Published: Jul 11, 2024 · Modified: Jan 9, 2025 by LaKita · This post may contain affiliate links ·

Easy Blueberry Muffins with Frozen Blueberries

Name: Blueberry Muffins with Frozen Blueberries
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 soon! They’re an easy one bowl muffin recipe that’s made with simple ingredients and delicious enough to enjoy anytime.

If you're craving more simple and delicious blueberry recipes, then be sure to try making some Lemon Blueberry Bread, a No Bake Blueberry Cheesecake, and a Frozen Blueberry Margarita.

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

I love having a tasty muffin with a cup of coffee for breakfast.

It doesn't even matter what kind of muffin it is, but there's just something about pairing a delicious buttery muffin with a cup of hot coffee that screams 'I'm ready to start the day'. And since I was able to find some great mini frozen blueberries while shopping this week, I decided to put some of them to use inside a batch of freshly baked muffins.

These muffins are so easy to make and a pretty basic muffin recipe, so if you are not a fan of blueberries, then feel free to substitute another fruit that you would prefer.

Let's get started!

What Ingredients Are Needed For Easy Blueberry Muffins?

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

All-Purpose Flour - Plain all-purpose flour with no additives is needed to make these blueberry muffins. I have not tried making them using whole wheat flour, but it should work in the same unit of measure.
Baking Powder - Be sure to check the expiration date on the package before using, this will help to keep our muffins light and fluffy.
Salt - Kosher salt or baking salt is what I prefer to use the most when it comes to baking, but any salt that you have on hand will work.
Nutmeg - Adds a warming and nutty spice flavor to the mixture, be sure not to omit this ingredient because it makes a difference.
Ground Cinnamon - A great warming spice that has a slight sweetness that pairs well with the other ingredients.
Egg - A single large egg is needed to make these muffins. Try to allow it time to sit at room temperature before using it for easier mixing.
Milk - Try using whole milk for the best results. If you need to use whole milk non-dairy milk alternative, that will also work.
Sugar - Granulated sugar or cane sugar is needed to add sweetness to the muffins. Light brown sugar could be used as a substitute.
Oil - Vegetable oil or any neutral oil that you prefer is needed to add a dose of fat to the muffin mixture and help create moist blueberry muffins. If you prefer to use melted butter instead, then you may substitute it with that.
Vanilla Extract - Adds vanilla flavor to the muffins. Be sure to use pure vanilla extract and not imitation vanilla for best results.
Juicy Blueberries - Today I'm using frozen blueberries. They need to remain frozen when added to the muffin mixture, do not allow them time to thaw for this particular recipe. To prevent them from bleeding into the muffin mixture, you may toss them in a small amount/dusting of powdered sugar before adding. If you prefer to use fresh blueberries instead, then you may use those also. This recipe is a great way to take advantage of the blueberry season by using fresh berries or freezing fresh blueberries to enjoy all year.

See the recipe card below for exact ingredient quantities and instructions.

How To Make The Best Blueberry Muffin Recipe

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 all-purpose flour, baking powder, salt, ground nutmeg, and ground cinnamon until combined.

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

In a separate small bowl, whisk together the large egg, milk, granulated sugar, oil, and vanilla extract until combined.

Wet ingredients combined in glass measuring cup with whisk.

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 blueberry muffin batter should not be smooth, it will be slightly lumpy.

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

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Gently fold the frozen blueberries into the batter until distributed. No need to allow the frozen berries to thaw, allow them to remain frozen.

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

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.

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

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!

Overhead view of finished muffins on white plate.

Tips To Make The Best Blueberry Muffins

If you use paper liners or baking cups, lightly spray each one with some non-stick cooking spray. This will ensure that your muffins will come out clean.
Once you add the wet ingredients to the dry ingredients, do not over-mix! This will cause your muffins to be chewy and tough. It is perfectly fine for your muffin batter to be slightly lumpy even after you have thoroughly combined all of the ingredients.
After you have poured the muffins into the muffin tin, press a few extra blueberries into the top of the uncooked muffins for extra blueberries. This step is completely optional but makes your muffins look more like bakery-style blueberry muffins.
For a more buttery muffin, you can substitute butter in the same unit of measurement as the oil in the recipe.
This recipe makes six large blueberry muffins or 10 medium-sized muffins. If you would like to make more then you may have to double the recipe.
These muffins are not overly sweet, feel free to add additional sugar if necessary. Try sprinkling the top with turbinado sugar before baking.

Storage Tips

Storage. If you have any leftover muffins, then you may store them at room temperature in an airtight container or a plastic bag for up to 3 days.

Refrigerator. The muffins may be stored in the refrigerator instead for up to 1 week. If you decide to store them in the refrigerator, then you can allow them time to sit at room temperature before serving or warm them in the microwave, oven, or air fryer.

Freezer. These delicious muffins are great to freeze. Simply place them in a freezer bag liner with a paper towel to absorb any excess moisture. Store them in the freezer for up to 2 months. Allow them to thaw overnight in the refrigerator before enjoying them again, warm them as needed.

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

Want More Delicious Recipes? Try These:

Have any comments, questions, or other delicious ways to enjoy these Homemade Blueberry Muffins? Please share them in the comments below!

📖 Recipe

Overhead view of finished muffins on white plate on top of marble surface.

Blueberry Muffins with Frozen Blueberries

LaKita Anderson

Try making a batch of these Easy Blueberry Muffins with Frozen Blueberries soon! They’re an easy one bowl muffin recipe made with simple ingredients.

5 from 30 votes

Print Recipe Pin Recipe

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!
If you have any leftover muffins, then you may store them at room temperature in an airtight container or a plastic bag for up to 3 days.

Video

Notes

If you use paper liners or baking cups, lightly spray each one with some non-stick cooking spray. This will ensure that your muffins will come out clean.
Once you add the wet ingredients to the dry ingredients, do not over-mix! This will cause your muffins to be chewy and tough. It is perfectly fine for your muffin batter to be slightly lumpy even after you have thoroughly combined all of the ingredients.
After you have poured the muffins into the muffin tin, press a few extra blueberries into the top of the uncooked muffins for extra blueberries. This step is completely optional but makes your muffins look more like bakery-style blueberry muffins.
For a more buttery muffin, you can substitute butter in the same unit of measurement as the oil in the recipe.
This recipe makes six large blueberry muffins or 10 medium-sized muffins. If you would like to make more then you may have to double the recipe.
These muffins are not overly sweet, feel free to add additional sugar if necessary. Try sprinkling the top with turbinado sugar before baking.

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.

Easy Blueberry Muffins with Frozen Blueberries

What Ingredients Are Needed For Easy Blueberry Muffins?