Mini Lemon Blueberry Monkey Bread Muffins

Let’s talk The Handmaid’s Tale!!!

I am addicted. Seriously addicted. I have watched and re-watched the available 5 episodes. And I am counting down until the new episode is released on Wednesday.

The storytelling is amazing, the acting is incredible, the costumes are well developed… I could go on and on. It’s scarily so well thought out and horribly believable. It gives me chills watching it.

Insist that you watch it.

Then you must come back here and tell me what you think!!!

I also insist that you make these Mini Lemon Blueberry Monkey Bread Muffins

Autumn inhaled 2 of them after eating her dinner. I guess she liked them. She even ate one while getting a bath. (Of course, I had to snap this to Amanda as ongoing documentation of the weird stuff my kid eats while in the tub- previous to this it’s been buttered french bread, pasta, and cous cous- clearly she likes carbs!)

I honestly was surprised since they are a bit tart from the lemon in the muffin and the lemony glaze but the gobbled them right up. She is a big fan of blueberries so they were right up her alley.

I hope that you enjoy them just as much as we all did too.

Mini Lemon Blueberry Monkey Bread Muffins

Makes 12 ‘muffins’


For the muffins

  • 1 can of buttermilk biscuits (8 pack, 16.3oz)
  • 1 Cup sugar
  • 1 Tablespoon lemon zest
  • 1 Cup blueberries
  • 1 tablespoons butter, melted

For the glaze

  • 1 1/2 Cups powdered sugar
  • 1-2 teaspoons lemon juice


  1. Preheat oven to 350. Spray the cavities of a muffin tin.
  2. Cut each biscuit into 10-12 small pieces.
  3. Combine the sugar and zest. Add the pieces to the sugar mixture to coat them. Add about 2/3 of the biscuit pieces to the muffin tin cavities, add the blueberries, top off with the remaining biscuit pieces.
  4. Evenly pour the melted butter into each muffin cavity.
  5. Bake for 18- 20 minutes. Remove from the oven and let cool for 5 minutes prior to removing.
  6. Combine the powdered sugar and lemon juice to make a glaze. Drizzle over the warm muffins and enjoy!

Blueberry Sour Cream Crumb Cake


Okay Okay Okay, this will be my last summery recipe.

After today I will now switch over to things like apples and pumpkin. I just couldn’t resist sharing this Blueberry Sour Cream Crumb Cake that I made a few weeks ago.


The thing is that it just doesn’t feel like fall for me. Well, it isn’t yet… just you wait until September 22nd!! (My husband’s bday!) But everyone is all about PSL’s and bean boots and I’m still sweating here down in FL.

So, I’m enjoying a bit of summer until I make a dozen or so apple pies and begin to crack open can after can of pumpkin.


I love crumb cake.

I really really do.

I love the Entenmann’s Coffee Crumb Cake. I could pick all the crumbs off the top. So good. And don’t get me started on the Grandma’s Coffee Cake that is based out of the Boston ‘burbs. Holy S!$T. I swear they put crack in that. If you ever get a chance to get one, I suggest you buy two.

So I’ve been craving awesome coffee cake for a while now, I decided I couldn’t wait any long so I made a batch of this coffee cake. I had blueberries on hand so I decided to add them in for some extra fun and flavor.


The blueberries work so well with the sour cream. It’s a good balance of sweetness and tartness. I think sour cream should be in everything, but that’s a whole other story.

Make a cup of coffee and grab a piece (or 2) of this Blueberry Sour Cream Crumb Cake, it will give you a moment of enjoy the simple things in life.


Blueberry Sour Cream Crumb Cake

Makes an 8 x 8 pan


For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 cup fresh blueberries


  1. Preheat the oven to 350 degrees F. Butter and flour a 8x 8 baking pan.
  2. To make the streusel, combine the granulated sugar, brown sugar, cinnamon, and nutmeg, and flour in a bowl. Stir in the melted butter. Mix well to crate a mixtures that is full of large crumbles. Set aside.
  3. To make the cake, begin by combining the dry ingredients together. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  4. Cream the butter and sugar on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
  5. Slowly add in the flour mixture to the batter until just combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared pan and spread it out with a knife for an even, level top.
  8. With your fingers, crumble the topping evenly over the batter.
  9. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely prior to cutting into squares and serving.

Adapted from Ina Garten

Blueberry Buttermilk Muffins

Blueberry Buttermilk Muffins

As a blogger I’m always thinking about the next recipe, the next idea, the next post. In doing so I create a lot of drafts.

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I currently have 44 of them.

I’m am nuts? Wait, don’t answer that…

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They are in varying degrees of done-ness. Some have recipes completely written in there. Some just need photos of travel recaps. Some need the ‘intro’ part of the post. Some are just links that represent ideas.

I’m curious, other bloggers reading this… how many drafts do you currently have?

Anyway, these muffins are such a great way to start your day. Or for you to munch on while taking a bit of an afternoon tea break.

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It’s a light, and yet dense, muffin that is jam packed filled with fresh juicy blueberries. The muffin isn’t too sweet so the blueberries really stand out. The fresh berries really make the muffins moist too. So delightful.

I like to top these muffins off with a bit of sugar before baking. It does add some extra sweetness, but I love the crunch the most. I didn’t have sanding sugar on hand, but I suggest using that. I’ve already ordered a big bag of it so I’m ready for when I make my next batch of these Blueberry Buttermilk Muffins.

