These red white and blue muffins are a great treat for any occasion but they're especially fitting for patriotic holidays like Memorial Day and the Fourth of July!
Packed with white chocolate chips, strawberries, and blueberries in every bite these muffins taste incredible. We even brown the butter and use buttermilk for added flavor and richness in every bite.
Everything about these muffins will have you coming back for another because they're just too hard to resist (not that you'd want to!)
Why This Recipe Works
- They're easy to make. Even though we use fancy terms like "brown the butter" the steps for this recipe are perfect for novice bakers and most of the steps are perfect for kid helpers too.
- They're great for any occasion. Serve them up as a nice breakfast treat or as a simple snack and they're sure to be enjoyed by all.
- Made with simple ingredients. The ingredients needed for this recipe are all very simple and easy to find in your local grocery store or in the pantry at your own home. You may even find that you have most of the ingredients on hand already.
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Ground cinnamon
- Vanilla extract
- White chocolate chips
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make red white and blue muffins with these simple step-by-step instructions:
Preheat the oven to 400 degrees F and line a muffin pan with paper liners or grease well.
In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt, and cinnamon. Make a well in the center and set it aside.
Add cooled browned butter (specks and all) to another bowl and add in the buttermilk, vanilla, and beaten eggs. Whisk well to combine.
Pour the wet ingredients into the well of the dry sifted ingredients and stir to combine.
Fold in the blueberries, strawberries, and white chocolate chips.
Spoon the batter into the muffin cups. Makes about 20 muffins. Sprinkle additional sugar over the tops, if desired.
Bake for 20 minutes until a toothpick can be inserted and come out clean.
Let cool 5 minutes before removing and placing on a wire rack to finish cooling.
📖 How to Brown Butter
Place your butter into a skillet or small saucepan and heat over medium heat. Stir occasionally for the next few minutes to help this process along. This whole process takes about 5-8 minutes.
At first, your butter will melt (as expected) and then slowly you'll notice foam appearing at the top of the melted butter. You may even be unable to see the butter below the foam but this is okay.
After a few minutes, you'll notice the foam start to slowly change colors. When the foam is mostly browned, or about the shade of a pale cookie, and the melted butter below the foam looks a bit darker and has brown specks at the bottom of the pan, it's ready.
Remove the pan from the heat and immediately pour the browned butter into a bowl. Make sure to get the scrapings too. Wait a moment for the foam to disappear so you can see your masterpiece.
Then if you want to use it soon, place it into the freezer for about 10-15 minutes until room temp or slightly chilled (not solid). If you're not in a hurry, pop it into the fridge for an hour.
Use as directed and make sure to include the chunks in the bowl as that's where a lot of great flavors are!
🧾 Quick DIY Buttermilk
If you don't have buttermilk on hand don't worry. You can easily make some yourself using ingredients you already have on hand.
Simply take 1 cup of milk (can be almond milk, soy milk, whole milk, or even half and half) and remove 1 tablespoon of liquid from the measurement.
Now add in 1 tablespoon of lemon juice or 1 tablespoon of white vinegar depending on what you have. Stir together and let rest for about 5 minutes before using it.
🍴 Recipe Tips
These red white blue muffins last about 3-5 days in an airtight container at room temperature or up to 3 months in the freezer.
You can use fresh or frozen blueberries or frozen sliced strawberries for this recipe. If using frozen you do not need to thaw them first.
If desired you can reduce the number of white chocolate chips in the batter or omit them entirely. Sometimes I like to melt them down and do a white chocolate drizzle over the top and then garnish with patriotic sprinkles.
Yes, you can swap out the strawberries for raspberries or even cranberries if desired. This will give you more of a sour or tangy flavor to offset the sweetness from the white chocolate and blueberries.
I do not recommend adding patriotic sprinkles to the tops of the muffins before baking because they will melt and look messy once finished cooking. Adding sprinkles to the batter for a funfetti look is okay though. Colored sanding sugar over the top of the muffins before baking should be fine.
I recommend only swapping out about half of the flour for whole wheat if you plan to do so.
More great patriotic recipes to check out soon
- Easy Patriotic Fireworks Bundt Cake
- Patriotic Cookie Cups
- Kool Aid Slushies
- Red White and Blue Poke Cake
Red White and Blue Muffins
- ½ cup Butter ($0.75)
- 2 ½ cups All-purpose flour ($0.20)
- 1 ½ teaspoon Baking powder ($0.03)
- ½ teaspoon Baking soda ($0.01)
- 1 cup Granulated sugar ($0.22)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon Ground cinnamon ($0.02)
- 1 cup Buttermilk ($0.59)
- 1 teaspoon Vanilla extract ($0.02)
- 2 large Eggs, lightly beaten ($0.16)
- 1 cup Blueberries, fresh or frozen ($3.28)
- 1 cup diced strawberries ($1.99)
- 1 cup White chocolate chips ($0.99)
Brown the Butter
- Take your butter and place it into a small saucepan or skillet and cook over medium heat for about 5-8 minutes while stirring almost constantly.
- When the foam on top of the butter becomes a golden or light brown color and the melted butter underneath is darker and has specks in it, remove the pan from the heat.
- Immediately pour the butter into a bowl, specks and all.
- Set the bowl into the fridge for 1 hour or into the freezer for 15 minutes before using.
- Preheat oven to 400 degrees F and line a muffin pan with paper liners or grease well.
- In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt, and cinnamon. Make a well in the center and set aside.
- Add cooled browned butter (specks and all) to another bowl and add in the buttermilk, vanilla, and beaten eggs. Whisk well to combine.
- Pour the wet ingredients into the well of the dry sifted ingredients and stir to combine.
- Fold in the blueberries.
- Spoon the batter into the muffin cups. Makes about 15-18 muffins (varies on amount due to size of frozen blueberries). Sprinkle additional sugar over the tops, if desired.
- Bake for 20 minutes until a toothpick can be inserted and come out clean.
- Let cool 5 minutes before removing and placing on wire rack to finish cooling.