Frozen Blueberry Muffins Recipe
Frozen Blueberry Muffins Recipe photo by Taste of Home

Frozen Blueberry Muffins Recipe

Publisher Photo
Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups frozen unsweetened blueberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground nutmeg

Nutritional Facts

1 muffin equals 238 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Frozen Blueberry Muffins in Quick Cooking May/June 1998, p18

Nutritional Facts

1 muffin equals 238 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Frozen Blueberry Muffins

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 9, 2014

This is by far the best blueberry muffin recipe I've every made. I did swap out 1/2 the sugar with Splenda (1 cup sugar + 1 cup Splenda) and didn't have milk so I made with water ... the muffins are still very moist and fluffy.

MY REVIEW
Reviewed Aug. 11, 2014

Best recipe. I also did some calculating. If you substitute Splenda for the sugar you get the carbohydrates down from 36 to 20 each muffin. Which is great for my diabetic step son. Gonna try it with the Splenda tonite.

MY REVIEW
Reviewed Aug. 2, 2014

I have used this recipe several times and just love it. We have always made it without the nutmeg sugar topping and it is still phenomenal!

MY REVIEW
Reviewed Jul. 30, 2014

Really yummy. My daughter made packet muffins and ran out of batter. I found this recipe and we whipped it up using frozen Berries. At first I thought they were not rising the up they came. Yum Beautiful muffins just like the picture. They passed the taste test and are all ready for morning tea at work tomorrow. My daughter and I were so impressed. Moist and teaming with blue berries. Now part of my fave recipes.

MY REVIEW
Reviewed Jun. 7, 2014

My favorite blueberry muffin recipe. I don't do the topping, but I do add the nutmeg to the dry ingredients. They are fantastic!

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