Easy Blueberry Muffins Recipe with Frozen Blueberries

Recipe

This easy recipe uses frozen blueberries to make the most delicious homemade muffins.

If all you have are frozen blueberries, you can make great-tasting muffins, and nobody will know the difference!

soft and golden blueberry muffin made with frozen blueberries

Frozen Blueberry Muffin Recipe

Laura fuentes holding a skillet of food standing in front of a blue door

As I do in my recipe for frozen strawberry muffins and my mixed berry muffins, I skip the thawing and fold frozen berries right into the batter. It's one of my favorite baking shortcuts because I almost always have a bag in the freezer. These muffins bake up soft and loaded with blueberry flavor, making them perfect for breakfast, snacks, or whenever a muffin craving strikes.

Ingredients

This recipe calls for classic baking ingredients: butter, a little sugar, milk, egg, vanilla, all-purpose flour (or the same amount of gluten-free all-purpose flour), baking powder to give the batter a lift, and a pinch of salt. Plus, the delicious addition of frozen blueberries (fresh blueberries also work).

How to Make Simple Blueberry Muffins with Frozen Berries

Below, there’s a short video where I show you how to make them, but first, here is an overview of what you’ll be doing:

Cream the butter and sugar.
You can use the stand mixer or a hand mixer. Then, add the egg, vanilla, and milk and mix until combined.
Sift the flour, baking powder, and salt into the wet ingredients.
Sifting ensures a lighter texture with no clumps. Mix until just combined. Add the blueberries and carefully fold them into the batter.
Bake the muffins at 375F.
Until the tops are golden, and a toothpick inserted in the center comes out with a few moist crumbs.

To make these muffins ahead, 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

You can freeze unbaked muffin batter or bake them and freeze them in a large freezer bag, after they cool, for up to 2 months. When you’re ready to eat one, microwave it, one or two at a time, for 30 seconds to 1 minute.

soft and golden blueberry muffins on a plate made with frozen blueberries

Laura’s Tips for Light & Airy Blueberry Muffins

Start with room temperature ingredients

Half an hour before you plan to bake, place the butter, eggs, and milk on 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.

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 these muffins 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.

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Easy Frozen Blueberry Muffins Recipe

Servings: 12 muffins

Prep Time: 15

Cook Time: 22

Total Time: 37

This easy recipe uses frozen blueberries to make the most delicious homemade muffins.

4.93 from 71 votes

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Watch how it’s made:

Ingredients

½ cup butter, softened at room temp
½ cup sugar
¾ cup milk
2 large eggs
1 ½ teaspoons vanilla
2 cups all purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups frozen blueberries

Instructions

Prep:

Preheat the oven to 375F and line a muffin pan with 9 paper liners.

Make the batter:

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. Don't mix for too long, otherwise the muffins will not be as crumbly. The batter is quite thick, so if needed, use a spatula. Add the blueberries to the bowl and fold them into the batter with a rubber spatula.
Use a large spoon or cookie scoop to divide the batter into the lined muffin cups. There's enough to fill all 12 to the rim.

Bake:

Bake for 22 to 25 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Remove from the oven, let the muffins cool down for about 10 minutes before removing them from the muffin pan onto a cooling rack.

Serve & store:

Serve these muffins slightly warm or at room temperature.
Store leftover in an airtight container on the counter for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Notes

To make the muffin batter ahead of time, scoop it into muffin tins and refrigerate overnight. In the morning, remove from the fridge while the oven is preheating.
You can also use fresh berries for this recipe.

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