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Blueberry Muffins Recipe (Alkaline)

This is the recipe for the blueberry muffins we made at our last workshop!

No fat, no sugar so they will always rise! You have to understand that the reason regular cakes and cupcakes are difficult to make is because the fat and sugar are very heavy, making it hard to rise. If we mess the measurements, disaster happens and you may end up with a flat muffin. So here we work only with natural ingredients, using the fruit to add juiciness and flavour. The chia helps by holding it together and by adding humidity to it. Remember to always hydrate you chia before eating or they will hydrate in your tummy, getting stock there!

These are like all bran muffins, deliciously healthy and with alkaline ingredients which means natural ingredients without GMOs. If you follow the recipe, also use your intuition, see how much fruit you want in, how much banana, etc…

Blueberry muffin recipe


Makes 8

2 banana

2 tablespoons of hydrated chia seed

½ cup water

½ cup blueberries

¼ cup dry coconut

1 ½ cup of spelt flour

1 tablespoon bicarbonate

Pinch of salt

Date or agave syrup optional if you want it really sweet.


-Turn the oven on at 180C and put muffin cases in the tray.

-Mash the bananas in a bowl and add the chia and the water. Mix well

-Add the blueberries, coconut and the date syrup if you are using it. Mix well.

-Add the dry ingredients in a mix well. Make sure all the ingredients are properly integrated.

-Fill up the muffin cases about 80% (almost to the top but a little less)

-Bake for about 20 minutes or until the knife comes out clean.

-Enjoy with a nice cup of herbal tea, relax and share the recipe with your friends!

-We have more workshops coming up! The next Sunday the 16th! We will be making delicious Asian food with a fresh and vibrant list of ingredients. You can book on our website

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