Frozen Blueberry Muffins (The Easiest Recipe)
Delicious recipe for homemade frozen blueberry muffins that have LOT of blueberry flavor and less butter and sugar than usual. YUM!
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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.
Nutrition
Serving: 1 muffin | Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 146mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
