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Food

How to Make Pistachio Cranberry Goat Cheese Log

By Food No Comments

I can’t not bring something unique and different to a Friends-giving, it makes me crazy if I don’t! But I wanted something easier to make because I don’t have a lot of time with my daughter needing all my attention. So I found this quick but festive cheese log that fit the bill perfectly!

This pistachio and cranberry goat cheese log was such a unique take on the classic cheese ball. It does look more like a Christmas treat so it would be a perfect for a Christmas appetizer! It’s got thyme, rosemary, ginger, cinnamon and pepper in the goat and cream cheese filling along with the pistachio and cranberry blend. These flavors blend so well together and combined with the coating outside there’s lots of crunch to go with the creaminess of the cheese. I would highly recommend making this for a larger group as a little goes a long way. You will also need a real rigid cracker with this cheese log. My favorite crackers are the Ritz soft crackers but they all apart trying to cut through this log. Some good stuff crackers are what you are after. Be sure to get plenty as this cheese log is rich and will take a good chunk of crackers to eat!

Sometimes the best things to eat are the easiest things to make. This cheese log only takes about 10-15 minutes to actively make. Now, it does require a food processor or something similar to chop the pistachios and cranberries to the right consistency.

Original Recipe: Carlsbad Cravings

For more food reviews: Recipe Reviews

Pistachio Cranberry Goat Cheese Log

From Carlsbad Cravings
Total Time 15 mins

Equipment

  • Food Processor

Ingredients
  

Pistachio Cranberry Coating

  • 1 1/4 cup Fresh Cranberries
  • 1 cup Shelled Roasted, Salted Pistachios

Cheese Log

  • 7-8 oz Goat Cheese Log
  • 4 oz Cream Cheese
  • 2 tbsp Honey
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1/8 tsp Black Pepper
  • 1/2 cup Cranberry Pistachio Coating (see above directions)

Instructions
 

Pistachio Cranberry Coating

  • Pulse the pistachio and cranberries. It's recommended to not make them too small but this is up to your discretion on how chunky you want your pieces to be.
  • Take 1/2 cup of the coating and set in a bowl to be used in the cheese log.

Cheese Log

  • Add 1/2 cup of pistachio coating that we set aside. Add goat cheese, cream cheese, honey, and spices in a bowl and combine well.
  • Take your cheese log mixture and place on a sheet of plastic wrap. Use this to help shape the cheese mixture into a log shape. I made mine around 10 inches or so in length.
  • Place your wrapped log in the freezer for 20-30 minutes.
  • On a large sheet of parchment paper spread the rest of your pistachio cranberry coating in a single layer. Place your cheese log on the coating and gently press and roll to get the coating evenly distributed.
  • Once the coating is on, you can place your cheese log in the fridge until you are ready to eat later that day or the next day! Trust me when I say it is well worth the calories!
  • Once you decide to serve the cheese log, drizzle te top generously with honey. This sweetness really brings everything together.

How to Make Pumpkin Whoopie Pies

By Food No Comments

I swear these post pregnancy hormones have been throwing off my baking like crazy! But here we go again getting back in the swing of things. Now that it is fall and Mia is a bit older, I’m working on baking all the yummy fall treats! This recipe is from —- magazine, and these whoopie pies looked phenomenal.

Let’s talk about where I went wrong, I went wrong in several places it seems! First, my pumpkin tops and bottoms are so thick! They looked to be more cookiesque in the photos in the magazine. My only thought is I added too much of my rising agents which made my cookies too big. However big they might have been, they still tasted amazing! Additionally, my cream didn’t seem thick enough, it seemed slightly runnier than what I saw in the photos. For the cream, I think I should have spent longer whipping it and the texture might have gotten better. But HOLY CRAP was the flavor good. I really think its the addition of the syrup that knocks the filling out of the park.

