Recipes

Freezer Blueberry Muffins

What makes these “freezer” blueberry muffins? Aside from using frozen blueberries in the recipe, these muffins hold up beautifully if they’re frozen. If you’re in need of a quick breakfast (or a snack), pull one, two, or a few of these out of the freezer the night before. If you need a faster solution, simply pop them in the microwave for a few seconds. For most successful freezing, wrap individually before tossing your muffins in a freezer bag.

Why are they so, um, blue? One of the quirks of frozen blueberries is that they “bleed”. If you would prefer a pristine muffin crumb with blue only seen in the berries themselves, you can dust the berries in flour before very gently folding into the batter. Unless I’m making a batch of these to give away, though, I don’t bother with that step…The blue swirl doesn’t change the taste! Another solution would be to use fresh berries. If you opt for fresh, make sure to cut down the baking time, checking the muffins after 18 to 20 minutes. I simply prefer frozen most of the year for price and freshness. That extra moisture from the frozen berries also keeps the muffins from drying out. On that note, if storing at room temperature instead of freezing, keep the lid ajar on these to keep them from getting damp.

These muffins are definitely for blueberry fans. There is muffin, of course, but that batter is mostly there just to hold all those berries together. 🙂 Not a bad way to satisfy a carb craving while also packing in a little health punch from those blueberries. And, as always, these go great with a cup of coffee!

For Freezer Blueberry Muffins:

Makes 12 muffins

1 & ½ cup all-purpose flour

½ cup + 2 tablespoons granulated sugar

1/8 teaspoon sea salt

½ teaspoon baking soda

1/3 cup canola or vegetable oil

2/3 cup + 2 tablespoons buttermilk

2 large eggs

½ teaspoon vanilla extract or ¼ teaspoon almond extract*

2 cups frozen blueberries

*Almond extract is a nice switch-things-up substitution, but you really have to like almond flavor for this to be a hit. If you’re on the fence, stick with vanilla!

Preheat the oven to 360°F. Line a regular muffin tin with 12 baking liners.

In a small bowl, stir together flour, sugar, sea salt, and baking soda.

Dry ingredients for freezer blueberry muffins.

In a medium bowl, add oil, buttermilk, eggs, and extract. Whisk until combined.

Wet ingredients for freezer blueberry muffins.

Pour the dry ingredients into your buttermilk mixture and stir to combine.

Freezer blueberry muffin batter.

Fold the blueberries into the batter and divide between the twelve baking liners.

Unbaked freezer blueberry muffins.

Bake for 25 to 30 minutes, until the top is turning golden and a baking skewer inserted into a muffin comes out clean.

Baked freezer blueberry muffins.

Cool and enjoy!

Baked freezer blueberry muffins on a plate.

Baked freezer blueberry muffins on a plate.
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Freezer Blueberry Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Julie at Baking and Other Important Matters

Ingredients

  • 1 & 1/2 cup all-purpsoe flour
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/3 cup canola or vegetable oil
  • 2/3 cup + 2 tablespoons buttermilk
  • 2 large eggs
  • 1/2 teaspoons vanilla extract (or 1/4 teaspoon almond extract)
  • 2 cups frozen blueberries

Instructions

  1. Preheat the oven to 360°F. Line a regular muffin tin with 12 baking liners.
  2. In a small bowl, stir together flour, sugar, sea salt, and baking soda.
  3. In a medium bowl, add oil, buttermilk, eggs, and extract. Whisk until combined.
  4. Pour the dry ingredients into your buttermilk mixture and stir to combine.
  5. Fold the blueberries into the batter and divide between the twelve baking liners.
  6. Bake for 25 to 30 minutes, until the top is turning golden and a baking skewer inserted into a muffin comes out clean.
  7. Cool and enjoy!

6 thoughts on “Freezer Blueberry Muffins

  1. Those muffins look delicious, and I love that there are a lot of blueberries! Since I don’t have any buttermilk, I’m going to make your apple pecan crisp (since I have all the ingredients)!

    Your recipes are wonderful!

  2. Those look so delicious! There is nothing like a piping hot muffin with a cup of coffee in the morning.
    Great way to save time by freezing any leftovers for later. ; )

    1. Thank you! It’s really nice to have a few of these in the freezer ready to go for breakfast “emergencies” when you need something better than cereal. 🙂

  3. I was just thinking about making these the other day! So yummy and they would make such a good snack when it’s so chilly outside!

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