These strawberry blueberry muffins are a fun way to use up summer berries. They’re bursting with juicy fruit in every bite and are perfect for breakfast, brunch, or a festive treat.
With the strawberries and blueberries on a light colored muffin base, they double as a patriotic muffins recipe great for Memorial Day, the 4th of July, or any time you want something seasonal and a little sweet.
Easy blueberry and strawberry muffins recipe.
Our blueberry strawberry muffins are also incredibly easy to make with minimal cleanup. A handful of basic ingredients and one mixing bowl are all you need.
The white chocolate chips in the batter add a creamy sweetness that pairs beautifully with the tart berries, making each bite even more irresistible.
We've got more red, white and blue recipes; 4th of July Oreos, Patriotic Rice Krispie treats and 4th of July cake balls. Each one is colorful, kid-friendly, and fun to make ahead for your party table!
Recipe Highlights
- Filled with fresh fruit: Every bite has sweet strawberries and plump blueberries.
- Easy to make: A simple muffin batter that comes together quickly.
- Freezer-friendly: Make a batch ahead of time and enjoy later.
- Great for holidays: These double as delicious 4th of July muffins thanks to their festive red and blue fruit.
Ingredients
- All-purpose flour: Gives the muffins structure.
- Baking powder: Helps the muffins rise.
- Salt: Balances the sweetness.
- Granulated sugar: Sweetens the batter just enough.
- Milk: Adds moisture and keeps the crumb tender.
- Vegetable oil: Keeps the muffins soft.
- Egg: Binds everything together.
- Vanilla extract: Adds flavor depth.
- White chocolate chips: For the extra yum!
- Fresh blueberries: Rinse and pat dry before folding in.
- Fresh strawberries: Hulled and chopped into small pieces.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- 12 cup muffin pan
- Muffin paper liners
- Mixing bowls
- Spatula
How to make strawberry blueberry muffins for 4th of July
Preheat the oven to 400°F (200°C) and line a muffin pan with paper liners or lightly grease it.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, oil, egg, and vanilla.
Pour wet mixture into the dry mixture. Stir gently until just combined (don’t overmix).
Gently stir in the blueberries and strawberries.
Divide the batter evenly into the muffin cups and bake for 15 to 20 minutes, or until a toothpick comes out clean.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve warm.
Serve
These muffins go great with a cup of coffee or tea in the morning. For a brunch spread, serve them with scrambled eggs, yogurt parfaits, fresh fruit salad, apple cucumber salad or strawberry cucumber salad.
If you’re using them as a patriotic muffins recipe, pair them with other red, white, and blue treats like 4th of July Oreos, cake balls, dipped pretzels or whipped cream-topped parfaits.
Storing leftovers
Room temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps well for about 4–5 days.
Freezer: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 20–30 seconds or let thaw at room temperature.
Helpful Tips
- Use fresh fruit if possible, frozen can work, but it may add extra moisture.
- Don’t overmix the batter or the muffins can turn out dense.
- Chop strawberries into small pieces so that they distribute evenly throughout the muffins.
- Check doneness with a toothpick to make sure they’re fully baked.
FAQs
Yes, however because of the short cook time of this recipe, you need to let the frozen berries thaw and drain first before adding it to the batter. Refer to recipe notes for more details.
Absolutely. Use your favorite non-dairy milk like almond or oat milk.
Yes, this muffin recipe doubles well. Just make sure not to overfill the muffin cups.
Be sure to try these 4th of July muffins soon
These blueberry strawberry muffins are soft, fruity, and easy to love.
Whether you’re baking for a weekend brunch or prepping a 4th of July muffin tray, they’re a simple treat that looks festive and tastes even better.
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Strawberry blueberry Muffins for 4th of July
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 blueberries
- ½ cup strawberries (chopped)
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners or give it a light coat of nonstick spray.
- In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Whisk until everything is evenly distributed.
- In a separate bowl, whisk the oil, egg, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until the batter is just combined. A few lumps are okay, don’t over mix or the muffins may turn out dense.
- Carefully fold in the blueberries, diced strawberries, and white chocolate chips, making sure they’re evenly spread throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each one about halfway full.
- Place the pan in the oven and bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Fresh fruit is best for this recipe, as it keeps the batter from becoming too wet. If you’re using frozen berries, it’s a good idea to thaw them first and toss them in a little flour before folding into the batter. Since these muffins have a relatively short bake time, using frozen berries straight from the freezer may result in pockets of undercooked batter where the fruit hasn’t fully thawed during baking.
- White chocolate chips are optional, but they add a sweet contrast to the tart fruit.
- Don’t over-mix, a light hand keeps the muffins soft and fluffy.
- Storage tip: These muffins keep well in an airtight container at room temperature for up to 2 days or in the freezer for longer storage.
