Blueberry Muffins with Frozen Blueberries
Print RecipeFluffy, golden blueberry muffins made with frozen blueberries, with a simple trick to prevent blue bleed. Perfect for breakfast or a snack, these muffins are easy to make and bursting with flavor.
Servings: 12 muffins
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- muffin scoop optional
- paper liners or spray tin with nonstick cooking spray
Ingredients
- 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ c. (113 g) salted butter melted
- ¾ c. (150 g) granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ½ c. (120 g) plain Greek yogurt or sour cream
- ¼ c. (60 g) milk
- 1 ½ c. (180 g) frozen blueberries do not thaw
- 1 tsp. 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.
- Frozen Blueberries: Do not thaw blueberries before using to avoid excess moisture and blueberry bleed.
- 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 lemon zest for a zesty twist.
Serving: 1muffin | Calories: 315kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 264mg | Potassium: 101mg | Fiber: 2g | Sugar: 20g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg
