Frozen Blueberry Muffins Recipe

5 37 43
Frozen Blueberry Muffins Recipe
Frozen Blueberry Muffins Recipe photo by Taste of Home
Publisher Photo

Frozen Blueberry Muffins Recipe

Read Reviews
5 37 43
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."
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

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

Directions

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.
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 each: 238 calories, 9g fat (5g saturated fat), 57mg cholesterol, 209mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forFrozen Blueberry Muffins

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Courtney User ID: 9000464 261128
Reviewed Feb. 11, 2017

"I made these muffins as is and only halved the sugar. Really, two cups of sugar is over the top. They were absolutely delicious and had gorgeous peaks. Very fluffy and tasty. I'm going to try this recipe again but instead use chocolate chips to see if this is a good "base" muffin recipe, which I suspect it will be."

MY REVIEW
my_litch91 User ID: 1925659 247389
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
mom2lauren User ID: 7407229 246867
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
Bakingbunnie User ID: 8822762 246472
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
shellcast User ID: 8785915 244558
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
JudyBurke User ID: 8124575 243123
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"

MY REVIEW
dlexaminer User ID: 8628502 242726
Reviewed Jan. 28, 2016

"I made these yesterday and they are delicious. I will be using this recipe anytime I feel like blueberry muffins. Love blueberry muffins."

MY REVIEW
Troop517 User ID: 8697656 241722
Reviewed Jan. 14, 2016

"Perfect!"

MY REVIEW
godsgrace_7 User ID: 5733048 238161
Reviewed Nov. 26, 2015

"Great muffins ! My boys gave them five stars, which is quite a compliment from teenage boys :) I do agree on less sugar though. I used 1/2 cup less than called for and that was enough. This was a nice treat on a Thanksgiving morning !"

MY REVIEW
scstasik109 User ID: 8619031 237926
Reviewed Nov. 23, 2015

"Overall, this blueberry muffin recipe was very tasty and moist, however I felt that the muffins were unpalatably sweet with two cups of sugar. Our children even commented that they were too sweet. I will certainly bake this recipe again but on my next trial, I will decrease the sugar by at least a half cup. I did not add the suggested topping on the muffins."

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