Get ready to bake up something festive and delicious with these 4th of July Muffins!
Made with a soft homemade batter and packed with fresh strawberries, blueberries, and raspberries, they're the perfect way to kick off your patriotic celebration.
Don’t forget to check out all my other muffin recipes—perfect for a quick snack or an easy breakfast idea everyone will love!
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These muffins stand out with their soft, homemade batter and mix of strawberries, blueberries, and raspberries that create the perfect balance of sweet and tart.
No box mix or shortcuts here—just fresh, simple ingredients baked into a muffin that tastes like summer.
Serve with eggs and fruit for an easy holiday breakfast, or pack them for the parade or fireworks—they’re festive, portable, and delicious!
Looking for more 4th of July Foods? Try my Star Shaped Cinnamon Rolls, Mini Cheesecakes with Fresh Berries, and even my Red, White and Blue Patriotic Strawberries. Yum!
Table of Contents
- Tips for Baking the Best Fruit-Filled Muffins
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Tips for Baking the Best Fruit-Filled Muffins
Use fresh or frozen fruit: Fresh berries offer the best texture, but frozen fruit works too—just don’t thaw it first to avoid extra moisture.
Toss fruit in flour: Lightly coat berries in flour before folding into the batter to prevent them from sinking to the bottom.
Don’t overmix the batter: Stir just until the ingredients are combined to keep muffins light and tender.
Fill muffin cups evenly: Use a cookie scoop or measuring cup to ensure uniform size and even baking.
Add a sugar topping: Sprinkle a little coarse sugar on top before baking for a sweet, crunchy finish.
Watch your bake time: Fruit adds moisture, so check muffins a few minutes early to avoid overbaking.
Cool in the pan briefly: Let muffins sit in the pan for about 5 minutes before transferring to a rack so they firm up without getting soggy.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Fruit swaps: Use blackberries, chopped cherries, or diced peaches in place of or alongside the berries.
Gluten-free option: Substitute a 1:1 gluten-free flour blend to make them gluten-friendly.
Add-ins: Mix in white chocolate chips or chopped nuts for extra texture and flavor.
Mini muffins: Bake in a mini muffin tin for bite-sized treats—just reduce the baking time.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Whisk together the flour, sugar, salt, and baking powder.
Step 2: In a medium bowl, mix together the oil, egg, milk, and vanilla extract.
Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 4: Add blueberries, chopped strawberries, and white chocolate chips to the batter.
Step 5: Gently fold the mix-ins into the batter being sure not to over mix.
Step 6: Fill each muffin cup about halfway up.
Baking Instructions
Step 7: Bake at 400°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes then transfer to a rack to cool completely.
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Insider Tips from My Kitchen to Yours
Lois' Kitchen Tips: Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO lightly coat muffin liners with non-stick baking spray so the muffins release easily after baking.
❌ DO NOT open the oven door too early. Opening the oven before the muffins are set can cause them to collapse and bake unevenly. Wait until they’re close to done before checking!
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, frozen berries work great! Just add them straight from the freezer—no need to thaw—so they don’t release too much moisture into the batter.
Toss the berries in a tablespoon of flour before folding them into the batter. This helps them stay suspended and evenly distributed as the muffins bake.
Fill each muffin cup about ¾ full to give the batter room to rise without overflowing. This helps create a nice domed top and even baking.
How to Store, Freeze and Reheat
Refrigerate: Store cooled muffins in an airtight container in the refrigerator for up to 4–5 days.
Freezer: Place muffins in a single layer in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw and Reheat: Thaw at room temperature or microwave a frozen muffin for about 30 seconds until warm. For a fresh-baked feel, reheat in the oven at 300°F for 5–10 minutes.
More Recipes You'll Love!
Check out my other recipe for Homemade Blueberry Muffins. Or you might like this recipe for White Chocolate Raspberry Muffins.
📖 Recipe Card
4th of July Muffins
Video
Ingredients
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- ½ cup fresh strawberries, chopped
- ½ cup white chocolate baking chips
Method
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate medium bowl, whisk together the oil, egg, milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
- Gently fold in the blueberries, chopped strawberries, and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about halfway.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Use fresh or frozen berries—no need to thaw frozen.
- Toss in flour to keep them from sinking.
- Mix batter gently for tender muffins and fill cups evenly for uniform baking.
- Sprinkle coarse sugar on top for a sweet crunch.
- Check for doneness a few minutes early, and let muffins cool in the pan for 5 minutes before transferring to a rack.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Ensure foods are cooked to a minimum internal temperature of 165°F (74°C).
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
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