Looking for some really easy 4th of July recipes? These Patriotic Strawberry and Blueberry Muffins are delicious and super simple to whip up in a pinch!
{Looking for 4th of July desserts? Check out this Patriotic Mason Jar Ice Cream — so much fun for the whole family!}
These Strawberry Blueberry Muffins are perfect for the 4th!
The 4th of July will be here before we know it!!
If you’re looking for creative 4th of July recipes to take to an Independence Day potluck or family gathering, try these fun Patriotic Strawberry and Blueberry Muffins!
Why you’ll love Blueberry and Strawberry Muffins
These Patriotic Muffins are ridiculously easy to whip up and they’re seriously some of the BEST muffins I’ve ever tasted!
They’re super moist and delicious — and it’s difficult to eat just one! You might want to make an extra batch just in case. 😉
What you’ll need for Mixed Berry Muffins
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups vanilla yogurt (I used dairy-free)
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups each fresh blueberries and fresh chopped strawberries
What flour is best for muffins?
All-purpose flour works well for almost any type of muffin or quick bread. Cake flour would also work.
If you want to incorporate whole wheat flour or whole grain flour, we recommend only using up to 2 cups whole wheat / whole grain flour and all-purpose flour for the rest.
Do frozen berries work in muffins?
Yes, frozen berries work well for muffins, however, you’ll want to remove any icy parts from the fruit and roll them in a bit of flour before adding them to the batter.
Also, don’t overmix the frozen fruit with the batter or you’ll end up with red and blue batter!
Is it better to use fresh or frozen blueberries for muffins?
Either fresh or frozen fruit should work well and will produce a tasty finished muffin. Just take care to follow our recommendations above when using frozen fruit.
How to make Mixed Berry Muffins
1. Preheat oven to 350ºF.
2. Spray 24-30 muffin tins with cooking spray, or use liners (I used patriotic ones).
3. In a large bowl, beat eggs and gradually add in the sugar.
4. While beating, slowly pour in the oil.
5. Next, stir in vanilla and yogurt.
6. In a separate bowl, combine all dry ingredients and add to the egg mixture.
7. Gently fold in blueberries and strawberries with a spatula (don’t overmix).
8. Spoon batter into prepared muffin tins.
9. Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Should I refrigerate muffins with fruit?
Refrigerating muffins will cause them to dry out much faster — so we recommend storing them in an airtight container at room temperature.
You may freeze them if you plan to store them for more than 3 days.
How to serve Blueberry Strawberry Muffins
You could use them for breakfast, lunch, dinner, or even snack/dessert! I’d think they’d also be perfect for a brunch gathering!
You can eat them cooled or warmed, but I recommend them warm and slathered in butter. YUM!
Variations on these Mixed Berry Muffins
I love the extra flavor twist that the strawberries add to the traditional blueberry muffins taste. But if you love the tart taste of raspberries, you could always substitute the strawberries for raspberries and still have a fun patriotic-themed 4th of July recipe!
Oh — and if you’re looking for a dairy free version, just substitute the yogurt with your favorite brand of dairy-free vanilla yogurt. Voila!
How to store Berry Muffins
The best part of these Patriotic Muffins? They freeze really well!
Make them ahead of time a few days or even a week before you need them, and then all you have to do is pull them out of the freezer a few hours before serving them! Eat them as-is or pop them in the microwave to warm them up.
Mixed Berry Muffins FAQs
Our nutrition calculator estimates roughly 38 grams of carbohydrates in each muffin — however, this can vary largely based on the ingredients you use, the type of flour you use, and the size of your finished muffin.
No, it’s not necessary to thaw frozen berries, as long as they aren’t covered with ice or frozen in big clumps.
Yes, coating them in flour will help prevent them from sinking to the bottom of your muffins and from changing the color of your batter.
Coating them in flour will help keep the fruit evenly distributed throughout the muffin cup.
If you used mainly whole wheat or whole grain flour, the muffins will be tougher and denser — this is why we recommend only using up to 2 cups whole wheat flour and the rest all-purpose flour. Also, overmixing the batter or overbaking the muffins could cause the finished product to be tough and dense.
Don’t overmix the batter, especially not the flour. Also, you could beat the egg white separately and add them at the end (right before you add the fruit) to add some extra air into the batter.
Patriotic Blueberry and Strawberry Muffins
Ingredients
- 4 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups vanilla yogurt
- 1 tsp vanilla extract
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups fresh blueberries
- 2 cups fresh strawberries chopped
Instructions
- Preheat oven to 350ºF.
- Spray 24-30 muffin tins with cooking spray, or use liners (I used patriotic ones).
- In a large bowl, beat eggs and gradually add in the sugar.
- While beating, slowly pour in the oil.
- Next, stir in vanilla and yogurt.
- In a separate bowl, combine all dry ingredients and add to the egg mixture.
- Gently fold in blueberries and strawberries with a spatula (don’t overmix).
- Spoon batter into prepared muffin tins.
- Bake in preheated oven for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Eat and enjoy!
Nutrition
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Patriotic Blueberry and Strawberry Muffins
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups vanilla yogurt (I used dairy-free)
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups each fresh blueberries and fresh chopped strawberries
Beat eggs in a bowl, and then gradually add in the sugar. While beating, slowly pour in the oil. Next, stir in vanilla and the yogurt.
Combine all dry ingredients and then add it to the egg mixture. Gently fold in blueberries and strawberries.
Spoon into muffin tins lined with paper muffin liners (I used patriotic ones). Bake at 400 degrees for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Yields: 25-30 Muffins
Recipe slightly adapted from Taste of Home
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Amanda Raker says
Making these for Christmas morning. I made them in the summer and my kids loved them. Since it made so many I gifted them to my aunts and uncles. Everyone enjoyed them. I used strawberry and peach yogurt and only blueberries for the fruit. Delicious! So glad I found this now.
Meg says
What a GREAT idea!! -Meg, MSM Team
KIMBERLY says
I just made these. I didn’t have vanilla yogurt in the house so I used strawberry yogurt. They are delicious. I’ll have a bunch in my freezer to enjoy for a while. Thanks so much for putting this recipe on your blog.
Jordan says
Yay! That sounds delicious! -Jordan, MSM Team