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!
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.
Notes
For optimal muffin baking, place the oven rack in the center and cover with foil if needed. Create buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk. Store muffins for 3-5 days in an airtight container or freeze for up to 3 months. Use fresh or frozen berries, and customize with white chocolate chips or a drizzle for added flair.