Blueberry 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.