Red, White, and Blue Muffins Recipe

  • Author: Diana of
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 6


These patriotic-themed muffins are made with raspberries, cream cheese, and blueberries. They’re perfect for a Fourth of July or Memorial Day brunch get-together.
*Vegetarian, Vegan options*


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 rectangular box cream cheese (about 4 ounces) (or sub vegan cream cheese substitute)
  • 3/4 cup sugar
  • 1/4 cup butter, softened (or sub vegan option like Earth Balance)
  • 2 eggs (or flaxseed eggs)
  • 1 cup buttermilk (or vegan milk substitute with 1-3 teaspoons lemon juice or white vinegar – Vegetarian Times suggests 2 teaspoons)
  • 3/4 cup frozen blueberries (or fresh)
  • 3/4 cup frozen raspberries (or fresh)


  1. Place cream cheese in the freezer (to make it easier to cut) just before (about 5-10 minutes) prepping other items.
  2. Pre-heat oven to 350 degrees F and prepare a 12 cup muffin tin with non-stick spray or liners.
  3. In a large bowl, combine flour, baking powder, and salt and whisk to combine.
  4. Cut the cream cheese into small pieces (think about the size you’d want to take a bite out of in your muffin). Add cream cheese bits to the flour and lightly toss in to coat.
  5. Mix butter and sugar (it will resemble wet sand). Add buttermilk and eggs and stir until well combined.
  6. Add wet to dry and mix till just combined (careful to not overmix).
  7. Stir in blueberries and raspberries.
  8. Evenly distribute in muffin tin (cups will be pretty full).
  9. Bake 20-24 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  10. Let cool to safe temperature. Serve and enjoy!


Makes 12 muffins

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