Sometimes mornings demand something quick yet comforting, and these blueberry muffins made with frozen blueberries fit that need perfectly. They come together with little fuss, yet deliver that satisfying moist crumb and juicy pockets of berry goodness that feel just right when you’re rushing out the door or sneaking in a quiet moment before the day begins.
I remember the first time I baked these—my kitchen was a little chaotic, the kids were bouncing around, and I realized I’d forgotten to thaw the blueberries. Instead of stressing, I just tossed the frozen berries straight in. The batter turned a bit more purple than I expected, and I hesitated as I spooned it into the tin, wondering if they’d bake up okay. But when the muffins came out golden and smelled heavenly, I knew this was going to be my go-to. There’s something oddly satisfying about the little bursts of tangy blueberry flavor in every bite, especially when life feels a little rushed.
- Moist texture with a tender crumb that feels homemade, not like a store-bought snack.
- Using frozen blueberries means you can whip these up anytime—no need for fresh fruit on hand.
- They’re straightforward to make; the batter is a little lumpy, but that’s exactly how it should be.
- It’s simple—and that’s kind of the point when mornings are hectic.
- They hold up well for a couple of days, and freezing extras works great for pulling out on busy mornings.
If you’re someone who worries about muffins turning out dry or bland, these are a gentle reminder that imperfect mornings can still have delicious moments. The berries don’t bleed too much into the batter, and the balance between sweet and slightly tangy is just right. Just don’t peek too early in the oven or you might be tempted to open the door and lose some heat.
PrintBlueberry Muffins with Frozen Blueberries
Delicious and moist blueberry muffins made with frozen blueberries, perfect for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups frozen blueberries, unthawed
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the frozen blueberries, trying not to break them up to avoid coloring the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Don’t fret about special equipment; a simple muffin tin and basic kitchen tools are all you need. I usually grab a wooden spoon or a spatula to fold the batter—just enough to bring things together without overmixing. These muffins pair delightfully with a cup of coffee or tea, and on a lazy weekend, I like to slather one with a bit of butter or cream cheese. If you want to switch things up, you might try adding a sprinkle of cinnamon or a handful of chopped nuts for texture, though I haven’t tested how that changes the bake time exactly. Some days, I swap the buttermilk for yogurt to see what happens—results are pretty similar, but the crumb is slightly less tender.
FAQ
Can I use fresh blueberries instead of frozen? Absolutely, though fresh berries might make the batter look a bit less purple and could affect baking time slightly.
What if I don’t have buttermilk? You can substitute with milk mixed with a little vinegar or lemon juice, but it might change the texture just a touch.
How long do these muffins keep? They’re best eaten within two days at room temperature, but freezing works well if you want to save some for later.
Can I make these gluten-free? I haven’t tried it myself, but using a gluten-free flour blend might work—just keep an eye on the texture.
When you’re craving something quick and a little comforting, these blueberry muffins with frozen blueberries are a reliable choice. Save the recipe, grab your frozen berries, and enjoy a little homemade warmth anytime you want.