Personally, I think even if you are a bit off on something in this recipe, the flavors are so good they will still taste great! Because the thing is, even though I obviously made some mistakes these pumpkin whoopie pies were so soft and full of flavor. If I were to do it again and adjust the issues I mentioned earlier I’m sure these would be event better and look more appetizing to a group.

If you do end up trying these pumpkin whoopie pies let me know how it goes! Did yours turn out more like a cookie? What do you think of that frosting flavor? Let me know in the comments below.

Be sure to check out the rest of our recipe reviews here: Recipe Reviews.

xoxo – Kayla

Pumpkin Whoopie Pies

From Jennifer Switzer at Beyond the Butter & Taste of Home
Cook Time 38 mins
Servings 7 Cookies

Ingredients
  

Whoopie Pie

  • 2 Cups All-purpose Flour
  • 1 tsp Baking soda
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 cup Vegetable Shortening Room Temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 1 cup Pumpkin Puree
  • 1 tsp Vanilla Extract

Frosting

  • 4 oz Cream cheese Room Temperature
  • 2 tbsp Unsalted Butter Room Temperature
  • 1 tsp Vanilla Extract
  • 1/4 cup Maple Syrup
  • 2 1/2 cups Confectioners' Sugar Sifted

Instructions
 

Whoopie Pie

  • Place rack just above center and preheat to 350 degrees
  • Line two baking sheets with parchment paper
  • In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Set aside
  • Using a hand mixer, beat shortening and sugar on medium high until light and fluffy. Add egg and pumpkin puree. Mix completed and scrape down sides as needed. Reduce speed to low and add dry ingredients until just combined.
  • Using a cookie scoop place cookie dough 2 inches apart on baking sheet.
  • Bake 15-18 minutes until edges are golden brown
  • Remove and cool on baking sheet for 5-10 minutes. Must completely cool before frosting.

Frosting

  • Using hand mixer beat cream cheese and unsalted butter on medium high until smooth and blended
  • Add vanilla extract and maple syrup
  • Reduce speed to low and gradually add powdered sugar.
  • Spread frosting on half the cakes and top with remaining cakes. Refrigerate leftovers

How to Make Chicken Meuniere with Tomato and Parsley Sauce

By Food No Comments

Now that I have a baby, easy dinners are where its at! I never understood the need for moms to have easy dinners to make until these last few weeks with my newborn. Tasty but easy dishes are a gold mine for moms. This chicken meuniere is an easy and tasty dish that is perfect for a weeknight. There are not a lot of steps to this meal and the dish was very tasty and light. Chicken Meuniere is lightweight yet tasty and the sauce added a fresh aspect to the dish.

I will say that I had to make a couple changes to the recipe just based on how the cooking was going. The recipe didn’t say to drain any remaining liquid from the pan before making the sauce but there was too much so I omitted the extra olive oil. I very well could have done something wrong, but that was my experience. The blend of flavors in this Chicken Meuniere was excellent and really made the dish stand out.

Overall Review: 4.8/5

If you are busy and looking for a meal you can prep ahead of time this would be the one. I don’t think you would have any issues making the sauce ahead of time and refrigerating it until you cook the chicken. That would cut your cooking time in the evening down significantly as all you would have to do is cook the chicken and heat the sauce up. I highly suggest you try making this for your next family meal! Pair it with some cooked veggies or mashed potatoes for a more filling meal! If you try this Chicken Meuniere, let me know your thoughts in the comments below.

