Description
Celebrate Independence Day with these delightful 4th of July Breakfast Muffins, bursting with fresh blueberries and strawberries. These muffins are not only festive but also incredibly easy to make, ensuring that even novice bakers can create a fluffy and moist treat that’s perfect for family gatherings or picnics. The vibrant colors and fruity flavors make them an ideal addition to your holiday brunch spread, bringing a touch of patriotism to your morning meal. Whether served warm or at room temperature, these berry-packed muffins will surely impress your guests and add sweetness to your celebration.
Ingredients
Scale
- 1/2 cup sweet cream butter (salted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 3 large strawberries (diced)
Instructions
- Preheat the oven to 375°F.
- In a stand mixer, cream together butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract, baking powder, and salt until combined.
- Gradually mix in flour alternately with milk until just combined.
- Gently fold in blueberries and diced strawberries.
- Spoon batter into muffin tins, filling each about two-thirds full.
- Bake for 15-20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 200
- Sugar: 10g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg