Tips To Serve Recipe For Blueberry Muffins Using Frozen Blueberries Easy

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These muffins are bursting with fresh blueberry flavor, and the secret ingredient? Frozen blueberries! They’re just as delicious (and a little more budget-friendly) than their fresh counterparts. This recipe is perfect for a quick and easy breakfast, afternoon snack, or delightful dessert.

Ingredients:

Quick and Easy Blueberry Muffins
Quick and Easy Blueberry Muffins

1 ¾ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plain yogurt (or buttermilk)
  • 1 ½ cups frozen blueberries

  • Instructions:

    1. Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Add the yogurt (or buttermilk) to the wet ingredients and mix until just combined. Don’t overmix!
    5. Gradually add the dry ingredients to the wet ingredients, mixing until a batter forms. Be careful not to overmix – a few lumps are okay.
    6. Gently fold in the frozen blueberries. Don’t worry if they burst a bit – that just adds to the flavor!
    7. Divide the batter evenly among the prepared muffin tin.
    8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per muffin):

    Calories: 280

  • Fat: 12g
  • Saturated Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 220mg
  • Carbohydrates: 38g
  • Sugar: 20g
  • Protein: 4g

  • Conclusion

    These blueberry muffins are a delightful treat that’s easy to make and perfect for any occasion. They’re moist, flavorful, and packed with delicious blueberries. Plus, using frozen blueberries makes them a budget-friendly option you can enjoy year-round.

    Frequently Asked Questions (FAQs):

    1. Can I use fresh blueberries instead of frozen?

    Absolutely! Simply substitute 1 ½ cups of fresh blueberries for the frozen blueberries. You may need to reduce the baking time by a few minutes, so keep an eye on them as they bake.

    2. My muffins turned out dry. What went wrong?

    There are a few possibilities. First, make sure you’re measuring your ingredients accurately. Overmixing the batter can also lead to dry muffins. Finally, double-check your oven temperature – muffins may bake unevenly if the oven isn’t at the correct temperature.

    3. Can I substitute other types of fruit for the blueberries?

    Yes! You can experiment with different fruits like raspberries, strawberries, or chopped apples. Just be sure to adjust the baking time slightly depending on the fruit you use.

    4. How can I store leftover muffins?

    These muffins can be stored at room temperature in an airtight container for up to 3 days. You can also freeze them for longer storage – simply wrap them individually in plastic wrap or store them in a freezer-safe container for up to 3 months.

    5. Can I make these muffins gluten-free?

    There are gluten-free flour alternatives available that you can substitute with the all-purpose flour in this recipe. Just be sure to choose a gluten-free flour blend that contains xanthan gum for best results.