Perfect for the Fourth of July, or anytime, I’ve adapted a simple blueberry muffin into a red, white, and blue cupcake by adding raspberries to the batter. Pretty, delicious, sweet, and perfect for the occasion! This cupcake uses coconut flour so it’s a gluten and grain free recipe (as well as being dairy free). It’s light and “springy” to the touch and moist.
This morning I woke up thinking about the Fourth of July. I had a few different recipes that I could share for it, but none seemed “fourthy” enough. I thought of a bread I had seen at the bakery yesterday. A “red, white, and blue” sweet white bread had blueberries and raspberries folded into it for a pretty presentation. Perfect! This is an even more simple version of that idea.
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