Freezer Blueberry Muffins
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
Directions
Preheat the oven to 400 degrees – if cooking immediately. In a large bowl, stir together the flour, baking powder, salt, and sugar.
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 blueberries.
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.
If baking immediately, bake for 25 minutes until golden. If baking from frozen, bake for 30 minutes until golden.
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Ingredients
Directions
Preheat the oven to 400 degrees - if cooking immediately. In a large bowl, stir together the flour, baking powder, salt, and sugar.
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 blueberries.
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.
If baking immediately, bake for 25 minutes until golden. If baking from frozen, bake for 30 minutes until golden.