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Frozen Blueberry Muffins

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
    about 2 dozen


  • 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
  • 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 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.

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Average Rating:
  • ckbray
    Feb 20, 2021

    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.

  • Debbie
    Feb 18, 2021

    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!"

  • Terry
    Feb 15, 2021

    These are terrible, dry and crumbly. I will probably throw them out.

  • Katy's mom
    Dec 10, 2020

    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.

  • Molly
    Nov 23, 2020

    love these and they work with whole wheat flour too and the are easy for kids to make saying that as one myself

  • Melanie
    Sep 6, 2020

    No comment left

  • Meghan
    Jul 13, 2020

    They taste ok but are took crumbly for my liking.

  • Philippe
    May 20, 2020

    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...

  • 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.