For more recipe reviews: CLICK HERE. xoxo-Kayla

Chicken Meuniere with Tomato and Parsley Sauce

Recipe from Giada de Laurentiis's Weeknights with Giada cookbook
Servings 4 people

Ingredients
  

  • 1/2 cup Vegetable Oil
  • 2 tbsp Unsalted butter
  • 1 cup Flour For the bowl mix
  • 1/2 tsp Salt For the bowl mix
  • 1/4 tsp Black Pepper
  • 4 Chicken cutlets 4 oz pounded to 1/4 inch thick is recommended
  • 2 tbsps Olive Oil
  • 4 Plum Tomatoes Seeded and diced
  • 1/4 cup Kalamata Olives quartered
  • 2 tbsp Capers Rinsed and drained
  • 1/3 cup Dry White Wine
  • 1/2 Large Lemon Grated zest
  • 1/4 cup Parsley Leaves

Instructions
 

  • Heat a nonstick skillet over medium-high heat and add the vegetable oil and butter
  • In a medium bowl, mix flour, salt and pepper and season the chicken on both sides with salt and pepper. Take chicken and dredge in flour mixture
  • Shake off excess flour mixture. Place cutlets in skillet for 3-5 minutes on each side until golden brown and cooked through.
  • Transfer to a plate and keep warm (I place in microwave to keep warm)
  • In the same pan add olive oil, tomatoes, olives, capers, wine and lemon zest. Scrape any brown bits from bottom and mix in the pan. (You may need to drain pan beforehand so its not too runny) Cook for 3-4 minutes until tomatoes soften. Stir in parsley and season to taste with salt and pepper
  • Pour tomato mixture over chicken and serve warm.

How to Make Beef & Mushroom Skewers with Soy & Scallion Butter

By Food No Comments

Seriously, these beef and mushroom skewers are PHENOMENAL. It’s 100% the marinade and the butter you place on top. They just take the flavor profile to the next level. My husband and I loved them and devoured almost the entire thing, this recipe is one that I will definitely add to our rotation. These skewers are super easy to make and would be perfect for a weeknight where you want something tasty and easy. I personally paired these with some grilled corn on the cob and it was the perfect meal.

There is a caveat I want to make about the soy and scallion butter. For one, I cannot find scallions anywhere! Pandemic issue or is everyone buying scallions?! I ended up substituting for chives since I couldn’t find any scallions. Additionally, I felt like the butter didn’t mix well and I couldn’t get it smooth enough. What I did instead was so heat up the mixture and use it more as a marinade/spread to use after the kabobs had been cooked. I was still able to get a great amount of flavor and it was far easier to spread. The recipe originally calls for you to dip the kabobs into the butter mixture but that just wasn’t going to work when I made them.

Overall Review: 5/5

I highly recommend you try this recipe, it was easy to make and the taste was amazing. Beef and mushroom skewers can be paired with any number of sides and would be a crowd pleaser if you have guests over. Be aware that when meat is cut small like this it gets cold fast, you will want to serve and eat these pretty quickly so you get the full effect. If you decide to cook these, please let me know what you think in the comments below!

If you are interested in other recipe reviews click here: Recipe Reviews.

Beef and Mushroom Skewers with Soy and Scallion Butter

Recipe from Giada De Laurentiis
Servings 4 Kabobs

Ingredients
  

Skewers

  • 1/3 cup Olive Oil
  • 4 Garlic Cloves
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 (1 1/4 pd) Sirloin Steak cut into 3/4 inch pieces About 24
  • 24 Button or cremini mushrooms (or what you can find) 12 oz of mushrooms

Butter

  • 8 tbsp Unsalted butter at room temperature
  • 3 Small Scallions (if you can find them, I had to sub with chives)
  • 1 Garlic Clove
  • 1 1/2 tbsp Soy Sauce

Instructions
 

Skewers

  • In a small bowl, mix olive oil, garlic, salt and pepper. On your skewers alternate the meat and mushrooms until you are out. Arrange on a baking sheet and evenly marinate the olive oil mix on all pieces on the skewers. Let sit for at least 15 minutes.
  • Heat a grill to medium heat and grill until about medium in temperature (or whatever you prefer). Transfer to platter and let rest for a few minutes. Right before serving add the butter mixture on top of the skewers (you can dip but spreading on top worked amazing for me). Serve immediately.

