Red White and Blueberry Muffins Recipe
Introduction
These Red White and Blueberry Muffins are a delightful treat bursting with fresh berries and sweet white chocolate chips. Perfect for summer breakfasts or festive gatherings, they feature rich browned butter for a deep, nutty flavor that makes every bite special.
Ingredients
- ½ cup unsalted butter, browned and cooled
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup blueberries, fresh or frozen
- 1 cup strawberries, diced
- 1 cup white chocolate chips
Instructions
- Step 1: Preheat the oven to 400°F and line a muffin pan with paper liners or grease it well.
- Step 2: Melt the butter in a skillet over medium heat, cooking until browned and fragrant, about 5 to 8 minutes. Transfer the butter along with the browned bits to a bowl and let it cool completely. Chill briefly if needed.
- Step 3: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Step 4: In a separate bowl, whisk the cooled browned butter, buttermilk, vanilla extract, and eggs until fully combined.
- Step 5: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing.
- Step 6: Fold in the blueberries, diced strawberries, and white chocolate chips carefully.
- Step 7: Divide the batter evenly between the muffin cups, filling each about ¾ full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Use fresh berries for a juicier texture or frozen berries if out of season—just thaw and drain excess liquid before adding.
- For a nutty crunch, add ½ cup chopped toasted almonds or pecans to the batter along with the fruit.
- Substitute the white chocolate chips with dark or milk chocolate chips for a different flavor profile.
- If you don’t have buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. Reheat gently in a microwave or oven before serving to enjoy their fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins dairy-free?
Yes, substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
Can I prepare the batter ahead of time?
You can mix the batter and refrigerate it overnight, but let it come to room temperature before baking for the best rise and texture.
Print
Red White and Blueberry Muffins Recipe
- Total Time: 35 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
These Red White and Blueberry Muffins are a delightful patriotic treat combining fresh blueberries, diced strawberries, and creamy white chocolate chips in a moist, flavorful muffin enhanced with browned butter and a hint of cinnamon. Perfect for celebrations or a sweet breakfast indulgence.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, browned and cooled
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Mix-Ins
- 1 cup blueberries, fresh or frozen
- 1 cup strawberries, diced
- 1 cup white chocolate chips
Instructions
- Prep. Preheat the oven to 400°F (204°C) and line a muffin pan with paper liners or grease it well to prevent sticking.
- Brown Butter. Melt the butter in a skillet over medium heat, cooking until it turns brown and fragrant, about 5 to 8 minutes. Transfer the browned butter, including the browned bits, into a bowl and let it cool completely. Chill briefly if necessary to avoid cooking the eggs in the next step.
- Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients. In a separate bowl, whisk together the cooled browned butter, buttermilk, vanilla extract, and lightly beaten eggs until smooth and fully combined.
- Combine Batter. Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to ensure tender muffins.
- Add Mix-Ins. Carefully fold in the fresh or frozen blueberries, diced strawberries, and white chocolate chips to distribute evenly without breaking the fruit.
- Bake. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen berries; if using frozen, do not thaw to prevent the batter from getting too watery.
- Brown the butter carefully to avoid burning; remove from heat once fragrant and golden brown.
- Filling muffin cups about ¾ full helps prevent overflow while ensuring a nice rise.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute buttermilk with a mixture of almond milk and lemon juice and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: red white and blueberry muffins, patriotic muffins, blueberry muffins, strawberry muffins, white chocolate chips, browned butter muffins, berry muffins
