4th of July Muffins

When you want something festive but low-effort, these 4th of July Muffins make a pretty solid choice. You’ll mix up basic pantry ingredients with fresh strawberries, juicy blueberries, and a handful of white chocolate chips—nothing complicated, just simple steps that deliver soft, fluffy muffins with pops of color and sweetness in every bite.

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I don’t always wait till the Fourth of July to make these muffins—they work even if it’s just a simple gathering or a casual hangout with friends. They don’t take long to make, and they hold up well whether you’re stashing leftovers or prepping a little ahead of time. You leave them covered on the countertop, refrigerate them, freeze them, and they’re still as good as the day you make them.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

(If you like to prep ahead like I do, having a set of glass mixing bowls with lids makes it easy to keep berries, wet ingredients, or even leftover batter sealed and ready in the fridge without juggling plastic wrap.)

How to Make 4th of July Muffins with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Follow my simple instructions and you’ll have a batch of delicious, golden muffins cooling on your counter in no time.

Preheat the Oven and Prep the Muffin Tin

Start by setting your oven to 400°F and lining a 12-cup muffin pan with paper liners. You can also lightly grease each cup if you’re out of liners—either works.

I use this nonstick muffin pan that helps the muffins pop right out, even without liners, and it washes clean in seconds.

Mix the Dry Ingredients Together

In a large mixing bowl, combine the flour, granulated sugar, salt, and baking powder. Give it a good whisk to break up any clumps. If you have a fine mesh sieve, that’s better—it’ll give your muffins a lighter texture.

(I usually do this in the biggest bowl from my glass set, since it gives me plenty of space for stirring without flour going everywhere.)

Make sure everything is well combined.

Whisk the Wet Ingredients Separately

In a separate bowl, whisk the vegetable oil, egg, milk, and vanilla extract until smooth. This helps create an even texture in the finished muffins.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and gently stir everything together. Try not to overmix, as doing so can make the muffins dense. It’s okay if the batter looks a little lumpy. In fact, it makes fluffier muffins!

A silicone spatula is my go-to here; it’s gentle on the batter and actually gets into the corners of the bowl. Way better than a wooden spoon.

Fold in the Berries and Chocolate

Add in the blueberries, chopped strawberries, and white chocolate chips. Gently fold them into the batter so you don’t crush the fruit.

Fill the Muffin Cups and Bake

Scoop the batter into your muffin tin, filling each cup about halfway full. This gives the muffins enough room to rise without spilling over the edges, which helps them bake evenly and hold a nice rounded top.

I use a cookie scoop for this—it keeps the size consistent and avoids batter drips all over the counter.
Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool Before Serving

Once they’re done, let the muffins cool in the pan for about 5 minutes, as they’ll still be too hot to release from the pan. Then transfer them to a wire rack to cool completely before serving—or sneak one while it’s still warm, I won’t judge.

If you’re taking them to a picnic or party, this cupcake carrier with a locking lid is solid, it holds 10, doubles up as a full-sized cake holder, and keeps them upright and smudge-free. Enjoy!

Recipe Notes and Expert Tips

I’ve made these muffins more times than I can count, and here are a few helpful tips that always make the process smoother:

• Stick to paper liners: Especially when using juicy fruit, liners make cleanup easier and help keep the muffins from sticking to the pan.
• Use room-temperature ingredients: Cold milk or eggs can cause uneven mixing. Let them sit out for 10–15 minutes first to help everything blend more easily.
• Don’t overmix the batter: Stir just until combined. Overworking the batter can make the muffins dense instead of light and fluffy.
• Chop strawberries small: Smaller pieces help the fruit distribute evenly through the batter and bake without getting soggy.
• Fold gently: When adding the berries and white chocolate chips, mix gently to avoid crushing the fruit or streaking the batter.
• Fill only halfway: These muffins rise nicely, so filling each cup halfway is just right to avoid overflow.
• Check early for doneness: Every oven is different—start checking around the 15-minute mark to avoid overbaking.
• Let them cool fully before storing: Warm muffins can create condensation in a storage container, which leads to soggy tops.

How to Store Leftovers

Once the muffins have cooled completely, transfer them to an airtight container. You can store them at room temperature for up to 2 days, or refrigerate them for up to 5 days if you want them to last longer.

They also freeze well—just wrap each muffin in plastic wrap and place in a freezer-safe bag or container. They’ll keep up in the freezer for up to 2 months. When you’re ready to enjoy one, just let it thaw at room temperature or give it a quick warm-up in the microwave.

What to Serve With 4th of July Muffins

These muffins are great on their own, but they also work well alongside breakfast staples like scrambled eggs, fresh fruit, or yogurt.

If you’re putting together a brunch spread, try pairing them with savory items like quiche or breakfast sliders. They’re also right at home next to a cup of coffee or iced tea for a mid-morning treat.

More Easy Recipes for You to Try at Home

If you liked how easy and tasty these muffins are, I’ve got plenty of other simple ideas to keep you baking without the stress.

• Cinnamon Sugar Biscuit Bites
• Lemon Yogurt Loaf Cake
• Strawberry Poke Cake
• Cinnamon Roll Cake
• Churro Cheesecake