I could pretty much eat muffins for every meal everyday for the rest of my life. Just by altering a couple ingredients you can create a completely new flavour that can appeal to even the pickiest eaters. Make them savoury or sweet with a variety of different ingredients including anything from bacon and cheddar to banana and blueberry.

While a bacon cheddar muffin sounds absolutely amazing I was more in the mood for something sweet and fresh so I decided on banana blueberry. I found this delicious muffin recipe from Real House Moms and couldn't wait to try these with my big plump blueberries. I of course opted to use my mini loaf pan instead of a standard muffin tin so that I could have bigger treats. You know what they say, go big or go home!


  • 1-1/2 cup of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas
  • 3/4 cup of white sugar
  • 1 egg beaten
  • 1/3 cup of melted butter
  • 1 cup of fresh blueberries
  • 1/3 cup of brown sugar
  • 2 tablespoon of all purpose flour
  • 1 teaspoon of cinnamon
  • 1 tablespoon of cold butter


  1. Preheat oven to 370
  2. In a bowl combine flour, baking powder, soda and salt.
  3. In a separate bowl mash bananas and whisk in white sugar, egg and melted butter until well combined.
  4. Add wet ingredients into the dry and mix until just combined. Don't over mix the batter or your muffins will be tough.
  5. Fold in the delicious blueberries.
  6. In a small bowl combine brown sugar, flour, cinnamon and cut in cold butter until the mixture looks like damp sand. Put aside.
  7. Grease muffin or loaf tins with butter. I never use liners as I find them to be a hassle but you could use them if you prefer.
  8. Equally divide batter among pan.
  9. Sprinkle the tops with sugar cinnamon mixture
  10. Pop into the oven and bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  11. Let cool in pan for 10 minutes and remove.
 From Batter to...

From Batter to...

 Fresh baked goodness!!!

Fresh baked goodness!!!

It doesn't really look like there are any blueberries in these muffins but believe me there is. They are almost like little surprise explosions of awesomeness when you first bite into them. Mmm baked goods.

Happy Baking!


AuthorCamille Pacori

I wanted to share with you my favourite muffin of all time. They are sweet, full of bananas and have the heavenly taste of green tea. I originally found this recipe at Salt Bird and immediately ran out and grabbed a tin of matcha from our local Booster Juice. You can also find matcha at Asian markets and in some grocery stores. I didn't make very many changes to the original recipe except I used olive oil instead of canola and doubled up on the chocolate chips. Hope you enjoy them as much as I do!

Match Muffin Ingredients

  • 1 cup all purpose white flour
  • 1/ cup of whole wheat flour
  • 1/ tsp salt
  • 1/2 cup of sugar rounded generously
  • 1 tsp baking soda
  • 1/2 tso ginger
  • pinch of nutmeg
  • 1-2 tsp of matcha
  • 4 bananas
  • 3 T yogurt plain or vanilla
  • 1 T of cooking oil (I use olive oil)
  • 1 tsp vanilla
  • 4 egg whites

1/2 cup of white chocolate chips (optional) I always use more

Add first 8 dry ingredients into a bowl and thoroughly mix until well combined. I always use 2 teaspoons of matcha for a very flavourful muffin but you could use less for a more subtle tea flavour.

Next, mash bananas in separate bowl and then mix in all of the other wet ingredients. Transfer the wet ingredients into the dry bowl and mix until just combined. Don't over mix as you may end up with a tough muffin. Fold in chocolate chips.

Evenly pour muffin mixture into a greased or lined muffin tin or a mini loaf pan. I am absolutely in love with my loaf pan as I find they make the perfect sized treat. Muffins are just a little too small for my liking!

Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Pull from oven when toothpick inserted comes out clean. Let cool for 10 minutes and then slather in yummy melty butter. I found there to be no difference in baking times between the muffins and the mini loafs but this may vary depending on your oven.


Here is another shot of the loaf cut in half. As you will notice the chocolate chips partially melt to create oozing pockets of deliciousness.


