Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red White and Blueberry Muffins Recipe

★★★★★

4.5 from 145 reviews
  • Author: Harper
  • 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

Scale

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

  1. Prep. Preheat the oven to 400°F (204°C) and line a muffin pan with paper liners or grease it well to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Mix-Ins. Carefully fold in the fresh or frozen blueberries, diced strawberries, and white chocolate chips to distribute evenly without breaking the fruit.
  7. 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.
  8. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/red-white-and-blueberry-muffins-recipe/