This blueberry muffin recipe with nutmeg has been my go-to breakfast recipe this year. Two muffins are truly enough to fuel hubby (and me) through the morning. And it doesn’t hurt that they are tasty and not too sweet. So there’s no need to worry about overloading on excess sugar.

 

Blueberries and Nutmeg?

You won’t find any berry farms in the Caribbean. Berries don’t like the heat. But that didn’t stop me from trying to grow them… ha!

I experimented with strawberries a couple years ago. The plant never flowered. *sobs* They really don’t like the heat at all. They prefer cool climates and acidic soil. But I don’t think adding ice or pouring vinegar into the soil would do the trick. Heh!

So berries here are imported. I like getting organic, frozen blueberries for smoothies and this recipe. They are my favorite berries – tiny, sweet and full of powerful antioxidants! Yes please.

As for nutmeg, I picked them up in a spice market in Grenada earlier this year. The saleswoman took her time to explain how it is grown and the different ways to use nutmeg and mace (the seed covering). She was incredible and her shop smelled amazing.

If you are in Grenada, visiting the spice market on Grande Anse Beach is a must. Oh and check out my post on the best beaches in Grenada too. The island is stunning, the spices are powerful and the people are fun and friendly. Wish I was there right now!

Anyway, back to the recipe.

 

Blueberry Muffin Recipe with Nutmeg

This blueberry muffin recipe is simple and easy to do. Here’s everything you need to get these moist, delicious breakfast treats.

Blueberry Muffin Recipe with Nutmeg

These blueberry muffins are moist, filling, and scrumptious. Have two for a wonderful breakfast treat to power you through the morning. They're yummy!
Course Breakfast
Cuisine American
Keyword breakfast muffins, muffins
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12
Calories 189kcal

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 1 tsp nutmeg
  • 3/4 cup milk
  • 1/2 cup melted butter (cooled)
  • 2 eggs
  • 1/2 cup frozen blueberries

Instructions

  • Preheat oven at 350°F.
  • Combine all dry ingredients (flour, baking soda, salt, brown sugar and nutmeg).
  • Combine all wet ingredients. Be sure the melted butter is at room temperature so you won’t cook your eggs.
  • Whisk the wet and dry ingredients together.
  • Add in blueberries.
  • Place muffin liners in your muffin tray (or grease your muffin tray).
  • Fill the liners to the half way point.
  • Pop in the oven and bake for 20 – 25 minutes.
  • Cool and serve.
 

Also be sure to pin this for later:

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