I have always been a hater of 4th of July. My birthday is the 2nd of July and every year all my friends would leave for the 4th of July weekend…which my birthday is always attached to. This year was no exception as almost everyone had something to do. I still had a lovely birthday none the less.
Every year when I was younger my mom would try to throw a party and alas the turn out was never very good. As I got older my “adult” friends would try to throw something together only to find out what I already knew.
But since I had some blueberries, raspberries and blackberries around I thought that I would make Red, White and Blueberry Muffins just to be festive….since for this “holiday” I never am.
I just used the standard sour cream muffin recipe that I have and use for pretty much any muffin I want to create. I added frozen blueberries, raspberries and blackberries for the color.
Red, White and Blueberry Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
¾ tsp baking soda
¾ tsp baking powder
1 and ¼ cup sour cream
2 cups mixture of frozen blueberries, raspberries and blackberries
2 and ¼ cups all purpose flour
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4.Fold the berries into the batter. Portion the muffin batter into greased tins(I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes(mine took 25 because my berries were super juicy) until they are golden brown.