Delicious homemade Blueberry Muffins

To make my delicious homemade blueberry muffins, you will need the following ingredients:

1 cup white sugar
½ cup butter (softened at room temp)
2 large eggs
1/2 cup vegetable oil
1 cup sour cream
½ cup milk or water
1 tablespoon lemon zest (grated)
3 cups all-purpose flour (sieve flour to get rid of lumps)
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups Canned blueberries/fresh blueberries

Preheat your oven to a temp of 375 degrees. Then grease muffin cups, or line them with paper muffin cups

Cream butter and sugar into a large mixing bowl and mix until light and fluffy. (3 minutes max). Then add your eggs and mix well. Add the vegetable oil. Mix well. Next combine sour cream, milk, and lemon zest with butter mixture. Mix until smooth.

 Whisk your dry ingredients until combined, (flour, baking powder, baking soda, and salt).

Combine half of the flour mixture into the butter mixture.  Next, add the remaining half along with the blueberries into the batter. Fold together until just combined. Spoon batter into muffin cups carefully.

Position muffin cups in the center of the preheated oven and bake for 30 minutes or until tops of muffins are golden brown, or when a toothpick inserted into the center of a muffin comes out clean.

Zesty homemade Cranberry bread

Zesty and tangy cranberry bread


2 cups all-purpose flour (sieve flour to get rid of lumps)
1 teaspoon 1/2 baking powder (and)
¼ teaspoon baking soda
1 teaspoon salt
1 cup  cranberries (chopped)
¾ cup buttermilk
1 teaspoon vanilla extract
¼ cup Vegetable oil
1 large egg (room temp)
1 cup granulated sugar

Line a loaf pan with parchment. Butter the bottom and sides of the paper. Then Set aside. Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cranberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil, and sugar. With a spatula, fold in wet ingredients to dry ingredients. Don’t overmix. You may see a few flour lumps, but that’s fine.
Pour batter into prepared pan. Bake bread until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan. For an orange glaze mix 1 cup of powdered sugar with 3 tablespoons of orange juice until smooth.

Nanas’s Pumpkin Spice Cookies

Pumpkin Spice Cookies

Nana’s chewie Pumpkin Spice Cookies are delicious. They are easy to make. And are an ideal way to celebrate fall.


½ cup butter (softened, preferable to room temperature)
1 cup granulated sugar
½ cup brown sugar (packed)
½ cup pumpkin puree (homemade)
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt (optional if you use salted butter)
2 tablespoons granulated sugar (for sprinkle)
1 teaspoon ground cinnamon (for sprinkle)


Nana’s Pumpkin Spice Cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large bowl use a hand mixer or a stand mixer with a paddle attachment to beat butter, granulated sugar, and brown sugar until blended. Beat in the pumpkin puree, egg, and vanilla until smooth.
  • In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  • Add the wet ingredients to the dry ingredients. Mix together with a large spoon until combined.
  • Drop the dough onto a prepared baking sheet, 2 inches apart. Slightly flatten each cookie. 
  • Bake for 12-15 minutes until lightly brown around the edges. Allow cookies to slightly cool before serving. Serve warm, unless you prefer them hard.

Peanut butter cookies

Nana’s homemade peanut butter cookies
Nana’s homemade peanut butter cookies
Nana’s homemade peanut butter cookies

Nana’s peanut butter cookies recipe
Yield: A batch of 12: Prep time: 30 mins. Total time: 2 HRS 35 mins
¾ cup unsalted butter
½ cup granulated white sugar
½ cup pack brown sugar
1 Tsp vanilla extract
¾ cup peanut butter
1 egg
2 cups all-purpose flour
½ Tsp baking soda
¼ Tsp salt (optional)
• Heat oven to 350°F. In a large bowl, mix brown sugar, granulated sugar, peanut butter, butter and egg with an electric mixer on medium speed until creamy, or mix with a spoon. Stir in flour, baking soda, and vanilla extract, and salt. Stir in any other ingredients not mentioned in the recipe. Cover and refrigerate for at least 2 hours or until firm.

• Shape dough into one 1/4-inch ball. Dip top of balls into granulated sugar. Place each ball, sugared sides up, about 3 inches apart on ungreased cookie sheet. Use a fork to flatten dough.
• Bake cookies 10 to 15 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to a wire rack.

Special Diet Information
This is not a gluten-free or diabetic appropriate recipe. If you are allergic to eggs, milk and peanut butter, then this recipe in its present form is not for you. Happy baking