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Frozen Blueberry Muffins (The Easiest Recipe)

4.9(33)

Delicious recipe for homemade frozen blueberry muffins that have LOT of blueberry flavor and less butter and sugar than usual. YUM!

by Laura Fuentes·published 2013-09-20

AmericanBreakfast

Servings

['9']

Total time

37 min

prep 15 min

Calories / serving

139 kcal

Ingredients (9)

serves

Instructions (8 steps)

01Prep:: Preheat the oven to 375F and line a muffin pan with 9 paper liners.
02Make the batter:: In a stand mixer bowl, cream the butter and sugar on medium speed for 5 minutes or until light and fluffy. Add the egg, vanilla, and milk, and mix until just combined.
03Sift the flour, baking powder, and salt directly into the wet ingredients and mix on low speed until just combined. Add the blueberries and carefully fold them in with a rubber spatula.
04Use a large spoon or cookie scoop to divide the batter into the lined muffin cups, filling each 3/4th full.
05

Bake:: Bake for 22 minutes or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

06Remove from the oven, let the muffins cool down for about 10 minutes before removing them from the muffin pan onto a cooling rack.

07Serve & store:: Serve these muffins slightly warm or at room temperature.

08Store leftover in an airtight container on the counter for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.