Freezer Blueberry Muffins

Recently updated on January 3rd, 2022

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!

Yields12 Servings

Cook Time25 mins

Ingredients

 2 cups flour
 3 tsp baking powder
 ½ tsp salt
 ¾ cup sugar
 1 egg, beaten
 1 cup milk
 ½ cup vegetable oil
 1 tsp vanilla extract
 1 cup fresh blueberries, gently mashed

Directions

1

Preheat the oven to 400 degrees – if cooking immediately. In a large bowl, stir together the flour, baking 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 blueberries.

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.

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Ingredients

 2 cups flour
 3 tsp baking powder
 ½ tsp salt
 ¾ cup sugar
 1 egg, beaten
 1 cup milk
 ½ cup vegetable oil
 1 tsp vanilla extract
 1 cup fresh blueberries, gently mashed

Directions

1

Preheat the oven to 400 degrees - if cooking immediately. In a large bowl, stir together the flour, baking 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 blueberries.

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.

Freezer Blueberry Muffins

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