With Mother's Day here, what better way to celebrate than with some lemony mixed berry muffins? For my mom, this is a staple on the brunch menu!

For as long as I can remember, my mom has been making blueberry-lemon muffins. Waking up to the smell of freshly baked muffins is a favorite memory of mine. The warm blueberries, the sweet lemon glaze, it’s a tremendous pair. Growing up in Maine where blueberries are native, we had our own little “patch” on the side of the house. Every summer, we would pick bowls and bowls each day, eating about half of them before even making it back into the house. This would all lead to having blueberry ice cream sundaes, pancakes, muffins, or simply eating them by the handful.

These blueberry-raspberry muffins, to me, are a part of what made growing up in Maine the best. The fresh berries and the lemon glaze make these muffins so moist and refreshing. Whether it's Mother's Day, or you're just enjoying a wonderful Sunday, these are sure to be a winning treat.

Now go get in your kitchen and surprise your mom with some incredible muffins (and smells!) on Mother’s Day, she deserves it!

ingredients

Coconut Flour—2.5 oz, or ½ C

Flour—8.5 oz, or 1 ½ C

Baking Soda—0.2 oz, 1 tsp

Baking Powder—0.2 oz, or 1 tsp

Salt—0.05 oz, or ¼ tsp

Sugar—7.75 oz, or 1 C

Eggs—1

Vanilla—0.15 oz, or 1 tsp

Milk—8 oz, or 1 C

Butter (melted)—2 oz, or 4 TBL

Lemon Juice—0.2 oz, or 1 tsp

Lemon Zest—1 medium lemon

Blueberries—3 oz, or ½ C

Raspberries—2.8 oz, or ½ C

process

Preheat your oven to 400˚F.

In a bowl, sift together the flours, baking soda, baking powder, salt, and sugar.

Whisk in the egg, vanilla and milk.

Once all combined, mix in the melted butter.

Add the juice and zest.

Finally, gently fold in your berries, you want to keep them as whole as possible!

I use a heaping ½ C! As you can never have too many berries in your Mother’s Day Muffins, add as many as you see fit. Also, other berries are great for these muffins as well—strawberries, blackberries, you pick!