I love May. There are so many good things that happen this time of year, like school getting out, flowers blooming, the weather finally getting really nice... I could go on and on. Even though I love summer, I am always a little sad to see May pass into June. There have been so many things to make May particularly special and memorable this year. To name a couple, my husband and I both graduated from college and we celebrated our first year of marriage!
Since Memorial Day has just passed, I decided to share a picture that my mom sent me last weekend. Her dad, my grandpa, served during World War II and is now buried with my grandma at Fort McPherson National Cemetery. My parents had the chance to go out there on Sunday and I wish so badly that I could have been with them! I am so grateful for the men and women that have served our country throughout history, and I can't even imagine how drastically different our lives would be without the sacrifices they gave and give still on a daily basis.
Well I was wanting to make something that had a patriotic theme and meshed well with this time of year. I've been buying lots of berries lately, and after visiting the farmer's market here in town on Sunday, I was inspired to make these wonderful muffins because I tried a slice of a bakery's Red, White and Blueberry bread that they make every year around this time. The bread was really good, and the muffins really were wonderful! I think I am in love with this strawberry/blueberry combination. I happened to have both strawberries and blueberries on Monday morning, and then discovered a container of sour cream in my fridge. And so the Red, White and Blueberry Muffin was born. The batter was beautiful and thick, and made exactly 12 muffins. I felt like I was maybe filling my muffin liners too full (I didn't want to get out my other pan for just 1 or 2 muffins) but after they baked, I realized they were the perfect size. I'm going to have to make these again soon, since we devoured them all by the time Tuesday rolled around!
Red, White and Blueberry Muffins
Makes 12 muffins
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1/2 heaping cup sour cream
1/4 cup oil
2 teaspoons vanilla
1/2 to 3/4 cup blueberries, fresh or frozen
1/2 to 3/4 cup strawberries, chopped
sugar, for sprinkling
1. Preheat oven to 350°. Grease a muffin pan or line with paper liners and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk together then set aside.
3. In another bowl, beat the egg with a whisk, then add the sour cream, oil, and vanilla and stir to combine.
4. Add the dry ingredients into the wet ingredients all at once and gently mix by hand until all the ingredients are incorporated. Fold in the strawberries and the blueberries.
5. Fill the muffin pan with the batter and bake in the oven for 20 to 25 minutes until the muffins are lightly brown and a toothpick inserted in the center comes out clean.
6. Allow the muffins to cool for several minutes, then remove to a cooling rack. Serve warm with butter. Enjoy!
Oh, and I added a picture of me and my hubby from my cousin's graduation a few weeks ago. I hope all of you are enjoying this time of year as much as we are!