Skip to main content

Red, White & Blueberry Muffins



So happy to be joining the #MuffinMonday crew this month! I found the recipe for these Red, White & Blueberry Muffins while searching for ways to use up white baking chips. I have a bit of a baking chip collecting problem, I see so many fun ones, grab them, but then I'm not sure what to use them in.


I only made minor changes to the recipe.  I doubled it because six muffins wouldn't last very long around here.  I also reserved a bit of the flour and tossed the fruit and chips with it.  This is something my Gram taught me to help keep things from sinking to the bottom of baked goods.


I also sprinkled the tops with raw sugar before baking. I just love the sparkle and crunch it gives them. Such a great combinations of flavors, something in every bite! Thank you to Ronna F for sharing her recipe!  Be sure to go and check out all of the other amazing #MuffinMonday recipes using the links down below.  

Red, White & Blueberry Muffins

Red, White & Blueberry Muffins
Yield: 12
Author: Jolene's Recipe Journal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 large egg
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 2/3 cup chopped fresh strawberries
  • 1/2 cup fresh or frozen blueberries
  • 6 tablespoons white baking chips

Instructions

  1. In a small bowl, combine the flour, sugar, baking soda and cinnamon.
  2. In another bowl, whisk the egg, oil and milk. Stir into dry ingredients just until moistened.
  3. Fold in the strawberries, blueberries and vanilla chips.
  4. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 22-26 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
strawberries, blueberries, white chocolate
Muffins, breakfast, snacks
American

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.




Comments

  1. I have the same problem with chips and also with sprinkles, Jolene. Who can resist! Your muffins are perfect for Fourth of July!

    ReplyDelete
    Replies
    1. Yes! Sprinkles, flavored cake mixes, Jello. But it's so fun finding new things to try!

      Delete
  2. Wooohooooo , a perfect 4th of July breakfast treat. Thanks Jolene.

    ReplyDelete
  3. These are ADORABLE!! So cute to add the white chocolate chips! I am definitely saving these ones!

    ReplyDelete
  4. I have the same issue with chips! I have some lemon ones that I've had for way too long! These red white and blue muffins are so festive and sound yummy.

    ReplyDelete
  5. Love this muffins, I like the addition of white chocolate chips make it more delicious.,

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the