Back in June, my mom and my little sister picked bluberries, froze them on a sheet tray, put them in a ziploc, and put them in the freezer. Today, I decided to make bluberry muffins. My last two attempts weren't so succesful, so I was determined to find a good recipe.
Thanks to Vanilla & Lace, I found the perfect recipe. She puts on a streusel topping, but I didn't want to mess with defrosting the butter, so I just ommited that. They were so good. I used bluberries straight from the freezer and they worked so much better than defrosting and draining them- and took no time at all.
Here's the recipe + picture
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup milk (I used skim)
1 cup fresh or frozen blueberries. (if frozen, do not defrost- just use frozen)
1/3 cup vegetable oil
Preheat oven to 400 degrees. Line or grease muffin tin.
Combine the flour, sugar, salt and baking powder in mixing bowl.
Place vegetable oil into a 1 cup measuring cup; add the egg, and enough milk to fill the cup.
Mix the oil, milk, and egg mixture into the flour mixture
Fold in blueberries.
Fill muffin tins 2/3 of the way and sprinkle about 1/8 tsp sugar on each one and just a bit of cinnamon.
Bake for about 20 minutes, or until toothpick inserted comes out clean
happy blueberry muffin eating,