Comforting comfort food…Blueberry Muffins…

Comfort food. What could be better? While I try to eat a lot of low carb/carb free/keto foods, my family does not choose that lifestyle, so some of the foods I prepare are carb filled, buttery, cheesy, sweet and most importantly, “comfortable”.

My son Jake is home from college for Winter Break and he is all about homemade, filled with love, made in mom’s kitchen style cooking. After spending the last few months cooking for himself for the first time ever, he was really in need of a break from ramen noodles chicken nuggets and spaghetti. Mom’s kitchen has been buzzing since his visit began…Mac and cheese, bacon cheeseburger sliders, Hungarian goulash, scallops, steak, pancakes, all of his favorites!

This morning I made him some fresh, bakery style, Blueberry Muffins. This is a simple recipe and can be whipped up in under 30 minutes.


  • Stick of butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1 tsp lemon extract
  • 1/4 cup milk (I use coconut milk)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups white flour (sometimes I use 1 cup white flour and 1 cup wheat flour)
  • Pint of fresh blueberries (make sure they are washed and have no stems)

Crumble Topping:

  • 2 tbsp cold butter
  • 2 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tsp powdered sugar
  • All ingredients into a small bowl then cut it repeatedly until it forms small pieces


  • Preheat oven to 425*
  • In a mixing bowl, beat together the 2 sugars and butter with a hand mixer.
  • Add the eggs one at a time
  • Add the sour cream, lemon extract and milk a little at a time.
  • Add the salt, baking soda and baking powder.
  • Add the flour 1/2 cup at a time.
  • Blend well until batter is smooth, scraping sides of the bowl with a rubber spatula to ensure all the flour is incorporated.
  • Fold in the blueberries gently with the rubber spatula.
  • Spoon the mixture into the muffin tin. I once used a high quality silicone muffin pan and it was excellent! But it wasn’t mine and I don’t own one (yet). So I used a regular muffin tin and paper liners. Fill the liners to the top, then sprinkle with the crumble topping.
  • Bake for 5 min, then lower oven temp to 350* and bake another 20 minutes.
  • Allow to cool for 5 min, then loose the muffin tops from the top of the pan. Cool the rest of the way.

Serve with a cup of coffee or. peppermint tea and a kiss on the forehead! Oh wait! That’s just me….you can serve it however you see fit! 💖

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