Red, White & Blueberry Muffins

Red, White & Blueberry Muffins

David Venable

Prep Time: 25 minutes

Serves: 12

Ingredients

  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/2 cup olive oil
  • 2 tsp vanilla extract
  • 1 cup Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cups fresh blueberries
  • 3/4 cups fresh raspberries
  • 1 (16-oz) tub cream cheese frosting
  • 1/2 tsp fresh lemon juice
  • Zest of one lemon
  • 36 fresh blueberries, for garnish
  • 24 fresh raspberries, for garnish

Preparation

Preheat your oven to 375°F. Line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, use an electric mixer to beat the eggs and sugar on medium-high speed for 5 minutes. The mixture will lighten in color and thicken.

Switch mixer speed to low and add the oil, vanilla, Greek yogurt. Combine for 30 seconds.

In a small bowl, whisk together flour, baking powder, and salt. Slowly add to the batter in thirds using a handheld whisk. Do not overmix.

Use a spatula to gently stir in blueberries and raspberries, being careful not to crush them.

Divide batter into muffin tins. Bake for 24–28 minutes until the tops are golden and a toothpick inserted into the center comes out clean.

While the muffins are baking, combine cream cheese frosting, lemon juice, and zest. Once the muffins finish baking and have cooled slightly, top with frosting and garnish with fresh berries.

Cook's Notes

Want the ultimate smart swap? Simply replace the granulated sugar with a sugar substitute and the cream cheese frosting with a sugar-free cream cheese frosting.

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