Strawberry blueberry Muffins for 4th of July
If you’re looking for a fun way to celebrate summer berries, these blueberry strawberry muffins are a great place to start. They’re bursting with juicy fruit in every bite and are perfect for breakfast, brunch, or a festive treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk
- 1 tsp 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.
Nutrition
Calories: 281kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 21mgSodium: 148mgPotassium: 112mgFiber: 1gSugar: 23gVitamin A: 44IUVitamin C: 4mgCalcium: 98mgIron: 1mg
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