Published: Aug 2, 2026 by LaKita · This post may contain affiliate links.

Blueberry Muffins with Frozen Blueberries Recipe (Easy & One Bowl)

Name: Blueberry Muffins with Frozen Blueberries Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour; 1/2 tablespoon baking powder; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1 large egg; 1/2 cup whole milk; 1/2 cup granulated sugar; 1/4 cup vegetable oil; 1/2 teaspoon vanilla extract; 3/4 cup frozen blueberries

Jump to Recipe

Try making a batch of these Easy Blueberry Muffins with Frozen Blueberries recipe soon! They're an easy one bowl muffin recipe that's made with simple ingredients and delicious enough to enjoy anytime.

Updated August 2, 2026: I've refreshed this post with new tips, expanded FAQs, and helpful make-ahead instructions based on your questions and feedback. Same delicious recipe, even more helpful! Originally posted on February 12, 2020, photos updated December 1, 2023, and video added on July 11, 2024.

Overhead view of white plate with finished blueberries on it on top of marble surface.

Watch this quick video tutorial!

There's just something about a warm, buttery muffin next to a cup of hot coffee that says "I'm ready to start the day." That pairing has been my favorite way to ease into a morning for as long as I can remember, and when I spotted some beautiful mini frozen blueberries at the store one week, I knew exactly where they were headed. Straight into a batch of freshly baked blueberry muffins with frozen blueberries.

I've been developing and photographing comfort food recipes here since 2013, and this muffin recipe has been tested, tweaked, and re-tested in my kitchen more times than I can count. It's earned a 5-star rating from dozens of readers who bake it on repeat, and their questions over the years have shaped every tip you'll find below.

If you keep a bag of frozen blueberries in your freezer like I do, you're about ten minutes of prep away from bakery-style muffins. Let's get started!

Why You'll Love This Blueberry Muffin Recipe

One bowl, no mixer - A whisk and a spoon are all you need, so cleanup is just as easy as the mixing.
No thawing required - The frozen blueberries go straight from the freezer into the batter, which actually keeps them from bleeding and bursting.
Small batch that doubles beautifully - The recipe makes 6 large muffins (or 10 medium), perfect for a small household, and it doubles without any adjustments.
Not too sweet - These have a balanced, lightly spiced flavor from cinnamon and nutmeg, so they taste like a homemade breakfast instead of a cupcake.

Ingredients You'll Need

Here's everything you'll need to make this recipe.

Overhead view of ingredients needed to make muffins in separate bowls on marble surface.

All-purpose flour - Plain all-purpose flour with no additives gives these muffins their tender structure. Readers have reported great results with King Arthur white whole wheat and 1:1 gluten-free blends measured the same way.
Baking powder - This is what makes the muffins rise light and fluffy, so check the expiration date on the container before you start.
Nutmeg and ground cinnamon - This warm spice pair is what sets these muffins apart from the usual lemon-blueberry route. Don't skip the nutmeg. It's a small amount, but it makes a real difference.
Egg and whole milk - One large egg binds everything, and whole milk keeps the crumb rich. Let the egg sit at room temperature for easier mixing, and a whole-fat non-dairy milk works if that's what you keep on hand.
Granulated sugar - These muffins are pleasantly, not overly, sweet. Light brown sugar substitutes fine if you want a deeper flavor.
Vegetable oil - A neutral oil keeps the muffins moist for days. Melted butter can be swapped in the same amount for a more buttery flavor.
Vanilla extract - Use pure vanilla extract rather than imitation for the best flavor.
Frozen blueberries - The star of the show. They stay frozen right up until the moment they're folded in, no thawing. A light dusting of powdered sugar before adding helps keep them from bleeding into the batter.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Blueberry Muffins with Frozen Blueberries

Here's a quick overview of the process. Full step-by-step instructions are in the recipe card below.

Step 1: Prep the Oven and Pan

Preheat the oven to 400°F and line a muffin pan with liners. That hot oven matters, the strong initial heat gives the muffins their domed, bakery-style tops, so resist the urge to lower it.

Step 2: Whisk the Dry Ingredients

Whisk the flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl. Whisking now distributes the leavening and spices evenly, so you won't need to overwork the batter later.

Dry ingredients in glass mixing bowl with spoon in it on marble surface.

Step 3: Combine the Wet Ingredients

In a separate small bowl, whisk the egg, milk, sugar, oil, and vanilla until smooth. Getting the sugar fully incorporated into the wet mixture here helps it dissolve evenly through the batter.

Wet ingredients combined in glass measuring cup with whisk.

Step 4: Mix the Batter, Gently

Pour the wet mixture into the dry and stir with just a few light strokes, only until no dry streaks remain. A lumpy batter is exactly what you want. A smooth batter means it's overmixed, and that's the number one cause of tough muffins.

Overhead view of muffin batter in large glass mixing bowl on marble surface.

Step 5: Fold in the Frozen Blueberries

Fold the still-frozen berries in gently until they're distributed. Working quickly while they're frozen keeps the juice locked inside so your batter stays golden instead of turning purple-gray.

Overhead view of frozen blueberries added to muffin mixture in glass mixing bowl.

Step 6: Fill and Bake

Divide the batter among the muffin cups and bake 15 to 20 minutes, until a toothpick comes out with a few moist crumbs but no wet batter. Let them rest in the pan on a wire rack for 5 minutes before removing so they set up and release cleanly.

Overhead view of muffin mixture added to muffin liners in pan.

LaKita's Expert Tips

Here are my best tips for making this recipe turn out perfectly every time.

Spray the paper liners with a little non-stick cooking spray before filling. It's optional, but the muffins release perfectly clean instead of leaving half the bottom behind.
Toss the frozen berries in powdered sugar right before folding them in. The light coating soaks up surface juice and keeps streaking to a minimum.
Press a few extra berries into the tops of the filled cups before baking. It's how bakeries get that berry-studded look, and it costs you thirty seconds.
Sprinkle turbinado sugar on top before baking if you like a sweeter, crackly bakery-style crust. These muffins are intentionally not too sweet, so the tops can handle it.
Frozen berries can add a couple of minutes to the bake time, so trust the toothpick over the clock. A cast iron muffin pan can push it to about 25 minutes.
Fill the cups generously. This batter is designed for 6 large muffins. The fuller cups are what produce those tall, domed tops.

Variations & Substitutions

This recipe is flexible, here are some easy ways to make it your own.

Frozen wild blueberries - The smaller berries distribute more evenly through the batter and give you fruit in every bite. Use the same amount, still frozen.
Other frozen berries - Raspberries, blackberries, or a mixed berry blend all work. Chop larger berries roughly while frozen so they don't sink. If you love this swap, my White Chocolate Raspberry Muffins lean all the way in.
Fresh blueberries - In season, fresh berries drop right in with no other changes. It's a great way to put summer blueberry-picking hauls to use, or freeze your haul and bake all year.
Butter instead of oil - Swap in melted butter in the same measurement for a richer, more buttery muffin.
Whole wheat or gluten-free - Readers have had great results with white whole wheat flour and King Arthur 1:1 gluten-free blend, measured cup for cup.
A sweeter muffin - These are lightly sweet by design. Add up to ¼ cup more sugar if your crew likes a sweeter breakfast, or just add the turbinado topping.

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!

Overhead view of finished muffins on white plate.

Make-Ahead & Storage

Make-Ahead

You can whisk the dry ingredients together up to 2 days ahead and keep them covered on the counter, then combine the wet ingredients and finish the batter the morning you bake. I don't recommend holding the finished batter overnight. The baking powder starts working as soon as it's wet, and you'll lose that beautiful rise.

Storage & Reheating

Storage: Keep leftover muffins in an airtight container or zip-top bag at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Freezing: These muffins freeze beautifully. Cool them completely, then place them in a freezer bag with a paper towel tucked in to absorb excess moisture, and freeze for up to 3 months.

Reheating: Thaw frozen muffins overnight in the refrigerator or at room temperature, then warm for 10-15 seconds in the microwave, or about 5 minutes in a 300°F oven or air fryer to bring back that fresh-baked warmth.

What to Serve with Blueberry Muffins

Here are some of my favorite ways to serve this dish.

Split, toasted, and buttered - Slice a muffin in half, toast it cut-side down in a buttered skillet, and thank me later. It's the reader-favorite way to enjoy day-two muffins.
A weekend brunch spread - Pair them with Cranberry Orange Scones and fresh fruit for a bakery-basket morning at home.
More blueberry favorites - If you're working through a big bag of frozen berries, follow these with Lemon Blueberry Bread or No Bake Blueberry Cheesecake.
A muffin sampler - Bake a double batch alongside Coffee Cake Muffins or Chocolate Chip Banana Muffins and freeze extras for grab-and-go breakfasts.

Close up front view of finished muffins on white plate in liners.

Frequently Asked Questions

Can you use frozen blueberries in muffins?

Yes, frozen blueberries are actually my preferred choice for muffins. They hold their shape better than fresh berries during mixing, they're available and affordable year-round, and because they go into the batter still frozen, they're less likely to burst and streak. There's no need to buy fresh berries just for baking.

Do I need to thaw frozen blueberries before adding them to muffin batter?

No, and please don't! Thawed berries release their juice the moment they hit the batter, turning it a purple-gray color and making the muffins gummy around each berry. Fold them in straight from the freezer and get the pan into the oven promptly.

How do I keep frozen blueberries from turning my muffin batter purple?

