These Red White and Blueberry Muffins are a great treat for any occasion but they're especially fitting for patriotic holidays like Memorial Day and the Fourth of July!
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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!) These muffins are great for breakfast or dessert!
This Red White and Blueberry Muffins was inspired by our many fruity muffin recipes like our Old Fashioned Blueberry Muffins and Bakery Style Strawberry Muffins.
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.
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⭐⭐⭐⭐⭐ The Buzz From Readers
"Best muffins I've ever made/had! The brown butter makes it extra delicious!!"
- Kaitlin
💛 Why You'll Love This Recipe
- 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. Of course, you don't have to brown the butter, just keep it as-is like we do in our Easy Vanilla Muffins.
- 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.
🛒 Ingredients
Butter- You'll want to use browned butter (instructions below) to get a rich nutty flavor in your muffins. You can use salted or unsalted butter.
Leavening agents- To help the muffins rise nicely, you'll need both baking powder and baking soda.
Buttermilk- You can use storebought or homemade buttermilk (instructions below). Note that we also use buttermilk in our Easy 3 Ingredient Biscuits and Blueberry Cream Cheese Scones if you need more reasons to keep it on hand.
White chocolate chips- Adds little bits of white to help complete the red white and blue color scheme. These also make the muffins feel creamier and a little sweeter.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Brown Butter Option. Brown butter adds a deep, nutty flavor. To make it: melt ½ cup (1 stick) butter in a skillet over medium heat for 5-8 minutes, stirring until golden with brown specks. Remove from heat and cool slightly before using. You can use regular melted butter if you prefer a simpler option.
DIY Buttermilk. Make your own by combining 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit 5 minutes. Works just like store-bought and saves money.
Fresh or Frozen Berries. Use fresh or frozen blueberries and sliced strawberries. No need to thaw frozen berries, fold them in straight from the freezer.
White Chocolate Options. Reduce or omit the white chocolate chips, or melt a small handful for a drizzle on top. Add patriotic sprinkles after baking, not before.
💰 Budget-Friendly Tips
Skip brown butter if you're short on time or ingredients, regular melted butter still yields great muffins.
Use frozen fruit instead of fresh; it's cheaper and works perfectly in muffins.
DIY buttermilk saves money and prevents buying a whole carton for one recipe.
🥄 Instructions for Red White and Blueberry Muffins
Step 1: Preheat the oven to 400 degrees F and line a muffin pan with paper liners or grease well.
Step 2: Sift the flour, baking soda, baking powder, sugar, salt, and cinnamon in a large bowl.
Step 3: Make a well in the center and set it aside.
Step 4: Add cooled browned butter (specks and all) to another bowl and add in the buttermilk, vanilla, and beaten eggs.
Step 5: Whisk well to combine.
Step 6: Pour the wet ingredients into the well of the dry sifted ingredients.
Step 7: Stir to combine.
Step 8: Add in the blueberries, strawberries, and white chocolate chips.
Step 9: Fold together to combine.
Step 10: Spoon the batter into the muffin cups, filling each one about ¾s full. Makes about 20 muffins.
Step 11: Sprinkle additional sugar over the tops, if desired.
Step 12: Bake for 20 minutes until a toothpick can be inserted and come out clean.
Step 13: Let cool for 5 minutes before removing and placing on a wire rack to finish cooling.
👩🏻🍳 Expert Tips
Cool the brown butter before mixing so it doesn't scramble the eggs.
Don't overmix the batter. Stir just until combined for soft, tender muffins.
Watch the tops. If they brown too quickly, loosely tent with foil during the last few minutes.
❄️ Storage
Store Red White and Blueberry Muffins in an airtight container at room temperature for 3-4 days or freeze up to 3 months.
For best quality, add fresh fruit and caramel drizzles after thawing.
🥗 Side Dishes or Pairing Ideas
These patriotic muffins pair beautifully with simple breakfasts like scrambled eggs, yogurt parfaits, or fruit bowls. For a fuller brunch, serve alongside some of our other red, white, and blue favorites.
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Strawberry Blueberry Overnight OatsRecipe $1.64
- Strawberry Blueberry ShortcakeRecipe $5.47 / Serving $0.91
- Strawberry Blueberry PancakesRecipe $2.32 / Serving $0.19
❓ Red White and Blueberry Muffins FAQs
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 Recipes You'll Love
- Easy Patriotic Fireworks Bundt CakeRecipe $2.33 / Serving $0.19
- Kool Aid SlushiesRecipe $0.48 / Serving $0.24
- Instant Pot Hot DogsRecipe $1.48 / Serving $0.19
- Single Serving LemonadeRecipe $0.89
🐝 If you tried these Red White and Blueberry Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Red White and Blueberry Muffins
Ingredients
- ½ cup unsalted butter, browned and cooled - ($0.99)
- 2 ½ cups all-purpose flour - ($0.33)
- 1 cup granulated sugar - ($0.36)
- 1 ½ teaspoon baking powder - ($0.08)
- ½ teaspoon baking soda - ($0.01)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground cinnamon - ($0.02)
- 1 cup buttermilk - ($0.73)
- 1 teaspoon vanilla extract - ($0.03)
- 2 large eggs, lightly beaten - ($0.30)
- 1 cup blueberries, fresh or frozen - ($1.99)
- 1 cup strawberries, diced - ($0.71)
- 1 cup white chocolate chips - ($1.31)
Instructions
- Prep. Preheat the oven to 400°F and line a muffin pan with paper liners or grease well.
- Brown Butter. Melt the butter in a skillet over medium heat, cooking until browned and fragrant, about 5 to 8 minutes. Transfer to a bowl, including the browned bits, and let cool completely. Chill briefly if needed.
- Mix Dry Ingredients. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients. In a separate bowl, whisk together the cooled browned butter, buttermilk, vanilla extract, and eggs until combined.
- Combine Batter. Pour the wet ingredients into the dry ingredients and stir just until combined.
- Add Mix Ins. Gently fold in the blueberries, strawberries, and white chocolate chips.
- Bake. Divide the batter evenly between muffin cups, filling about ¾ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Buttermilk Substitute. Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
- Berries. Fresh or frozen berries work well. Do not thaw frozen berries before using.
- Oven Placement. Bake on the center rack for even cooking.
- Storage. Store muffins in an airtight container for 3 to 5 days or freeze for up to 3 months.
Nutritional Information
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Ava says
This was a very good recipe, we used all whole wheat flour and half the sugar and they still turned out amazing.
Nicole Durham says
Thanks for sharing!
Michelle says
Excellent!!
Kaitlin says
Best muffins I’ve ever made/had! The brown butter makes it extra delicious!!
Nicole Durham says
It took a lot of trial and error to get the flavor just right, I'm so glad you like it!
Lorrie says
These muffins are moist and delicious. Great way to get extra fruit.
Nicole Durham says
So glad you like them!