Frozen Blueberry Muffins

Name: Frozen Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: about 2 dozen.
Ingredients: 4 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 cup 2% milk; 2 teaspoons vanilla extract; 2 cups frozen unsweetened blueberries; TOPPING:; 2 tablespoons sugar; 1/2 teaspoon ground nutmeg

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."

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% 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 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

gk33061

Jan 13, 2020

After 36 years of marriage, my husband informed me that he liked blueberry muffins; who knew? Anyway, I have made these muffins several times; I make a dozen at a time. They are easy to make and delicious!! I use fresh blueberries and omit the topping due to our personal preference. They also freeze well.
Reanne

Sep 29, 2019

Great recipe. My 9 year old enjoyed making them. Halved the mixture and still made 18 big muffins.
Kiera

Jun 22, 2019

Love this recipe! I added the zest and juice of a lemon and omitted the topping and it turned out so good. Tasty and fluffy. I think adding lemon helps balance the sweetness!
Amanda

Feb 25, 2019

I loved these so much I made an account just to review! I didn't realize until I went to add the blueberries that I only had one cup left, so I added some other frozen berries as well. They are amazing! I'll definitely use this recipe again.
kathidahl

Feb 3, 2019

Very good muffins. I used less sugar as many had recommended and they are sweet enough. This recipe is staying in my Recipe Box! And Theo????? really???
Amanda

Feb 2, 2019

Best muffins ever.... ?? I split the recipe making banana, apple and blueberries muffins!!! Delicious Thanks for the recipe ????
Theo

Dec 1, 2018

Should I use the big cups or the little ones? What about different spoon sizes? Are we still using grandma's measures?! It's the third millennium people, EVERYONE has a kitchen scale and the international measure unit is the gram. I can't make the "amazing" muffins because the given measures are very relative.
LindaS_WI

Oct 14, 2018

I made these gems for breakfast this morning and they were gone in a matter of minutes. I cut the recipe in half to make only 12 but I should have made the full amount. So delicious. I'll be making these again for sure.
Angela

May 2, 2018

Best, tastiest, and easiest muffin recipe I've tried in all my years of baking! Followed recipe to the letter as I always do a first time. Wouldn't change a thing, but I will be using this as a base recipe for OTHER muffins in the future. I made 12 full sized muffins and they were perfect with time listed. I used the rest of the batter and made 40 mini muffins, for gifting, which I time adjusted to 15 minutes for perfection.
Susan

Mar 31, 2018

delicious! I did a combination of cinnamon and nutmeg for the topping. Skim milk worked fine.