Frozen Blueberry Muffins
Total TimePrep: 15 min. Bake: 25 min. + cooling
Makesabout 2 dozen
- 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
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 each: 238 calories, 9g fat (5g saturated fat), 57mg cholesterol, 209mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 4g protein.
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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.
Feb 11, 2019
I have made this recipe several times, however, instead of frozen blueberries, I use fresh and I omit the topping. These muffins are delicious!!
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???
Feb 2, 2019
Best muffins ever.... ?? I split the recipe making banana, apple and blueberries muffins!!! Delicious Thanks for the recipe ????
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.
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.
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.
Mar 31, 2018
delicious! I did a combination of cinnamon and nutmeg for the topping. Skim milk worked fine.
Oct 3, 2017
I followed the recipe, except I substituted butter milk for regular milk. I only had 1%. I was afraid it would be too thin. This recipe is awesome. The batter comes out thick. This is great. It holds the blueberries where they need to be. The muffins are moist, tender, and fluffy.
Apr 11, 2017
Followed recipe and result was absolutely delicious...moist and tasty. My husband loves these muffins!