Very Lemony Blueberry Muffins

When it comes to blueberries I have a fond memories of picking wild ones they were so tasty I fell in love with them.Blueberries  are one of my favorite fruit .  Nice and light and slightly bittersweet yummy fruit. They  are fun to eat by themselves or you can add them to something.I was thinking maybe I’ll add them to scones or oatmeal but I was a little indecisive so a little bright light bulb came on and I thought I’ll make some muffins not just any ole’ muffin but some thing special.I wanted a little zing to my muffins and I decided to add lemon juice,lemon zest and lemon yogurt to my muffins for a extra surprise.I’ll tell you while making them the batter smelled awesome.  These muffins are easy to make and great for breakfast you can have with your morning coffee or evening tea.Please let me know what you think of these awesome muffins!!!

This batter will make 6 standard size muffins!!!


1 cup blueberries

1-1/2 cups all-purpose flour

2 tbsps flour-For blueberries

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup buttermilk

1 cup lemon yogurt

1 tbsp lemon juice

2 tsps lemon zest

2 eggs-room temperature

1/3 cup melted butter or oil

1 tsp vanilla extract

1. Preheat the oven to 375 degrees.

2.In a medium bowl mix flour,sugar,baking powder,baking soda and cinnamon.

3.In another bowl or measuring cup whisk together all of the wet ingredients.

4.Pour the wet mixture into the flour mixture and stir thoroughly until combined (make sure not to over mix).

5.Now sprinkle the flour over the blueberries and stir with a spoon until thoroughly coated.

6.Pour the blueberries into batter and fold gently with a spatula.

7. Scoop or spoon batter into the lined muffin pan .

8.Place into the oven and bake for 20-25 minutes or until a toothpick comes out clean.

9.Put the muffin on a cooling and let cool for 5-7 minutes before serving.

10.Transfer to a cake plate or serving dish .

Now Enjoy!!!

Skillet Buttermilk Cornbread!!

Hello Everyone .I have a delicious skillet buttermilk cornbread that you would love.It’s a lil’ bit of sweet and buttery- yummy.This cornbread make a good dressing and  as your side dish for your Sunday meals.This cornbread I made is easy to make and the best is that I made it in a cast iron skillet. I guess its the proper southern way to make it .Even though I am a northern girl I am around a lot of southern people .So I learned by watching and trying new things.So this a delicious cornbread and I think you would love it.



1-1/3 cups all-purpose flour

3/4 cup cornmeal

3 tsps sugar

2 tsps baking powder

1 tsp salt

1/4 cup butter-melted

2 eggs -room temperature

1-1/3 cups buttermilk

1-1/2 tbsps butter-For Skillet


1. Preheat oven to 350 degrees.

2.In a medium or large bowl ,mix dry ingredients with a whisk.

3.In a separate bowl mix together the eggs,buttermilk and butter.

4.Make a well in the middle of the bowl.

5.Pour in the buttermilk and egg mixture .Mix until combined.

6.Add butter into 8 inch or bigger cast iron skill and place into just the butter melts .(make sure not to burn the butter.

7.Remove pan from oven and pour cornbread batter into the skillet and place into the oven for 30-40 minutes or until a tooth pick comes out clean.

8.With a knife or spoon add a dollop or two of butter on top of the corn bread and spread all over.

 Now you can cut this into triangles and serve hot with some butter or jelly.Maybe you can make your favorite cornbread stuffing.Please enjoy!!