Butter

  • In a small bowl and use a fork to combine butter, scallions, garlic and soy sauce until smooth

How to Make Peanut Butter Cookies with Blackberry Jam

By Food No Comments

These peanut butter cookies with blackberry jam was one of the first recipes I wanted to try when I got Giada’s cookbook. It was such an interesting concept adding the blackberry jam and I was curious to see what it would taste like. Let me preface this entire review by saying that I am 30 almost 31 weeks pregnant and my taste buds have been hit and miss at times. I will definitely make these again once the baby is here and my taste buds are a bit more normalized. But for now, here is my initial assessment of these cookies.

These are really easy cookies to make but they are BIG cookies. These are not small chocolate chip cookies, they are 1/4 cup cookies that flatten as you bake them. To give you a visual, one cookie will fit a small plate. My biggest issue with these was keeping the blackberry jam in the center. As they baked the jelly spread quite a bit. Additionally, the area where the jelly was got real thin and hard since from the liquid of the jelly. I double checked the recipe and it said that the jelly went in before baking, not sure if the cookie would turn out the same if you added the jelly at the end or even after baking. But this was one of the first issues I found. The other issue that I found was that the level of cocoa powder made that taste come through more than the peanut butter. So be prepared for quite a bit of cocoa powder taste when you make these cookies.

Overall Review: 3/5

When it comes to the taste of these peanut butter cookies with blackberry jam, they are honestly not my favorite. It’s not that they are necessary bad, they just aren’t great. I’m wondering if it would be better to do chocolate chips instead of cocoa powder? But overall they are good if you are looking for this specific taste. Later this year, I will try them again to update you and see if they taste better once my taste buds are back to normal. If you decide to try them let me know in the comments below.

For more recipe reviews head to our page here: Cultivate Confidence Reviews

Peanut Butter Chocolate Cookies with Blackberry Jam

Recipe from Giada De Laurentiis
Servings 10

Ingredients
  

  • 1 cup All purpose flour
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 tsp Baking soda
  • 1/8 tsp Fine Sea Salt
  • 8 tbsp Unsalted butter at room temperature Cut into 1/2 inch pieces
  • 3/4 cup Creamy peanut butter
  • 1 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1 Large Egg Beaten at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Blackberry Jam

Instructions
 

  • Preheat oven to 375 degrees and line baking sheets with parchment
  • In medium bowl, sift or whisk flour, cocoa powder, baking soda and salt
  • In another bowl or mixer, beat butter, peanut butter, 3/4 cup of granulated sugar and all light brown sugar until smooth.
  • Add egg and vanilla and mix until blended. Gradually add flour and mix until just incorporated. Don't continue to mix once you can't see flour.
  • In a small bowl place the remaining 1/4 cup of granulated sugar. Form dough into 1/4 cup balls and roll in the sugar. Should make about 10 balls. Only place 5 balls on a baking sheet and make sure they have space between them.
  • Use a 1/4 tsp to make an indentation in center of each ball (1/2 to 3/4 inch deep). Spoon a tsp of jam into each indentation
  • Bake cookies for 11-14 minutes until cookies are crackled and dough has spread. Cool for 5 minutes before transferring to rack and then cool completely for 20 minutes before eating.

5 Reasons I Love to Cook from Home & You Should Too

By Food No Comments

It took me years to learn to cook, let alone enjoy doing it. Cooking used to be a huge struggle because it took time, preparation, extra cleaning and some skill (of which I had little). To take an hour or more after work to sit down, prep and cook a meal sounded absolutely exhausting and many days it was. And It was harder and harder because I made it that way. I choose to see it as a burden instead of a blessing. What do I mean by blessing?

I would argue there are five reasons why I love to cook and you should too. Let’s start with the first reason.

1.) Cooking From Home is Ultimately Healthier

Ultimately cooking and eating at your own home is healthier than going out to eat even at a restaurant with healthier alternatives. Why is that? That is because you are able to control the ingredients you put in. You control the amount of oils, fats and other items that go into your food and the quantities. Cooking from home allows you to substitute unhealthy items for healthier alternatives making your food lighter in calories, salt and carbs. You can still make equally unhealthy foods at home should you choose too, but in general since you are putting the ingredients together, you will choose the healthier option.

