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Assorted 4th of July Muffins in paper liners on a cooling rack, with whole strawberries placed nearby for a festive touch.

4th of July Muffins

Mandy I My Reliable Recipes
When you want something festive but low-effort, these 4th of July Muffins are an easy win. You’re working with simple ingredients and just a few steps, but you still get soft, colorful muffins that feel fun and homemade. You can save them not just for the holiday—they’re also great for simple get-togethers, potlucks, or lazy weekend mornings. You can make them ahead, store them on the counter or in the fridge, and even freeze extras without losing that just-baked texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 202 kcal

Equipment

Ingredients
 
 

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 large egg
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries
  • ½ cup fresh strawberries chopped
  • ½ cup white chocolate baking chips

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  • In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
    1 ½ cups all-purpose flour, ½ cup granulated sugar, ¼ teaspoon salt, 2 teaspoons baking powder
  • In a separate bowl, whisk together the oil, egg, milk, and vanilla extract until smooth and blended.
    ⅓ cup vegetable oil, 1 large egg, ⅓ cup milk, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumpy batter makes fluffier muffins!
  • Gently fold in the blueberries, chopped strawberries, and white chocolate chips for that perfect patriotic mix.
    ½ cup fresh blueberries, ½ cup fresh strawberries, ½ cup white chocolate baking chips
  • Scoop the batter into the muffin cups, filling each one about halfway full. Bake for 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Serve and enjoy!

Notes

  • 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.

Nutrition

Calories: 202kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 15mgSodium: 128mgPotassium: 89mgFiber: 1gSugar: 12gVitamin A: 39IUVitamin C: 4mgCalcium: 58mgIron: 1mg
Keyword 4th July Muffins
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