Blueberry Muffins With Frozen Blueberries
These bakery style blueberry muffins with crumb topping are so easy to make (no mixer!) and freeze beautifully. We use frozen blueberries so we can make this recipe all year round, not only during blueberry season!
What’s better than a quick and easy muffin that freezes beautifully? A quick, easy, freezable muffin that you can eat from breakfast too! This:
Easy blueberry muffin recipe with crumble topping
I love making a big batch of this recipe and freezing them so the kids can just grab a muffin (or 2!) from the freezer on the way to school for a quick on the go breakfast.
They are so good that they work well for an after school snack or dessert too! In fact I’m eating one right now as I write this post 😅.
This blueberry muffin recipe has staple pantry ingredients such as:
- Flour, all purpose works well in this recipe, but I also like to use white spelt flour sometimes which makes me feel even better about serving these for breakfast!
- Baking Powder
- Milk, we use almond milk to keep the recipe non-dairy, but you can use any milk you like.
- Frozen Blueberries, if you’re like me, this is a staple! But if you’re out and still want to make these, you can use fresh blueberries, or even chocolate chips!
Can you eat blueberry muffins for breakfast?
Well, this is a question you will ultimately have to decide for yourself, but if you want my opinion it’s a big fat ABSOLUTELY YOU CAN!
You can use healthier flour if you’d like, such as white spelt flour, or 50% whole wheat flour. But even with regular all purpose flour I’d eat these for breakfast!
Personally I love how easy it is to grab a muffin or two from the freezer on the way out the door in the morning. Or even to enjoy a muffin early in the morning with my coffee.
The method for making this easy blueberry muffin recipe with frozen blueberries is almost the same as making them with fresh blueberries.
Just follow these simple steps:
- First thing in all my recipes that require baking is to pre-heat the oven, this is not a step that should be ignored! When placing items into an cold oven they start the baking process while the oven is heating and therefore have an uneven baking temperature which results in less than perfect baked goods!
- Next you’ll want to whisk together the dry ingredients, this will ensure that the raising agents are spread evenly throughout the flour.
- Now whisk together the sugar and oil until the sugar begins to dissolve and the mixtures begins to turn creamy.
- Then you’ll add the eggs one at a time while whisking.
- The last step for the batter is to alternately add in the dry ingredients and the milk until the batter is fully formed.
- Add the frozen blueberries carefully so that the batter doesn’t turn purple!
- Scoop the batter into the muffin liners and top with crumb topping.
- Bake, let cool and ENJOY!
YES!! This recipe freezes beautifully! As soon as the blueberry muffins are cooled down I place them in ziplock bags and put them in the freezer. My kids like them straight out of the freezer, but if you have patience a quick 15-20 seconds in the microwave will make them taste fresh out of the oven!
How to store blueberry muffins?
If you are not keeping them in the freezer like I like to, you can leave the blueberry muffins on the counter in an airtight container or ziplock bag for up to 3 days. Any longer and they will start to dry out.
In the freezer they will stay good for up to 3 months, but they most definitely won’t last that long since they will be gobbled up right away!
More recipes to enjoy if you like these blueberry muffins with frozen blueberries:
And if you love muffins check out any and all the amazing muffin recipes from The Katamon Kitchen by Ahuva Schwartz.
Did you like this recipe?
I’d love to hear what you think when you try my recipes! Please rate this recipe and leave a comment 🙌🏻
Blueberry Muffins With Frozen Blueberries
- 1 cup white sugar
- 1/2 cup canola oil
- 2 eggs
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 1/2 cup almond milk or any other milk you like
- 1 cup frozen blueberries not defrosted
- 3/4 cup flour
- 1/2 cup white sugar
- 3-4 Tablespoons oil
Make the muffins
- Pre-heat the oven to 350° and line 2 muffin pans (total 24) with paper liners.
- In a medium sized bowl mix the flour, baking powder and salt. Set aside.
- Whisk together the sugar and oil in a large mixing bowl.
- Add eggs, one at a time and whisk well.
- Alternate gradually adding the dry ingredients and the milk. Mixing until just combined.
- Add in the frozen berries and gently mix with a spatula or wooden spoon. Do not over mix or it will turn your batter purple.
- Using a cookie scoop, scoop batter into prepared muffin pans.
- Top each muffin generously with crumbs.
- Bake for 25 minutes until tops are golden brown.
Make the crumbs
- In a medium mixing bowl (use the one from the dry ingredients so it's one less dish to wash!) mix all the ingredients together adding oil as needed to achieve a crumb texture.
- These muffins freeze amazingly. Just place them in a Ziplock bag after they’ve cooled down and freeze. The kids like to grab them straight from the freezer for a quick breakfast on the go.