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

Frozen Blueberry Muffins Recipe

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5 36
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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

Reviews for Frozen Blueberry Muffins

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 23, 2016

"I halved the recipe, exchanged 1/2 cup of wheat flour and used buttermilk instead of regular. Turned out delicious!!"

MY REVIEW
Reviewed Apr. 10, 2016

"I'm a volunteer field editor. I just made these as my daughter was craving a basic blueberry muffin. My usual go-to recipe has oatmeal, so this was a nice change. I followed the recipe, but halved it and swapped out the nutmeg for cinnamon. Wonderful recipe and very quick and easy to make."

MY REVIEW
Reviewed Apr. 2, 2016

"I thought I did something wrong when I was mixing because they where so thick but it turns out it was supposed to be like that!"

MY REVIEW
Reviewed Feb. 27, 2016

"I just made these and they are amazing!!! My frozen berries were very tart so the amount of sugar was perfect! I think I've made muffins like 2 times in my life so when the batter came out super thick I thought I did something wrong but I pressed on and they came out great! Thank you for this recipe, it is definetly a keeper :)"

MY REVIEW
Reviewed Feb. 3, 2016

"Made these today. Halved the recipe and added half tsp almond extract. Very tasty. Think I would prefer a more biscuit-like muffin"

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