I LOVE making muffins with my girls. The recipe is simple, which means my girls can help measure and mix, with out much danger of messing it up. And it’s versatile, which means we can make lots of variations with just one, reliable base recipe.
Here’s our latest variation, in keeping with our patriotic theme… Red, White & Blue muffins!
We mixed up our base recipe, then stirred in fresh blueberries and raspberries.
After the unbearably long baking time (according to Adelaide) the girls devoured three muffins each. We played a game called, “find the red, white and blue!” where they took bites and loudly announced when they found the blueberries and raspberries.
Here’s our recipe for red, white and blue muffins! It would be the perfect edition to your 4th of July breakfast menu! Enjoy!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup milk
- 1 teaspoon vanilla
- ¾ cup fresh blueberries
- ¾ cup fresh raspberries
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix the flour, baking powder, and salt together with a whisk. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the milk and vanilla.
- Slowly mix in flour, just until the batter is smooth. Try not to over mix.
- Carefully fold the fresh berries into the batter by hand, using a spatula.
- Line a muffin tin with liners. Add ⅓ cup of batter to each muffin liner.
- Place in the preheated oven and bake for about 25 minutes, or until tops are golden brown.
- Let the muffins cool for a few minutes. They're best when they're warm!