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

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.

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.

1. 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.
2. Baking powder - This is what makes the muffins rise light and fluffy, so check the expiration date on the container before you start.
3. 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.
4. 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.
5. Granulated sugar - These muffins are pleasantly, not overly, sweet. Light brown sugar substitutes fine if you want a deeper flavor.
6. 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.
7. Vanilla extract - Use pure vanilla extract rather than imitation for the best flavor.
8. 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.

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.

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.

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.

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.

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.

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.

Frequently Asked Questions

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.