Fresh or frozen blueberries can be used in these blueberry muffins.
I’ll admit it. I’m a morning person. I am not very worthwhile at night time, but if you need me in the morning – I’m all in! Breakfast goes along with being a morning person.
I’m all about making a great breakfast. Sometimes my ideal breakfast is a homemade muffin. These blueberry muffins are my latest morning creation.
My teenage kiddos are not morning people, but they do appreciate a great muffin.
I don’t know if mid morning really qualifies as breakfast, but by the time they wake up on the weekends they devour these muffins. Breakfast or snack – these muffins are our new favorite.
How to make muffins with frozen blueberries
- Use blueberries frozen – do not thaw
- Fold frozen blueberries into batter
- May need to increase baking time by 5 minutes
How to make muffins with fresh blueberries
- Rinse fresh blueberries and drain all water from berries. If berries are wet, dumb blueberries onto paper towels. Gently use a dry paper towel on the top of the berries.
- Gently fold fresh blueberries into batter
- Bake as directed
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If you made these muffins, I’d love to hear about it! Leave a comment below and tag me on Instagram #beyondthechickencoop
Blueberry muffins made with fresh or frozen blueberries
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 eggs
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups blueberries
In a mixing bowl, cream butter and sugar together. Mix in eggs.
Add flour, baking powder and salt.
Stir in milk.
Gently fold in blueberries.
Divide into muffin a muffin that is lined with paper holders or greased lightly.
Bake at 375 degrees for 25 minutes.
Can use fresh or frozen blueberries. If using fresh blueberries, check muffins at 20 minutes to see if baked through. If using frozen blueberries, do not thaw berries. Add to batter frozen and bake.