Can you make blueberry muffins with frozen blueberries?

Frozen blueberries work perfectly well in blueberry muffins without any need for thawing.

Do you need to grease muffin cups?

If you use paper liners, you don't have to grease them. However, using a muffin pan without liners, you must grease each cavity with baking spray, butter, or shortening.

Can you make large muffins or mini muffins using the recipe?

If you want to make a large batch, you have to increase the baking time and decrease it for mini-batches since muffin tin sizes vary in dimensions. Use a toothpick test to ensure that muffins come out perfectly every time.

How long do blueberry muffins last?

Blueberry muffins stay fresh for 5 days at room temperature and up to 3 months when frozen.

Can blueberry muffins be frozen?

You can freeze blueberry muffins in a freezing bag or a freezer-friendly box for up to 3 months.

To Die For Blueberry Muffins Recipe

To Die For Blueberry Muffins

Halved muffin loaded with blueberries with the rest of the cakes in the background.

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5 from 36 reviews

A timeless breakfast recipe, these are flavored, easy, and moist blueberry muffins to die for. Packed full of healthy blueberries that burst in every bite, they are perfect for a school lunchbox and you with a cup of tea.

Author: Irina Totterman
Total Time: 1 hour
Yield: 12 1x
Category: Cakes
Method: Baking
Cuisine: American

Ingredients

Scale

For muffins:

2/3 cup + 1/2 tablespoons (170 g) eggs (see note #1)
1 2/3 cup + 2 tablespoons (225 g) all-purpose flour
2/3 cup + 3 1/2 tablespoons (190 g) grapeseed oil
2/3 cup + 2 1/2 tablespoons (190 g) granulated sugar
5 tablespoons (75 g) milk
1 teaspoon (5 g) baking powder
1 pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
6.7 oz. (190 g) blueberries

For streusel:

1 tablespoon (14 g) butter, unsalted
3 tablespoons (25 g) all-purpose flour
1 tablespoon (14 g) brown sugar
1 teaspoon ground cinnamon

* If needed, please refer to Baking Conversion Charts.

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Instructions

Preheat oven to 320°F/160°C. Line the wells of a 12-well muffin pan with cupcake liners.
To make the batter, combine all dry ingredients in a large bowl. Mix flour, baking powder, salt, granulated sugar, and set the flour mixture aside. In a separate bowl, mix wet ingredients: eggs, oil, milk, vanilla, and almond extracts with a hand whisk. Pour the mixture over the dry muffin mix and combine with the hand whisk until the batter is smooth. Fold in blueberries and gently mix with a rubber spatula.
Using a large cookie scoop, scoop the batter into baking cups arranged in the muffin mold. Fill them almost to the top edge, leaving a margin of 5 mm. Add a few extra blueberries on top if desired.
To make the streusel, using your hands or a fork, combine all the ingredients and make a crumbly dough. Top the muffins with the streusel topping and bake for 35 to 40 minutes, placing the pan directly on the oven rack.
Cool muffins in the pan for 10 minutes. Remove and serve or cool completely before storing.

Notes

170 g eggs, approximately equal to 3 whole extra-large chicken eggs (eggshell removed).
Replace fresh blueberries with frozen berries: there's no need to thaw.
Switch blueberries for other kinds of fresh berries.
Add 1 teaspoon of lemon zest instead of vanilla and almond extracts if you prefer.
To make a dairy-free version, replace whole milk with vegetable milk.
If you like soft edges of muffins, use liners; if you are a fan of crisp edges, use a well-greased, unlined muffin mold.
Get the muffin mold filled with the batter into the oven immediately since the added baking powder is activated by moisture.
Store muffins in an airtight container at room temperature for up to 5 days.
Freeze muffins in a sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours out of the fridge before serving. Reheat the muffins in the microwave if you desire.

Nutrition

Serving Size: 1
Calories: 180
Sugar: 17.9 g
Sodium: 35 mg
Fat: 4 g
Saturated Fat: 0.7 g
Carbohydrates: 33.1 g
Fiber: 0.9 g
Protein: 4 g
Cholesterol: 53 mg

Find it online: https://www.bakinglikeachef.com/blueberry-muffins/