Saturday, July 3, 2010

Red, White, and Blue Muffins-Happy Fourth Of July!

Happy Fourth of JULY! I am so thankful for the freedom we experience in our country and the freedom that I have found in Christ!

Galatians 5:1
"It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery."

2 Corinthians 3:17
"For the Lord is the Spirit, and wherever the Spirit of the Lord is, there is freedom."

In honor of Independence Day, I made some Festive Red, White, and Blue Buttermilk Muffins with some Raspberries, Blackberries, and Blueberries that I had in my freezer. I used Patriotic Cupcake Liners and Flags to add to their festivity, and the end result was a super cute and super yummy muffin. If you don't have Raspberries on hand, feel free to use chopped strawberries.

If you are looking for other Fourth of July-Friendly Recipes be sure to check out my previous posts:

Triple Berry Bliss Pie:

Blueberry Cream Streusel Muffins (the BEST-MUFFIN-EVER!!!!!!!!!!!!!!!!!):

Red, White, and Blue Buttermilk Muffins


1 cup frozen mixed berries, such as blueberries,
raspberries, blackberries, and strawberries
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract
confectioners sugar, for dusting

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Cut any large berries, such as strawberries, into small pieces. Stir together the flour, baking powder, and salt in a large bowl. Stir in the superfine sugar. Lightly beat the eggs in a large bowl, then beat in the buttermilk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the berries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners' sugar before serving.

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