Frozen Blueberry Muffins Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY MUFFINS I

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES AND SOUR CREAM

Steps:

• Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
• Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
• Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
• Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
• The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F.
• Line a muffin tin with baking cups or spray liberally with cooking spray. Set this aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the oil and sugar together on medium speed until combined. Add in the sour cream, egg, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour until just combined.
• Stir in the blueberries.
• Fill each liner 2/3 full with the batter and bake for 20- 25 minutes until the muffins are set and lightly golden.
• As soon as the muffins come out of the oven, brush them lightly with melted butter. Allow the muffins to cool in the tin for 5 minutes and then transfer to a wire rack or serving tray.

FROZEN BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
• Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
• Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
• * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.