Easy Blueberry Muffins

It’s time for your freezer and your oven to overcome their differences (in temperature) and unite! This easy blueberry muffin recipe uses frozen blueberries to ensure that you can make muffins any time of year, from the summer months when blueberries are ripe in the South, to the fall when blueberries peak in the North and West, to the depths of winter when there are still plenty of blueberries to be found in the frozen aisle at the grocery store.

Beyond the blueberries themselves, these blueberry muffins use basic ingredients you almost surely have in your kitchen already, so provided you keep some frozen fruit on hand, you can make a batch any time you want. They go great with an omelet and some bacon or can serve as a light breakfast all by themselves. Well, maybe with a cup of coffee on the side.

Easy Blueberry Muffin Ingredients

Laura Scherb for Taste of Home

• All-purpose flour: The blueberries may be in the name of these muffins, but the flour is doing the heavy lifting here.
• Baking powder: Baking powder gives these muffins their fluffy, spongey consistency.
• Salt: Classic salt helps the other ingredients shine, especially the sugar, vanilla extract and the berries, of course.
• Butter: You want the butter to be well softened for this recipe, so get it out of the fridge at least an hour before you begin the cooking.
• Sugar: Yes, these muffins use a lot of sugar, and that’s OK—the taste is worth it.
• Eggs: Use four large eggs or five small eggs; either way, make sure they are at room temperature.
• Milk: 2% milk is ideal here, though whole or skim will work if need be.
• Vanilla extract: The potent flavor of vanilla extract adds depth.
• Frozen unsweetened blueberries: Use store-bought frozen berries or freeze your own fresh blueberries.

Topping:

• Sugar: A bit more sugar never hurt, right?
• Ground nutmeg: Nutmeg is a strong spice, so measure with care.

Directions

Step 1: Prepare the muffin batter

Laura Scherb for Taste of Home

Preheat the oven to 375°F. In a large bowl, combine the flour, baking powder and salt. In a separate large bowl, cream together the butter and sugar. Then add the eggs, milk and vanilla extract, and mix everything well. Stir the dry ingredients into the creamed ingredients, mixing just until everything is moistened. Finally, fold in the frozen blueberries.

Step 2: Spice and bake the muffins

Laura Scherb for Taste of Home

Fill 24 greased or paper-lined muffin cups two-thirds full of batter. Then, in a small bowl, combine the remaining sugar and nutmeg and sprinkle the blend over the muffins. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack.

Laura Scherb for Taste of Home

Easy Blueberry Muffin Variations

• Use other berries: This recipe will work great with raspberries, cranberries and other muffin-appropriate fruits as well, so change out the berries as you wish.
• Reduce the sugar: For muffins that are less sweet but still plenty tasty, you can reduce the sugar by as much as half, or you can swap out a cup of the white sugar for brown sugar.
• Skip the fruit: If you’re looking for a recipe for basic muffins without fruit, you can follow this recipe as is and simply not add berries.

How to Store Easy Blueberry Muffins

These muffins will keep well at room temperature for up to three days, or in the fridge for up to five. Either way, store them in an airtight container or bag.

Can I freeze blueberry muffins?

Yes, these easy blueberry muffins can be frozen for up to three months, just package them in airtight bags or in a container with as little excess air as possible.

Easy Blueberry Muffin Tips

Laura Scherb for Taste of Home

Can I use fresh blueberries?

Of course! This recipe will be great with fresh berries. Just follow all the same steps and check the muffins for doneness a bit earlier, as the batter won’t be chilled by frozen berries.

Should I thaw the frozen blueberries before using them?

No. If you’re using frozen blueberries, use them without thawing the fruit to avoid discoloring the batter.

How do I soften butter quickly?

If you don’t have an hour to let the butter soften at room temperature, instead microwave a cup or so of water in a bowl for two minutes, then remove the bowl and place a plate holding the butter into the microwave. Let it sit within for 5 to 10 minutes and it will soften.