Frozen Blueberry Muffins – a delicious recipe with all-purpose, baking powder, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
2
Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375u00b0 for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
3
Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
4
* When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.
1494
kcal
Calories
59
g
Fat
216
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 cups all-purpose flour, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 cup butter, softened, and more.
Yes, Frozen Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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