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This is a pretty big batch recipe as it makes 30-32 muffins. Personally, I like to make big batches of things so I can share or freeze the extras. We did both with these. I gave a dozen to daycare, Price brought some to work, and we froze some too. We just sealed them up in zip locked bags so they would be fresh and easy to grab from the freezer. Then we have a homemade breakfast at the ready for us on busy mornings.

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You won’t be able to resist some fresh from the oven muffins.

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Blueberry Buttermilk Muffins

Makes 32 muffins or 16 jumbo muffins


  • 5 Cups all purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 Cups sugar
  • 8 ounces butter, at room temperature
  • 4 eggs, beaten
  • 2 Cups buttermilk
  • 3 teaspoons vanilla extract
  • 3 – 3 1/2 Cups fresh blueberries
  • flour for coating blueberries
  • Sugar for sprinkling on muffins


  1. Preheat oven to 400 degrees. Like your muffin pans with muffin liners.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl or in a bowl of a stand mixer, beat the butter and sugar until light and fluffy in texture. Add the eggs, one at a time, and beat well after each addition. Slowly beat in the buttermilk.
  4. In batches, add the dry ingredients until nicely incorporated. (Note: It’s a thick batter)
  5. Equally divide the batter in the liners, approximately 3/4 full.
  6. Bake for 18-20 minutes*, or until a tooth pick inserted in the center of the muffin in clean upon removal. Remove from the muffin tin and cool on a wire rack.

*If you want to use a jumbo muffin tin, the baking time will be about 28-30 minutes.

Adapted from Jo Cooks


Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

So I’m still addicted to peaches. I don’t know what I am going to do when they are out of season. I’ll be super sad and probably still buy them and pay too much for out peaches shipped half way around the world. All because I’m pregnant and must have peaches on the daily.

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When I recently checked the NASCAR schedule to see what recipes I would be making soon for the upcoming race for my Sprint Cup Snacks posts, I got really excited for the Atlanta race this weekend. Peaches just jumped out to me so I could not resist!

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Oh man, I had so many peach recipes dancing through my head! I toyed around with everything from muffins to a dessert pizza topped with a cream cheese drizzle. (Still thinking about that last one!) But in the end I found this Peach and Blueberry Cobbler that had my name all over it. Nice mash up of the North and South with the Blueberries and Peaches. Plus cobbler is just super simple to make so you really have no excuse not to make one. No excuse.

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I suggest you take a bit of time before dinner (or this weekend’s race at Atlanta Motor Speedway) to make it so it is hot and ready for when you are looking for dessert! Doesn’t hurt to serve with some vanilla bean ice cream or whipped cream.

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Peach and Blueberry Cobbler


  • 2 3/4 pounds peaches, halved lengthwise, pitted, and then cut into 3/4-inch-thick wedges (about 8 cups)
  • 1 pint blueberries
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons packed light-brown sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely grated, peeled fresh ginger or 1 generious pinch of ground ginger
  •  pinch of salt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold unsalted butter, (1 stick), cut into small pieces
  • 1 vanilla bean
  • 1 cup plus 2 tablespoons heavy cream, plus more for brushing
  • Sanding sugar, for sprinkling


  1. Preheat oven to 375 degrees.  Place the racks in the in upper and lower thirds of the oven.
  2. Stir together the peaches, blueberries, 1/3 cup of the granulated sugar, cornstarch, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 12-by-8 1/2-inch (2-quart) baking dish; set aside.
  3. Whisk the flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or your hands to form clumps that are no larger than small peas. (If using your hands be sure to work quickly!)
  4. Scrape vanilla bean seeds into the cream; stir with a fork to combine. Discard pod. Add the cream mixture to the flour mixture; stir until a soft, sticky dough forms.
  5. Drop small pieces evenly over the entire cobbler. Brush the top of the dough with cream, and sprinkle with sanding sugar.
  6. Place a parchment-lined baking sheet on the bottom rack to catch any overflow juices. Bake the cobbler on the rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If the topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

Sourced from Martha Stewart

Thirsty Thursday: Blueberry Banana Blast Smoothie

blueberry banana blast smoothie

A few years back when Price and I moved from our apartment in Brookline to another apartment in Newton we brought my mom some plants to babysit that we had kept in our little yard. I didn’t just want to chuck everything since we no longer had a yard. So we loaded up the car of our huge pots and hauled them down there. Well, now that we are getting our yard here set up I’m planning on taking some of the plants back. Specifically my blueberry plant. Well, that was until I called my mom and brought it up and got the bad news that her landscaper’s helper must have ripped it out of the pot thinking it was dead. SERIOUSLY?!?! Yeah sure, it’s winter so it looks dead with bare sticks but come on it was a little bush!!

No, blueberry plants are not expensive. I can get a new one for like $10 but we had taken care of it for years so that is the biggest bummer. Especially, since they don’t just fruit quickly. So I’ll deal and it will be my excuse to get more, as well as drown my silly sorrows in some blueberries. 🙂

This blueberry banana smoothie is a winner with fresh blueberries, blueberry Greek yogurt, and banana. It’s the perfect start to your day or for a refreshing afternoon snack.

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Blueberry Banana Blast Smoothie

Makes 2 smoothies


  • 6 ounces of fresh or frozen blueberries, I prefer fresh
  • 1 banana
  • 1 cup blueberry yogurt, such a Chobani
  • 1 cup milk


  1. Combine all of the ingredients into a blender and blend until smooth. Enjoy!