Newfoundland-Style Blueberry Molasses Muffins

There’s something undeniably comforting about the smell of molasses and spice filling the kitchen. For many in Newfoundland, that smell means home. These Newfoundland-Style Blueberry Molasses Muffins are based on an old-fashioned recipe that combines the deep sweetness of molasses with tart bursts of frozen blueberries. It’s a treat that feels like something Nan would make—simple, satisfying, and full of heart.

Whether you’re familiar with East Coast baking or trying it for the first time, this recipe is an easy and delicious way to experience it for yourself.

Ingredients You’ll Need

You don’t need anything fancy to make these muffins—just a few pantry staples and the right kind of molasses.

Pantry Staples and Local Favorites

• 3 cups all-purpose flour
• ½ cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• ½ teaspoon salt
• ¾ cup fancy molasses
• ½ cup butter, softened or melted
• ½ cup milk
• 1 large egg
• 1 cup frozen blueberries

These ingredients create a thick, rich batter that bakes into soft muffins with just the right amount of spice.

How to Make Newfoundland Blueberry Molasses Muffins

This is a very straightforward recipe, and the batter comes together quickly. Here’s a step-by-step guide so you can get it right every time.

Step 1 – Prep Your Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, allspice, and salt. Mix until the ingredients are well blended and evenly distributed.

Step 3 – Combine Wet Ingredients

In a separate bowl, whisk together the molasses, milk, softened or melted butter, and egg. Stir until the mixture is smooth and uniform.

Step 4 – Stir Wet into Dry Gently

Pour the wet ingredients into the bowl of dry ingredients. Use a wooden spoon or rubber spatula to gently mix everything together until just combined. The batter will be thick but spreadable. Be careful not to overmix.

Step 5 – Fold in Frozen Blueberries

Add the frozen blueberries straight into the batter. Don’t thaw them—this helps prevent the juices from bleeding. Gently fold them in to keep them whole and evenly spread throughout the batter.

Step 6 – Fill the Tin and Bake

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 25 to 30 minutes. The tops should spring back when touched, and a toothpick inserted in the center should come out clean.

Step 7 – Cool and Serve

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. They’re perfect warm or at room temperature.

Tips for Perfect Molasses Muffins

Use fancy molasses for the best flavor. Blackstrap molasses is too strong and bitter for this kind of muffin.
Don’t overmix your batter—this will make your muffins dense. Stir just until everything is moistened.
Frozen blueberries work best because they hold their shape and don’t turn the batter purple.
Let the muffins cool for a few minutes in the pan before transferring them. This helps them set and makes them easier to remove.
You can store them in an airtight container for up to 3 days or freeze them for later.

Why These Muffins Are a Newfoundland Favorite

These muffins aren’t just good—they’re meaningful. In Newfoundland kitchens, molasses is more than an ingredient. It’s tradition. Pairing it with blueberries, which grow wild across the island, makes for a perfect local match. These muffins are often served for breakfast, afternoon tea, or tucked into a lunchbox. They’re hearty enough to satisfy, but sweet enough to feel like a treat.

Frequently Asked Questions

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well too. Just be extra gentle when folding them in, as they’re more delicate than frozen ones.

What kind of molasses should I use?

Fancy molasses is ideal. It’s the mildest and sweetest type, perfect for baking. Avoid blackstrap—it’s too strong and bitter for this recipe.

Can these muffins be made dairy-free?

Yes, you can use a plant-based milk and dairy-free margarine or coconut oil in place of butter and milk. The texture may change slightly, but the flavor will still be great.

Final Thoughts

Newfoundland-Style Blueberry Molasses Muffins are the kind of recipe that connects you to something deeper—whether that’s your own memories or a part of Canada’s rich food culture. They’re easy to make, full of flavor, and perfect for sharing. If you’ve never tried baking with molasses before, this is a great place to start. And if you have, you’ll know exactly why these muffins never go out of style.

Would you like me to format this as a printable recipe card, create a Pinterest pin, or optimize it for Google Web Stories? Just let me know.

Sources

This recipe is adapted and inspired by traditional East Coast baking, with reference to the original versions shared on:

• newfoundland.ws
• crumbsoncrumbs.com

Both sources contributed to preserving the nostalgic flavor and structure of this classic Newfoundland muffin. The photos in this article are also based on the appearance and styling from these original recipes.