These red, white, and blue Lemon Blueberry Cherry Muffins are perfect for the 4th of July, but they are so tasty you will want to serve them all year long!
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 sister’s 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.
If pancakes aren’t your thing, you should try these cherry muffins for your 4th of July breakfast. I got the inspiration for these blueberry cherry muffins from Prudence Pennywise. I just made a few changes to make them a little healthier, and added the cherries to give them a patriotic flair.
Guys, I LOVED these muffins. It is possible that they are my new favorite, and that’s saying something because I have several muffin recipes that I adore.
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.
How to make Lemon Cherry Blueberry Muffins
(To skip my tips and just see the full recipe card, scroll to the bottom of the post.)
Ingredients:
- granulated sugar
- all purpose flour
- baking powder
- salt
- sour cream (light or fat free sour cream is fine)
- eggs (I use large eggs for all of my baking.)
- vanilla extract
- butter
- lemon zest
- lemon juice
- blueberries (Fresh make prettier muffins, but frozen will also work.)
- maraschino cherries (Chop and drain them well so they don’t turn the batter pink.)
Whisk together dry ingredients in a large mixing bowl. 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.
(Fold carefully so you don’t turn the batter blue. It is definitely easier with fresh berries, but frozen blueberries will also work.)
Spoon into greased muffin tins. Sprinkle sugar on the tops of muffins. If I happen to have coarse sugar, I use it. Adds a nice crunch!
Bake at 350° for about 15-18 minutes.
More spectacular 4th of July recipes:
4th of July Brownie Bites
Berry Cheesecake Pie
Lemon Berry 4th of July Dessert
Mini Berry Cheesecakes
Lemon Blueberry Cherry Muffins for 4th of July
Lemon Blueberry Cherry Muffins (4th of July Recipe)
Equipment
Ingredients
- ⅔ cup sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup sour cream I used fat free
- 2 eggs
- 1 tsp vanilla extract
- ½ cup salted butter melted and cooled
- Zest and juice of 1 lemon
- 1 cup blueberries
- ½ cup chopped maraschino cherries
- 1 Tbsp Sugar for muffin tops
Instructions
- Preheat oven to 350 degrees.
- Whisk together dry ingredients in a large mixing bowl.
- 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. (I like to use an ice cream scoop.)
- Sprinkle sugar on the tops of muffins if desired.
- Bake at 350° for about 15-18 minutes.
Nutrition
To make dairy free use diary free sour cream.
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Could I replace the cherries with strawberries or would it effect the taste?
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Any thoughts on how to make these dairy free? Eggs are acceptable 🙂
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You could replace the butter with margarine or coconut oil, but I don’t know of a dairy free substitute for sour cream. Hopefully one of my readers has a suggestion.
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BEST MUFFINS EVER!!!!!! Thank you for the recipe!!
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Thanks so much Teresa!
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