Lemon Blueberry Tea Cookies

Beyond being a necessity with three kids at home, cooking is both a creative passion and a way to destress for me. My favorite is baking, and one of my go-to star ingredients in the summer are blueberries. Now, I make about a dozen loaves of Lemon Blueberry bread each year – it’s become a summer calling card of mine. But today I was really needing to get into the kitchen, and wanted to try something different.

These cookies are ver light, almost cake like. I think they’d go really well with a hot tea on a cool afternoon, as we welcome Autumn.

Print Recipe
Lemon Blueberry Tea Cookies
Course Desserts
Prep Time 20 Minutes
Cook Time 15 Minutes
Passive Time 10 minutes
Servings
Dozen
Ingredients
Wet Ingredients
Dry Ingredients
Glaze
Course Desserts
Prep Time 20 Minutes
Cook Time 15 Minutes
Passive Time 10 minutes
Servings
Dozen
Ingredients
Wet Ingredients
Dry Ingredients
Glaze
Instructions
  1. Preheat the oven to 350 degrees. Prepare a pan with either a silicon sheet or parchment paper. I have not been happy with how they brown using a cooking sheet, as they tend to stick a little.
  2. In a medium-sized bowl, combine the flour, baking powder, sugar, salt, and lemon zest. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth. Beat the 2 eggs in a small bowl, then mix in. Incorporate the sour cream.
  4. Slowly add the flour mixture, blending well.
  5. Carefully blend in the blueberries. Note: you may want to add a teaspoon of cornstarch to the blueberries beforehand, if they are thawed and giving off a lot of liquid.
  6. Bake for 15 minutes, or until slightly brown around the edges. Let cool on baking sheet for another 10 minutes before moving to cooling rack.
Lemon Glaze
  1. To be honest, I really find it best to eyeball this. Basically you're going to combine the powdered sugar, lemon zest, and just enough lemon juice to get a consistency you feel will spread well. I use a pastry brush.
Share this Recipe

Banana Crumb Muffins

I’ve said this before: I really wish I liked bananas. Despite my efforts over the years, I’ve just not been able to become a fan. But, strangely enough, I love to bake with them. So today, I took some well riped fruit and made some loaves. After the house quieted down, I decided to end the evening by making some muffins.

These muffins are large, moist, and visually beautiful. Hope you enjoy them!

Print Recipe
Banana Crumb Muffins
Course Breads
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Regular Size Muffins
Ingredients
Crumble Toping
Course Breads
Cuisine American
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Regular Size Muffins
Ingredients
Crumble Toping
Instructions
  1. Preheat Oven to 375 degrees. Grease 10 muffin tins or line with muffin cups.
  2. In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, mix together the bananas, egg, white sugar, and butter.
  4. Add the banana puree to the dry ingredients, mixing well.
  5. Using a 1/3 measuring cup, pour the batter into the 10 muffin tins.
Crumble Toping
  1. For the crumble toping, in a small bowl, combine the brown sugar, flour, cinnamon, and butter. Using a fork, whish until a crumbled mixture. Spoon by the tablespoon full on top of the muffins, liberally.
Share this Recipe

Elvis Muffins

True story: I woke up last week with Elvis on my mind. Actually, Elvis’ eating habits, his fondness for Fried Peanut Butter and Banana sandwiches. Now, I have no interest in eating, let alone making, such a thing, but it got me thinking about banana muffins. Go figure.

So I started with a banana bread and added peanut butter. It was a colossal failure. It happens. Too many bananas, too little peanut butter, I really screwed up. But after discretely getting rid of the evidence, I went back over my notes, made a few corrections, and nailed it.

For a brief period, I thought about whipping up a marshmallow fluff frosting, but decided that was ridiculous. But hey, if you’re looking to end your days like The King, it might be worth considering.

Print Recipe
Elvis Muffins
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Course Breads
Cuisine American
Prep Time 15 Minues
Cook Time 15 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Preheat oven to 375 and prepare 12 muffin tins, either with baking cups or oil.
  2. In a large mixing bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
  3. Mash bananas in a second bowl, mixing in peanut butter, brown sugar, cinnamon, vanilla, and egg.
  4. Gradually add the banana puree to the dry ingredient bowl, mixing well.
  5. Add in chocolate chips then scoop by 1/4 cupfulls into muffin tins
  6. Bake for 15 minutes or until a toothpick...you get the idea 🙂
Share this Recipe