Red, White, and Blueberry Muffins

Happy Fourth of July weekend!  Here is a festive muffin recipe for you!  I got it from Betty Crocker.


Red, White, and Blueberry Muffins


1 box Betty Crocker Wild Blueberry Muffin Mix
¾ cup milk (I use soy)
¼ cup vegetable oil
2 eggs
¾ cup dried cherries or cranberries
Raw sugar


Directions:
Heat oven to 425º. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.


Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir muffin mix, milk, oil, eggs, and cherries just until blended. Gently stir in blueberries. Divide batter among muffin cups (each about three-fourths full).  Sprinkle tops with raw sugar.


Bake 17 to 20 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. 


Makes 12 muffins.

These are super easy muffins to make since they use a mix.  I had never seen canned blueberries before; but it makes them nice and moist inside the muffins.  Make sure you rinse and drain them really well, or you will have muffins with purple streaks running through them.  In fact, after I added the blueberries, I didn't really stir them in.  I dumped them in then went straight to scooping the batter into the muffin tins.  They'll distribute okay that way.

The original recipe called for dried cranberries but I used cherries instead.  Since I live in Michigan, I figured why not support the local industry? :)  It also called for making a glaze to drizzle over the top, but I'm not a big fan of glazes or icings on muffins; it makes them too much like cupcakes to me.  So I just did my traditional raw sugar topping on these.

I tried one of these, but probably won't be eating any of the rest because, unfortunately, I don't like blueberries.  :(  I know, everyone loves them and they are super healthy, but I just don't like the flavor.  Luckily, my mom is visiting this weekend so that will help them go faster!

Happy Fourth of July everyone!

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