Moist Blueberry Muffins with Frozen Blueberries

I grew up thinking frozen blueberries were only good for smoothies. That’s what my mom always used them for. When I tried baking with them once, they turned my muffins into a soggy, purple mess.

Turns out I was making a pretty basic mistake—dumping them straight from the freezer into the batter. These days, I know a few simple tricks that make frozen blueberries work just as well as fresh ones in muffins. And since they’re cheaper and available year-round, they’ve become my go-to choice for baking.

What Kind of Blueberries Should I Use?

While fresh blueberries are great when they’re in season, frozen blueberries work perfectly well in muffins and can actually be more convenient. The nice thing about frozen berries is that they’re picked at peak ripeness and frozen right away, so they’re often more flavorful than off-season fresh ones you might find at the store. When using frozen blueberries in your muffins, don’t thaw them first – add them to the batter while they’re still frozen to prevent them from bleeding too much color into your batter. If you’re worried about the berries sinking to the bottom of your muffins, try tossing them in a little flour before folding them into your batter.

Options for Substitutions

These muffins are pretty adaptable – here’s what you can swap if needed:

• Plain flour: You can use whole wheat flour for a nuttier taste (though muffins might be denser), or self-rising flour (if using this, skip the rising agent).
• Full-fat milk: Any milk works here – reduced-fat milk, almond milk, or soy milk are all good options. For extra richness, buttermilk is great too – just add 1/4 teaspoon baking soda if using buttermilk.
• Cooking oil: Swap this with melted butter, coconut oil, or applesauce (for a lower-fat version, though texture will be different).
• Frozen blueberries: Fresh blueberries work perfectly, or try other berries like raspberries, blackberries, or even chopped strawberries. Just don’t thaw frozen berries before using.
• White sugar: Brown sugar works well and adds a nice caramel note. You can also use coconut sugar or reduce the amount to 1/3 cup if you prefer less sweet muffins.
• Spices: The nutmeg and cinnamon are optional – you can skip them, use just one, or try cardamom or allspice instead.

Watch Out for These Mistakes While Baking

The biggest mistake when baking blueberry muffins with frozen berries is thawing them before mixing – keep those berries frozen solid until the last possible moment to prevent purple streaks throughout your batter. A common error is overmixing the batter which leads to dense, tough muffins instead of light and fluffy ones – stop stirring as soon as the dry ingredients are just moistened, and a few small lumps are perfectly fine. To prevent your berries from sinking to the bottom, toss them in a tablespoon of your measured flour before folding them into the batter, and don’t forget to fill your muffin cups about 3/4 full for the perfect dome-shaped tops. For the best texture, let your cold ingredients (egg and milk) come to room temperature before starting, as this helps them blend more evenly with the dry ingredients and creates a smoother batter.

What to Serve With Blueberry Muffins?

These homemade blueberry muffins make a perfect breakfast or brunch treat, and they’re even better when paired with the right accompaniments! A hot cup of coffee or tea is the classic choice – the warmth of your drink brings out the sweet berry flavors and spices in the muffins. For breakfast, serve them alongside some protein like scrambled eggs or Greek yogurt topped with honey to make it a more filling meal. If you’re hosting a brunch gathering, try setting out some softened butter or cream cheese that guests can spread on their warm muffins.

Storage Instructions

Counter Storage: These blueberry muffins stay fresh at room temperature for up to 2 days. Just pop them in an airtight container and place them on your counter. I like to line the container with paper towels to absorb any extra moisture from the blueberries.

Refrigerate: Want them to last longer? Keep your muffins in the fridge in a sealed container for up to a week. The paper towel trick works great here too – it helps maintain that perfect muffin texture!

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and place in a freezer bag. They’ll stay good for up to 3 months. It’s so nice having a stash ready whenever you need a quick breakfast or snack!

Warm Up: When you’re ready to enjoy a frozen or refrigerated muffin, just let it sit at room temperature for about 30 minutes. If you like them warm, pop them in the microwave for 15-20 seconds, or warm them in the oven at 350°F for about 5 minutes.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 10-12 g
• Fat: 30-35 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup plain flour
• 1/2 tablespoon rising agent
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg powder
• 1/4 teaspoon cinnamon powder
• 1 large egg
• 1/2 cup full-fat milk
• 1/2 cup white sugar
• 1/4 cup cooking oil
• 1/2 teaspoon vanilla essence
• 3/4 cup blueberries, frozen

Step 1: Prepare the Oven and Muffin Tin

Begin by preheating your oven to 400 degrees F.

While the oven is heating, line a large muffin pan with muffin liners.

This step will make the cleaning process much easier once the muffins are baked.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 tablespoon of baking powder, 1/4 teaspoon of salt, 1/8 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cinnamon.

Ensure these dry ingredients are well combined to distribute the leavening agents and spices evenly.

Step 3: Combine Wet Ingredients

In a separate small bowl, whisk together 1 large egg, 1/2 cup of whole milk, 1/2 cup of granulated sugar, 1/4 cup of oil, and 1/2 teaspoon of vanilla extract.

Stir until these wet ingredients are well blended.

Step 4: Mix Batter and Fold in Blueberries

Pour the egg mixture into the bowl with the flour mixture.

Stir the ingredients together using just a few light strokes until the dry ingredients are moistened.

Be careful not to over-mix; the batter should remain slightly lumpy rather than smooth.

Gently fold in 3/4 cup of frozen blueberries, ensuring they are evenly distributed throughout the batter.

There is no need to thaw the blueberries; keep them frozen.

Step 5: Bake the Muffins

Divide the batter evenly among the muffin cups in the prepared muffin pan.

Place the pan into the preheated oven and bake for about 15 to 20 minutes.

The muffins are ready when a toothpick inserted into the center of one or two muffins comes out clean, with just a few crumbs and no wet mixture.

Step 6: Cool and Store Muffins

Once baked, carefully remove the muffins from the oven and allow them to cool in the pan on a wire rack for about 5 minutes.

After cooling, remove the muffins from the pan to enjoy.

If you have any leftover muffins, store them at room temperature in an airtight container or plastic bag for up to 3 days to maintain their freshness.