“This is what the kingdom of God is like. A man scatters seed on the ground. Night and day, whether he sleeps or gets up, the seed sprouts and grows, though he does not know how.”
Mark 4:26-27 NIV

The kingdom of God is like the seed that grows, regardless of our understanding or attention. Its growth is guaranteed, and its longevity is eternal. In other words, when it comes to spiritual botany, God is always at work even when we are not.

He’s a Gardener of green things, living things. What He plants grows. What He nurtures thrives. What He loves blossoms.

So while I may never master my green thumb, I love a Master Gardener. He is tending His seeds even now, doing work I can’t see and performing life-giving miracles I’ll never comprehend. His kingdom is one that will never end. And that means I can rest, because tomorrow will be filled with the color of new life.

by Michele Cushatt, as featured in the (in)courage 2024 Agenda Planner

Does anything scream SUMMER like a garden. . . or a blueberry muffin?? How about one bursting with fresh berries, both sweet and tart in one bite, and maybe a melting slab of butter dripping down the side?

If that’s your idea of a good time, then have we ever got the recipe for you! Invite girlfriends over for brunch in the garden and serve these delicious Blueberry Chip Muffins with a fresh pot of coffee. It’s the perfect way to spend an early summer morning. Or make a platter full for your next family gathering or to bless your neighbors. (And read till the end to find the perfect serving pieces!)

Scroll down for the recipe (courtesy of our friend Nancy) and download a FREE printable recipe card! As you assemble these for a special breakfast or summer hang out, take a breath, pause for a moment, and consider how loved you are by the One who planted, created, and still tends all things.

Blueberry Chip Muffins

Download the FREE recipe card here!

Prep Time: 15-20 minutes
Bake Time: 20-25 minutes
Makes 12 muffins.

INGREDIENTS:

• 1 2/3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp. salt
• 1 Tbsp. baking powder
• 1/3 cup canola oil
• 1 large egg
• 1 tsp. vanilla extract
• 1/3 cup plus 1 tbsp. half & half
• 1 cup fresh blueberries
• 3/4 cup white chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 F. Line a muffin pan with 12 paper liners; set aside.
2. Blend flour, sugar, salt, and baking powder in a medium-sized bowl.
3. Mix the oil, egg, and vanilla extract in a small bowl, then mix in the half & half. Pour into the flour mixture and mix everything together until just combined.
4. Fold in the blueberries and white chocolate chips, mixing them into the batter.
5. Spoon batter into the prepared muffin cups. Bake at 350 F for 23 to 25 minutes, until a toothpick inserted in the center comes out clean.

NOTE: You can substitute milk or semi-sweet chocolate chips for the white chocolate chips.

To get the styled look Nancy created here, use the Grateful and Thankful 2-Tier Stand, add cream and sugar to the Simply Elegant Sugar & Creamer, pour hot coffee into a pair of Grace & Gratitude Heirloom Mugs, and use the Grace & Gratitude Accent Plates to serve the muffins. Finish the spread by setting out extra berries in a Grace & Gratitude Dip Bowl, and you’re ready for a beautiful brunch!

Find these lovely pieces and more at Mary & Martha by DaySpring.

May you be reminded that the Master Gardener adores you, and may you remind those gathered at your table of His love too.

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