Fourth of July recap + muffins for berry season

I’m experiencing the Fourth of July hangover, as my sister calls it, so I hope this post will make sense. We hosted our biggest breakfast yet with about 160 guests, and it was just a beautiful morning with some of the best people we know.

Even the dogs dressed for the occasion 


My sweet grandma

One of my biggest tasks for the breakfast was making muffins, and I baked all 12 batches in my mom’s kitchen since mine is under construction. I made them several days in advance, and they froze beautifully, so I might do the same thing again next year.

With berry season in full swing, you ought to make these ASAP. If you do, let me know what you think!

Lemon Raspberry Cream Cheese Muffins

Adapted from Gather for Bread

4 oz cream cheese, softened

4 TB unsalted butter, softened

2 large eggs

¾ cup granulated sugar

¾ cup buttermilk

1 tsp lemon zest

A splash of fresh lemon juice

1½ teaspoons vanilla extract

2 cups all-purpose flour

3 tsp baking powder

½ tsp salt

¼ tsp baking soda

1¼ cups fresh raspberries (frozen work too)

  1. Preheat oven to 375 degrees on convection.
  2. Line muffin tin with muffin liners.
  3. In a large bowl, using electric mixer, beat butter and cream cheese until light and creamy, about 3 minutes. Add the sugar and beat well. Add eggs and beat until creamy.
  4. Beat in vanilla, buttermilk, zest, and lemon juice.
  5. In a small bowl, stir together flour, baking powder, salt and baking soda.
  6. Add flour mixture to batter and stir well. Fold in raspberries to avoid pink batter.
  7. Spoon batter into muffin tins, filling to the top.
  8. Generously sprinkle washed cane sugar or large sugar sprinkles on top for a sweet crust.
  9. Bake for 17 minutes or until toothpick inserted comes out clean. Cool for 5 minutes before removing.


Chandler’s Favorite Blueberry Muffins

From Worldwide Ward Cookbook

(Note: I accidentally omitted the baking powder when making these once, and they were SO GOOD without it! So try that version if you’re into a more dense and moist cake.)

2 eggs, beaten

1 cup milk

2/3 cup oil

½ tsp vanilla

1 tsp grated lemon rind, yellow part only

2 2/3 cups flour

1 TB baking powder

1 ½ tsp salt

½ cup sugar (rounded)

1 ½ cups frozen blueberries

For the top:

½ cup butter

½ cup sugar

  1. Beat eggs, milk, oil, and vanilla.
  2. Add lemon rind.
  3. Add flour, baking powder, salt, and ½ cup sugar.
  4. Mix well and add blueberries.
  5. Spoon into greased muffin tin (I always use liners).
  6. Bake at 350 degrees for 25 minutes—that seems like a long time, but it’s about right.
  7. Melt butter in small bowl.
  8. Place ½ cup sugar in another small bowl.
  9. When muffins are done, remove from tins and place on cooling rack. Dip the tops of each muffin into butter, then into sugar. •


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