This quick and easy muffin recipe delivers the moist, fluffy results you’re looking for. They get that nice golden brown color on top and are bursting with blueberry goodness. While it’s tricky to find sweet, fresh blueberries all year round, Seal the Seasons has you covered – so you can get your blueberry muffin fix anytime! The trick to using frozen blueberries is to add them while they are still frozen.
- 1 1/2 Cups All-Purpose Flour
- 3/4 Cup Granulated Sugar (plus 1 tbsp for muffin tops)
- 1/4 Tsp Salt
- 2 Tsp Baking Powder
- 1/3 Cup Canola or Vegetable Oil
- 1 Large Egg
- 1/3 – 1/2 Cup Milk (dairy or non-dairy)
- 1 1/2 Tsp Vanilla Extract
- 1 Cup Seal the Seasons Frozen Blueberries
STEP 1: Preheat oven to 400 degrees F. Line muffin tin with paper liners.
STEP 2: Whisk the flour, sugar, baking powder, and salt in a large bowl.
STEP 3: Whisk together the egg, milk, and vanilla. Add to dry ingredients. The batter should be thick, but scoopable. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
STEP 4: Fold in frozen blueberries (do not thaw)
STEP 5: Divide the batter evenly between muffin cups and sprinkle a little sugar on top. Bake 15-20 minutes, or until a toothpick inserted in center comes out clean.