Monday, May 30, 2011

Red, White, and Blueberry Muffins

For Memorial Day, or any other patriotic holiday, consider making Red, White, and Blueberry Muffins.  I made these last night (my own recipe), and they are pretty!  It's a white batter, with lemon flavoring, with blueberries and craisins.  It's too late to make these for today's Memorial Day celebration, but you can make them for Flag Day, the Fourth of July, or Labor Day.  They are pretty and delicious!


(makes 12 standard-sized muffins)

Oven 375 degrees F

1/4 c. butter, softened
1 c. sugar
2 egg whites
1 cup sour cream (light is fine)
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
3/4 cup blueberries, fresh or frozen

Prepare muffin tins with cooking/baking spray or line with cupcake liners

Cream 1/4 cup butter with 1 cup sugar until very thoroughly combined (about 3 minutes)
Add 1 tsp. lemon extract, then beat in 2 egg whites, one at a time
Add 1 cup (1/2 pt.) sour cream, mix well.
Mix 1 3/4 c. all-purpose flour with 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

White batter

Combine flour ingredients into butter/egg mixture until very well mixed.  Gently fold in 1/2 cup dried cranberries and 3/4 cup blueberries (frozen is fine, just dust them with flour first to keep them from turning the batter blue). 

Blueberries and dried cranberries...

Fill muffin cups 3/4 full (I use a standard ice cream scoop).

RW& B batter!

Bake for 20-22 minutes until tops are dry and muffins spring back. Cool on wire rack for 20 minutes. Remove from tins and cool completely.

The finished product!