Freezer Blueberry Muffins
The perfect breakfast or midday snack, these muffins can be made ahead of time and frozen for up to 3 months - no thawing required. Don't want to wait? That's okay, these can be made right away, too!
Ingredients
- 2 cupflourAmount2 cupIngredientflour
- 3 tspbaking powderAmount3 tspIngredientbaking powder
- 1/2 tspsaltAmount1/2 tspIngredientsalt
- 3/4 cupsugarAmount3/4 cupIngredientsugar
- 1eggAmount1Ingredientegg, beaten, beaten
- 1 cupmilkAmount1 cupIngredientmilk
- 1/2 cupvegetable oilAmount1/2 cupIngredientvegetable oil
- 1 tspvanilla extractAmount1 tspIngredientvanilla extract
- 1 cupfresh blueberriesAmount1 cupIngredientfresh blueberries, gently mashed, gently mashed
Instructions
- 1
Preheat the oven to 400 degrees - if cooking immediately. In a large bowl, stir together the flour, baking powderAmount3 tspIngredientbaking powder, salt, and sugar.
- 2
In a small bowl, combine the egg, oil, milk, and vanilla; then gently stir into the flour mixture until just combined - the batter will be lumpy. Fold in the blueberriesAmount1 cupIngredientfresh blueberries, gently mashed.
- 3
Using a ¼ cup measure, scoop the batter into a paper-lined muffin pan until ¾ full. Freeze for 2 hours before transferring to a freezer bag, storing for up to 3 months.
- 4
If baking immediately, bake for 25 minutes until golden. If baking from frozen, bake for 30 minutes until golden.
Cook it from the original
This recipe comes from bestrecipes.co. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bestrecipes.co