Two things: keep the berries fully frozen until the last moment, and toss them with a light dusting of powdered sugar (or a spoonful of the measured flour) before folding them in. The coating absorbs surface juice. A few gentle strokes when folding, rather than vigorous stirring, also keeps the color where it belongs.

Can I use frozen wild blueberries in this recipe?

Absolutely. Wild blueberries are smaller and more intensely flavored, and they distribute more evenly through the batter, so you get berries in every single bite. Use the same amount and keep them frozen, just like regular blueberries. They do release a bit more color, so the powdered sugar toss is extra helpful here.

Can I use other frozen berries in these muffins?

Yes, this is really a base recipe for muffins with any frozen berries. Raspberries and blackberries work beautifully, and a mixed berry blend makes a lovely muffin. Roughly chop any large berries while they're still frozen so they distribute evenly and don't sink.

Why are my blueberry muffins tough or dense?

Overmixing is almost always the culprit. Once the wet ingredients meet the dry, stir with just a few light strokes until no dry streaks remain. A lumpy batter is a good batter. Expired baking powder is the other common cause, so check the date before you start.

Can I make these muffins with almond milk or another non-dairy milk?

Yes. Almond milk and other non-dairy milks work well in this recipe. The muffins may be just slightly less rich than with whole milk, but they turn out lovely. If you can, choose a fuller-fat non-dairy option for the most tender crumb.

Can I make these blueberry muffins gluten-free?

Readers have reported great results using King Arthur Measure for Measure 1:1 gluten-free flour, swapped cup for cup, one even combined it with almond milk and loved the outcome. As with the regular version, mix gently and trust the toothpick test for doneness.

Can you freeze blueberry muffins?

Yes, these muffins freeze really well. Cool them completely, then store them in a freezer-safe bag or container with a paper towel inside to absorb excess moisture. They'll keep for up to 3 months. Thaw at room temperature or overnight in the refrigerator, then warm briefly before serving.

How many muffins does this recipe make, and can I double it?

This recipe makes 6 large, bakery-style muffins or 10 medium ones. A true small-batch recipe, which is perfect if you don't want a dozen muffins hanging around. It also doubles beautifully with no adjustments if you're baking for a crowd or stocking the freezer.

📖 Recipe

Blueberry Muffins with Frozen Blueberries Recipe

LaKita Anderson

Easy blueberry muffins with frozen blueberries. One bowl, no thawing needed, ready in 35 minutes. Makes 6 bakery-style muffins.

5 from 37 votes

Print Recipe Pin Recipe

Video

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Course Bread

Cuisine American

Servings

Calories 177 kcal

Equipment

1 Muffin Pan
1 large mixing bowl
1 large spoon

Ingredients

1 cup all-purpose flour
½ tablespoon baking powder
¼ teaspoon salt
⅛ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 large egg
½ cup whole milk
½ cup granulated sugar
¼ cup vegetable oil
½ teaspoon vanilla extract
¾ cup frozen blueberries

Instructions

Begin the blueberry muffins recipe by preheating the oven to 400 degrees F. Line a large muffin pan with muffin liners. This will help to make the cleaning process much easier.
In a large bowl, whisk together the 1 cup all-purpose flour, ½ tablespoon baking powder, ¼ teaspoon salt, ⅛ teaspoon ground nutmeg, and ¼ teaspoon ground cinnamon until combined.
In a separate small bowl, whisk together the 1 large egg, ½ cup whole milk, ½ cup granulated sugar, ¼ cup oil, and ½ teaspoon vanilla extract until combined.
Pour the egg mixture into the flour mixture and stir the ingredients together with just a few light strokes. Stir just until the dry ingredients are moistened being careful not to over-mix. The muffin batter should not be smooth, it will be slightly lumpy.
Gently fold the ¾ cup frozen blueberries into the batter until distributed. No need to allow the frozen berries to thaw, allow them to remain frozen.
Divide the batter evenly among the muffin cups in the pan. Place into the oven and allow the muffins to bake for about 15 to 20 minutes, until a toothpick inserted into 1 or 2 of the muffins comes out clean with just a few crumbs and no wet mixture.
Carefully remove the muffins from the oven and allow them time to cool in the pan on a wire rack for about 5 minutes before removing them completely from the pan. Enjoy!

Calories: 177kcalCarbohydrates: 37gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 33mgSodium: 118mgPotassium: 181mgFiber: 1gSugar: 20gVitamin A: 88IUVitamin C: 2mgCalcium: 78mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword blueberry muffins with frozen blueberries

Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Did You Make This Recipe?

If you give these blueberry muffins with frozen blueberries a try, I'd love to know what you think! Leave a comment and a star rating below, share a photo on Instagram and tag @SimplyLaKita, or save it on Pinterest for later. And if you have a question I didn't answer above, drop it in the comments. Reader questions are how this post keeps getting better.