Fourth of July Strawberry Blueberry Muffins
Celebrate Independence Day with these festive Red, White & Blue Muffins! Packed with fresh strawberries, blueberries, and white chocolate chips, they’re the perfect Fourth of July breakfast, brunch, or summer treat.
Looking for the perfect Fourth of July breakfast, brunch, or BBQ dessert? These Red, White & Blue Muffins are everything summer should taste like! Sweet strawberries, juicy blueberries, and creamy white chocolate chips come together in a soft, fluffy vanilla muffin that’s as festive as it is delicious. They’re beautiful on a patriotic breakfast table, easy to pack for a picnic, and guaranteed to disappear before the fireworks even begin!
Whether you’re hosting a July 4th brunch or simply looking for a fun summer baking recipe, these muffins are one you’ll come back to all season long.
Looking for more easy recipes? Follow me on Instagram @mykitchen_mystudio for new recipes, cooking tips, and daily kitchen inspiration!
Red, White & Blue Muffins (The Perfect Fourth of July Breakfast!)
Ingredients
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs
- ⅔ cup neutral oil such as avocado oil
- ¾ cup milk I use almond milk to keep them dairy-free
- 2 cups all-purpose flour
- ¾ tsp baking soda
- 1 Tbsp fresh lemon juice
- ¾ cup fresh blueberries
- 8 fresh strawberries chopped
- ⅓ cup white chocolate chips optional, but perfect for the “white”!
- Turbinado sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F and line two 12-cup muffin pans with paper liners.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs for about 5 minutes, until pale, light, and fluffy.
- Slowly stream in the oil while mixing, then add the milk.
- In a separate bowl, whisk together the flour and baking soda.
- Add the dry ingredients to the wet ingredients, then pour in the lemon juice. Mix just until combined—don’t overmix.
- Gently fold in the blueberries, strawberries, and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle with turbinado sugar, if desired.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving.
Recipe by Faigy Murray | https://mykitchenmystudio.com/red-white-and-blue-muffins/
