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.

Seek Reviews – NYC Bakery Direct by NYC Bread Gal

Bread is one of my ultimate comfort foods. I know I’m not alone! (Come on…I know you love it, too!) I have warm memories of my father baking bread at home as a child. Just thinking about it, I can almost smell it. They’d send me to school with a thick slide of home-baked bread in my lunch bag, along with my carrot sticks, strawberry Fruit Roll-Up, and cinnamon-spiced apple slices. Why didn’t they make me a sandwich? I never regularly ate sandwiches – besides peanut butter sandwiches – until I was in my 20s. Old childhood food texture aversions run strongly in me. Ha!

But, I digress…

I recently discovered NYC Bakery Direct by The Bread Gal Bakery, a woman-owned NYC-area business. For the past 25+ years, they have been providing wholesale baked goods from NYC down though Philly. Their roster is rather impressive, having served at New York University, the US Open, Google, and Princeton University, among others.

They have recently started taking orders on their website for home deliveries, and their offerings are rather impressive! Their menu is expansive, offering various bread loaves, rolls, muffins, and pastries. There are vegan options, as well as gluten-free options, making it easy to satisfy anyone.

They are currently offering delivery of their baked – to – order goods! Whether you are still sticking to online ordering of food due to this pandemic, or if you are just looking for the right loaf of bread or box of croissants, New York Bakery Direct has you covered. Check out their FAQ Page for the more specific details on deliveries, which are available in NYC (Manhattan, Brooklyn, and select zip codes in Queens), Northern NJ, and The Hamptons. The minimum cost to order is $45 with a $4.95 delivery fee, with free shipping over $90 for deliveries in NYC and Northern NJ! Hint hint: Use coupon code seeksatiation for a complimentary order of six Brioche Burger Buns when you check out. 🎫 If you make a large order but realize, “Okay, maybe I need to lay off the rest of this bread for a day or two!”, products keep well in the freezer for up to three months. Perfect!

I had the pleasure of sampling many products from NYCBD’s menu. If you did not catch my Cheesy Scrambled Egg & Tomato Sandwich recipe from last week, check it out, as it features NYCBD’s pillowy and delicately sweet Brioche Burger Buns. Their Fresh Pizza Shells hold up well in the oven, producing a nice crisp crust, which I tested at 450°F for 10 minutes; I baked a few pizzas and luckily avoided the dreaded “soggy middle” issue that comes with some pre-made pizza shells. Their White Chocolate French Toast Bread is…is…so good I can’t even find the words. And their muffins? The perfect morning treat…or, late-night snack, let’s be honest. 😉

I think I’ve come to the point where I’ll let the photos speak for themselves!

(Note – Products used & photographed in this post were provided for a paid partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich with Brioche Burger Bun
White Chocolate French Toast Bread w/ Rosé Strawberries
White Chocolate French Toast Bread w/ Rosé Strawberries & Maple Syrup
(Unbaked!) Bell Pepper & Red Onion pizza with Fresh Pizza Shell
An assortment of whole grain muffins.