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.
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!
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.
Apr 23, 2016
I halved the recipe, exchanged 1/2 cup of wheat flour and used buttermilk instead of regular. Turned out delicious!!
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.
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!
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 :)
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
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