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Blueberry Muffins


2 cups All-purpose flour
2/3 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
2 Eggs
1 cup Milk
1/3 cup Butter or margarine — melted
1 teaspoon Ground nutmeg
1 teaspoon Vanilla extract
2 cups Fresh or frozen blueberries
Additional butter or
Margarine — melted
Additional sugar


In a mixing bowl, combine flour, sugar, baking powder and salt.

In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar. * = If using frozen blueberries, rinse and pat dry before adding to batter.

Yields: 1 dozen

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Cooking Tips:

  • Basil, rose petals, mint, rosemary, nasturtium flowers or pods and other edible flowers are great as a garnish for your fine dining and are a pleasant alternative to parsley.
  • Finely chopped fresh herbs will produce a stronger flavor.
  • Dried herbs are almost 4 times stronger than Fresh. If you are cooking with dried herbs and your recipe calls for fresh herbs you can reduce the amount accordingly.
  • When cooking with garlic or onions, rub your hands under your stainless steel faucet with the water running to get rid of the smell. For some reason the stainless steel works it’s magic and eliminates the odour completely.
  • Never soak diced vegetables in water before preparing them or they will lose all their nutrients.
  • Run wilted lettuce under cold water, shake it dry, wrap it in paper towels and place in your refrigerator over night. The next day it will have perked right up.
  • If you plan on doing any canning you can use vinegar to clean and deodorize any old jars you want to reuse and to remove fruit stains from your hands.