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 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


Double Chocolate Chip Banana Muffins- SRC

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Muffins make me super happy.

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They are really so good. Just delightful. A great way to start your day. Or have as an afternoon snack. Taking the time to bake them up on the weekend just signifies taking the time to treat yourself. Plus, they make your house smell so good. That smell should be a candle. Well, it probably already is.

Double Chocolate Banana Muffins

We haven’t been eating muffins as much as before as we have been following a more Paleo- friendly diet, but that hasn’t stopped me from making them. We bring them to work or Autumn’s daycare. Sharing is caring.

But the thing I love most about muffins now is that Autumn and I get to make them together. She really wants to be involved when I am in the kitchen. I’ve found that baking works pretty well as there are no sharp knives. Yeah, knives don’t really work with tiny toddler hands. But she likes when I count out the Tablespoons or Cups of ingredients. and he LOVES cracking eggs. Seriously loves to crack eggs. She loves when I make crustless quiche as she can crack a dozen eggs.

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So when it came to picking the recipe for month’s Secret Recipe Club post I knew I would have to check out all the baking related recipes from Karen’s Kitchen Stories so I could keep Autumn envovled. And Karen has so so many awesome recipes. I enjoyed browsing through all of Karen’s bread recipes as her recipe annex is quite extensive and they all looked so good. I have bookmarked so many recipes like her Chocolate Walnut BabkaOvernight White Bread, and Transitional Whole Wheat Sandwich Bread.

While bread would have been delicious to make I wanted to make something that Autumn could really help with. So I turned back to her well organized recipe index to find another recipe. I saw these Double Chocolate Chip Banana Muffins and knew they would be a great muffin and something manageable to involve a toddler.

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These muffins are a real breakfast treat as they have 2 kinds of chocolate in the batter. But some days you just need a treat. But the banana makes them healthy, right? ha! The recipe calls for the addition of sour cream to the batter, but I didn’t have that on hand and knew I wouldn’t use the rest of the container, so I used Greek yogurt. I thought the taste and texture of the muffins so I think the ingredient swap worked just fine.

I also added chocolate chips to the tops of the muffins as you can’t have too many chocolate chips. That’s a fact.

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I really suggest that you whip up a batch of these Double Chocolate Chip Banana Muffins for, or even with, the ones you love. Thanks for such a good recipe Karen!! So yummy!

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Double Chocolate Chip Banana Muffins

Makes 12 Muffins


  • 1 1/4 C all purpose flour
  • 1/3 Dutch process unsweetened cocoa
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 Cup mashed banana (about 2 medium previously frozen bananas)
  • 1/3 Cup sour cream or Greek Yogurt
  • 1 large egg
  • 1/2 Cup granulated sugar
  • 1/4 Cup canola oil
  • 1 teaspoon vanilla extract
  • Generous 1/2 C dark or semi-sweet chocolate chips, and 60 more chips for the top of the muffins


  1. Preheat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
  2. Whisk the flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
  3. In a large bowl, whisk the banana and sour cream/yogurt until smooth.
  4. Add the egg, sugar, oil, and vanilla extract until smooth.
  5. Fold in the flour mixture and chocolate chips until just combined.
  6. Portion evenly into the muffin wrappers. Add 5 chocolate chips to the top of each muffin.
  7. Bake for 18 to 20 minutes. Cool in the pan for about 2 minutes, and then on a wire rack.

Slightly Adapted from Karen’s Kitchen Stories


Check out all the other great Secret Recipe Club posts this month!

And be sure to check out my 3 years of Secret Recipe Club posts!!!!


Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

9.5-7: Weekend Recap

{Friday Night}

pick up Autumn from daycare | get beach read | photograph pie | go to beach |  Autumn gets a bath, dinner, then put to bed | Trader Joe’s pizza | blogging | start watcing Wolf of Wall Street | bed

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Autumn slept very poorly- up a lot, slept on sofa with her | up early | chocolate chip muffins for breakfast | quick morning nap | go to work 10.15-2.45 | daddy, daughter time: playing, lunch, quick nap, playing | Taco Bell | 3.6 mile walk with Autumn | Price cleaned, showered | Autumn dinner, bath, bed |Pie for dinner | watch more Wolf of Wall street | NASCAR | bed

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Autumn slept through the night | up early | Autumn has breakfast | get ready | walk around Fort Point while waiting for Flour to open | breakfast at Flour | passport paperwork and pictures at the post office | back home | drop price off for hair cut | Kappy’s for wine | Trader Joe’s for groceries | pick up Price | home | Autumn lunch | our lunch- chicken sausages with sauteed zucchini | Autumn naps | finish Wolf of Wall Street | Price napped- didn’t feel good | baking | blogging | dinner, bath, bed | more blogging | bed

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Cornbread Muffins

Cornbread Muffins

Wanna hear a pretty obvious statement?

I’m pretty hungry all the time now. I know… hungry at 9 months pregnant.?!?! Big shocker here.

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But really, I am the most hungry for breakfast so I think about cereal, bagels, waffles, muffins, and yogurt. No, not having 1 of those things… but eating all of it. A huge pile of it. A bucket of it. Whatever.

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And lately, I’ve been thinking of carby goodness in the form of muffins. Pumpkin Muffins. Chocolate Chip Muffins. Blueberry Muffins. Apple Cinnamon Muffins. Donut Muffins. Peanut Butter Chocolate Chip Muffins. Corn Muffins. <<<< I’m having that Forest Gump shrimp moment when it comes to thinking about muffins.

So that is why I jumped when I saw these cornbread muffins on Baked by Rachel. She just made them last week and once I saw them I was drooling. I just knew I had to make a batch.

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Anyway, besides being awesome corn muffins to eat for breakfast they are so good in stuffing. Yep, Thanksgiving is just around the corner so I used some of these babies in an amazing Cornbread and Sausage Stuffing that I saw on Baked by Rachel. I’m blog stalking Rachel. ha! Well that Cornbread and Sausage Stuffing was awesome so I will share that recipe tomorrow too!!

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Cornbread Muffins

Makes 15 muffins


  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 6 Tablespoons granulated sugar
  • 2 eggs
  • 1C buttermilk (or substitute by mixing together 1 Tablespoon fresh lemon juice plus enough milk to make 1 cup of liquid)


  1. Preheat oven to 375°F. Prepare muffins tins by spraying with nonstick cooking spray. (If cooking all 15 muffins at once, then only spray 3 cups in the 2nd muffin tin)
  2. In a small bowl combine the cornmeal, flour, baking soda, baking powder, and salt.
  3. In a large bowl combine the melted butter with the sugar and eggs. Whisk in buttermilk. Slowly add dry ingredients, stirring until completely combined.
  4. Fill each muffin pan cavity roughly 3/4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean or with only a few moist crumbs.
  5. Allow muffins to cool for several minutes before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container for up to several days.

Sourced from Baked by Rachel