Frozen Blueberry Muffins

If you want to bake more this year, this is how to make frozen blueberry muffins! Easy recipe you can enjoy for breakfast or dessert with your family. Fluffy and delicious with juicy fruit in every bite. Made in a muffin tin or make homemade blueberry muffin tops instead.

How to Make Frozen Blueberry Muffins

This easy muffin recipe is super simple! What I mean is, if you want to use frozen blackberries instead you found at the store you could substitute those instead. These are typically preferred because of their size and juiciness when you bite them but any variety about this size and texture will work.

Now the crumb muffin topping is of course optional but kinda’ the best part if you ask us. It is just a bit more sweetness and texture to add to the top of each one, but optional. Another choice is whether or not to coat your berries. The reason you would is to help them to not sink to the bottom as easily.

Can you Make Blueberry Muffins with Frozen Blueberries?

Yes!! They are even better than fresh and easily found during the colder months. Using frozen blueberries actually hold their shape better during mixing and baking compared to fresh sometimes which can become mushy.

What is the secret to making moist muffins?

How do you keep frozen blueberries from sinking in muffins?

If you’re worried about all your fruit sinking to the bottom you can do this little trick. After rinsing, toss in a bit of flour or a flour substitute to coat the outsides. You will want to shake off the excess but that little trick helps them stay in place. This way they will show up in every single bite.

How do you make moist blueberry muffins from scratch?

We will show you how here! The trick to not drying them out is to not bake them too long. As soon as the top springs back when touched lightly, take them out! Not only that, remove them from your muffin tin. If not they will continue to bake a while and won’t be as moist as you’d like.

Another thing to remember is always measure flour properly. Do not scoop it out, rather use a spoon to fill your measuring cut and aerate while filling. This will help them to come out as fluffy as possible every time.

How many steps are there in making blueberry muffins?

I mean 8 or 9, they are the same no matter what type you are making from scratch though really. Once you have this down you can make all sorts of varieties.

What is the secret to baking with frozen blueberries?

Number 6 is where it’s at!! The best way to do this is either in a freezer bag or a bowl. I think a baggie is easier to get a lighter coating without getting too thick. Then use your hands with open fingers so the excess can fall off to transfer to your bowl for #7 step.

1. Preheat your oven
2. Line muffin tin with paper liners or grease the cups with butter or non-stick spray.
3. Mix the dry ingredients
4. In a separate bowl, whisk together wet ingredients until smooth.
5. Combine ingredients gently without over-mixing which will create a tough texture
6. Toss frozen berries with flour
7. Gently fold in the blueberries and/or lemon zest, if using, until evenly distributed throughout the batter.
8. Fill muffin cups each about two-thirds full.
9. Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean with moist crumbs attached.
10. Remove the muffins from the oven and let them cool on a cooling rack, not in the pan

I love recipes where I have everything at my house already and I don’t have to head to the store. This is one of those. I buy wild blueberries frozen when they are on sale in bulk, or if we visit our local blueberry picking farm I will freeze half of the batch to use for later. Want to make this healthier? Follow our blueberry bran muffins recipe instead.

Frozen Blueberry Muffin Ingredients

Now if you wanted a cheater way, add a handful to our Cake Mix Blueberry Muffins for a juicy punch. If you want them as simple as humanly possible then you could skip the streusel topping but I suggest you take the extra 5 minutes and make that too. This is what you will need to get out in order to make these babies.

1. All purpose flour
2. Sugar
3. Baking powder and salt
4. Vanilla extract
5. Vegetable oil
6. Egg
7. Milk
8. Blueberries frozen and not defrosted

Of course you can add nuts too but that’s a NO from me. I’m a huge texture person and soft foods shouldn’t be crunchy too. Call me crazy, maybe I am but that’s just my thang. 😉

How can I make my muffins lighter and fluffy?

