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Did you know that you can make perfect blueberry muffins with frozen blueberries?! They are pull-apart soft and loaded with blueberry and vanilla cake flavor. You’ll get those results and more in this easy, one-bowl blueberry muffins recipe!
I’m about to show you how to achieve the best-tasting muffins without overdoing it on butter and sugar. You’ll also find tips on how to whip up the perfect muffin batter and freeze muffins for a quick breakfast later in the week.
It’s everything you need to bake batch after batch of glorious blueberry muffins.
Jump to:
What is the Secret to Moist Blueberry Muffins?
The secret for moist blueberry muffins is found in the amount of butter used and taking care not to overmix the batter or leave the muffins in the oven too long. It’s that simple!
This easy blueberry muffin recipe shows you how to mix the perfect ratio of ingredients until just combined and bake the muffins long enough so they develop golden tops flecked with blueberries and taste like the ones you can find at the coffee shop.
Ingredients
Here’s everything you need to make the perfect batch of blueberry muffins:
- butter: to give the muffin a soft texture and buttery flavor.
- sugar: just enough to enhance the blueberry flavor and make the muffins slightly sweet.
- milk: so the batter isn’t too thick.
- egg: helps combine the ingredients and helps the batter rise.
- vanilla: gives the muffins that cake-like flavor.
- all-purpose flour: use regular all-purpose flour, a 1:1 gluten-free all-purpose flour.
- baking powder: gives the muffin batter a lift.
- salt: enhances the other ingredient flavors.
- Frozen blueberries: You can enjoy these muffins year, round by using frozen berries! If you happen to have fresh, you can use those too. Just fold them in.
Make Next: Muffins with Frozen Strawberries!
Blueberry Muffins with Frozen Blueberries
When making muffins with frozen blueberries, you can skip the defrosting and fold them directly into the batter.
You’ll get best results with frozen blueberries. The frozen berries defrost and bake into the muffin batter without changing it’s color, and it’s a great way to use up the stash in your freezer.
How to Make Simple Blueberry Muffins with Frozen Berries
Follow this recipe, and you’ll see just how easy it is to make soft frozen blueberry muffins that taste out of this world. I use a stand mixer in the directions and video, but you can definitely make these in a large bowl with a hand mixer.
- Prep
Preheat the oven to 375F and line a muffin pan with 9 paper liners. - Combine the wet ingredients
In the bowl of a stand mixer, cream the butter and sugar. Add the egg, vanilla, and milk and mix until combined. - Add the dry ingredients
Sift the flour, baking powder, and salt into the wet ingredients. Mix on low speed until just combined. - Toss in the blueberries
Add the blueberries and carefully fold them into the batter. - Fill the muffin pan
Use a cookie scoop or large spoon to scoop the batter into the muffin cups, filling them ¾th full. - Bake to perfection!
Bake the muffins until the tops are golden, and a toothpick inserted in the center comes out with a few moist crumbs.
And for all of my visual learners, watch the video below to see how the entire recipe is made from start to finish:
If you are a prep-at-night kind of person, you prepare the batter as directed, scoop it into the muffin cups and refrigerate overnight. The next morning, bake them in the preheated oven, and breakfast is ready to serve.
Freezing & Thawing Blueberry muffins
There are two methods to freeze muffins for future breakfasts. You can freeze unbaked muffin batter or bake and stash them in the freezer, which is the quickest way to yummy muffins on a busy morning.
Once the blueberries muffins are baked, allow them to cool down to room temperature before transferring them to a large baking sheet and freezing for an hour. Transfer the frozen muffins to a large freezer bag and store them for 2 months.
When you’re ready for warm blueberry muffins, microwave the muffins one at a time for 30 seconds to a minute and enjoy!
Tips for Light & Airy Blueberry Muffins
Before you head off to the kitchen, take advantage of these helpful tips so your muffins will turn out perfect the first time. And every batch after.
Start with Room Temperature Ingredients
Half an hour before you plan to bake, place the butter, eggs, and milk onto the counter. Room temperature ingredients create a smooth, cohesive batter and give baked goods a softer bite and even texture. Of course, frozen berries are the exception. Toss those into the batter while they are frozen.
