Very Berry Muffins


Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂




Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)


  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.


Natasha xo

Three Berry Smoothie


Yum! Start your day off right with a healthy, fruit smoothie! I made this smoothie this morning for the first time, and loved it. It’s easy to make & perfect for those summer mornings.

Ingredients + Directions:

1 small banana
1/2 cup blueberries
1 cup fresh raspberries
2 strawberries chopped
3/4 cup vanilla yogurt
1 tablespoon honey
4 small ice cubes
1 teaspoon hemp seeds (optional)

Place banana, blueberries, raspberries, strawberries, yogurt, honey, hemp seeds and ice cubes into a blender. Blend until smooth.

Lots of Blueberries Coffee Cake


This recipe has been one of my family’s favourites since I was a kid. My mother would whip this up in a moments notice when local friends or family would call and say “Put the coffee on, we’re dropping by!”

There is nothing ‘sweeter‘ than serving your guests something amazingly delicious, hot out of the oven that’s made with love by you!


Lots of Blueberries Coffee Cake
classic & delicious blueberry coffee cake.
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  1. 4 tbsp unsalted butter
  2. 2 c. flour
  3. 2 1/2 tsp salt
  4. 3/4 c. milk (I use 1%)
  5. 2/3 c. sugar
  6. 2 lg eggs
  7. 2 c. blueberries (can use frozen also)
For the Streusel Topping
  1. 1/2 c. sugar
  2. 1/3 c. flour
  3. 1/2 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. 1/4 c. butter
  6. 1/2 c. chopped pecans
  1. Prepare a 8″ or 9″ square baking pan.
  2. Melt butter in a medium bowl in microwave and let cool.
  3. In a large bowl mix flour, baking powder and salt.
  4. Add milk, sugar and eggs to the cooled melted butter.
  5. Whisk by hand to mix well then add to the flour mixture. Stirring til blended.
  6. Fold in the blueberries, gently, until just mixed.
  7. Spread batter into a prepared pan.
For the Topping
  1. In a small bowl stir together all of the ingredients except the butter and chopped nuts.
  2. Cut in the butter until mixture resembles coarse crumbs.
  3. Add in chopped nuts.
  4. Sprinkle mixture over batter.
  5. Bake at 350F for 40-45 minutes or until done.
Rose & Lea

I hope you enjoy this delicious coffee cake with your family and friends as much as we do!

Laura xo