Frozen Berry Muffins

These frozen berry muffins use frozen mixed berries in cinnamon-scented muffin batter. They’re super easy and quick to whip together and taste great! Perfect to make any time of year, even during the winter months!

stacked muffins with powdered sugar.

The base of these fluffy muffins is similar to this buttermilk blueberry muffin recipe, except this time, I have used yogurt and swapped out lemon zest for a bit of cinnamon. I love the addition of cinnamon with juicy berries.

The texture of the muffin is lovely and light, thanks to the acidity of the yogurt in the batter.

side view of baked muffin.

Ingredients

You can find the full ingredient amounts for these mixed berry muffins in the printable recipe card at the bottom of the post. Here is a rundown of what you need.

  • Frozen berries of your choice – I love a mixed berry blend to bring different flavors. Don’t defrost the berries.
  • All-purpose flour, baking powder, salt, and cinnamon – The dry ingredients 
  • Melted butter – This can be salted or unsalted butter. 
  • Granulated white sugar
  • Eggs
  • Vanilla extract or paste
  • Natural yogurt or buttermilk – I use plain pourable yogurt. You can use Greek yogurt, too, but you may need to thin it out with a little bit of milk. 
  • Turbinado sugar and/or powdered sugar for topping.
muffins with powdered sugar.

Equipment

You will need a standard 12-hole muffin tin.

Step-by-step instructions

  1. Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.
a hand whisking eggs and butter in a glass bowl.
  1. Add melted butter, granulated sugar, eggs, vanilla, and yogurt in a large bowl. Whisk them together.
dry ingredients bein whisked with fork - cinnamon, salt, flour and baking powder.
  1. In a small bowl, whisk the dry ingredients.
flour being stirred into batter with black rubber spatula.
  1. Fold them into the wet ingredients until just combined.
frozen berries in colander.
  1. Add the frozen berries to a colander or seieve and run over some cold water to give them a quick rinse. This will help stop the berries from bleeding color into the batter. 
hand holding spatula and folding berries into frozen muffin batter.
  1. Add the berries to the batter and fold them in carefully. 
muffin batter being scooped into pan.
  1. Divide the batter evenly over the muffin cups. I use an ice cream scoop for this. Sprinkle over a little turbinado sugar.
  1. Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 20-22 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed. Baking the muffins initially at a higher temperature gives them rounded bakery-style muffin tops.
  2. Let the muffins cool in the pan for 10 minutes before removing them and allowing them to cool further on a cooling rack. They’re quite moist muffins with all the berries, making them very delicate while still hot.
baked muffins.

Storing

Store leftover muffins at room temperature, covered, or in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months.

Let them cool completely, and place each muffin in a freezer-safe container or freezer bag.

halved  berry muffin

Additions and substitutions

Here are some things to try next time!

  • Almond extract can be added instead of vanilla to bring almond flavor.
  • Soft brown sugar can be used instead of white sugar in the streusel for a molasses touch.
  • If you want more texture and crunch, add a streusel crumb topping

Related recipes

If you enjoyed these easy muffins, you might like these recipes, too!

stacked muffins with powdered sugar.

Frozen Berry Muffins

Elien
These frozen berry muffins use frozen mixed berries in cinnamon-scented muffin batter. They're super easy and quick to whip together and taste great!
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Muffins
Cuisine American
Servings 12
Calories 241 kcal

Ingredients
 
 

  • 200 g granulated sugar
  • 180 g natural yogurt* room temperature
  • 113 g unsalted butter melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla paste or extract
  • 250 g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ ground cinnamon
  • 260 g frozen berries

Instructions
 

  • Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.
  • Add melted butter, granulated sugar, eggs, vanilla, and yogurt in a large bowl. Whisk them together.
  • In a small bowl, whisk the dry ingredients, then fold them into the wet ingredients until combined.
  • Add the frozen berries to a colander and run over some cold water to give them a quick rinse. This will help stop the berries from bleeding color into the batter. Let any excess water drain away. Chop up any extra large berries, like strawberries.
  • Add the berries to the batter and fold them in carefully. 
  • Divide the batter evenly over the muffin cups. I use an ice cream scoop for this. Sprinkle over a little turbinado sugar.
  • Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 20-22 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed. 
  • Let the muffins cool in the pan for 10 minutes before removing them and allowing them to cool further on a cooling rack.

Notes

*Yogurt – I use a natural pourable yogurt. You could use Greek yogurt, too, but thin it out a bit with 2-3 Tablespoons of milk
Measurements – Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
Storing – Store leftover muffins at room temperature, covered, or in an airtight container for up to 3 days. Alternatively, freeze for up to 3 months. Let them cool completely, and place each muffin in a freezer-safe container or freezer bag.
Add a streusel top – Add a buttery streusel topping for a sweeter muffin with more texture.

Nutrition

Serving: 1gCalories: 241kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 53mgSodium: 210mgFiber: 1gSugar: 19g
Keyword berry muffins, Frozen berries, muffins
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