Blueberry Muffins With Frozen Blueberries

Blueberry muffins with frozen blueberries are a classic breakfast treat that never fails to impress. This recipe transforms simple pantry staples into soft, golden muffins bursting with sweet, juicy berries. Using frozen blueberries means you can enjoy this recipe year-round without compromising on flavor or texture. Unlike many muffin recipes, this version stays moist and tender while keeping the batter bright and appealing. It’s a quick, fuss-free bake that delivers bakery-style results every time. Whether you’re making them for a cozy weekend morning or a quick snack, these muffins are sure to become your go-to recipe.

Why You’ll Love This Recipe

• Blueberries in Every Bite: Using frozen blueberries means every muffin is packed with juicy bursts of fruit. They hold their shape better during baking, so you get a pop of flavor in every bite.

• Perfectly Moist and Tender: The combination of oil, milk, and just the right amount of mixing creates muffins that stay soft and moist for days. Even without fancy ingredients, the texture feels bakery-quality.

• Foolproof for Any Skill Level: Whether you’re new to baking or have years of experience, this recipe is incredibly straightforward. The steps are clear and forgiving, making it nearly impossible to mess up.

• No Waiting for Fresh Fruit: You don’t need to worry about finding ripe blueberries. This recipe is designed to work with frozen berries straight from the freezer no thawing, no mess.

• Warm Spices for Comfort: A hint of cinnamon and nutmeg brings out the natural sweetness of the berries, creating a cozy, comforting flavor that pairs beautifully with coffee or tea.

• Quick and Convenient: With just 10 minutes of prep time, these muffins can be on your table in less than half an hour. Perfect for a spontaneous weekend breakfast or an after-school snack.

• Customizable for Your Taste: You can easily adapt the recipe add lemon zest for brightness, sprinkle sugar on top for a crunchy finish, or fold in white chocolate chips for a decadent twist.

These muffins stand out because they deliver bakery-quality results with less effort. Every bite brings warmth and comfort, making them a favorite for both new bakers and seasoned pros.

Ingredients Needed

For the Muffin Base:

• 1 cup all-purpose flour gives structure to the muffins.
• ½ tablespoon baking powder  helps the muffins rise.
• ¼ teaspoon salt balances sweetness and enhances flavor.
• ⅛ teaspoon ground nutmeg adds a warm, subtle spice.
• ¼ teaspoon ground cinnamon  complements the blueberries with a hint of warmth.

For the Wet Mixture:

• 1 large egg, room temperature  provides stability and richness.
• ½ cup whole milk adds moisture and a tender crumb.
• ½ cup granulated sugar sweetens and creates a golden crust.
• ¼ cup vegetable oil keeps the muffins soft and moist.
• ½ teaspoon vanilla extract gives depth and aroma.

Add-Ins:

• ¾ cup frozen blueberries keep them frozen to prevent the batter from turning purple.

Notes & Substitutions

• Flour: For a gluten-free version, use a 1:1 gluten-free baking blend.
• Milk: Almond or oat milk can replace whole milk for a dairy-free option.
• Oil: You can swap vegetable oil with melted coconut oil or light olive oil for a slight flavor twist.
• Spices: Adjust cinnamon or nutmeg amounts based on taste, or add a pinch of cardamom for a fragrant upgrade.

How to Make Blueberry Muffins with Frozen Blueberries

1. Preheat and Prepare:
   Set your oven to 400°F (200°C). Line a standard muffin pan with paper liners or lightly grease it. Preheating ensures an even rise and a golden top.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. This step evenly distributes the leavening agents and spices for balanced flavor.
3. Combine Wet Ingredients:
   In a separate bowl, whisk the egg, milk, sugar, oil, and vanilla until smooth. Mixing these first ensures the sugar dissolves evenly.
4. Create the Batter:
   Pour the wet mixture into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix a few lumps are fine. Overmixing can make the muffins dense.
5. Add the Blueberries:
   Gently fold in the frozen blueberries straight from the freezer. Avoid thawing, as melted juice can discolor the batter. A quick toss with a tablespoon of flour before adding helps prevent sinking.

6.Fill and Bake:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs.

7.Cool and Serve:
Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack. This prevents soggy bottoms. Serve warm or at room temperature.

8.Storing Leftovers:
Keep any extra muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat briefly in the oven for a fresh-out-of-the-oven texture.

Pro Tips & Troubleshooting

Expert Tips

• Use Frozen Berries Correctly: Add blueberries straight from the freezer to prevent them from bleeding into the batter.This approach aligns with USDA’s freezing and food safety guidelines.
• Toss with Flour: Lightly coat the blueberries with a spoonful of flour before folding them in. This keeps them from sinking to the bottom.
• Don’t Overmix: Stir the batter until the dry ingredients are just moistened. Overmixing leads to tough, dry muffins.
• Room Temperature Ingredients: Using a room-temperature egg helps the batter mix more evenly, resulting in a softer texture.
• Check for Doneness: Insert a toothpick into the center of a muffin. If it comes out clean with a few crumbs, they’re ready.

