Blueberry Muffins – Bursting Berries

Let’s get into this week’s bake

Before the Bake – Creaming 101

Blueberry Muffins

These muffins are bursting—almost exploding—with juicy blueberries in every bite. Soft, fluffy, and just sweet enough, they’re the perfect way to start your morning or treat yourself in the afternoon. Serve warm with a pat of butter or enjoy straight from the tin—either way, they disappear fast.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling 5 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 Muffins

Ingredients

  

Dry Ingredients

• 1 ½ cup all purpose flour
• ¼ tsp salt use ⅛ tsp if using sea salt
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp freshly grated nutmeg

Wet Ingredients

• 1/2 cup unsalted butter Softened – room temperature
• 2/3 cup sugar
• 1 large egg room temperature
• 1/2 cup milk

Mix-ins

• 1/4 cup Blueberries
• If using fresh blueberries use more if they’re small and you want a juicier muffin. For larger berries, ¼ cup is usually enough to maintain structure.
• If using frozen blueberries do not thaw. Toss them with a teaspoon of flour before folding into the batter—this helps prevent them from sinking or bleeding into the mix.

Instructions

 

• Preheat oven to 325℉ (163℃)
• Line a muffin tin with paper liners and set aside.
• In a large mixing bowl, cream the butter and granulated sugar together for 2-3 minutes, until light and fluffy.
• Add the egg, nutmeg, and vanilla essence
• Sift in the dry ingredients: flour, baking soda, baking powder, salt, and nutmeg. Mix until the batter just comes together—avoid overmixing.
• Fold in the blueberries gently using a spatula.
• Scoop the batter evenly into your lined muffin cups.

  Tip: Use a cookie scoop for consistent sizes.
• Optional: Add a few extra blueberries on top for a bakery-style finish.
• Bake for 25–30 minutes, until the tops are golden brown. Insert a toothpick into the center and ensure it comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack(if you have one)
• Serve warm—or let cool and enjoy later.
• Happy Baking !

Keyword American, Blueberry, Breakfast, Muffin

Full How-to Video

Part 3: Storytime

Grenada gave me the heartbeat of spice — and with every bake, I carry my heritage forward

They call Grenada the Spice Isle for a reason — and I’ve learned those same spices carry magic into every bake I make. Carnival may be over, but the spirit of Grenada lingers in the flavors we use every day. From nutmeg to rich cocoa, our spices are simply different.

Whenever I’m home, I head straight to the market to restock. The moment you arrive, you’re embraced by the scent of nutmeg, cinnamon, mace, and vanilla essence. Vendors call out over the shuffle of feet, their voices mingling with bursts of laughter and conversations. It’s a scene I could savor forever, especially as I make my way to my favorite stalls. What begins as a mission to pick up nutmeg and cinnamon always turns into being loaded with treasures—fresh cloves, bay leaf, nutmeg jam, guava jelly, cocoa butter etc. Each exchange comes with warmth, stories, and connection.

When I step back into my kitchen in the U.S., I carry those flavors with me. Freshly grated nutmeg perfumes my banana bread and coconut drops. Whole cinnamon sticks simmer in Sunday cocoa tea, filling my home with comfort. These simple acts keep me rooted. My advice: always grate nutmeg fresh—it adds depth, warmth, and a richness that bottled spice can’t compete with.

Grenada gave me the heartbeat of spice. With every bake, I carry my heritage forward—recipes flavored with memory, love, and tradition, meant to be passed down for generations.

What’s a spice you instantly gravitate to?

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