Blueberry Muffins with Frozen Blueberries

You might think it’s late in the game for us to be including a classic recipe like blueberry muffins, but there is a story behind it. I had just posted our popular video recipe for Apple Flax Seed Muffins, and we had received a question from one of you in our community about making blueberry muffins with frozen blueberries. I thought this was a good excuse to make some tasty blueberry muffins, so here we are 🙂

Don’t worry, if you have fresh blueberries, the recipe still works. Now, let’s get started…

If you’re looking for a great breakfast recipe (one of our top family favorites), check out our recipe for vanilla sprinkle scones with full video.

BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES FULL VIDEO

We’re just as sick as you are about other recipe sites filling their recipe pages with… fluff. We post the video recipes towards the top to save you time. If you want complete details, check below.

Another video recipe that is fun and extremely simple where we show you how to make honey butter. You can add it to toast, biscuits, and even ice cream!

Blueberry Muffins w/ Frozen Blueberries Recipe

This recipe is for the use of frozen blueberries, but fresh blueberries will also work. When using frozen blueberries, pull them out of the freezer during Step #4 below. They will have plenty of time to warm up during baking. If you pull them out too early (like us when we had to pull them out for the video), they will begin to melt and color the batter purple. They taste excellent either way, but it does alter the traditional appearance.

INGREDIENTS

• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• 1 Large Egg
• 2 tsp Pure Vanilla Bean Extract
• 2 tsp Baking Powder
• ⅓ cup Vegetable Oil
• 1 ½ cups All-Purpose Flour
• ½ cup Skim Milk (or other non dairy option)
• ½ tsp Salt
• 1 cup Frozen Blueberries

INSTRUCTIONS

1. Heat oven to 400℉ and prepare the muffin baking pan by adding paper muffin liners. I also recommend spraying the liners with cooking oil spray to help remove the muffins after baking.
2. Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
3. Grab a standard measuring cup and pour in ⅓ cup of vegetable oil, the egg, and then pour in skim milk until the mixture reaches the 1 cup line. It should be ~ ½ cup skim milk. Finally, add the 2 tsp vanilla extract.
4. Pour the measuring cup mixture into the large mixing bowl with the dry ingredients. Use a fork or large spoon to mix all of the ingredients together. Next, carefully fold in the frozen blueberries.
5. Add the muffin batter to the prepared muffin cups, fill each one approximately ⅔ full to allow room for expansion during baking.
6. Bake the muffins 15-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
7. Carefully remove the muffins from the oven and allow them to cool for 10 minutes.

Enjoy your blueberry muffins! They are perfect for a delicious breakfast or a mid-afternoon snack!

Now that we’ve knocked out a delicious breakfast, you need to check out our oat and seed cookies recipe for oatmeal poppyseed cookies. See you there!

Blueberry Muffins with Frozen Blueberries

Try out this classic breakfast of blueberry muffins by using frozen blueberries. Perfect for the extra frozen blueberries in your freezer.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Cooling 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Equipment

• 1 Oven
• 1 Muffin Baking Pan
• 1 Large Mixing Bowl
• 1 Whisk
• 1 Measuring Cup
• 1 Mixing Spoon
• 12 Muffin Cups

Ingredients

  

• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• 1 Large Egg
• 2 tsp Vanilla Extract
• 2 tsp Baking Powder
• ⅓ cup Vegetable Oil
• 1 ½ cups All-Purpose Flour
• ½ cup Skim Milk
• ½ tsp Salt
• 1 cup Frozen Blueberries

Instructions

 

• Heat oven to 400℉ and prepare the muffin baking pan by adding paper muffin liners. I also recommend spraying the liners with cooking oil spray to help remove the muffins after baking.
• Grab a large mixing bowl and whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt.
• Grab a standard measuring cup and pour in ⅓ cup of vegetable oil, the egg, and then pour in skim milk until the mixture reaches the 1 cup line. It should be ~ ½ cup of skim milk. Finally, add the 2 tsp vanilla extract.
• Pour the measuring cup mixture into the large mixing bowl with the dry ingredients. Use a fork or large spoon to mix all of the ingredients together. Next, carefully fold in the frozen blueberries.
• Add the muffin batter to the prepared muffin cups, fill each one approximately ⅔ full to allow room for expansion during baking.
• Bake the muffins 15-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
• Carefully remove the muffins from the oven and allow them to cool for 10 minutes.
• Enjoy!

Video

Keyword Blueberries, Breakfast, Muffins, Vanilla