July 4th Muffins….Red, White and Blue!
I used my Fruit and Veggie Muffin recipe as a base for these muffins. Then I topped them with an almond struesel!
Almond, Raspberry and Blueberry Muffins
Prep Time10 mins
Cook Time20 mins
Servings: 12 persons
Ingredients
- 4 eggs
- 1/4 cup oil
- 1/4 cup applesauce
- 1/2 cup white sugar
- 1/3 cup brown sugar + brown sugar, divided
- 1 tsp vanilla(or use homemade vanilla extract!)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon + 1 tsp ground cinnamon, divided
- 1 cup whole wheat flour
- 1 cup white flour
- 1 cup blueberries
- 1 cup raspberries
- 1/3 cup ground almonds
- 1/3 cup butter or margarine, softened
Instructions
- In stand mixer or mixing bowl, stir eggs, oil, applesauce, white sugar, brown sugar and vanilla. Add baking soda, baking powder, cinnamon, wheat flour and white flour. Mix until batter forms and is no longer lumpy. Add blueberries and raspberries.
Tiffany says
Those look like a perfect way to start a summer day, especially July 4th!
FitFoodie says
What a great idea for the 4th! Those look scrumptious 🙂
Michelle says
those look so cute and patriotic 🙂
LuAnn says
Yum…I sense a Homeschool Baking Lesson coming up! 🙂
Jamie Asselstine says
I just wanted to say, I loved these muffins, but I did find, since there’s just myself and two little ones, that after the third day, due to the amount of fresh juicy fruit, they started to mould. The really should be frozen or refrigerated if they aren’t going to be eaten within a couple of days.
Erin says
Thanks for the heads up…ours were gone within 24 hours! Definitely freeze then if won’t be eaten right away!
Cate says
hi – i am trying to print this recipe but don’t see a link? help?
Justin says
These sound incredible. With the fresh berries available now, might have to give these a try.