Toss the Blueberries with Flour
To keep blueberries from sinking to the bottom of the muffin, dust the fresh or frozen blueberries with flour before folding them into the batter. This will keep them from sinking to the bottom of the muffin.
Don’t Overmix
To achieve the perfect muffin texture, mix the batter until the ingredients are just combined and it’s thick enough that you have to use a spoon or cookie scoop to scoop the batter into the muffin cup.
Make it Gluten-free
This recipe does well with a 1:1 gluten-free all-purpose flour, and you won’t have to worry about overmixing the batter. You can also try out my coconut flour blueberry muffins. They have all the blueberry muffin flavor in a grain-free option.
Easy Blueberry Muffins Recipe
Watch how it’s made:
Ingredients
- ¼ cup butter, softened
- ¼ cup sugar
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 375F and line a muffin pan with 9 paper liners.
- In a stand mixer bowl, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the egg, vanilla, and milk, and mix until just combined.
- Sift the flour, baking powder, and salt directly into the wet ingredients and mix on low speed until just combined.
- Add the blueberries and carefully fold them in with a rubber spatula.
- Use a large spoon or cookie scoop to divide the batter into the lined muffin cups, filling each ¾th full.
- Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Jenny says
delicious blueberry muffins recipe!!
Rachel says
Delicious! I froze these after baking to have on hand throughout the week, and they reheated beautifully!
WS says
Can I freeze the batter for future baking
Laura Fuentes says
yes, absolutely!
CC says
SO good! My kids love them, and I love that they’re not full of a STICK of butter like many recipes.Easy & tasty! Thanks!
Tina Marie says
I subbed almond milk and these still turned out great! They hold together well and are delicious. Thanks for the easy recipe! iIll definitely be checking out the rest of your website. 🙂
Laura Fuentes says
Absolutely, almond milk works great in this recipe as well.
Abbi says
Do they need to be refrigerated overnight?
Laura Fuentes says
I store leftovers in the refrigerator.
Maddie says
Hi Laura!
Can you tell me how much honey/ maple syrup can I use instead of sugar? Thanks!
Laura Fuentes says
Hi Maddie! I have not tried this recipe omitting the sugar and using a liquid sweetener.
Katy says
Any idea how I would change the baking time/temperature for mini muffins? I want to make them for my toddler 🙂 Thanks!
Laura Fuentes says
About 10-12 minutes, when the tops are golden and a toothpick inserted in the middle comes out clean.
Rach says
can these be frozen after baking? thanks
Laura Fuentes says
Of course!
Christy says
These were an absolute hit! Very easy and tasty!! Thank you!
Laura Fuentes says
I’m so glad you liked them! 🙂
Laurie says
Hi Laura…we loved your recipe! We used buttermilk and they are fantastic!
Laura Fuentes says
awesome!!
Bgarcia says
These came out very dry and my kids gave them the big thumbs down. 🙁 I accidentally melted the butter, but read elsewhere that that doesn’t matter. I forgot to add a sugar topping. I used real blueberries. Not sure what went wrong, but I will have to find another recipe.
Laura Fuentes says
I am sorry these didn’t’ turn out for you. in this recipe, if you melt the butter it will still yield a moist muffin. Omitting the sugar all together will dry it out for sure. There is no sugar “topping” so I am not sure where that was left off. Sorry.
Cherise says
Your muffins are beautiful…. Do you think we can use other fruit (peaches/strawberries)????
Laura Fuentes says
absolutely! just chop them into small chunks and keep the measurements the same. enjoy!
Claudia says
Ran across this recipe googling “easy blueberry muffins” and I must say it was very easy and the muffins were tasty. I didn’t have enough fresh blueberries so I added a few blackberries. My girls enjoyed them. Thank you Laura!
Laura Fuentes says
I’m so glad they were a success!
asd says
nice
Virginia N says
can you make these eggless, would applesauce work in this
Laura Fuentes says
not with apple sauce. you can use a flax egg as a substitute.
Serena F says
Hi Laura, could I replace the sugar with honey or maple syrup? Looking for more recipes that don’t use white flour or white sugar, do you have any? Thanks!
