It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.
My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.
I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.
These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.
Blueberry-Raspberry Muffins With Chantilly Cream
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 cup yogurt
1 tablespoon lemon zest
1 cup fresh blueberries
½ cup fresh raspberries
Vegetable spray for the muffin tins
1 cup heavy cream
1/3 cup powdered sugar
1/2 vanilla bean
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder and salt, and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients, reserving 1 tablespoon of the dry ingredients, and toss with the blueberries and raspberries. Stir mixture for a count of 10. Add the majority of the blueberry-raspberry mix to mixture and stir three more times. Reserve the 1/2 cup of the fruit for topping.
Using a large scoop, about ¼ cup, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees F. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down, on tea towel to cool completely.
While the muffins are cooling, combine the heavy cream, powdered sugar and the seeds from ½ a vanilla bean into a large stand mixer. Whip until medium peaks form and then set the whipped cream aside.
Place a dollop of the vanilla-infused whip cream on top of each muffin and serve immediately.
Gaby Dalkin is a chef, photographer/food stylist, enthusiastic traveler and guacamole fanatic. She is the founder of What’s Gaby Cooking, where she showcases her simple and sassy recipes that feature whichever ingredients she is currently obsessing over. She lives in Los Angeles with her fiancé, Thomas, and her cat, Stella.
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