Red White and Blue Muffins

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 1 cup blueberries
  • 1/2 cup dried cranberries
  1. Preheat oven to 350° and place cupcake liners in a muffin tin.
  2. Place the melted butter, sugar and eggs in a medium sized bowl.
  3. Stir together till all ingredients are combined.
  4. Stir all of the dry ingredients together in another medium sized bowl.
  5. Reserve 1/2 cup of dried mixture to a small bowl.
  6. Place the blueberries and cranberries into the small bowl and toss together with the flour.
  7. Add 1/2 of the dry ingredients to the wet mixture along with half a cup of buttermilk.
  8. Stir to combine.
  9. Repeat with the remaining dry ingredients and the buttermilk.
  10. Stir in the fruit.
  11. Use an ice cream scoop to add equal amounts of muffin batter to the prepared muffin tin and cups.
  12. Bake for 25 minutes or until golden brown.
  13. Remove from the oven and allow to cool.