A Little Kindness Goes a Long Way, and a Recipe for Blackberry Ginger Muffins

Blackberry Ginger MuffinsAll around you, people are facing silent struggles — ones that impact their demeanor, their ability to smile or not, their joie de vivre. Perhaps they cancel a lunch date. Perhaps you no longer see much of them. Perhaps they seem angry or annoyed. It’s easy to misinterpret things, and take them personally. Try not to.

People don’t wear flashing billboards announcing the good, bad and difficult in their lives. But there should be an understanding that there’s more happening in everyone’s lives than that which we can see. You don’t know how others are struggling, the challenges they’re facing or the battles they’re raging.

This world could use a little more kindness and understanding. And it doesn’t take much. A smile. A kind word. An unexpected gesture. We could all use it.

Sometimes, that gesture comes in the way of something delicious to eat. An invitation to dinner can be so nice. Some cookies or muffins, dropped off to a neighbor, can brighten an otherwise upsetting day. These are the little things that can make a small difference in other people’s lives.

Blackberry Ginger Muffins recipe


Blackberry Ginger Muffins are good for sharing. These muffins revel in their subtly. Lightly sweetened, the tender crumb is dotted with juicy blackberries, which add a tart component. As for the ginger, it’s subtle too. It sneaks up on you, a hint in the first few bites, a nudge a few more bites in. And then a pleasant ginger flavor that lingers after.

Making them is simple — a one bowl preparation. Whisk, stir, fill the cups and bake. Then eat.

Enjoy these for breakfast with a cup of tea or coffee.

Blackberry Ginger Muffins
Serves: yields 12 muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 tbsp grated fresh ginger
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1¼ cup blackberries (fresh or frozen)
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin liners. If using paper liners, spray each one lightly with cooking oil spray to prevent sticking. Set aside.
  2. In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, ginger, salt and vanilla extract. Stir until smooth, about 1 minute, and then let sit for 10 minutes. Fold in the blackberries
  3. Divide the batter evenly among the 12 muffin liners.
  4. Slide the muffin tin into the preheated oven and bake for 18-20 minutes until golden. A toothpick inserted into the center of the muffins should come out cleanly.
  5. Remove from the oven. These can be enjoyed immediately, or stored in an airtight container for up to five days.


Sarah Walker Caron

About Sarah Walker Caron

Sarah Walker Caron is editor of Bangor Metro magazine and senior features editor for the Bangor Daily News. She is the author of "The Super Easy 5-Ingredient Cookbook," (Sept. 2018, Rockridge Press) and the co-author of "Grains as Mains: Modern Recipes Using Ancient Grains" (March 2015, DK). Her recipes have appeared in the BDN, Betty Crocker publications, Glamour.com and more. She also writes about food at www.sarahscucinabella.com.