Sunday, June 29, 2014

Red, White and Blue Muffins


Since my birthday is July the third, I am quite familiar with having a red, white and blue "theme" each year!  A favorite is making a cake with blueberries as the "stars" and strawberries as the "stripes."
 

We love just about any kind of fruit in this house and since I had some extra raspberries and blueberries in the fridge, I knew I wanted to make a muffin using those two fruits.
 

I have scoured through piles of cookbooks the past week, looking for a good recipe and finally decided to invent my own. The "white" in these red, white and blue muffins is sour cream. When I asked the hubby to "rate" these, he gave them a 10!  Good answer, honey!


Ingredients

2 cups white flour
1/2 cup white sugar
1/4 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1/2 cup sour cream
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup blueberries
1/2 cup raspberries

Preheat oven to 350 degrees.  Put paper liners into a 12-cup muffin tin and set aside. In small bowl, put the blueberries and raspberries.  Rinse, then pat dry and set aside. In large bowl, put the flour, sugar, butter, eggs, milk, sour cream, baking powder, salt and vanilla. Mix until just blended with a large spoon.  Gently "fold" in the blueberries and raspberries. Distribute the batter into the muffin tin and sprinkle one teaspoon of white sugar (if desired) evenly on the tops of the 12 muffins. Bake for 25 minutes or until the muffins are starting to turn light brown and a toothpick inserted into the middle of one of the muffins comes out clean. Makes one dozen muffins.

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