Frozen Berry Muffins
These frozen berry muffins use frozen mixed berries in a 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!
About these muffins
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 as well as fresh lemon juice.
If you want more texture and crunch, add a streusel crumb topping!
Key ingredients
Find the ingredient amounts in the printable recipe card at the bottom of this post. Here are some of key ingredients needed.
Equipment
You will need a standard 12-hole muffin tin.
Step-by-step instructions
- Preheat the oven and line a muffin pan with liners.
- Add the wet ingredients in a bowl and whisk well.
- In a small bowl, whisk the dry ingredients.
- Fold them into the wet ingredients until just combined.
- 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.
- Add the berries to the batter and fold them in carefully.
- Divide the batter and bake.
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.
Related recipes
Frozen Berry Muffins
Ingredients
- 150 g granulated sugar
- 120 g natural yogurt room temperature, or sour cream
- 60 g milk
- 2 Tbsp lemon juice
- 113 g unsalted butter melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 250 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 200 g frozen berries
Instructions
- Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.
- Add granulated sugar, melted butter, yogurt, milk lemon juice, eggs and vanilla in a large bowl. Whisk them together. 150 g granulated sugar, 120 g natural yogurt, 60 g milk, 2 Tbsp lemon juice, 113 g unsalted butter, 2 large eggs, 1 teaspoon vanilla paste or extract
- In a small bowl, whisk the dry ingredients, then fold them into the wet ingredients until combined. 250 g all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- 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 and blackberries. 200 g frozen berries
- 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 sugar over the tops of the muffins if you like.
- Bake the muffins at 425°F/220°C for 7 minutes, then turn the oven down to 350°F/180°C and continue baking for another 20 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.
