It may be too hot to bake these, but if you get up early enough, or you have central air, these are a fun breakfast for Fourth of July.

I first made these as just blueberry muffins a few weeks ago when I got all those blueberries on sale, so if you want to only use one or the other kind of berry, be my guest. You could make them with chunks of peaches and raspberries, too. Oooh. That would be really good.

red, white, and blueberry muffins

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 stick (8 tablespoons or 112g) unsalted butter, at room temperature
1 1/4 cups (240g) granulated sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/4 cups (295mL) drinkable yogurt (plain or vanilla) or buttermilk
1 cup (100g) fresh raspberries
1 cup (100g) fresh blueberries
3 tablespoons vanilla sugar (click here for the recipe, or just sprinkle with granulated sugar)

1. Preheat oven to 375 (190 degrees celsius). Line 18 regular muffin tins with paper liners (or 12 regular, and 12 mini). Set aside. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar and beat on medium high until light and fluffy, about 2 minutes. Lower the speed to medium low and add eggs, one at a time, incorporating well after each addition (scrape down sides whenever necessary). Mix in vanilla.

3. With the mixer on the lowest setting, alternate mixing in the flour mixture and the yogurt, beginning and ending with the flour (this step is to prevent the batter from curdling).

4. Gently fold in the blueberries and raspberries.

With a standard size ice cream scoop, divide batter evenly among the muffin tins, and sprinkle with vanilla sugar.

5. Bake for 20-25 minutes for the standard muffins (or 12-15 minutes for mini muffins), or until the muffins are golden brown and the center muffins bounce back up when touched.

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14 Responses to “fourth of july breakfast”

1. VeggieGirl says:

   2 July 2009 at 12:48 pm

   So festive and delicious!
2. patsyk says:

   2 July 2009 at 12:50 pm

   Those muffins look like they are worth heating up the kitchen to bake them! So festive for the 4th of July, too!
3. Connie (the write one) says:

   2 July 2009 at 4:25 pm

   The plain blueberry were so yummy, I would love to try these!
   Did you make the little ones for Charlie?

   I love the new layout, it’s beautiful!
4. Steph says:

   2 July 2009 at 4:53 pm

   I love the colours and berries!
5. Gale says:

   2 July 2009 at 9:00 pm

   These are the prettiest 4th of July cakes I’ve seen!!!!
6. Connie (the write one) says:

   4 July 2009 at 11:04 am

   I was looking at the pics of this again, and the batter looks like confetti ice cream. Very pretty. Now I want ice cream.
7. Gale says:

   4 July 2009 at 3:33 pm

   I linked to your blog from my post today. Thanks for sharing this recipe. These were delicious.
8. Jen T says:

   7 July 2009 at 6:30 pm

   Wow! Got a bunch of blueberries in the fridge that will be going into this recipe tomorrow! Thanks for sharing!
9. Jen T says:

   7 July 2009 at 6:34 pm

   Oh, and forgot to mention I LOVE your new look! Go Jaime!
10. Jen T says:

    9 July 2009 at 6:57 am

    Made them yesterday with all blueberries, and they are/were (because they are gone) super good! Yum-O!
11. marla says:

    2 July 2011 at 8:05 am

    In love with these berry muffins
12. Amy | She Wears Many Hats says:

    13 July 2011 at 5:55 am

    So fun and festive! These would be great for labor day too.
13. Fourth of July Red, White and Blueberry Muffins | The Muffin Blog says:

    3 July 2012 at 6:21 pm

    [...] Via and recipe available at sophistimom [...]
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    30 August 2012 at 7:11 am

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