Mint Red, White, & Blue-Berry Muffins Recipe

Name: Mint Red, White, & Blue-Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 12 muffin/ cupcake liners; 1 1/4 cups all-purpose flour; 2 tablespoons wheat germ; 2 tablespoons ground flax seed; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup brown sugar, packed; 2 eggs; 1 cup plain yogurt; 1/4 cup butter, melted; 2 teaspoons vanilla essence, (If you want to mess with half a vanilla bean, be my guest); 1 1/2 cups fresh blueberries, washed, picked over, and drained well (I used 1 c. large blueberries & 1/2 c. small blueberries; 1 cup fresh mint leaves, lightly packed, see directions below; white cream cheese (Philly is patriotic, I guess); red jelly (hopefully) homemade

Servings: persons

1 teaspoon butter
12 muffin/ cupcake liners
1 1/4 cups all-purpose flour
2 tablespoons wheat germ
2 tablespoons ground flax seed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 eggs
1 cup plain yogurt
1/4 cup butter, melted
2 teaspoons vanilla essence, (If you want to mess with half a vanilla bean, be my guest)
1 1/2 cups fresh blueberries, washed, picked over, and drained well (I used 1 c. large blueberries & 1/2 c. small blueberries
1 cup fresh mint leaves, lightly packed, see directions below
white cream cheese (Philly is patriotic, I guess)
red jelly (hopefully) homemade

1
["Prepare muffin tin. Paper muffin/ cupcake liners are recommended for this muffin. Butter the inside of liners for easy removal of muffins.
2
Heat oven to 425u00b0F. (210u00b0C)", "Combine flour, wheat germ, flax seed, baking powder, baking soda, salt, and brown sugar, mix well.", "In a separate bowl, lightly beat the eggs with a whisk, then add the melted butter, milk and vanilla. Mix well.", "Mix blueberries and mint. Add both to the dry ingredients and stir in gently. Take care that the mint leaves don't clump together.", "Pour wet ingredients into the dry ingredients and stir just until all is moistened.", "Spoon into full-size muffin pan. (Each muffin was about 85% full)
3
Bake for 15 to 18 minutes. (my gas convection oven took 13 minutes, hard to check with a toothpick because so many blueberries)", "You can serve them hot but we liked the muffins cold which made the mint stand-out. Serve with white cream cheese and red jelly.", "MINT NOTES: Pick mint before the flower buds begin to form. Throw away any leaves with blemishes. Mint will quickly develop blemishes from hitting, cutting, bruising in exactly the same way that basil or shiso leaves will, so prepare a bowl of cold water. Begin pulling mint leaves off, the little one go directly into the water. The medium sized leaves are ripped in half, and the largest leaves just rip into thirds. Quickly put into the cold water. Don't use any stems. (You can cut with a knife but it seemed to take more time, switching from pulling off stems, then washing to cutting. Use a stainless steel or ceramic knife)
4
Put mint in the measuring cup, and if it's not enough, return the prepared mint back to the cold water bowl, then continue ripping more mint. Lightly pack the leaves. Drain right before mixing into the batter (Salad spinner works great)."]

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon butter, 12 muffin/ cupcake liners, 1 1/4 cups all-purpose flour, 2 tablespoons wheat germ, and more.

Yes, Mint Red, White, & Blue-Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mint Red, White, & Blue-Berry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions