Do you have any fun 4th of July plans for this weekend? We are heading to my sister’s house in Idaho. She’s lived there for three years and this will be our first visit. It’s about time, don’t you think? I am so excited to hang out with her. My boys are excited to play with their cousins too. On the way up we are stopping at my husband’s sisters house, and on the way down we are stopping at my baby sister’s house. It will be a jam packed, but fun weekend full of family, food, and festivities.
Here is another blueberry muffin recipe that I just tried out. If pancakes aren’t your thing, you should try these for your 4th of July breakfast. I got the recipe from Prudy at Prudence Pennywise. I just made a few changes to make them healthier, and added the cherries. She said the recipe makes 12, but I ended up with 18. It just depends on how full you fill the tins. If you make larger muffins, they do take a little longer to bake.
I LOVED these muffins. I think that they are my new favorite. I love lemon and blueberry together, but the addition of cherries made them extra yummy! Make sure you add the berries very gently or they will turn the whole batter blue and ruin the whole “red, white, and blue” thing.
Heavenly Blueberry Cherry Muffins
2 cups flour (I used half whole wheat flour)
2 tsp baking powder
1/4 tsp soda
1/4 tsp salt
3/4 cup sour cream (I used fat free)
1 tsp vanilla
1/2 cup butter, melted and cooled
Zest and juice of 1 lemon
1 cup blueberries
1/2 cup chopped maraschino cherries
Sugar for muffin tops
Whisk together dry ingredients. In separate bowl, whisk sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries. Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins. Bake at 350° for about 15-18 minutes.Notes:
-These are way to good to serve only on the 4th of July! I plan on making them all year round.
-My changes were using half whole wheat flour, and fat free sour cream. I also added the 1/2 cup of cherries in place of an additional 1/2 cup of blueberries. Prudy also topped hers with a lemon glaze, I opted to just sprinkle them with a little sugar. I’m sure they would be fab with the glaze.