl, add flour blend, baking powder, baking soda, sea salt, and sugar. Whisk to combine.
  3. Add Almond milk, flax egg, coconut oil, stir until smooth.
  4. Fold in the blueberries and fresh basil minced
  5. (If using frozen blueberries coat with one tablespoon of flour, stir to coat.)
  6. Using a muffin pan, fill cups 3/4 of the way full.
  7. Place muffins in a 350-degree oven for 20-25 minutes or until a toothpick is inserted comes out clean.
Eat. Drink. Shrink.




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I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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