Looking for some really easy 4th of July recipes? These Patriotic Strawberry and Blueberry Muffins are SO good and super simple to whip up in a pinch!
The 4th of July is right around the corner and will be here before we know it!!
If you’re looking for creative 4th of July recipes to take to an Independence Day potluck or family gathering, try these fun Patriotic Strawberry and Blueberry Muffins!
These Patriotic Muffins are ridiculously easy to whip up and they’re seriously some of the BEST muffins I’ve ever tasted!
They’re super moist and delicious — and it’s difficult to eat just one! You might want to make an extra batch just in case. 😉
If you’re looking for easy 4th of July recipes, these Strawberry and Blueberry Muffins are really versatile!
You could use them for breakfast, lunch, dinner, or even snack/dessert! I’d think they’d also be perfect for a brunch gathering!
You can eat them cooled or warmed, but I recommend them warm and slathered in butter. YUM!
I love the extra flavor twist that the strawberries add to the traditional blueberry muffins taste. But if you love the tart taste of raspberries, you could always substitute the strawberries for raspberries and still have a fun patriotic-themed 4th of July recipe!
The best part of these Patriotic Muffins? They freeze really well!
Make them ahead of time a few days or even a week before you need them, and then all you have to do is pull them out of the freezer a few hours before serving them! Eat them as-is or pop them in the microwave to warm them up.
Oh — and if you’re looking for a dairy free version, just substitute the yogurt with your favorite brand of dairy-free vanilla yogurt. Voila!
Patriotic Strawberry and Blueberry Muffins
- Eggs, 4 large
- Sugar, 2 cups
- Vegetable Oil, 1 cup
- Vanilla Extract, 1 teaspoon
- All-Purpose Flour, 4 cups
- Salt, 1 teaspoon
- Baking Soda, 1 teaspoon
- Baking Powder, 2 teaspoons
- Vanilla Yogurt (I used dairy-free), 2 cups
- Fresh Blueberries, 2 cups
- Fresh Chopped Strawberries, 2 cups
Beat eggs in a bowl, and then gradually add in the sugar. While beating, slowly pour in the oil. Next, add vanilla and then stir in the yogurt. Combine all dry ingredients and then add it to the egg mixture. Gently fold in blueberries and strawberries. Spoon into muffin tins lined with paper muffin liners (I used patriotic ones). Bake at 400 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Yields: 25-30 Muffins
Recipe slightly adapted from Taste of Home
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