breakfast, recipe, summer

Blueberry Sesame Muffins

Blueberry and sesame. They aren’t necessarily two flavours that we ceremoniously pair together. But they are delicious! The toasted and mild flavours of the sesame seeds add a texture and flavour contrast to the sweet and juicy blueberries. Both flavours are enveloped in a dense and moist muffin cup.

I found these flavours somewhat accidentally. I was going to make blueberry pecan muffins, but in the midst of stirring the batter I realized I didn’t have anymore pecans. END OF THE WORLD, right?

But I did have sesame seeds, and I was feeling dare-devilish so I dived in. I’m glad I did, and I’m sure you will too!

Blueberry Sesame Muffins


–  1 and 3/4 cup flour (I used whole wheat, but you can use all-purpose or a mix of the two)
– 1/2 cup packed brown sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1 large egg
– 1/2 cup milk
– 1/2 tsp almond extract
– 1/3 cup unsalted butter, melted
– 1 cup wild blueberries (if frozen, do not defrost)
– 1/2 cup sesame seeds, plus more for topping if desired


1.  Preheat oven to 350F and grease or line a muffin tin
2. Whisk together the flour, sugar, baking powder, and salt in a medium-size bowl
3. In a large bowl, stir together the egg, milk, extract, and melted butter. Add the dry ingredients and the sesame seeds, and fold together just until combined. Stir in the blueberries.
4. Distribute the batter among the 12 muffin tins and top each muffin with a teaspoon of sesame seeds if desired.
5. Bake for 18-20 minutes or until the tops just begin to turn golden. Serve immediately or allow them to cool completely before storing them in an airtight container.