Happy Baking!

AuthorCamille Pacori

This weekend was absolutely beautiful! The sun was shining and we had summer like temperatures even though the weather channel told us otherwise. It was supposed to pour rain for two days straight but we only saw a couple short showers. Since it was so nice I wanted to fully embrace the warm weekend with a summer inspired baked dessert and decided to make bright yellow lemon bars.

These are really delicious and may be the tastiest thing I have ever made. My guy told me this treat was the best thing he ever tasted and almost ate the entire pan before I could take any pictures. The nice thing about this recipe is that is requires very few ingredients and is relatively easy. I found this deliciousness at Shop Girl

Lemon Bar Recipe

Bottom Crust Layer

  • 1/2 cup of room temperature butter
  • 1/4 cup of sugar
  • 1 cup of all purpose flour
  • 1/4 teaspoon of salt (omit if using salted butter)

Top Custard Layer

  • 3 eggs
  • 1-1/2 cup of sugar
  • Grated zest from one lemon
  • 1/2 cup of freshly squeezed lemon juice (approximately 4 lemons)
  • 1/2 cup of all purpose flour
  • Powdered sugar for dusting (optional)


Set the oven at 350 degrees Fahrenheit and line a 9x9 pane with parchment paper. It is absolutely essential that you use parchment paper as it will not come out of the pan otherwise.

 Start by making the crust.

  1. Cream butter, sugar and salt together using the back of a spoon or beaters until fluffy.
  2. Thoroughly mix flour into butter mixture until a soft dough forms. Mine looked a lot like wet sand.
  3. Press into an even layer at the bottom of your parchment lined pan and place into the fridge until your oven is fully preheated.
  4. Bake the crust for 15-20 minutes until the edges are lightly browned.
  5. Pull out of the oven and let air cool.

Make top custard layer

  1. Beat together eggs, sugar, lemon juice, flour and lemon zest until well combined and then pour on top of the cooled crust.
  2. Pop back into the oven and bake for another 35-40 minutes until the center is set.
  3. Let cool for a bit before cutting.
  4. Serve dusted with powdered sugar.

These are amazing warm straight from the oven or chilled overnight. Mmm delicious!

Happy Baking!



AuthorCamille Pacori

I have this small empty Purdy's chocolate tin that I want to use as a coin bank but feel like it needs to be recovered so that it doesn't look like a box of candy. I get hungry just looking at it! After some consideration I decided the best medium for this project would be Mod Podge. Its very easy to work with, dries fairly fast and works both as an adhesive and protective clear coat. It also doesn't cause scrap book paper to wrinkle or buckle.

Decoupage Crafting Materials

  • Mod Podge
  • Decorative scrap book paper, wrapping paper or unglued wallpaper
  • Craft knife or scissors
  • Ruler or straight edge
  • Paint brush
  • Other embellishments like glitter or rhinestones

Working with Mod Podge

If you have never worked with Mod Podge before there are a couple simple steps to follow no matter what your project is.

First, you will want to measure your object and mark the back side of you paper with pencil as close to those measurements as possible. Its important that the piece of paper you cut will fit exactly inside the part you are covering as its really hard to fix or adjust once the mod podge dries. After you cut your paper place it on the object to make sure it fits. Make any adjustments as necessary.

Once you are satisfied with the size and shape of the paper, apply mod podge to the back side with a paint brush until saturated and apply to the object. You will have a couple seconds to shift the paper around until its fixed in place. Smooth the paper with your finger to remove any air bubbles and to make sure its securely fixed.


After you have the paper applied you can add other cut outs and embellishments. Since Mod Podge is a multi purpose adhesive, it can be used to apply glitter, rhinestones, ribbon, tissue or anything you can think of that is light weight and flexible.

Completed top of my tin coin box.

At this point you could apply 1 or 2 coats of Mod Podge as a protective clear coat but I decided to leave it uncoated.

Happy decoupage!

AuthorCamille Pacori