From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they’ll taste freshly baked, with soft tender insides and hot, gooey berries.
| Level: | Easy |
| Yield: | 12 muffins |
Ingredients
- 3/4 cup fresh blueberries, raspberries or diced strawberries
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup milk
- 1 stick (4 ounces) unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 4 tablespoons unsalted butter, softened
Instructions
- For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
- Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
- For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
- When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
- These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 283 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 64 mg |
| Sodium | 182 mg |
Reviews
These turned out delicious! The topping really just elevated the whole thing, and I love the idea of freezing the batter in the muffin liners so you have “fresh” muffins each time. As someone who lives alone baking one at a time is smarter and cost effective, and they’re really perfect for an easy, quick, & tasty breakfast.
This is by far our most favorite blueberry muffin recipe. A must try!! We have tried with and without the crumble and although good either way, we prefer the crumble top. We have never put them in the freezer; straight from making, baking to eating! Give them a try!!
This is my go to recipe for blueberry muffins. I’ve done it more than 10 time and they always come out perfect. It is my husband’s favorite muffin!
It is not too sweet and using fresh berries is just even better. I don’t freeze it, I make it fresh every time.