Red White and Blue Berry Muffins
These Red, White & Blue Berry Muffins are soft, fluffy, perfectly sweet, and packed with juicy blueberries, tart raspberries, and creamy white chocolate chips. They feel festive enough for the Fourth of July but simple enough for any summer day.
Ingredients
- 3/4 cup milk dairy or dairy-free
- 2 tsp lemon juice
- 1/3 cup softened butter or neutral oil
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 3/4 cups + 2 tsp 1:1 gluten-free flour divided
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup white chocolate chips
- 2 tbsp turbinado or raw sugar optional
Instructions
- Preheat oven to 375°F and grease or line a 12-count muffin pan.
- In a small bowl, combine the milk and lemon juice. Set aside for a few minutes to create a homemade buttermilk.
- In a separate bowl, cream together the butter and maple syrup.
- Mix in the eggs, vanilla extract, and almond extract.
- Add the gluten-free flour, baking soda, and salt. Stir until combined.
- Pour in the milk and lemon juice mixture and mix until smooth. Do not overmix.
- In another bowl, toss the blueberries and raspberries with 2 teaspoons of flour. This helps prevent the berries from sinking.
- Gently fold the berries and white chocolate chips into the batter.
- Scoop batter into the muffin pan and sprinkle tops with turbinado sugar if desired. Grease pan before filling or use muffin papers.
- Bake for 25–30 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool slightly before serving.