Laura Fuentes says
You absolutely can replace it! Check out my baking section. nearly all my recipes are with honey or honey/maple can be used.
Karen says
Laura,
In a comment above you mentioned being able to sub the blueberries for other fruit…but what about chocolate chips? Could I substitue 1 C choc chips for the blueberries? Thanks, Karen
Laura Fuentes says
Karen, for this recipe I’ve used 1/2c chocolate chips. 🙂 enjoy!
Melkis says
Hi Laura! Made the muffins and the flavour was good, but I think it was a bit thick/dense. I will make them again. Any tips on how to make them fluffy and softer. Thanks
Laura Fuentes says
this muffin batter is thick. if the muffins are a bit dense, you over mixed the batter. just enough so it’s combined. this doesn’t work well with any substitutions either. It’s not a kitchen sink type of recipe (meaning, you can substitute, edit, etc)
Jennifer A. says
This is hands down, a BIG favorite in my household. My husband and kids still ask for me to make MORE. Yay! Thanks for making this recipe with less butter. 🙂 My family has no idea they are “healthier”.
Laura Fuentes says
So glad your family LOVES them Jennifer!
Neena says
Followed recipe exactly and turned out great. Apparently I don’t know how to fold in blueberries because all the batter was blue-green by the end lol. Still tastes delicious! Thanks!
Laura Fuentes says
Neena, folding is like “barely mixing” basically enough to mix them in the batter and that’s it. glad they turned out great for you though!
Jessica A says
These are hands down the best little muffins. I too was a little thrown off by the consistency, but I think this is what my muffins have always been missing! I look forward to all the variations this recipe will bring to my famil; so glad to have stumbled upon your blog 🙂
Laura Fuentes says
So glad you loved these Jessica! I tell people to “trust” me…. I think we are often so used to muffin “mixes” that it’s hard. With this recipe, you can use the same amount of apple chunks + cinnamon, pineapple pieces + coconut, raspberries… etc. enjoy!
Leah says
Thanks, Laura, for getting back to me. I was confused because your comment to Christypo above stated, “It’s definitely not a ‘thick’ batter…,” so when mine came out like pizza dough, I thought I did something wrong. However, after these came out of the oven, they were delicious and my family loved them! Thanks so much for the yummy and easy recipe. 😀
Laura Fuentes says
sorry Leah. In her email directly she stated that it was a thick batter/dough. it’s not cupcake liquid but it’s pretty standard for muffins. so glad your family loved them!
Leah says
I made the above recipe and my batter was extremely thick…. Pizza dough, thick. Are you sure the measurements are right? It seems like tere should be more wet ingredients. Thanks!
Laura Fuentes says
As mentioned in the post Leah, the batter is “thick” but it works every time. Check out the other comments. It’s not a “cupcake” batter…. it’s a muffin. muffins are thicker.
Arely says
This works evey time! Thank you Laura!! Any suggestions with frozen pineapple and mango?:/
Christy says
Laura, thank you so much for answering my emails and testing and fixing the recipe. I made them again and I think I ate even more than my kids! I’ve been looking for a good and easy blueberry muffin recipe and this is definitely it!
Laura Fuentes says
I am SO GLAD you loved them!!! Christy!
Holly says
Hi! it says 1 large eggs and in the instructions it says add eggs one at a time…. is there more than one egg? or is it typos?
🙂 was planning on making this but will make pumpkin muffins and come back to see if you’ve answered and make theses later 🙂
Laura Fuentes says
Sorry Holly! fixed! My original recipe yields 4x as many, since I adapted a sheet cake with a lot less butter and such to make these.
Tanya says
My girls LOVE these cold straight out of the frig! Mine didn’t brown on top and looked under cooked even though they weren’t…still super yummy though…could I make this with gluten free all purpose flour?
Laura Fuentes says
Tanya, I suppose you can make it with a gluten free baking mix. I like king arthur’s.
Christypo says
My muffins did not rise as nicely as your picture shows. Mine sort of oozed all over. The batter was thin. Do you think I did something wrong?
Laura Fuentes says
It’s definitely not a “thick” batter. Do you think you overfilled the cups? Did you make any substitutions?
Liz says
Nice muffin recipe. Thank you.