berry good red, white and blue muffins

While the boys were fixing the boat hoist yesterday, I was itching for a project myself (because I would be no help with the boat hoist). I didn't want to ask someone to drive me to the grocery store in the bay and so I nosed around in the kitchen until I found enough ingredients to make some muffins. Below is the smitten kitchen recipe for 'perfect, blueberry muffins' altered it to make, 'berry good red, white and blue muffins'.

5 tablespoons butter

1/2 cup sugar
1 large egg (+ 1 egg yolk because I just read a Nora Ephron book where she says every recipe needs extra yolks)
3/4 sour cream or plain yogurt + 1/2 teaspoon grated lemon zest - (I had neither of these and so instead used 1 container Chobani Greek yogurt, lemon flavor)
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder (this is did not have and left out - so my muffins are a tad spongey-er)
1/4 teaspoon baking soda (to make up for lack of b.s. I added about a teaspoon of this)
1/4 teaspoon salt (same here, about a teaspoon of salt or as much fits into the nook of your hand when you make and open fist.)
3/4 cup (3 3/4 ounces or 105 grams) blueberries. (This is where I really did my own thing instead of 3/4 a cup I added 1 cup of blueberries and 1 cup of raspberries - which if you like berries and have two large containers you're trying to use before they go bad was the perfect amount!)

I also added 1 table spoon of brown sugar, 1 teaspoon Vanilla extract and 1 teaspoon of milk.

Preheat oven to 375°F. Spray each cup in a muffin tin with a nonstick spray. Beat butter and sugars with an electric mixer. Add egg and then yolk and then vanilla. Beat well.  Put flour, baking soda and salt into a medium bowl. Mix until combined. Beat dry ingredients slowly into batter until flour disappears. Beat in milk. Gently fold in your blueberries and raspberries. Fill your muffin cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

I was worried the lemon yogurt made this muffin taste a little soapy, until I brought them down to the dock and realized the reason my muffin had a little after taste was because I ate it right after I washed all the dishes.

For my money, these were better this morning when they had a day to settle. Adam said it was probably because I had dry hands.

Adam's cousin is the one who coined them red, white and blue muffins. Happy 4th!