There are hundreds of blueberry muffin recipes but this one is my all time favorite. A hint of lemon, the surprise of fresh cranberries, and the character of buttermilk make these muffins special. The recipe makes 8 muffins but they won’t last long, so it might be a good idea to go ahead and double or triple!
Red, White & Blueberry Muffins
Happy Memorial Day and Thanks to All Who Served!
- 1 egg
- 1/3 cup oil
- 1/3 cup buttermilk
- 3/4 cup sugar
- 1 1/2 tsp vanilla extract
- 1 tsp lemon extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 cup fresh blueberries
- 24 fresh cranberries
- extra sugar for tops
Preheat oven to 375, and line a standard muffin tin with 8 paper liners. Beat egg, oil, & buttermilk until smooth. Add sugar, vanilla, & lemon. Add baking powder, salt & flour, mixing until just combined. Fold in blueberries. Using a 1/4 scoop, fill each muffin cup almost to the top. Add 3 cranberries to each muffin, pushing down to cover with batter. Sprinkle about 1/2 tsp sugar on top of each. Bake 18 – 20 min until muffins are lightly browned. Makes 8 muffins.
Enjoy with a cup of tea on a beautiful Memorial Day in your own backyard!
Donna Alley, Innkeeper Since 1984, Colonial Pines Inn Bed and Breakfast
541 Hickory Street, Highlands NC 28741 (828) 526-2060
Sweets & Treats from Colonial Pines Inn 
Thanks for noticing the omission, Letty. I have added the flour to the ingredients list. And yes, it is one teaspoon of lemon extract – it stands up to the sugar and compliments the berries. Cheers!