2.) Cooking From Home Is Cheaper

Cooking from home ultimately ends up being cheaper because you control your budget, you are able to set how much you want to spend and any leftovers can be used for another meal! Leftovers are probably my biggest money saver. Make just a bit more of something than you know you will eat that evening and you can package the leftovers for lunch the next day. For those on a budget, this is the best way to start saving money.

3.) Cooking from Home Develops New Skill Sets

The best thing that I have found from cooking and baking is that I am developing new skill sets. I’m not perfect or a chef my any stretch but I am better than I was. And each day I get a little bit better. These skills make cooking feel less like a chore and makes it more enjoyable for me to do. I have also found the areas of cooking I’m not as fond of so I avoid those or find alternatives to make cooking fun.

4.) Cooking from Home Can Help with Weight and Health

Being able to cook, especially a relatively healthy meal for you and your family is a blessing. It doesn’t make the time element or the expense element go away. But it keeps you and your family healthier, it keeps your finances in a better spot as eating out adds up quickly, and it lets you enhance your cooking skills.

5.) Cooking From Home is Fun and Family Friendly

Cooking from home is fun and family friendly! You can involve your kids or spouse in the dinner process which allows you time to hang out and bond together. Plus cooking can be as fun as you make it! You can pick and choose your spices, try new ingredients, try new meals and more! You can make cooking enjoyable and a blast!

Why do you love cooking? If you don’t love cooking, why is that? Let me know in the comments below?

How to Make Grilled PB&J

By Food No Comments

There is always that one college staple that lasts with you for the rest of your life, for me it was the discovery of grilled PB&J. I have had more peanut butter and jelly in my life than I care to count. It’s just one of those foods that never goes out of style and is always a go to on a rough day or a day you are busy. Well there was this small little ‘dining’ area below where I lived in the dorms and one of the things they offered was a grilled PB&J. One day I finally got around to ordering it and it was LIFE CHANGING. Literally the melted flavors of peanut butter and jelly combined with the rich toast taste of the bread was just phenomenal. It’s hard to explain how amazing this was to a young college kid, but it was definitely a highlight for me!

Overall Review: 5/5

Once I discovered the grilled PB&J it became a routine part of my meals/snack regimen. There are several ways to make this, you can make a normal PB&J and then butter the outer sides of the bread and set on a warm griddle. The other option is closer to how you make a grilled cheese sandwich. Butter the bread slices and let those start to toast on the griddle and then add your peanut butter and jelly to the slices. Once the jelly and peanut butter are warm you pull them off the grill, combine and enjoy!

If you do decide to make this grilled PB&J, know that its an easy way to spice up a classic recipe. You can adjust any portions of this recipe to adjust to your taste and what you have in the fridge. Overall, this is a simple classic recipe that will be a fun staple to add to your lunch rotations. For those who decide to try this recipe, leave a comment below so I can see how it went!

For more recipe reviews head to our page here: Recipe Reviews.

Grilled Peanut Butter and Jelly

Servings 1 person

Equipment

  • Griddle

Ingredients
  

  • 2 Slices White Bread
  • 2 tsp Butter
  • Jelly Grape or Raspberry
  • Peanut Butter Jiff or Peter Pan

Instructions
 

  • Place your griddle on medium/low heat. This is important because you don't want to burn the toast and want to give time for the peanut butter and jelly to melt properly.
  • Butter one side of each of your two slices of white bread. I prefer white bread with peanut butter and jellys but you can use any type.
  • Add your desired jelly and peanut butter to each slice of bread (non-buttered side) and place the two pieces together. I highly recommend leaving margin for the jelly and peanut butter to spread and is melts. Otherwise it will overflow out the sides of the bread.
  • Set your peanut butter in the jelly in the center of the griddle. Let cook over medium/low heat. Don't let it get too hot as you want to see the insides melt and the outside of the bread look golden brown.
  • Once cooked, take off pan and place on plate. Cut in half and serve.