Common Mistakes to Avoid

• Letting Berries Thaw: Thawed blueberries release juice and stain the batter purple.
• Skipping Liners: Muffins without liners tend to stick and lose shape.
• Overbaking: Leaving muffins in the oven too long dries them out. Watch the time closely.
• Using Cold Oil or Milk: Cold ingredients don’t mix well and can affect the texture.

Serving, Storage & Variations

Serving Suggestions

• Enjoy these muffins warm with a pat of butter or a drizzle of honey for extra indulgence.
• Pair them with a cup of coffee or herbal tea for a quick breakfast.
• Turn them into a dessert by serving with whipped cream or a scoop of vanilla ice cream.

Storage Guidelines

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap muffins individually and place in a freezer-safe bag. They last up to 2 months. following USDA freezing recommendations.
• Reheating: Warm in the oven at 350°F for 5–7 minutes or microwave for 15–20 seconds.

Variations

• Bakery-Style Top: Sprinkle sugar on top before baking for a sweet, crunchy finish.
• Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a refreshing flavor.
• Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant-based milk.
• Gluten-Free Version: Substitute the flour with a gluten-free 1:1 baking mix for a light and airy crumb.

Nutritional Information

Each muffin (based on 12 servings) contains approximately:

These values are approximate and can vary depending on specific ingredients used. If you modify the recipe, you can verify the nutritional data using tools like Cronometer or MyFitnessPal.

Conclusion

These blueberry muffins with frozen blueberries are simple to make, yet they deliver bakery-level taste and texture. With their moist crumb, warm spices, and bursts of sweet blueberry flavor, they’re the kind of treat that makes mornings special. The secret to success is keeping the berries frozen, which ensures a clean, golden batter and evenly distributed fruit in every bite.

If you try this recipe, let us know how it turned out! Leave a comment and star rating below your feedback helps other bakers and inspires new variations. Don’t forget to share your fresh-out-of-the-oven muffins on Pinterest or Facebook to spread the love.

Frequently Asked Questions (FAQ)

Easy Homemade Blueberry Muffins With Frozen Blueberries

Recipe by Elsie Rol

5.0 from 2 votes

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

18

minutes

Calories

177

kcal

Soft, fluffy blueberry muffins loaded with juicy frozen blueberries. Perfect for breakfast or snacks, these easy muffins are made with simple ingredients and stay moist and flavorful every time.

Ingredients

• 1 cup 1 all-purpose flour

• ½ tablespoon ½ baking powder

• ¼ teaspoon ¼ salt

• ⅛ teaspoon ⅛ ground nutmeg

• 1 egg 1 1 large egg (room temperature)

• ½ cup ½ whole milk

• ½ cup ½ granulated sugar

• ¼ cup ¼ vegetable oil

• ½ teaspoon ½ vanilla extract

• ¾ cup ¾ frozen blueberries (keep frozen until added)

Directions

• Preheat Oven: Preheat to 400°F (200°C). Line a muffin tray with paper liners.
• Mix Dry Ingredients: In a bowl, whisk flour, baking powder, salt, nutmeg, and cinnamon.
• Combine Wet Ingredients: In another bowl, whisk egg, milk, sugar, oil, and vanilla.
• Form Batter: Gently combine wet and dry ingredients. Do not overmix a few lumps are fine.
• Add Blueberries: Fold in frozen blueberries (do not thaw).
• Fill Muffin Tin: Divide batter evenly among cups, filling ¾ full.
• Bake: Bake for 15–20 minutes, or until a toothpick comes out clean.

Equipment

• 
  whiskWhisk
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  Mixing bowlsMixing bowls
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  Muffin pan (12-cup)Muffin pan (12-cup)
• 
  Measuring cups and spoonsMeasuring cups and spoons
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  Paper muffin linersPaper muffin liners
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  Cooling rackCooling rack

Notes

• For extra lift: Sprinkle sugar on top before baking.
• Dairy-free: Swap milk for almond or oat milk.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Prevent sinking blueberries: Toss blueberries in 1 tsp flour before folding in.

Nutrition Facts

• Calories: 177kcal
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 33mg
• Sodium: 118mg
• Carbohydrates: 37g
• Fiber: 1g
• Sugar: 20g
• Protein: 4g
• Vitamin A: 86IU
• Vitamin C: 2mg
• Calcium: 78mg
• Iron: 1mg