With berry season in full swing right now, creating recipes right now centered around these sweet fruits feels just right. And because my kids (and myself) can’t get enough of muffin recipes, these red, white and blue muffins are the perfect summer treat!
These soft muffins are filled with fresh strawberries, blueberries, and white chocolate, giving them the red, white and blue theme. But it’s not just about looks with these tasty muffins, because the flavors go perfectly together! These red, white and blue muffins are easy to make and surely will be crowd pleaser.
Before you get going in the kitchen making these patriotic muffins, here are some helpful tips!
- Do not skip tossing the berries in the flour. This will help prevent them from sinking to the bottom while baking.
- The temperature starts out 400 degrees F for the first 5 minutes and then you will reduce it 350 degrees F. This helps the muffins achieve that tall muffin top.
- As always, watch the bake time on these muffins. Thera are a lot of factors that affect how long these muffins will take to bake. Start low and check on them. When done, the batter will be set and toothpick will come out clean.
- For substitutions, you can replace the greek yogurt with sour cream. This is only substitiution that is suitable with this recipe.
- I used mini white chocolate chips with this recipe, but you can use whatever ones you wish!
- You can store these red, white and blue muffins in an airtight container at room temperature for 2-3 days. (If they last that long even).
I truly hope you love these muffins as much as my family did! And be sure to tag me Instagram if you them a try so I can see your creations! From my kitchen to yours, happy baking!
Red, White, and Blue Muffins
Ingredients
- 1/2 C. Greek yogurt
- 1/2 C. Oil Canola or Avocado work well
- 2 eggs
- 1/2 C. Milk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract.
- 1 1/2 C. All-Purpose Flour plus 1 Tbsp. for tossing berries
- 1/2 tsp. Salt
- 1 Tbsp. Baking powder
- 1/2 tsp. Baking soda
- 3/4 C. Blueberries
- 3/4 C. strawberries diced
- 1/2 C. Mini white chocolate chips
Instructions
- Preheat oven to 400 degrees.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, oil, Greek yogurt, butter milk, sugar, and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined.
- Toss the blueberries and strawberries in 1 Tbsp of flour. Fold in the berries and white chocolate chips into the batter.
- Divide the batter into 12 muffin tins with muffin liners. Bake 5 minutes at 400 degrees F, then reduce heat to 350 degrees for 13-15 minutes more or until the batter is set. Let cool and enjoy!
