Blueberry Pomegranate Microwave Muffins

30 Apr

And here’s the final entry for my April baking craze…

I’ve had a pomegranate sitting in my fridge for an embarrassingly long time, and no idea what to do with it.  So, I decided to make another batch of muffins, last week, to use up the seeds.

By the way, if you’ve ever wondered how to get the seeds out of a pomegranate with no mess and no fuss?

Fill a big bowl with cool water. Submerge your pomegranate, and cut it in half with a sharp knife.  Once it’s halved, use your fingers to scoop out the seeds and crack the fruit further open, all underwater.  The seeds sink to the bottom, while the pith and peel float to the top.  Simply skim off the chunks of pith and peel, at the end, and drain your seeds.  You’re all set, with no juice staining your fingers, your table, or your clothes.

The following recipe is adapted from one found here.



3 cups flour (cake)
1 cup sugar (organic cane)
1 tsp salt
1 tbsp baking powder
1 tbsp cinnamon
2/3 cup softened butter
2 eggs
2/3 cup milk
2 tbsp pomegranate syrup (or other fruit syrup)
1 cup fresh blueberries
1 cup fresh pomegranate seeds


Sift flour, sugar, salt, baking powder, and cinnamon together in a large bowl.

Beat butter, eggs, milk, and pomegranate syrup together until mixed, then add to dry ingredients and stir until combined.  Fold in blueberries and pomegranate seeds.

Fill silicon muffin cups 1/2 to 3/4ths full.  Microwave two at a time for one minute, on high, then turn them and microwave for an additional 30 seconds.  Muffins should easily fall out of the silicon cups when upended. If they are undercooked, they will stick. If overcooked, parts in the middle may be crunchy or taste burnt.  Note that the blueberries, especially, have a tendency to explode and leave streaks of juice running down the sides of the muffin cups and all over your microwave plate, if the cups are too full.

Makes about 33 small muffins.

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