Nothing quite matches the comfort of warm muffins fresh from the oven, especially when bursting with juicy blueberries. These blueberry muffins with frozen blueberries come together easily, making them a go-to whenever you want that homemade touch without the fuss.
I remember the first time I tried baking with frozen blueberries instead of fresh. I was a bit skeptical—would they hold up? Would they make the batter too wet? Turns out, the berries stayed plump and released just the right amount of sweetness throughout the muffin. One morning, I nearly forgot them in the oven while getting distracted by a phone call, but they still came out tender and moist, with those deep purple spots that make you want to dive right in. Somewhere between the cooling rack and a quick taste test, I realized these muffins were going to be a regular thing in my kitchen.
- Using frozen blueberries means you can bake these muffins year-round—no need to wait for fresh berry season.
- The texture is delightfully moist without being dense, but it’s simple — and that’s kind of the point.
- They come together in under an hour, perfect for last-minute breakfast plans or an afternoon pick-me-up.
- While they’re great on their own, a little smear of butter or cream cheese adds a nice touch if you’re feeling fancy.
Don’t worry if you’re not a seasoned baker. This recipe is forgiving and doesn’t require fancy equipment—just a mixing bowl and something to scoop the batter with. Plus, the muffins freeze beautifully, so you can stash some away for rushed mornings.
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
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold the frozen blueberries into the batter, distributing them evenly without crushing.
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 a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
In my kitchen, I usually just use a simple muffin tin and paper liners — no special gear needed. These muffins pair wonderfully with a hot cup of tea or coffee, making slow weekend mornings feel even more indulgent. For a little twist, I sometimes swap in a handful of chopped nuts or sprinkle some cinnamon sugar on top before baking, though I haven’t tested all variations extensively. If you’re feeling adventurous, a splash of lemon zest brightens the flavor, but it’s just as good without it.
FAQ
Can I use fresh blueberries instead? Absolutely, but frozen ones help keep the batter from getting too wet and make this recipe doable anytime.
How do I store leftover muffins? Keep them in an airtight container at room temperature for a couple of days, or freeze for longer storage.
Can I make these dairy-free? I haven’t tried it myself, but swapping in plant-based milk and butter might work—just watch the texture.
Give these muffins a try next time you want a sweet, cozy treat without the hassle. You might find yourself reaching for them way more often than you expected.