Blueberry Muffins with Frozen Blueberries Recipe

5 from 37 votes

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

Prep Time10

Cook Time20

Resting Time5

Total Time35

Course: Bread

Cuisine: American

Keyword: blueberry muffins with frozen blueberries

Servings:

Calories: 177kcal

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!