These easy patriotic red, white, and blue sourdough muffins are a fun, festive 4th of July bake the kids will love! They’re also perfect for Memorial Day, Labor Day, or any summer celebration.
Made with sourdough discard and bursting with fresh raspberries and blueberries, they’re soft, fluffy. and the perfect sweet treat thanks to the white chocolate chips.
Kid-friendly and easy to make, these muffins are perfect for holiday breakfasts, summer get-togethers, or little hands that love eating colorful treats. My favorite part is they come together so quickly. Perfect for those last minute celebrations!
Why You’ll Love This Recipe
Perfect for last minute celebrations – There is nothing worse than realizing 4th of July or your next pool party is coming up and you have nothing to bring. This recipe comes together so quickly and it takes minimal effort to make them look so festive!
Kid-Friendly – It’s so easy to make these sourdough muffins kid-friendly. With a little bit of powered sugar, water, and a few sprinkles on top, the kiddos will be so excited to try this patriotic treat!
Health Benefits – These muffins can be long fermented in the fridge overnight for added gut health benefits thanks to the sourdough starter. There’s no better combination than a fun, festive sweet treat that’s also good for the whole family.
Tips For Making These Patriotic Muffins
- Mix the sourdough starter well with the wet ingredients first, then add the dry ingredients. This will ensure that the sourdough starter is well-incorporated throughout the entire recipe.
- Fold in the berries and chocolate once the batter comes together. This will make sure the berries are incorporated but not crushed by the paddle on a stand mixer.
Tools You May Need
Stand Mixer (optional)
Two large bowls – one for wet and dry ingredients
Whisk
Silicon spatula – for folding in the chocolate and berries
Muffin tin
Muffin tin liners
Ingredients For The Sourdough Muffins
Dry Ingredients
Bread Flour – You can sub with all-purpose
Baking powder/baking soda
Salt
Blueberries and raspberries
White chocolate chips
Wet Ingredients
Granulated and brown sugar
Vanilla extract
Avocado oil – You can also sub with coconut oil (melted)
Sourdough starter
Milk
Eggs
Quick Icing for the Red, White, and Blue Sourdough Muffins
Powdered sugar
Water
Red, white, and blue sprinkles (optional)
Ziploc bag – This will be our makeshift piping bag!
Scissors – To cut a hole at the bottom of the bag.
How To Make The Best Patriotic Sourdough Muffins
Preheat your oven to 400 degrees. Add the muffin liners to your muffin tin and set aside.
Add flour, baking powder, baking soda, salt to a bowl and whisk together.
In another bowl or your stand mixer, add granulated sugar, brown sugar, vanilla extract, avocado or coconut oil (melted), sourdough starter, milk, and eggs and whisk together until fully incorporated.
Gradually add the dry ingredients to the wet ingredients until the batter comes together.
Next, add the blueberries, raspberries, and white chocolate chips to the bowl.
Take a silicon spatula and gently fold the berries and chocolate into the batter.
Take an ice cream scoop or cookie scoop and add the sourdough muffin batter to the lined muffin tin.
Bake the patriotic sourdough muffins at 400 degrees for 25-30 minutes.
Stick a knife in the center of the patriotic sourdough muffins to check if they are baked through. If the knife comes out clean, they are done.
Allow the patriotic sourdough muffins to cool for 5 – 10 minutes.
For the icing, add powdered sugar and water to a bowl and whisk together. It’s as easy as that!
Pour the icing into a ziploc bag and cut a tiny hole at the bottom. This will be your homemade piping bag for the icing.
Drizzle the icing on top of the patriotic sourdough muffins and add some festive sprinkles on top.
Enjoy!
Storage
The best patriotic sourdough muffins can be stored in the fridge for about 5 days and in the freezer for up to 3 months.
The Best Patriotic Sourdough Muffins (Red, White, and Blue)
Equipment
- Stand Mixer (optional)
- 2 Large bowls one for wet and dry ingredients
- Whisk
- Silicon spatula or folding in the chocolate and berries
- Muffin tin
- Muffin tin liners
Ingredients
Dry Ingredients
- 2 cups (256g) Bread Flour – You can sub with all-purpose
- 2 tsp (20g) Baking powder
- ½ tsp (5g) Baking soda
- 1 tsp (10g) Salt
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup White chocolate chips
Wet Ingredients
- ½ cup (100g) Granulated sugar
- ½ cup (100g) Brown sugar
- 1 tsp Vanilla extract
- ¼ cup (90g) Avocado oil – You can also sub with coconut oil melted
- 1½ cups (205g) Sourdough starter
- ¼ cup (60 g) Milk
- 2 Eggs
Quick Icing
- 1 cup Powdered sugar
- 2 tbsp Water
- Red, white, and blue sprinkles (optional)
- 1 Ziploc bag for piping bag
- 1 Scissors to cut a hole at the bottom of the bag.
Instructions
- Preheat your oven to 400 degrees. Add the muffin liners to your muffin tin and set aside.
- Add flour, baking powder, baking soda, salt to a bowl and whisk together.
- In another bowl or your stand mixer, add granulated sugar, brown sugar, vanilla extract, avocado or coconut oil (melted), sourdough starter, milk, and the egg and whisk together until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients until the batter comes together.
- Next, add the blueberries, raspberries, and white chocolate chips to the bowl.
- Take a silicon spatula and gently fold the berries and chocolate into the batter.
- Take an ice cream scoop or cookie scoop and add the sourdough muffin batter to the lined muffin tin.
- Bake the patriotic sourdough muffins at 400 degrees for 25-30 minutes.
- Stick a knife in the center of the patriotic sourdough muffins to check if they are baked through. If the knife comes out clean, they are done.
- Allow the patriotic sourdough muffins to cool for 5 – 10 minutes.
- For the icing, add powdered sugar and water to a bowl and whisk together. It’s as easy as that!
- Pour the icing into a ziploc bag and cut a tiny hole at the bottom. This will be your homemade piping bag for the icing.
- Drizzle the icing on top of the patriotic sourdough muffins and add some festive sprinkles on top.
Notes
- Mix the sourdough starter well with the wet ingredients first, then add the dry ingredients. This will ensure that the sourdough starter is well-incorporated throughout the entire recipe.
- Fold in the berries and chocolate once the batter comes together. This will make sure the berries are incorporated but not crushed by the paddle on a stand mixer.
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
Want More Sourdough Recipes?
Check these out!
Protein-Packed Sourdough Waffles with Strawberries
Are you local?
If you live in the Lubbock, TX area we would love to bake bread for you! Sign up for reminders for our next bread drop so you don’t miss a chance to pre-order bread from us!
Pin For Later
Leave a Reply