I’m in the middle of planning our garden. This means I have close to 100 tabs open on my computer researching everything from raised garden beds to first/last frost dates in my area. The last time we had a garden was back in 2021 in our house in Orlando. Martin spent a few weeks building beautiful garden beds that I filled with eggplants and tomatoes and all the herbs I could think of. Then, after about 2 months of tending to our little vegetable oasis, we moved to Minneapolis and had to leave it all behind for the next tenant. But now we have a backyard again (!!) and I’m getting ready to fill my yard with herbs again.
The family who lived in our home before us took really great care of our backyard. We have a beautiful hand-built pergola, lots of green space for Marco and Tahini to run around, and big hydrangea bushes that I can’t wait to see bloom again this year. We also discovered, tucked back behind a larger plant, a cute little blueberry bush. We are unsure if it will produce any fruit this year, but we are planning on netting it (to keep our little uninvited critters away) and I’m very hopeful that I will be harvesting New Jersey blueberries (which apparently NJ is known for) this summer. I will keep you in the loop.
and on blueberry muffins
All of my blueberry dreaming got me thinking about muffins. I created these to be a “loaded” version of a blueberry muffin—filled with whole grain flour, shredded carrots, lots of finely shredded coconut, walnuts, and of course, blueberries. We use a simple creaming method, the same one I use in my Wild Berry Muffin recipe, with an added layer of a coconut walnut streusel on top. They are simple and hearty and the perfect post-breakfast treat.
blueberry coconut morning glory muffins
makes 15 muffins
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