Red, white and blueberry muffins

This was a fun breakfast that was perfect for the 4th of July. You can also let your kids help prepare this simple recipe. Share a festive breakfast with your family this holiday weekend.

Red, White and Blueberry Muffins...
1 blueberry muffin mix
1/2 cup fresh strawberries (sliced if they are big) or raspberries
2-4 tbsp flour

1. Prepare blueberry muffin mix according to package directions. Toss strawberries in the flour and add to the mix. The extra flour keeps the berries from making the batter too watery, and coating them in flour helps them not sink to the bottom of the muffin tin (this works with fresh blueberries too).

2. I usually let one kid stir the muffin mix and the other line the tin with muffin papers. They like to count the papers, or point out the colors of the food. Usually someone will end up with a fistful of batter... but you washed their hands right? Spoon the batter into the muffin tin and let your moppets admire their work.

3. Bake at 400 (or whatever temperature your muffin mix calls for) for 15-20 minutes. When muffins are turning golden at the edges and a toothpick comes out clean, they are done. Let them rest for 5 minutes before unwrapping.

4. Because this was a treat, I let my kids have a small dab of leftover cream cheese frosting on their warm muffin. I prefer mine hot with a pat of butter. Serve with any leftover fruit.

These were so good, I think I might add raspberries to my blueberry muffins every time! The sour bite of the raspberry was the perfect compliment to the sweeter blueberry. The reds and whites stood out so prettily against the white of the muffin. The kids took a minute to admire their handiwork before devouring every crumb.

Have a happy holiday weekend!

jeri