4th of July Muffins (Gluten Free)

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Nothing says summertime celebration quite like a batch of fresh berry filled muffins straight from the oven! These gluten free 4th of July muffins are a festive, feel good treat that brings together wholesome ingredients and patriotic charm in every bite.

As we gear up to celebrate the 4th of July with sparklers, sunshine and time with loved ones, I wanted to share a delightful recipe that's perfect for the holiday and completely gluten free. These berry studded muffins are soft, sweet and bursting with red, white and blue goodness.

This is such a fun recipe to make with the kids. All three of my kids just love these muffins and it has become a tradition in our family to make them the morning of the 4th of July to celebrate our country. Even if you don't have kids, they are still fun to make and enjoy.

Whether you're hosting a brunch, backyard BBQ or bringing a treat to a picnic, these festive muffins will shine. They come together in just 30 minutes.

If you are looking for more festive, and patriotic recipes, check out my American Flag Taco Dip, these Healthy Mixed Berry Parfaits, 4th of July Fruit Salad and these cool 4th of July Popsicles.

WHY YOU'LL LOVE MAKING THESE 4TH OF JULY MUFFINS

• Festive and fun: Red, white and blue berries make them perfect for patriotic celebrations.

• Simple and easy: They come together in just 30 minutes.

• Great for summer gatherings: Light, fruity and picnic ready.

• Kid approved: All 3 of my kids love making and eating them!

• Freezer friendly: They freeze so well and can be warmed up.

INGREDIENTS + SUBSTITUTIONS

• Gluten free all purpose flour: The perfect base for a soft, tender crumb without the gluten. Use a 1 for 1 flour with xanthan gum for best results.

• Granulated sugar: Adds just the right touch of sweetness to balance the berries.

• Salt: Enhances flavor and balances sweetness.

• Baking powder: Gives the muffins their light, fluffy lift.

• Butter: Melted, brings richness and moisture to the muffins.

• Egg: Binds the ingredients and gives structure.

• Milk: Keeps the batter smooth and muffins moist. Can use a dairy free milk.

• Vanilla extract: A warm touch to deepen flavor.

• Fresh blueberries: Burst of juicy blue.

• Fresh strawberries: Chopped, sweet, vibrant adding a perfect red pop.

• White chocolate chips: Creamy little bites of sweetness for a festive white touch.

Scroll down to recipe card below for quantities used.

HOW TO MAKE 4TH OF JULY MUFFINS

Step 1: Preheat oven and mix dry ingredients

Preheat the oven to 400 degrees F and line 12 muffin cups. In a large bowl, whisk together the flour, sugar, salt and baking powder.

Step 2: Mix the wet ingredients and combine with dry

In another bowl, whisk together the butter, egg, milk and vanilla extract. Add the wet ingredients to the dry ingredients until combined but don't overmix.

Step 3: Fold in the fruit and white chocolate chips

Gently fold in the blueberries, strawberries and white chocolate chips.

Step 4: Fill the muffin cups

Divide the batter evenly among the muffin cups.

Step 5: Bake then let cool

Bake for 15 to 20 minutes. Allow muffins to cool in pan before transferring to a cooling rack.

EMILY'S TIPS

• Use a gluten free 1 for 1 flour that uses xanthan gum for structure of muffins.

• Use fresh berries for best texture but frozen can be used. Just thaw before use.

• Chop the strawberries into ½-3/4 inch squares.

• Fold the berries and white chocolate chips in with a spatula.

• Don't overmix the batter once the berries go in for optimal texture.

• Want more white? Place white chocolate chips on top of the muffins before baking or sprinkle some coconut flakes over.

SERVING SUGGESTIONS

These muffins tastes amazing with a pat of butter on them or a drizzle of honey. When we serve them for snack, we often have them with this Honey Lemonade or these Watermelon Mint Slushies.

Gluten free 4th of July muffins go so well with this Dairy Free Chicken Apple Sausage Casserole, these savory Bacon, Egg and Cheese Muffins and this meat rich Bacon and Sausage Frittata for breakfast or brunch.

STORAGE

Countertop: Store in an airtight container for up to 2 days.

Refrigerate: Place in an airtight container in the fridge for up to 5 days.

Freezer: Yes, they freeze very well! Place in a freezer friendly bag for up to 2 months. Defrost on the countertop or warm in the oven 5-7 minutes at 300 degrees F.

FAQ's

Can I use frozen berries?

Yes, while fresh are best, frozen can be used. Thaw before using so the batter and muffins are not too wet and runny.

Can I make mini muffins?

Of course! Bake at 350 degrees F for 12-14 minutes using a mini muffin pan.

Is there a dairy free option for these muffins?

Yes, use dairy free white chocolate chips. Then, swap out the milk for a plant based milk and butter for coconut oil.

I hope you give these Gluten Free 4th of July Muffins a try! If you do give this recipe a try, please let me know!

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