Very Blueberry Muffins

I am bringing another recipe back from the archives!

Originally posted on here on Seek Satiation on September 19th, 2016, I had some of my dad’s Very Blueberry Muffins again over the weekend, and I knew I had to bring this winning recipe back for Round Two.

I had a lovely and much-needed socially-distanced visit with my parents this past Labor Day weekend. While I’ve been excellent about my interactions with others over the past few months – or, rather lack of interactions with others – I still mask up when we’re in close proximity and sit far away from them in the living room. Still, it is nice to be home, out of the city, and I enjoy being able to indulge in such pleasures such as not wearing a mask when I walk out the front door. 🙃

My father often visits one of my aunts – his youngest sister, Lisa – and she lives nearby to them in Columbia County, New York. All summer, he’s been bragging about the epic blueberry hauls he’s been bringing home. So, upon arrival home, he mentioned the blueberries, and some casual mention about making muffins, and I held him to it.

He called it “bullying”. Whatever.

Very Blueberry Muffins

Out of that dozen muffins baked, I’m sure I ate half by myself. One morning, Mama split them, buttered them, and threw them on the griddle to crisp them up a bit. Served alongside of chocolate babka I had brought up from Breads Bakery and a local watermelon from a nearby farm, it was the perfect bit of indulgence for us all.

Before the feast…

But, seriously, this recipe – based upon the Baker’s Bible recipe for Very Blue Blueberry Muffins – does not mess around. There is absolutely more berry than muffin in these, and I am not one to complain. This recipe is tried and true, and I’d be remiss if I didn’t share it with you…again. Get on this before those good summer bluebs go away until next summer!

Very Blueberry Muffins – A shot from the original September 2016 post. This ain’t messin’ around!

Very Blueberry Muffins
(Recipe adapted from the Baker’s Bible recipe for Very Blue Blueberry Muffins)
(Makes 12 muffins)



  • 2 cups flour
  • 2 & 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 stick unsalted butter, melted and cooled
  • 2 cups fresh blueberries, whole
  • 1/2 cup fresh blueberries, mashed
  • 2 cups fresh blueberries, whole
  • 1/2 teaspoon vanilla extract
  • Zest of 1/2 small orange

Muffin Topping:

  • 1/4 cup coarse sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon


1.) Preheat oven to 375°F. Lightly grease the insides of the muffin pan cup or line the cups with liners. Set pan aside.

2.) Sift flour, baking powder, salt, nutmeg, and cinnamon into a large bowl. Combine with sugar. Make large well in the center of the dry mixture and set aside.

3.) In another large bowl, beat eggs, milk, cooled melted butter, vanilla extract, and orange zest. In a small bowl mash the 1/2 cup of fresh blueberries; add to wet mixture and combine until blended.

4.) Pour wet batter into the well in the center of the dry mixture; stir gently until all ingredients are combined, but no not overmix. Gently fold whole fresh blueberries into the batter.

5.) In a small bowl, combine coarse sugar, cinnamon, and nutmeg for muffin topping. Set aside.

6.) Carefully spoon batter into prepared muffin pan cups, filling 1/2 – 3/4 of the way up. Sprinkle with muffin topping. Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean or with few crumbs. Remove pan and allow to cool on a cooling rack for 5 minutes. Remove muffins from muffin pan cupcakes; allow cupcakes to continue cooling on cooling rack. Serve warm or at room temperature. Seal leftover muffins in airtight container; muffins will keep up to 3 days.

Tomato Jam

I used to HATE tomatoes as a kid, and it absolutely revolved around taste and texture. Nowadays, I can’t get enough tomatoes, and openly mock those that can’t appreciate a sun-ripened beefy beauty, drizzled with just a little bit of olive oil and flaky sea salt. (I said what I said.)

That being said, I’ve been known to get a little overzealous in my tomato buying, whether it’s at the grocery store or my local greenmarkets. Then…sometimes…they sit in the fridge, sad and a little mushy.

I hate to waste, so I had to think of something to do with them.

Needless to say, this recipe is kind of my JAM.

(Not afraid of a good-bad food pun…)

This is my latest recipe for Yoga By Candace, and I hope you enjoy it as much as I do! It’s got a savory sweetness to it, a little ketchup-y in flavor but this ain’t no Heinz! I eat it by the spoonful because…of course I do. Ha! It also goes great on top of scrambled eggs or swirled into a big bowl of creamy polenta, as shown below.

Hint: Play around with different color tomatoes! Red will yield a gorgeous jam, but I used mostly yellow plus an orange tomato in this particular photographed batch, giving it its gorgeous rusty hue.

Be sure to check out the recipe here. As always, scroll through YBC for some excellent yoga, exercise, and lifestyle pieces.

Tomato Jam
Tomato Jam, served atop creamy polenta.
Cider Header

InCider Info – Citrus Ginger Cider by Hudson North Cider Co.

As we move closer to autumn – though, let’s not get it twisted because we have a SOLID 3-ish weeks of summer left – I’ve already seen an onslaught of pumpkin-themed alcoholic beverages in my local grocery stores. Hell, I’ve seen them since around August 1st, to be honest.

Now I’m not Team Pumpkin nor am I Team Anti Pumpkin. I’m like, “Hey, pumpkin is cool.” I love a good pumpkin-based cider, with some better than others. (The weakest I’ve had? City Roots’ pumpkin cider. *myeh*) But, I can appreciate moving away from pumpkin (or pumpkin-esque) drinks and enjoying the other warming flavors of autumn, such as citrus, ginger, and cinnamon. Hudson North Cider Co.’s Citrus Ginger hits two out of those three flavor notes in its title alone!

Ginger Citrus by Hudson North Cider Co.

Marked as a dry hazy cider on its label, I was a bit surprised and curious when I poured it into its pint glass – to me, it smells sweeter than it tastes, so I was wondering how the first sip would go down. My nose tricked me, and it was the dry haziness that I was expecting, along with the warmth of the ginger. The cirtus? I didn’t really pick up on it as much, though grapefruit is indicated in its ingredients. No matter to me, I found this to be delicious for a late summer day, and it’ll still be amazing as we head into autumn.

I drank this up north near Lake Luzerne, New York, which is – appropriately – very far north along the Hudson! I couldn’t have consumed this in a better place. 😉

Ginger Citrus by Hudson North Cider Co. – The can got a little dented en route, but the cider was no worse for wear upon arrival. 😂

InCider Info – tl;dr: