Raspberry Blueberry White Chocolate Muffins (red white and blue!)

These delicious and stunning Raspberry Blueberry White Chocolate Muffins have a burst of fruity goodness with a touch of white chocolate and vanilla decadence. Sweeten your day with this irresistible and festive Fourth of July treat!

I was inspired to create this Fourth of July recipe based on the colors alone: red, white, and blue. Red from the raspberries, blue from the blueberries, and white from the white chocolate chips (and the muffin color of course). These raspberry, blueberry, white chocolate muffins are sure to please.

The tartness of raspberries adds a zingy contrast to the sweetness of blueberries, white chocolate, and vanilla, creating a simply delightful muffin. The juicy bursts of fruitiness, along with the coloring, elevate this muffin recipe to a whole new level of deliciousness.

Ingredients

These raspberry blueberry white chocolate muffins have the typical ingredients you would find in a muffin recipe:

• Neutral oil – such as safflower or grapeseed
• Milk – I used whole milk, but what you have on hand should work. I have not tested this recipe with dairy-free milk
• Eggs – to bind it all together
• Vanilla bean paste – to give the muffin a really vanilla flavor
• Sugar – we use both white sugar and brown sugar
• All-purpose flour – the core of any baked good
• Leaveners – both baking soda and baking powder
• Kosher salt – just a little!
• Sour cream – for some moisture, and to help activate the baking soda
• Blueberries – our blue ingredient!
• Raspberries – our white ingredient!
• White chocolate chips – our white ingredient!

See recipe card for quantities.

How to make Raspberry Blueberry White Chocolate Muffins

• Stir the wet ingredients together: oil, milk, eggs and vanilla. Then add the sugars, Whisk until everything is combined.
• Fold in the dry ingredients: flour, baking soda, baking powder, and salt, until just combined. Mix in the sour cream.
• Add the red white and blue mix-in: add the fresh, washed berries and white chocolate chips into the muffin batter and stir.
• Pour the batter into a paper-lined muffin tin, and bake until ready.

Substitutions

While these muffins are perfect as is, here are a few substitution ideas:

• Strawberries – instead of raspberries, substitute with equal parts diced strawberries. Better yet, try macerating the strawberries first!
• Vanilla – if you don’t have vanilla paste, feel free to substitute with vanilla extract instead.
• Greek Yogurt – the sour cream can be substituted for equal parts full fat greek yogurt.

Variations

• Lemon – add the zest and juice of one or two lemons to the wet ingredients for a slightly lemony flavor
• Chocolate – switch it up by adding milk or dark chocolate chips instead of white chocolate! They won’t look quite as festive but will taste delicious.
• Almond – add 1 teaspoon of almond extract to the wet ingredients for a hint of almond

Storing Raspberry Blueberry White Chocolate muffins

Store the muffins in a sealed container at room temperature for up to five days.

You can also freeze the muffins by placing them in a freezer safe, air-tight bag. To eat, allow to defrost 30 minutes then pop in your toaster oven to warm up.

FAQ

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Rating this Recipe

Lastly, if you do make this Raspberry Blueberry White Chocolate Muffins recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would also mean the world to me if you tagged me on Instagram or TikTok so I can see your creations. 

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5 from 2 votes

Raspberry Blueberry White Chocolate Muffins

These Raspberry Blueberry White Chocolate Muffins have a burst of fruity goodness with a touch of white chocolate and vanilla decadence. Sweeten your day with this irresistible and festive Fourth of July treat!

Prep Time10 minutes mins

Cook Time22 minutes mins

Total Time32 minutes mins

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Keyword: dessert, fruity, Muffin, white chocolate

Servings: 12 Muffins

Ingredients

• ½ cup neutral oil (such as safflower or grapeseed)
• ⅔ cup milk room temperature
• 2 large eggs
• 2 teaspoon vanilla bean paste (vanilla extract will also work)
• ⅔ cup white sugar
• ¼ cup brown sugar
• 2 ¼ cups all purpose flour 285g
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ cup sour cream
• 1 cup blueberries washed and dried
• 1 cup raspberries washed and dried
• 1 cup white chocolate chips

Instructions

• Preheat the oven to 380℉. Line a 12-muffin tin with paper muffin liners. Set aside
• To a mixing bowl, add the oil, milk, eggs, and vanilla. Whisk to combine. Then add the white sugar and brown sugar and continue to whisk.
• Add the flour, baking soda, baking powder, and salt. Using a spatula, fold the dry ingredients into the wet. Lastly, add the sour cream. Mix until everything is combined, but do not over mix.
• Add the raspberries, blueberries, and white chocolate chips and fold into the batter.
• Use an ice cream scoop or large spoon, pour the batter evenly among the lined muffin cups. You will fill the muffins to the top. This recipe should make 12 muffins.
• Bake at 380°F for 18-22 minutes, or until the tops look cooked and toothpick comes out clean. Let muffins cool for 10 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm!