4th of July Muffins

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Celebrate summer with these festive 4th of July Muffins! Made from scratch and bursting with strawberries, blueberries, and raspberries, they're the perfect red, white, and blue treat for holiday breakfasts, picnics, or parades.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Holidays

Cuisine: American

Keyword: 4th of July Muffins, blueberry strawberry white chocolate muffins

Servings: servings

Calories: 200kcal

Author: Lois

Equipment

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

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Instructions

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.

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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.

Nutrition