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!
Recipe: $6.87 | Per Serving: $0.34 | Yields: 20 muffins
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 recipe 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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🍯 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. 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
Ingredient Notes:
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.
Ground cinnamon- For added warmth and flavor, adding in a little cinnamon really makes these muffins feel special.
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.
For specific ingredients and measurements, please see the recipe card below.
📖 Variations
Fresh or frozen berries. 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.
Reduce the chocolate. 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.
🔪 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.
📖 How to Brown Butter
- Heat butter in a skillet over medium heat, stirring occasionally for 5-8 minutes.
- As the butter melts, foam will appear on top. Continue cooking until the foam turns brown and the melted butter darkens with brown specks at the bottom.
- Remove from heat and pour the browned butter, including the scrapings, into a bowl. Wait for the foam to dissipate.
- To use immediately, chill in the freezer for 10-15 minutes until slightly chilled. Alternatively, refrigerate for an hour for a more gradual cooling process.
- Include the browned butter chunks in the bowl for added flavor.
🧾 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
Make sure that your oven rack is set to the center position. If your rack is too high, you can over brown the muffins as they cook or risk the tops being burnt.
If at any point you feel the muffins are getting "too dark," you can loosely lay a piece of foil over the top to prevent them from darkening any further as they continue the cooking process.
👩🏻🍳 Storage
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.
💭 Recipe 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 Delicious Patriotic Recipes
If you tried these Red White and Blueberry Muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Red White and Blueberry Muffins
Ingredients
- ½ cup browned butter, cooled ($0.99)
- 2 ½ cups all purpose flour ($0.33)
- ½ teaspoon baking soda ($0.01)
- 1 ½ teaspoon baking powder ($0.08)
- 1 cup granulated sugar ($0.36)
- 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
- Preheat the oven to 400 degrees F and line a muffin pan with paper liners or grease well.
- Heat butter in a skillet over medium heat for 5-8 minutes until browned. Transfer browned butter to a bowl and let it cool. Chill in the freezer for 10-15 minutes or refrigerate for an hour. Include browned butter chunks in the bowl for added flavor.
- Sift the flour, baking soda, baking powder, sugar, salt, and cinnamon in a large bowl.
- 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.
- Stir to combine.
- Add in the blueberries, strawberries, and white chocolate chips.
- Fold together to combine.
- 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 for 5 minutes before removing and placing on a wire rack to finish cooling.
Lorrie says
These muffins are moist and delicious. Great way to get extra fruit.
Nicole Durham says
So glad you like them!