These muffins have vanilla baking chips, maraschino cherries, and blueberries. Since they have red, white, and blue ingredients, I call them Patriotic Muffins.
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup quick oats
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
1/2 cup butter, melted
2 large eggs
1 tsp vanilla
1 pkg (12-oz) vanilla (or white chocolate) baking chips
1 cup coarsely chopped maraschino cherries (drain well before chopping)
1 cup fresh blueberries
Preheat oven to 375 degrees.
Lightly grease 24 muffin cups or line with paper liners; set aside.
Combine both flours, oats, both sugars, baking soda, baking powder, and salt together in a large bowl. When well combined, form a well in the center of the mixture.
In a small bowl combine the buttermilk, butter, eggs, and vanilla until well blended. Pour mixture into the well of the dry ingredients; stir just until moistened.
Gently stir the baking chips, cherries, and blueberries into the batter.
Fill each of the prepared muffin cups 2/3s full.
Bake muffins at 375 degrees approximately 20 minutes until lightly browned. Remove from muffin cups and allow to cool completely on wire racks.
May be stored in airtight container.