Red, White and Blueberry Muffins for Memorial Day

by Lian on May 25, 2012

My schedule got a little chaotic this week. Thanks for  your patience. In return,  how about:


3 ½ c. sifted all-purpose flour

2 T. baking powder

¾ c. sugar

Pinch of salt

5 eggs, slightly beaten

½ c. milk

5 oz. unsalted butter, melted and cooled

4 or 5 cups blueberries (My mother always uses fresh, but you can use frozen if you live in Moscow or someplace where fresh blueberries are unavailable.)

Additional sugar for topping


Heat oven to 425 degrees. Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries. Grease the top of a large muffin tin (yup, the top for overflow). Insert paper baking cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar. Reduce oven heat to 400 degrees (that’s right, you haven’t even put the muffins in yet!). Place muffin tins on middle shelf of oven. Bake about 25 minutes until the muffins are golden brown. Remove from muffin tins and cool. Yield: 15 to 16 large muffins.



Embracing my chaos, Lian

Related links:

Recipes for Summer: Berick’s Sangria Recipe

Recipes for Summer: Girls Only Grilling




chpdlivr May 31, 2012 at 12:15 PM

Same here, Kristen…….they are delish! Not sure why the rest of my family doesn’t think the same!

Kristin May 27, 2012 at 5:35 AM

I LOVE these….. problem is I am the only one in my house who does and end up eating them all myself :)

{ 1 trackback }

Previous post:

Next post: