This Mothers Day surprise Mom with a little homemade breakfast in bed! These Blueberry Muffins with Cinnamon Streusel Topping are a great way to get the kids inside the kitchen and bake some special treats for their best mom ever.
Blueberry Muffins are a great make ahead breakfast!
It’s the thought that counts and waking up to these sweet treats with a nice hot cup of coffee will make her feel so special. I know I would!
If you don’t have the time in the morning, you can make these easy muffins a day before and package them inside an airtight container. Then the day of, arrange on a baking sheet, pop inside the oven to warm for a few and boom, homemade blueberry muffins in a flash.
This delicious recipe uses buttermilk which I love using in my baking it keeps the muffins moist, and the Meyer lemon adds a perfect hint of citrus. It smells so good, and you will have people wondering, “Is that lemon I’m tasting?”
Make it a complete Mothers Day meal
To complete the meal try adding some scrambled eggs and crispy bacon. Or fresh seasonal fruit and greek yogurt.
Breakfast in bed
Let mom lay in bed, eat these and enjoy a hot cup of coffee. Because all of us moms know, we usually drink a cold cup that is a few hours old. #momlife, am I right?!
Get creative with our Blueberry Muffins, mix it up
These blueberry muffins are made gluten free but use whatever flour you have on hand. The recipe is flexible. Don’t have blueberries use strawberries, raspberries or even dried cranberries. No lemon, no problem replace with orange or lime. Get creative with the combinations.
3 1/2cupsall-purpose flourPamela's gluten-free flour or any other AP flour will work
1 1/2cupscups granulated sugaror any sweetener alternatives
4 1/2teabaking powder
2 1/2 cupsbuttermilkother alternatives like whole milk, 1/2 & 1/2, coconut milk, almond milk, water
1 1/2 stickssalted buttermelt in a bowl and let cool. other alternatives are ghee, coconut oil, or avocado oil
1meyer lemon zest only. any citrus is good, lime and orange are nice alternatives too
2 cupsfresh blueberries2 half-pints, washed.any fresh, frozen or dried fruit will work. get creative, fresh strawberries, dried cranberries, frozen peaches. use what you have
Cinnamon Streusel Topping
2/3cupcups all-purpose flourPamela's gluten-free flour or any other AP flour will work
1 sticksalted butterroom temperature. other alternatives are ghee or coconut oil
1cup brown sugar or any sweetener alternatives
Preheat your oven to 350 degrees and line your muffin tins with your liners.
In a large bowl sift the flour, sugar, baking powder, baking soda, and salt and mix.
In another bowl, mix the buttermilk, butter, lemon zest, and eggs.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. With a spatula or fork fold the mixed batter just until it is incorporated. Remember not to over mix!
Fold in the fruit, in this case blueberries..
Scoop the batter into the cupcake liners and top with streusel topping.
Bake the muffins for 20 to 25 minutes, until cooked through and golden brown. Serve warm with salted butter on the side.
Cinnamon Streusel Topping
In a small bowl add all ingredients and mix together until crumbles form.
Cupcake liners | The cute tulip cupcake liners that I use are from Amazon. They come in all sort of colors but I am a fan of the natural look. Personal preference.
Eggs | You can tell the quality of an egg in its yolk and at Fed & Full, we only use the best. Vital Farms yolks are vibrant orange. Happy and healthy hens!
Yogurt | If you want a thick and creamy yogurt than look no further. Siggi’s Icelandic yogurt is great with breakfast and even desserts! I haven’t had a flavor that disappoints but their triple cream blend is to die for
LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE!
If breakfast isn’t mom’s sort of thing, there is always is dinner. Try our recipe about how to grill the perfect steak to wow her with a great steak dinner!