Red White and Blueberry Muffins
These red white and blue muffins are a great treat for any occasion but they're especially fitting for patriotic holidays like Memorial Day and the Fourth of July!
Servings: 20 muffins
Calories: 161kcal
Cost: Recipe $6.87 / Serving $0.34
Ingredients
- ½ cup unsalted butter, browned and cooled ($0.99)
- 2 ½ cups all-purpose flour ($0.33)
- 1 cup granulated sugar ($0.36)
- 1 ½ teaspoon baking powder ($0.08)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon salt ($0.01)
- ¼ teaspoon ground cinnamon ($0.02)
- 1 cup buttermilk ($0.73)
- 1 teaspoon vanilla extract ($0.03)
- 2 large eggs, lightly beaten ($0.30)
- 1 cup blueberries, fresh or frozen ($1.99)
- 1 cup strawberries, diced ($0.71)
- 1 cup white chocolate chips ($1.31)
Instructions
- Prep. Preheat the oven to 400°F and line a muffin pan with paper liners or grease well.
- Brown Butter. Melt the butter in a skillet over medium heat, cooking until browned and fragrant, about 5 to 8 minutes. Transfer to a bowl, including the browned bits, and let cool completely. Chill briefly if needed.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients. In a separate bowl, whisk together the cooled browned butter, buttermilk, vanilla extract, and eggs until combined.
- Combine Batter. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Add Mix Ins. Gently fold in the blueberries, strawberries, and white chocolate chips.
- Bake. Divide the batter evenly between muffin cups, filling about ¾ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Buttermilk Substitute. Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
- Berries. Fresh or frozen berries work well. Do not thaw frozen berries before using.
- Oven Placement. Bake on the center rack for even cooking.
- Storage. Store muffins in an airtight container for 3 to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 26.2g | Protein: 2g | Fat: 5.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Cholesterol: 14.4mg | Sodium: 10.4mg | Potassium: 110.8mg | Fiber: 0.5g | Sugar: 11.8g | Vitamin A: 45.7IU | Calcium: 43.1mg | Iron: 0.9mg
