This post may contain affiliate links.
Frozen Blueberry Muffins are so easy to prepare! I love this recipe because you use frozen blueberries to make the muffins. This is also a great freezer cooking recipe. Frozen Blueberry Muffins also freeze well after you bake them! Just bake them and allow to cool completely and then place onto a cookie sheet and flash freeze. Finally place into an airtight container and date. They will last for up to 3 months when frozen correctly.
My neighbor gave me this recipe and it has become one of my favorites. To prepare cream the butter and sugar together in a bowl. Add the eggs and vanilla and mix. Mix in baking powder, salt, flour and milk. Add blueberries and blend. Stir by hand as to not over mix the batter and mash the blueberries. However by using frozen blueberries you batter should not turn blue. Spoon the batter into 18 to 20 paper lined muffin cups until 2/3 full. Sprinkle with topping (if desired). Bake at 375 for 25 to 30 minutes.
These are perfect for meal prepping because you can make a double or triple batch and freeze. In the evening set out the desired number of muffins to thaw and then microwave for a few seconds and add a pat of butter. Trust me, they are amazing served warm and out of this world delicious!
They are the perfect addition to any breakfast or brunch menu. No one will ever realize they have been frozen. Be sure to give this Frozen Blueberry Muffin recipe a try. You will be glad you did! They are soon to become a family favorite once you give them a try!
Weight Watchers Points Plus: 3 Points Per Muffin
Frozen Blueberry Muffins
- 1 cup butter room temperature
- 2 cups sugar
- 4 eggs slightly beaten
- 2 tsp. vanilla
- 4 tsp. baking powder
- ½ tsp. salt
- 4 cups flour
- 1 cup milk
- 16 ounces frozen blueberries not thawed
- 2 Tbsp sugar
- ½ tsp. nutmeg
Cream butter and sugar.
Add eggs and vanilla and mix.
Mix in baking powder, salt, flour and milk.
Add blueberries and blend.
Stir by hand.
Spoon into 18 to 20 paper lined muffin cups until 2/3 full.
Sprinkle with topping.
Bake at 375 for 25 to 30 minutes.
This recipe was passed onto me from my neighbor Carol Blair and she says they freeze well.