Fourth of July Muffins
These muffins were a hit at our annual 4th of July breakfast.
Full of fresh blueberries and raspberries, they were the perfect muffin for a festive morning.
They are also a delicious way to enjoy the fruits of the berry season.
Start by mixing together 4 cups flour, 2 cups sugar, 2 teaspoons baking powder and 1 teaspoon salt.
Rinse 1 1/2 cups fresh blueberries and 1 1/2 cups fresh raspberries.
Add the berries to the flour mixture. Gently toss until the berries are mixed in.
In another bowl, crack 4 large eggs.
Beat them gently.
Add 2 cups sour cream to the egg mixture.
Mix together, then add 1 1/2 teaspoons vanilla.
and 1 cup vegetable oil.
Mix well, until smooth and the oil is fully incorporated.
Pour egg mixture into the bowl of flour and berries.
Stir gently, until the dry ingredients are moistened.
You want to keep the berries intact, if possible, although the raspberries may come apart a bit.
The batter will be colorful and moist.
Fill 24 muffin cups with the batter and preheat your oven to 400 degrees.
In a small bowl, combine 1 cup sugar with 2 teaspoons cinnamon.
Mix well. In a separate bowl, melt 1/4 cup butter. Pour the melted butter over the cinnamon sugar mixture.
Mix together until it looks like this:
Gently spoon some of the sugar mixture over the top of each muffin.
This mixture will result in a slightly crisp topping, and some of it will cook down the sides of the muffins for a yummy, sticky candy-like taste.
Bake at 400 for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool 5 minutes. Remove from pans.
You can cool the muffins or serve them warm. They are so tasty!
Very moist, and every bite has plenty of flavor thanks to the fresh berries.
They’ll be going, going, gone!
4th of July Muffins
4 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 cups sour cream
1 1/2 tsp. vanilla
1 cup vegetable oil
1 cup sugar
2 tsp. cinnamon
1/4 cup butter
Combine flour, sugar, baking soda and salt. Rinse berries and add to flour mixture.
Mix gently. In separate bowl, lightly beat 4 eggs. Add sour cream and mix well.
Add vanilla and oil, and mix well, making certain that oil is fully incorporated.
Pour egg mixture into dry mixture and gently mix until dry ingredients are moistened.
Scoop batter into 24 muffin cups, filling 2/3 full.
To make topping: combine sugar and cinnamon in small bowl. Melt butter and add to sugar.
Stir until crumbly. Spoon sugar over muffins.
Bake at 400 for 20 minutes or until toothpick inserted in center comes out clean.
Cool in pans for 5 minutes, then remove. Serve and enjoy!