Growing up, my Dad and I would always make breakfast in bed for my Mom on Mother's Day. I can't remember what we'd make but I think it would usually be bacon and eggs and toast. I don't think we really varied from that menu throughout the years. :) My Mom always acted like we were presenting her with a feast though. :) Mom's are such troopers, aren't they? These days, we always go out to brunch for Mother's Day. What is is about Mother's Day being celebrated with breakfast? They seem to go hand-in-hand but I'm not sure why. Happily, our family really enjoys brunch so it's a tradition we can get behind.
In the spirit of Mother's Day, I'm offering up this recipe for Lemon-Blueberry Muffins with Lemon Glaze. What's better than freshly baked muffins in the morning--except maybe the smell of muffins baking while you relax upstairs knowing you don't have to either cook or clean-up! :) Lemon is one of my absolute favorite flavors and add blueberries into the mix and, well, it's hard to get a better combo. These muffins have a nice lemon flavor due to fresh lemon juice and zest and are chock full of blueberries. You can either use fresh or frozen berries, which is great, as I try to keep frozen blueberries on hand for recipes such as this--no having to worry about having fresh berries in the house or waiting until it's blueberry season. Finally the muffins are topped with a lemon glaze that really gave these a perfect finish, I thought. The original recipe called for 2 Tbs. of lemon juice but I found that I needed to add an additional tablespoon in order to make the glaze thin enough to drizzle. The result was a nice tangy sweet glaze that made these muffins a delicious morning treat.
I want to wish my sweet Mom a Happy Mother's Day and also to all the other mothers out there! Enjoy your day, you all deserve it and many more!
1/2 cup butter, softened
1 cup sugar
1/2 cup milk (whole or 2%)
2 Tbs. fresh lemon juice
2 tsp. freshly grated lemon zest
2 cups all-purpose flour
2 tsp. baking powder
2 cups fresh or frozen blueberries
For the Glaze:
1 1/2 cups powdered sugar
2 to 3 Tbs. fresh lemon juice
1 tsp. butter, melted
1/4 tsp. vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice, and zest. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Be careful not to over mix. Fold in blueberries.
2. Fill paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 25-30 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, combine the powdered sugar, lemon juice, melted butter, and vanilla. When adding the lemon juice start with 2 Tbs. and then add more as needed to reach a spreading consistency. Drizzle over warm muffins.
Yields about 11 or 12 muffins depending on how full you fill the muffin cups. I was able to get an even dozen.
Adapted from Taste of Home