I get stopped at parties for my Easy Blueberry Muffins With Frozen Blueberries because they bake up unbelievably fluffy with jammy berry pockets that vanish in seconds.
I’m obsessed with these Easy Blueberry Muffins With Frozen Blueberries because they rescue mornings and impress people without drama. I love frozen blueberries that burst into pockets of juice, and the tops crack into that golden, slightly crunchy thing everyone fights over.
But it’s the unsalted butter that makes me keep coming back. I bring them to parties, to work, to the couch.
People always think I bought them from some artisanal bakery. Nope.
Homemade Blueberry Muffins energy, but messy and honest. I make too many.
Worth it. They vanish fast, so plan to bake them twice in one weekend.
Ingredients
- Flour: gives the muffin structure and chew, so it holds together.
- Sugar: adds sweet, helps browning and tender crumbs you’ll love.
- Baking powder: makes them rise into light, fluffy little clouds.
- Fine salt: tones sweetness and brings out the real flavors.
- Butter: adds richness and moistness, makes crumbs taste buttery.
- Egg: binds everything, adds protein and a bit of lift.
- Milk: loosens batter, keeps texture soft and not dry.
- Vanilla: basically warm aroma that makes them smell like home.
- Frozen blueberries: burst into jammy pockets, less mess than fresh.
- Coarse sugar: plus a crunchy, sparkly top that feels special.
Ingredient Quantities
- 2 cups (250 g) all purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 2/3 cup (160 ml) milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (about 225 g) frozen blueberries, do not thaw
- Optional: 1 tablespoon coarse sugar for sprinkling on top
How to Make this
1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups; if using liners, spray them lightly so muffins don’t stick.
2. Whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a large bowl so it’s evenly combined.
3. In a separate bowl whisk 1/2 cup (113 g) melted, slightly cooled unsalted butter, 1 large room temperature egg, 2/3 cup (160 ml) room temperature milk and 1 teaspoon pure vanilla extract until smooth.
4. Make a well in the dry ingredients and pour in the wet mixture; stir gently with a spatula until just combined. Batter should be lumpy, do not overmix or muffins will be dense.
5. While batter rests a minute, toss 1 1/2 cups (about 225 g) frozen blueberries with a tablespoon of the flour from the dry mix so they don’t all sink to the bottom. Do not thaw the berries.
6. Fold the floured frozen blueberries into the batter very gently, keeping as many berries whole as possible; scrape the bowl so you get all that batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If you like a crunchy top, sprinkle each muffin with a little optional coarse sugar.
8. Bake at 400°F (200°C) for 18 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. They’re best the same day but freeze well for quick breakfasts later.
Equipment Needed
1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin (plus paper liners if you use them)
3. Large mixing bowl (for the dry ingredients)
4. Medium mixing bowl (for the wet ingredients)
5. Whisk
6. Rubber spatula or wooden spoon (for folding, scraping the bowl)
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Microwave-safe bowl or small saucepan (to melt the butter)
9. Wire cooling rack and a toothpick for testing doneness
FAQ
Blueberry Muffins (They’re Everyone’s Favorite!) Recipe Substitutions and Variations
- All purpose flour: swap with equal parts whole wheat pastry flour for nuttier flavor and slightly denser crumb, or use a 1-to-1 gluten free flour blend if you need it gluten free.
- Granulated sugar: use light brown sugar (pack it lightly) for a moister, caramel note, or replace with 3/4 cup maple syrup but cut the milk by 2 tablespoons to keep batter consistency.
- Unsalted butter, melted: you can use neutral vegetable oil (like canola) 3/4 cup instead of 1/2 cup butter for a tender muffin, or coconut oil solid then melted for a subtle coconut hint.
- One large egg: for an egg-free version use a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or 1/4 cup unsweetened applesauce to keep moisture.
Pro Tips
1. Chill the bowl and whisk the butter a bit before mixing so it cools faster; warm butter can make the batter too loose and the muffins spread out instead of rising properly. Trust me, a slightly cooler mix gives taller muffins.
2. Toss the frozen berries in flour right before folding them in, then fold very gently with a rubber spatula. If you overmix or mash the berries you’ll get purple streaks and gummy muffins, nobody wants that.
3. Fill the cups evenly and knock the tray on the counter once before baking to release big air bubbles. This helps the tops bake smoother and prevents big holes inside.
4. If you want extra flavor and texture, add a tiny pinch of fine sea salt to the batter and sprinkle coarse sugar on top. It sounds small but the contrast makes them taste bakery-level, and yes they freeze great so stash extras.
Blueberry Muffins (They're Everyone's Favorite!) Recipe
I get stopped at parties for my Easy Blueberry Muffins With Frozen Blueberries because they bake up unbelievably fluffy with jammy berry pockets that vanish in seconds.
12
servings
233
kcal
Equipment: 1. Oven (preheat to 400°F / 200°C)
2. 12-cup muffin tin (plus paper liners if you use them)
3. Large mixing bowl (for the dry ingredients)
4. Medium mixing bowl (for the wet ingredients)
5. Whisk
6. Rubber spatula or wooden spoon (for folding, scraping the bowl)
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Microwave-safe bowl or small saucepan (to melt the butter)
9. Wire cooling rack and a toothpick for testing doneness
Ingredients
-
2 cups (250 g) all purpose flour
-
1 cup (200 g) granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon fine salt
-
1/2 cup (113 g) unsalted butter, melted and slightly cooled
-
1 large egg, room temperature
-
2/3 cup (160 ml) milk, room temperature
-
1 teaspoon pure vanilla extract
-
1 1/2 cups (about 225 g) frozen blueberries, do not thaw
-
Optional: 1 tablespoon coarse sugar for sprinkling on top
Directions
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups; if using liners, spray them lightly so muffins don’t stick.
- Whisk together 2 cups (250 g) all purpose flour, 1 cup (200 g) granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon fine salt in a large bowl so it’s evenly combined.
- In a separate bowl whisk 1/2 cup (113 g) melted, slightly cooled unsalted butter, 1 large room temperature egg, 2/3 cup (160 ml) room temperature milk and 1 teaspoon pure vanilla extract until smooth.
- Make a well in the dry ingredients and pour in the wet mixture; stir gently with a spatula until just combined. Batter should be lumpy, do not overmix or muffins will be dense.
- While batter rests a minute, toss 1 1/2 cups (about 225 g) frozen blueberries with a tablespoon of the flour from the dry mix so they don’t all sink to the bottom. Do not thaw the berries.
- Fold the floured frozen blueberries into the batter very gently, keeping as many berries whole as possible; scrape the bowl so you get all that batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. If you like a crunchy top, sprinkle each muffin with a little optional coarse sugar.
- Bake at 400°F (200°C) for 18 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. They’re best the same day but freeze well for quick breakfasts later.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 83g
- Total number of serves: 12
- Calories: 233kcal
- Fat: 8.9g
- Saturated Fat: 5.2g
- Trans Fat: 0.31g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.2g
- Cholesterol: 38mg
- Sodium: 194mg
- Potassium: 70mg
- Carbohydrates: 35.8g
- Fiber: 1.2g
- Sugar: 19.2g
- Protein: 3.2g
- Vitamin A: 117IU
- Vitamin C: 1.9mg
- Calcium: 23mg
- Iron: 0.4mg
