Show Subscription Form





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

Frozen Blueberry Muffins Recipe

Read Reviews
5 32
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
   (31)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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"

MY REVIEW
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
Reviewed Jan. 14, 2016

"Perfect!"

MY REVIEW
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
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."

Loading Image