Blueberry Muffins with Frozen Blueberries
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.
Nutrition
Serving: 1muffin
Servings: 12 muffins
