Frozen Blueberry Muffins
Total TimePrep: 15 min. Bake: 25 min. + cooling
Makesabout 2 dozen
I was a little disappointed with these muffins after all the glowing reviews. The nutmeg topping is not good. Substituting cinnamon would be better. I also didn’t think the muffins had much flavor. My daughter and husband liked them even though I wasn’t thrilled with them.
These are my kids' favorite!! I use my mixer and add the frozen mixed berries (strawberries, blackberries, blueberries) to the creamed oil and sugar. This causes the batter to turn purple, which delights my kids! I use olive oil or canola oil instead of butter and dairy-free milk since we are dairy free. These are wonderful! "Please make purple muffins this week, Mom!"
These are terrible, dry and crumbly. I will probably throw them out.
It works better if you add the frozen blueberries to the dry ingredients before adding the liquid. They will be better distributed. Mix gently so as not to crush the berries. Also, this will make very sweet muffins. As a personal preference, I use less sugar.
love these and they work with whole wheat flour too and the are easy for kids to make saying that as one myself
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They taste ok but are took crumbly for my liking.
Great recipe... My son as a Milk intolerance, so I did proceed with Flavored Vanilla Rice milk (Rice Dream) and vegan Margarine (Crystal)... not here to promote brands but these are the one i usually use in receipes as replacements. Instead of regular blueberry, I used frozen wild blueberries... with a hint of lemon juice, those muffins was a hit instantly... thank you for sharing... will repeat for sure...
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.
Great recipe. My 9 year old enjoyed making them. Halved the mixture and still made 18 big muffins.