How to Make Baked Chicken Drumsticks

By Food No Comments

Chicken drumsticks are a staple in my home so when this baked chicken drumstick recipe popped up I knew I had to try it. Let me start off with the first thing I loved about this recipe and that it is that it was baked. I am not saying baked drumsticks are better than deep fried, but they definitely are healthier and easy to make. Plus being able to throw dinner and the oven and get other things done while they cook is a huge help on busy evenings!

There’s not a whole lot to say on the process for making these drumsticks, they are seriously so easy to prep and get ready for cooking. The flavors are good, nothing crazy and not overpowering; definitely designed to be paired with your favorite sauce. The biggest thing with this recipe is that they need to be broiled at the end to give them that outer crispiness that they are lacking. Baked chicken drumsticks are a healthier alternative to deep fried drumsticks, but without broiling them they lack that crispiness. I will try to boil them for a few minutes the next time to see what a difference they make. For those who have texture issues, I would highly recommend you consider broiling them at the end for a few minutes to get that crispy texture otherwise the baked texture is a bit harder to get down.

Overall Review: 3.5/5

Overall, the baked chicken drumsticks are good! Pair them with ranch or BBQ sauce, some veggies and fruit and you have yourself a good dinner. The best thing about these were the pure simplicity of them. There was nothing challenging about making them and it’s perfect for anyone who needs an easy dinner idea. If you do choose to make these baked chicken drumsticks, let me know in the comments below! Do you think they need to be broiled or do you like them as is?

For more recipe reviews head to our page here: Recipe Reviews.

Baked Chicken Drumsticks

Ingredients
  

  • 2 pds Chicken drumsticks
  • 2 tbsp Avacado Oil I used Olive Oil
  • 1-2 tsp Paprika
  • 1-2 tsp Garlic Powder
  • 1-2 tsp Onion Powder
  • 1 tsp Parsley I subbed basil leaves
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions
 

  • Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  • Add all the spices and oil to a large zip top bag, add chicken and seal. Shake the bag until all the chicken is coated evenly.
  • Arrange the chicken on the baking sheet and bake for 40-45 minutes (165 degrees internal). Personally, I would recommend broiling for a few minutes so that the chicken skin gets nice and crispy. I didn't think it was near as crispy as it could have been.
  • Serve immediately.

How to Make Traditional Fettuccine Alfredo

By Food No Comments

I love pasta, especially Fettuccine Alfredo pasta. There is just something about pasta that is comforting, homely and always hits the spot! I was looking at different pasta recipes the other night and came across an article about ‘real and traditional’ fettuccine alfredo. The biggest thing in the article is that there is NO CREAM. The original way to make this pasta does not include heavy cream or milk of any kind. Am I the only one late to the game on this knowledge?!

Regardless, I felt like my mind was blown so I wanted to try it out. Let me preface this by saying, I do not have authentic ingredients. I will make this recipe again with authentic ingredients, but this was the best I could find at my local grocery store. Hopefully in the next week or two I can try my hand at making fettuccine pasta myself and find authentic parmesano reggiano cheese. So forgive me in advance, but I think this fettuccine alfredo turned out great even with the standard ingredients from the store!

Overall Review: 4.8/5

Most of the reasons people, especially those who grew up in the states, will not like this recipe is because they are used to our super creamy pasta sauces. This type of alfredo is not near as creamy and that’s because it does not have the heavy cream/milk texture in it. But what it does have is a stronger cheese and butter flavor, which I personally love. You could absolutely add some grilled chicken or shrimp to add some protein, but it tastes amazing and light on its own. That lack of heavy cream/milk makes this pasta light and I didn’t get that heaviness feeling I normally get after eating pasta. I’d highly recommend trying this Fettuccine Alfredo recipe for your next dinner, and if you do let me know in the comments below!

For more recipe reviews head to our page here: Recipe Reviews

How to Make Traditional Fettuccine Alfredo

Original Recipe From: https://www.seriouseats.com/recipes/2017/04/fettuccine-alfredo-sauce-italian-pasta-recipe.html

Ingredients
  

  • 1 Stick Unsalted Butter Diced
  • 4 oz Parmesano Reggiano (or Parmesan) Cheese Grated
  • 1 pd Fettuccine Pasta
  • Salt

Instructions
 

  • Bring a pot of salted water to a rolling boil.
  • Add fettuccine pasta and cook until al dente. DO NOT DRAIN!!
  • In a separate large bowl, dice the butter and add the grated cheese
  • Using tongs add the pasta on top of the butter and cheese.
  • Add a half cup of the pasta water to the pasta, butter, and cheese bowl. Mix with tongs until combined and creamy. Add more pasta water if you want a creamier texture.
  • Add salt and pepper to taste. Grate some extra parmesan on top and serve immediately! Enjoy!

How to Make Copycat Starbucks Blueberry Muffins

By Food No Comments

I haven’t had a ton of pregnancy cravings, but these Starbucks Blueberry Muffins sounded AMAZING so I had to make them. These are moist, flavorful, full of blueberries and have a nice crunch with the extra topping. The only downfall to these is I followed the topping recipe. It didn’t feel like there was enough butter to make the crumbles correctly. I added some more butter to make it work, but the proportions seemed a bit off. Once there was another 2-3 tbsp of butter I was able to get a thicker crumble that I was looking for. The end result and taste was great though, so you may have to play with the butter proportions depending on how you like your crumble.

The base of the blueberry muffin is phenomenal though! I really think its the sour cream add in that makes this muffin so moist and yummy. That cup of sour cream getting folded in and then gently folding in the flour is whats key. As long as you don’t overwork the mixture you should be good to go. As far as cooking time goes, I have a 1 year old stove and it took about 20-23 minutes to get these muffins to a golden brown top/edge and a fully cooked center. Personally, I like to start at 15 minutes, check the muffins and then add by 3-5 minutes until completed. This eliminates the chance that I will accidentally burn the muffins, which would suck after all the work you put in.

Overall Review: 4.5/5

I think if the crumble proportions were a bit better this would be a 5/5 recipe. Since things have to be adjusted a bit I did knock a few points off the review. But the overall flavor and taste of these Starbucks Blueberry Muffins is phenomenal! You should absolutely make these the next time you get that muffin craving. If you are interested in more recipe reviews head over to our review page here: Cultivate Confidence Reviews.

Copycat Starbucks Blueberry Muffins

Recipe From Crazy for Crust

Ingredients
  

Topping

  • 3/4 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 5 tbsp Unsalted butter softened I need an extra 2-3 tbsp

Muffin Mix

  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1 tbsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 2 cups All purpose flour
  • 1 cup Blueberries fresh or frozen(defrosted and drained)

Instructions
 

  • Preheat oven to 350 degrees. Line/spray muffin pan

Topping

  • Add all topping ingredients together in a bowl and mix with a fork until they are in crumbles. I had to add extra butter to the original recipe to make good crumbles

Muffin Mix

  • In a large bowl add eggs and beat with a hand mixer for 1-2 minutes until thick and frothy.
  • Mix in sugar and oil and mix until creamy and combined
  • Add vanilla, vinegar, baking soda and salt.
  • Using a wooden spoon mix in the sour cream and then the flour. Mix until combined, batter will be lumpy but don't overwork it.
  • Fold in blueberries. Be gentle so they don't break!
  • Bake for 15- 23 minutes. Start with 15 and check every 5 minutes so you don't overcook them. Top should have golden brown edges and middle should be clean when a toothpick is inserted.
  • Cool on a baking rack and serve.