I used to own a coffee shop and bakery in Belgium. I served this in my shop, except I made it in a loaf form with a sweet lemon glaze. I don’t bake much anymore, but I like to bring this recipe out every once in a while.
I made these muffins for my very dear friend, Billie Jean Johnson, right after she got sick with the most gruesome cancer I’ve ever seen. She fell in love with them in one bite, and I brought them to her several times after that. She would send me messages, hinting that she wanted some, or I would just drop some by because I knew how much she loved them. The week before she passed, I got a message from her saying she was craving some of my muffins. It took me a few days to get to it, and the day I made them, I got word that she had taken a turn for the worse. The Lord took her home two days later.
If you didn’t know BJ personally, I can still bet that most of you reading this were impacted by her life and her unwavering faith in some way. So many people in this community prayed for her, made meals for her family and even went to her home and gave her the opportunity to usher in the presence of the Lord with praise and worship. She was loved and adored by so many.
I know they’re just muffins, but they now hold a very special place in my heart. I will always think of her when I make them. I hope you’ll make these muffins, and I hope you’ll think of BJ when you do. I hope you’ll think about and say a prayer for her two girls who are spending their first Mother’s Day without their mom. It will be hard. So on this Mother’s Day, I chose to be thankful for this special lady who meant a lot to me and to a lot of us in this community.
Because this recipe makes so many, I encourage you to take a basketful to your mom or a momma you know who could use a little act of kindness. I promise they’ll love them.
Happy Mother’s Day in heaven, BJ. We’re eating a muffin for you.
12 tbsp (1½ sticks) unsalted butter, at room temperature
1½ cups pure cane sugar
3 eggs, at room temperature
1½ tsp vanilla extract
Zest of one lemon
¼ cup milk
1 cup Greek yogurt
2½ cups flour (I use 1¼ cups of whole wheat flour and 1¼ cups of all-purpose flour)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Blueberries, 1 pint
Raspberries, 1 pint
½ cup flour
4 tbsp unsalted butter, cold
4 tbsp sugar
Zest of one lemon
Here’s what you do:
Preheat the oven to 350 degrees. Place 24 cupcake liners in two muffin pans.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time. Then add the vanilla, Greek yogurt, lemon zest and milk. In a separate bowl, sift together the flour, baking powder, baking soda and salt and then add to the butter and sugar mixture. Gently fold in the blueberries and raspberries with a rubber spatula. Fill cupcake liners to the top.
To make the streusel, mash everything together in a bowl with a fork until it turns into a crumble. Sprinkle on top of the filled muffin cups.
Bake for 25-30 minutes. Cool completely before taking out of the muffin pan.