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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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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


  • 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
  • 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.


  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.

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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!

Reviewed Mar. 9, 2014

Great muffins

Reviewed Feb. 17, 2014

i have a batch in the oven as we speak. i chose this recipe because of the availabilty of the ingredients. no sour cream, no buttermilk, no fresh berries. i'm confident they'll turn out!

Reviewed Feb. 9, 2014

The wet ingredients alone tasted a little like eggnog! Haha. I was so eager to try these, but iffy on if I should, so I read some reviews, winged it and... well, I was disappointed. I ended up adding "Trader Joe's brand Organic Blueberries" (they are waaayyy smaller than fresh berries, although I was still eager to bake these) , and the batter tasted like thick cupcakes? Once I baked them I realized they taste like any average muffin out there. A little like cornbread, a little like blueberry. I say next time I make these I will either use MORE blueberries (because I like a lot of berries...), OR, add fresh/bigger ones. I didn't use the sugar nutmeg on the top. I am almost positive it was my choice of berries.Recommendations: 1) Use bigger berries.2) Try mini-chocolate chip muffins (to replace the berries...)

[Other than that, they are moist on the inside and the domes are nicely sized]

Reviewed Jan. 26, 2014

Excellent muffin. I accidentally baked mine a little too long (brown tops) but they were still moist inside with a yummy blueberry flavor. Mine were just crunchy on top instead of whatever they would have been otherwise.

I used frozen wild blueberries because I think they are yummier. It worked out great.

I too split the recipe in half because 24 muffins would have been muffin overload in my 2-person household.

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