Easy Blueberry Muffins Recipe (with Frozen Blueberries)

Recipe

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Delicious recipe for homemade frozen blueberry muffins that have LOT of blueberry flavor and less butter and sugar than usual. YUM!

I'll show you how to achieve the best-tasting blueberry muffins with frozen blueberries with this easy one-bowl recipe.

Frozen Blueberry Muffin Recipe

As I do in my recipe for frozen strawberry muffins and my mixed berry muffins, when making muffins with frozen blueberries, you can skip the defrosting and fold them directly into the batter without changing their color. They are pull-apart soft and loaded with blueberry and vanilla cake flavor, just like the ones you can find at the coffee shop!

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 video where I show you how to make them, but first, check out the easy steps to make soft frozen blueberry muffins:

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

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 baked, allow the muffins to cool, then transfer them to a baking sheet and freeze for an hour. Store them in a large freezer bag for 2 months.

When you’re ready for warm blueberry muffins, microwave them one at a time for 30 seconds to a minute, and enjoy!

four blueberry muffins in a cooling rack

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.

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.

Frozen Blueberry Muffins (The Easiest Recipe)

top view of four blueberry muffins in a muffin tin

Servings: 9

Prep Time: 15

Cook Time: 22

Total Time: 37

Delicious recipe for homemade frozen blueberry muffins that have LOT of blueberry flavor and less butter and sugar than usual. YUM!

4.88 from 33 votes

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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

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. 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:

Bake for 22 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.