Can you believe that it’s almost July?! I’ve always enjoyed the Fourth of July because it’s such a fun and laid-back holiday. Some holidays require a lot of food preparation (Thanksgiving), or have a lot of pressure to have amazing plans (New Years Eve). While I love cooking for all holidays, there’s something so relaxing about throwing something on the grill and making a few side dishes while you and your loved ones hang out in the backyard. We’re having a small group of friends over this year, and it happens to be one friend’s birthday that day, so I’m excited to have a laid-back BBQ with some festive cupcakes for dessert. If you’re looking to start the holiday off with an easy breakfast, you can make these red, white, and blue muffins the night before!
These muffins are packed with juicy strawberries and blueberries and topped with a simple glaze. The batter is light and fluffy with the perfect amount of sweetness. You can certainly enjoy them for the Fourth of July, or all summer long while you can get fresh berries. My kids absolutely loved these too; Lleyton said it was because of the “frosting” on top, which he naturally ate off first.
I know for a lot of people the weather in July can be unbearably hot and humid, but here in the Pacific Northwest it’s just about perfect. It rarely gets above 80 degrees, we have no humidity, and no mosquitos (at least not where we live). The sun is rising around 4:30 am and not setting until 10pm. The days are beautiful and filled with time outside. July is also my birthday month and I’m turning 30 this year! My pregnancy with baby #3 is flying by and I’ll enter my third trimester at the end of the month. All in all, I’m ready for you, July, and we’re going to kick it off with a fun BBQ.
I hope you enjoy these fun and festive muffins as much as we do! Happy Fourth of July!
- 2½ cups + 1 tbsp. all-purpose flour
- ⅔ cup granulated sugar
- 2½ tsp. baking powder
- ½ tsp. salt
- 4 tbsp. butter, melted and cooled
- ½ cup canola or vegetable oil
- ¾ cup plain Greek yogurt
- 1 tsp. vanilla extract
- 3 tbsp. milk
- 2 eggs
- ⅔ cup blueberries
- ⅔ cup chopped strawberries (so they are about the size of a large blueberry)
- 1 cup powdered sugar
- 2-3 tbsp. water
- Preheat oven to 350 degrees and spray a standard 12 cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together 2½ cups flour, granulated sugar, baking powder, and salt.
- In a large bowl, whisk together butter, oil, Greek yogurt, milk, and eggs.
- Add wet ingredients to dry ingredients and mix until just combined.
- In a small bowl, mix strawberries and blueberries with 1 tbsp. flour.
- Fold berries into muffin batter. Evenly distribute between muffin cups in prepared pan.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
- Let cool for 5-10 minutes in pan, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and water, 1 tbsp. at a time, until desired glaze consistency is reached.
- Drizzle glaze over muffins.
- Enjoy!
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