Blueberry Muffins with Frozen Blueberries
There’s something magical about biting into a warm, fluffy blueberry muffin, bursting with juicy berries in every bite. But if you’ve ever baked with frozen blueberries, you know the struggle: that dreaded blue bleed that turns your muffins into a streaky, purple mess. Good news—I’ve cracked the code for perfect blueberry muffins using frozen blueberries, with minimal bleed and maximum flavor. This easy recipe is foolproof, delivering bakery-style muffins with a golden top and tender crumb every time. Whether you’re a seasoned baker or a newbie, these muffins will become your go-to for breakfast, brunch, or a cozy snack.
What Makes This Recipe Special?
The secret lies in tossing the frozen blueberries with a bit of flour and folding them into the batter just before scooping. This simple trick keeps the berries intact and prevents that blue swirl from taking over. Plus, you don’t even need to thaw the blueberries, making this a quick, no-fuss recipe for any time of year. Ready to bake muffins that look as good as they taste? Let’s dive in!
Why You’ll Love These Blueberry Muffins
These muffins are a game-changer for anyone who loves baking with frozen blueberries but hates the blue-tinted batter. The flour-coating trick is a lifesaver, ensuring your muffins look as professional as they taste. The combination of Greek yogurt (or sour cream) and melted butter creates a tender, moist crumb, while the frozen blueberries add bursts of sweet-tart flavor. Plus, the optional coarse sugar topping gives them that bakery-style crunch.Tips for Success
- Don’t Overmix: Stir the batter just until the ingredients come together. Overmixing can lead to dense muffins.
- Use Frozen Blueberries: Fresh blueberries work too, but this recipe is designed for frozen ones, which are available year-round and often more affordable.
- Customize It: Add a teaspoon of lemon zest for a citrusy kick or swap in half whole wheat flour for a heartier texture.
Serving Suggestions
Serve these muffins warm with a pat of butter for breakfast, pair with coffee for a mid-morning treat, or pack them in lunchboxes for a sweet surprise. They’re also great for brunches or gifting to friends—just wrap them in a cute tin!
Storing and Freezing
These muffins keep well in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. To freeze, store in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for a fresh-baked feel.
Ready to bake these show-stopping blueberry muffins? Follow the recipe below, and let me know how they turn out in the comments!
Blueberry Muffins with Frozen Blueberries
Print Recipe
Ingredients
- 2 cups all-purpose flour, spooned & leveled 240g
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter, melted 113g
- ¾ cup granulated sugar 150g
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt or sour cream 120g
- ¼ cup milk 60g
- 1 ½ cups frozen blueberries (do not thaw) 180g
- 1 Tbsp flour (for coating blueberries)
- 1 Tbsp coarse sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk melted butter and sugar until combined. Add eggs, vanilla, Greek yogurt or sour cream, and milk. Mix until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined (do not overmix; some lumps are okay).
- Toss frozen blueberries with a tablespoon of flour to prevent sinking. Gently fold into batter, reserving a few for topping.
- Divide batter evenly among muffin cups (about ¾ full). Press a few reserved blueberries on top of each muffin. Sprinkle with coarse sugar, if using.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Preventing Blue Bleed: Tossing frozen blueberries with flour and adding them last minimizes color bleed, keeping your muffins picture-perfect.
- Storage: Store in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Flavor Boost: Add 1 teaspoon (2 g) lemon zest for a zesty twist.
- Frozen Blueberries: Do not thaw blueberries before using to avoid excess moisture.
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