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 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.