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Frozen Berry Muffins

These moist and flavorful muffins are made with frozen berries, which release their juicy, tart juices during baking, creating pockets of fruit throughout. The process involves mixing dry and wet ingredients separately, then folding in berries before baking to achieve a tender, berry-studded crumb with a crackly golden top.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour can substitute with whole wheat flour
  • ½ cup granulated sugar reduce for less sweetness
  • 1 tablespoon baking powder ensure fresh for good rise
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted and cooled slightly
  • 2 large eggs for moisture and binding
  • ½ cup milk whole, or substitute with almond/oat milk
  • 1 ½ cups frozen mixed berries do not thaw, fold directly into batter

Equipment

  • Muffin tin
  • Mixing bowls
  • Spatula
  • Whisk
  • Toothpick

Method
 

  1. Preheat your oven to 190°C (375°F) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This creates a fluffy, dry base for your muffins.
  3. In a separate bowl, gently melt the butter and let it cool for a minute. Beat in the eggs one at a time, followed by the milk, whisking until the mixture is smooth and slightly frothy.
  4. Pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold everything together until just combined; it's okay if there are a few lumps.
  5. Immediately fold in the frozen berries, distributing them evenly throughout the batter without overmixing—this helps keep the berries intact and prevents sinking.
  6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. This ensures they have room to rise beautifully.
  7. Bake in the preheated oven for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Once done, remove the muffins from the oven and let them rest in the tin for 5 minutes—the tops will crackle and you’ll smell a warm berry aroma.
  9. Transfer the muffins to a wire rack to cool slightly, or enjoy them warm right from the oven. They should be moist, tender, with juicy berries peeking through the crumb.

Notes

For a richer flavor, substitute butter with coconut oil. Use fresh berries for a softer, less juicy muffin. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.