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!
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
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
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!
Spoon the batter into muffin cups, filling them about ¾ of the way high.
Baking for 18 minutes, until the tops are lightly golden.
Lemon Juice—½ medium lemon
Confectioner’s Sugar—4 oz, or 1 C
Whisk together the juice and the sugar.
If it does not seem as thick as you would like it, add sugar, 1 TBL at a time, until it becomes the consistency that you would like!
When the muffins are cool enough, drizzle the glaze on top!