I love brunch.
Usually when you are cooking for friends or family, you are making dinner or lunch. There is something fun about making breakfast foods for a crowd. I love finding new recipes and experimenting in the kitchen to create delicious brunch recipes that I know my guests will enjoy.
Before I had kids, I used to throw a Mother’s Day Brunch every year and invited our families. It was such a fun time, and I loved trying new recipes each year.
Enter in…my own children.
All of the sudden-I was a mom too!
We still continued the brunch, but it became a lot harder to keep it up!
I was cooking, cleaning and then cleaning some more, but by the time everyone was gone, I was so tired, I wanted to crawl back into bed.
Now, we have a new tradition. The women in the family leave their husbands and kids at home, and we GO OUT for brunch. No cooking, no cleaning…just conversation and good food that someone else cooked for us.
Let me tell you…I highly recommend it!
So, why do you need these recipes, you may ask? Well, maybe you are not a mom yet and can make these for your own mom. Maybe you are stronger and less of a baby on Mother’s Day than me, and even if you are a mother, you can still throw a perfectly lovely brunch and not feel the need to scream, “Hey! I am a mother too!”
Or, maybe you just want to make all this delicious food on a separate day, and then follow my plan (see above) for your actual mother’s day!Or..maybe you are a man…who cooks! (LOVE) Go ahead and make someone’s day with these recipes!
Whatever it may be…check out my delicious brunch recipes this week! We are starting today with a muffin (of course). I love this muffin because it is not overly sweet, but still has that hearty corn muffin texture, with the delicious burst of blueberries in every bite. A perfect start to your Mother’s Day Brunch, or any occasion!
Blueberry Corn Muffins
1 cup yellow corn meal
1/2 cup flour
1 tblsp baking powder
1/4 cup sugar
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup butter, melted
1 tsp vanilla
2 tbslp flour
1 cup fresh blueberries
Lightly spray a 12 cup muffin pan with cooking spray. Preheat oven to 350 degrees. In a large bowl, combine the corn meal, flour, baking powder, sugar and baking soda. In a medium bowl whisk together buttermilk and egg. Pour into the dry ingredients and with a handheld mixer, beat on low. Slowly drizzle in melted butter and continue mixing. Add vanilla and mix for 20 seconds. In a small bowl, toss blueberries with 2 tblsp flour.
Fold into muffin batter. Evenly distribute batter amonst the muffin cups. Bake at 350 for 15-18 minutes, or until a toothpick inserted into the muffin comes out clean. Let cool in pan for 5 minutes. While they are cooling, butter the tops and lightly sprinkle with a dusting of sugar.
*recipe inspired by Pioneer Woman