We had these yummy red, white & blue muffins for brunch on the 4th.
The recipe is a combination of two recipes I've used quite a bit plus the addition of raspberries.
Blueberry & Raspberry Muffins
1 3/4 cups flour
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp baking powder
1/4 cup melted butter
3/4 cup sour cream
1/2 teaspoon vanilla
1 teaspoon grated lemon zest
3/4 cup blueberries
3/4 cup raspberries
Combine all dry ingredients (1st 5 listed) in a large bowl. In a small bowl, combine next 5 ingredients. Mix wet with dry just until moistened. Gently fold in berries.
(Can use 1 1/2 cups blueberries instead of a mixture of raspberries and blueberries.)
In greased muffin pans, fill cups 2/3rds full with muffin mixture.
Bake in a preheated 400 degree oven for 20 minutes.
Dust with powdered sugar. Serve immediately.