Lemon Blueberry Cherry Muffins (4th of July Recipe)

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These red, white, and blue Lemon Blueberry Cherry Muffins are perfect for the 4th of July, but they are so tasty you will want to serve them all year long!

Blueberry Cherry Muffins - a hint of lemon makes these berry cherry muffins extra yummy!

Do you have any fun 4th of July plans for this weekend? We are heading to my sister’s house in Idaho. She’s lived there for three years and this will be our first visit. It’s about time, don’t you think? I am so excited to hang out with her. My boys are excited to play with their cousins too.

On the way up we are stopping at my husband’s sister’s house, and on the way down we are stopping at my baby sister’s house. It will be a jam packed, but fun weekend full of family, food, and festivities.

These cherry blueberry muffins are red, white, and blue, making them perfect for the 4th of July.

If pancakes aren’t your thing, you should try these cherry muffins for your 4th of July breakfast. I got the inspiration for these blueberry cherry muffins from Prudence Pennywise. I just made a few changes to make them a little healthier, and added the cherries to give them a patriotic flair.

Moist, delicious, and packed with berries, these cherry muffins are a must try! Every bite is scrumptious.

Recipe for lemon blueberry cherry muffins that are perfect for Memorial Day or 4th of July breakfast.

I LOVED these muffins. I think that they are my new favorite. I love lemon and blueberry together, but the addition of cherries made them extra yummy! Make sure you add the berries very gently or they will turn the whole batter blue and ruin the whole “red, white, and blue” thing.

4th of July recipe idea - Blueberry Cherry Muffins

Lemon Blueberry Cherry Muffins for 4th of July

Yield: 15-18 muffins

Lemon Blueberry Cherry Muffins (4th of July Recipe)

Lemon Blueberry Cherry Muffins (4th of July Recipe)
Lemon muffins with blueberries and cherries, topped with sugar.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes


  • 2/3 cup sugar
  • 2 cups flour (I used half whole wheat flour)
  • 2 tsp baking powder
  • 1/4 tsp soda
  • 1/4 tsp salt
  • 3/4 cup sour cream (I used fat free)
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup butter, melted and cooled
  • Zest and juice of 1 lemon
  • 1 cup blueberries
  • 1/2 cup chopped maraschino cherries
  • Sugar for muffin tops


Whisk together dry ingredients in a large mixing bowl. In separate bowl, whisk sour cream, eggs, vanilla, butter, and lemon zest & juice. Stir gently into dry ingredients till barely combined. Fold in berries and cherries.

Spoon into greased or paper lined muffin tins. Sprinkle sugar on the tops of muffins.

Bake at 350° for about 15-18 minutes.


  1. Lindsay says:

    Any thoughts on how to make these dairy free? Eggs are acceptable 🙂

    • You could replace the butter with margarine or coconut oil, but I don’t know of a dairy free substitute for sour cream. Hopefully one of my readers has a suggestion.

  2. BEST MUFFINS EVER!!!!!! Thank you for the recipe!!

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