To keep the muffins … I’ll be making these again. I added a few pinches of turbinado sugar to the tops before baking and while it’s almost imperceptible in terms of taste and texture, it helps the muffins achieve a more golden appearance on the tops. // These were THE best blueberry muffins I ever made!! ;). Read some of the other reviews and don’t understand what the problem could be, I loved them!! When using frozen, do not thaw them before adding to the batter. You can swap fresh blueberries for frozen. We are weighing the ingredients and preheating the oven now. Thanks for sharing, Averie ;). I definitely need to try it out sometime soon. Generally speaking, you can use fresh or frozen berries pretty interchangeably when baking cakes, muffins, and cookies. I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. I wish I had a big batch ready for tomorrow’s breakfast… better get to bakin’! I added a small amount of a crumb topping. I am 70 yrs old and have been making muffins for years, but not this good. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Add eggs, milk and vanilla; mix well. You can also make these coffee blueberry muffins with frozen blueberries! Thank you for the recipe. I remember your avocado muffins … I can’t believe how fast time flies! I added the zest and juice of a lemon and omitted the topping and it turned out so good. Or, still keep the vanilla? wash the blueberries under cold running water. Agreed on frozen for baking! I love how fluffy these are! But they turned out super! Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! I would use either fresh or frozen but not canned. Lemon blueberry muffins with frozen blueberries. Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. I also added a T. more flour for high altitude and baking time increased to 45 minutes. White doughy stuff…not really the easiest to capture without looking like glare city :). I get the wild organic ones from Trader Joes. Your cinnamon crumble topping sounds wonderful, too! A cake tin, Tupperware or ziplock bag would work. The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. I keep frozen berries on hand-it's so convenient to be able to fold them frozen … Easy and delicious! Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Thanks for adding another recipe to my arsenal. So stoked that it’s berry season so I can start making yummy things like these! I always lov e the purple staining of those juicy blieberries, These look SO good!!! :). Add eggs, milk and vanilla; mix well. For a pumpkin chocolate chip muffin, you could swap out the blueberries for chocolate chips. The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. You got that right about the not worth eating unless…part! I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. I’ve only made it as written so can’t comment on what will happen if you start making changes. This looks spectacular as usual, Averie! Mix topping ingredients together with a fork until crumbly. Thanks for trying them and glad that Greek yog worked and that they’ll be your new go-go blueberry muffin recipe. https://www.bettycrocker.com/recipes/banana-blueberry-muffins I made mini ones for my twin toddlers who gobbled up two minis at breakfast. This better-for-you blueberry muffin is low in sugar, rich in fiber, and brimming with juicy blueberries. I think it’s a muffin kind of week. These are amazing, do you have the nutritional information for them?? As you can see both Fresh and frozen berries are excellent for blueberry muffins. 1. They freeze beautifully and work great as a quick on the go breakfast, a sweet afternoon snack or even dessert! I would just use a full fat product then since it can get a little tricky to guess the fat percentages. Don’t worry, these don’t taste healthy at all! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Also, this will make very sweet muffins. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! In a large bowl, cream butter and sugar. I’m so excited fresh blueberries are just starting to come into season. I love using sour cream and or yogurt in my baking! Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven. LOL GREG!!!!!!! Blueberry Zucchini Bread –  Juicy blueberries in every bite of this soft, easy, no mixer bread! Frozen or fresh blueberries. Combine sugar and nutmeg; sprinkle over muffins. I feel like I have to jump through hoops to get to the recipe! The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. So easy to make, and a crowd pleaser every time! Turned out great ! I can’t wait to try this recipe. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. Check this box to be notified by email with a reply. :) Thanks for trying the recipe! Keep the temp the same and being that I haven’t tried the recipe as mini muffins I can’t say for sure how long to bake. Calm down Judy! Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. Fold in frozen blueberries. Thaw the berries by rinsing them under cold water. Animals aren’t dumb. Baked muffins can be frozen for up to 3 months. Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. These are hands down the Best Blueberry Muffins EVER. I use fresh blueberries and omit the topping due to our personal preference. gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. However, you can use either fresh or frozen strawberries. please remove me from your email list. I remember one of my grandmothers making a sour cream coffee cake that was pretty incredible. In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. Save my name, email, and website in this browser for the next time I comment. I made these today (7-30-17) and they were SPECTACULAR ! Thanks for trying your version of it though! These paleo blueberry muffins will also turn a bit bluish-green if you make them with frozen blueberries since the juice from the frozen blueberries will mix with the batter. Tried these…mine turned out awful! These moist, delicious Blueberry Oatmeal Muffins are made with fresh or frozen blueberries and topped with a cinnamon sugar crumble. Anyway, I have made these muffins several times; I make a dozen at a time. Great recipe. Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. Not to mention they’re bursting with fresh blueberry flavor. Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! Stir in dry ingredients just until moistened. They taste great, but tend to get lost in the blueberry muffin batter. I love using sour cream in muffins, it really does add great moisture. Getting ready to make these. The best part it that you don’t even … Can I substitute yogurt for the soy yogurt for the sour cream? This is definitely will do again! I have no idea what else might have been in it (this was probably back in the 70’s), so I’ll just give the moisture credit to the sour cream! Who could pass up a fluffy muffin smothered in bright blueberries? It's a sheet pan version of a traditional pie, complete with a homemade crust and lattice top. Can you use frozen blueberries to make blueberry muffins? But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. Moist and flavorful. I always save fresh to eat, frozen for baking. If you ever do try to grow bb’s, LMK! I added a cinnamon crumble topping and I’m in heaven. It’s simply fabulous. These look delicious! Squirrels, rabbits, birds, etc. https://www.bettycrocker.com/recipes/banana-blueberry-muffins So I came home with petunias and cow manure… GREG. I followed the recipe as close as I could except I didn’t have blueberries so I used dried cranberries soaked in boiling water for a few minutes. The recipe is great as it says. It was 4am. tomorrow’s email or today if you have that one. Hi! These look amazing!! Thanks! Anyone who thinks to sub dried cranberries in boiling water for a few mins to mimic blueberries is an awesome baker :) Glad the muffins came out great for you! It’s impossible to have to many blueberry muffin recipes! For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. And Theo????? … These muffins are finished off with a light lemon glaze, which is so good you might be tempted to eat it with a spoon! I didn't realize until I went to add the blueberries that I only had one cup left, so I added some other frozen berries as well. From blueberry muffins (with a vegan twist!) to classic blueberry pie to frozen yogurt, these easy-as-pie dishes prove frozen blueberries need to become a … They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. Top the berries with the crumble so that it is evenly distributed between all of the muffins. Thanks for trying the recipe and I’m glad it came out great for you! The country that I live in doesn’t sell sour cream, but there are alternatives with a similar taste so I’m trying to gage the best one based on actual fat content. Has it truly been a year? Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Right? It works better if you add the frozen blueberries to the dry ingredients before adding the liquid. I loved these so much I made an account just to review! Our video has a complete recipe demonstration for you. Sometimes they can water down the batter otherwise, as you know! Top each cup with about 2 blueberries (creates a nice visual appeal). For mini muffins: … Thanks for the five star review and I’m glad you both had a couple right out of the oven! Me, me, meeeee!!! You know I’ve been skipping breakfast the last couple of days since we brought Butters home – maybe I’ll have to make a batch of this to get me through the mornings! It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result. My last blueberry muffins were vegan, using no butter or eggs, and instead use avocado to keep them soft and moist. :/ total operator error. they were dry and were not as sweet. I need to re-do blueberry muffins. That would sort-of thaw them.. OMG, best blueberry muffins ever! And yes, me too, I have tried sooooo many! HOW LONG TO BAKE BLUEBERRY MUFFINS. Love!! Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). I had visions of muffins just like these sugar plums dancing in my head. I do think that Greek yogurt is not quite the same in keeping things moist as sour cream is so I would stick with sour cream which is what I called for in the recipe, and then if you were finding them not as sweet, maybe it’s because you omitted the sugar topping and sounds like you needed that…and/or your blueberries could have just been less sweet than mine. Evenly divide the batter amongst the 6 large muffin well pan. Then I realized the squirrels would probably get every darn berry before I could preheat the oven. I make a version of this but not with sour cream. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. They come pilfer the good fruit! Very good muffins. I’ll be trying these for sure. I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. Frozen blueberries are combined with blackberries, raspberries, and strawberries for this crowd-pleasing slab pie. And these muffins look as amazing as you describe them to be. If using frozen blueberries, do not thaw. Don’t let it sit on the counter. That’s wonderful! Blueberries are always a favorite here! Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Family picked this one to try. Nothing fussy or complicated, just awesome tasting dishes everyone loves! 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