If you wait until your egg, butter and milk are room temperature that is best. That way your batter will mix very smooth without lumps and it will trap more air in the baking process. More air means fluffier baked goods! Also, take each out of the pan when done and transfer to a cooling rack.

If you want to make the crumble topping you’ll need sugar, flour, butter and cinnamon. That is how this one was made but there are a lot of different muffin tops out there. You can use brown sugar instead for granulated sugar for a richer sweeter flavor.

Frozen Blueberry Recipe

I like using muffin liners but instead you could just use non stick spray and line the holes with that. Personally it is an easier cleanup with the papers and they just slide right out when done so I just use those. Whether you make mini, regular or jumbo blueberry muffins I would always say paper liners are worth it.

Mini muffins are fun to make too. Just use smaller muffin cups for those instead and for either, fill 3/4 of your cup full. Not 3/4 of a cup but almost to the top with 1/4 of the space remaining if you get my drift. This is for sure one of our favorite easy recipes with blueberries for a morning treat.

The topping sticks pretty well but if you just use a finger to tap it down just a tiny bit it will stay a bit better like you see in our muffin pan here. The base is a really simple muffin batter so add any fruit you like but this is our favorite.

Regular pan was used this go around as you can see but we share here how long to bake mini muffins as well. Always a huge hit with little ones who think they are “oh so cute” and love the size for breakfast.

You can use frozen blueberries but do not defrost them ahead of time. If you do there will be a lot of liquid and the berries will be quit mushy in texture. It is better to add them hard, tossed with a bit of the flour first so they don’t sink. In the baking process they will thaw and you likely won’t be able to tell the difference.

Do blueberry muffins have to be refrigerated?

If you have leftovers after baking I prefer to leave them at room temperature. Stored in airtight freezer bags this will keep them moist. If you think it will take you more than 2 days to eat leftovers, then put them into the fridge. That will lengthen their fresh life from 2 to a whole week.

How to Make Blueberry Muffins with Frozen Blueberries

Exact measurements are below in the printable recipe card. Here is a quick step by step. Bake time will depend on your altitude. 20-25 is average in order to keep them moist and delicious. You do NOT want to overcook them

1. Take a small bowl to combine your sugar, flour, butter, and cinnamon. Use a fork to mix it together. Break up the room temperature butter into this mixture.
2. It will have a coarse texture. This will be your streusel topping.
   Preheat oven temperature to 350 F.
3. Take a large bowl add your dry ingredients together; 1 cup of your flour, sugar, salt, and baking powder. Mix it well. In add the egg, oil, vanilla and milk. Now mix it well with the flour mixture
4. Gently fold your fresh blueberries in with 1/2 cup of remaining flour to keep them from sinking to the bottom.
5. Fill muffin papers 3/4 of the way full. Sometimes I will use a 1/4 measuring cups to scoop up the batter so they all have the same amount (and it is not as messy as a spoon)
6. Add topping to the top of each one and gently touch so it stays on the top.
7. Put into the oven for 20-23 minutes. Check at 20 and every few minutes after. Remove when the top springs back when gently touched in the center.

Or put a toothpick in the center and when it comes out clean, remove promptly. I highly recommend the finger method personally as I think you can tell sooner when they are done, but still moist. As soon as they bounce back when gently touched, take those babies out!! If you want to add some veggies too, follow our zucchini blueberry muffins recipe.

Is it ok to freeze blueberry muffins?

Absolutely. When I make a batch of our pumpkin zucchini muffins I make it double! We love them so much that after enjoying one batch I package the other half into pint size freezer bags. Then I can take 1 out at a time, defrost on the countertop and enjoy another day for breakfast. Want to try a version with sour cream in them? Try our blueberry muffins with sour cream next.

Our air fryer muffins are amazing too. No need to put sugar on top of these, just use boxed or this recipe and bake in your air fryer y’all! These turn out great with a bit of lemon zest on top too. With a wonderfully easy streusel like topping your kids can help you bake them too.