Frozen Berry Muffins
These frozen berry muffins use frozen mixed berries in an almond and 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!
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.
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.
- Neutral vegetable oil – Keeps the muffin moist
- Granulated white sugar
- Soft brown 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 some milk.
- Granulated sugar and/or powdered sugar for topping.
Equipment
You will need a standard 12-hole muffin tin.
Step-by-step instructions
- Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.
- Add melted butter, oil, granulated sugar, brown sugar, eggs, vanilla, almond extract and yogurt in a large bowl. Whisk them together.
- 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 evenly over the muffin cups. I use an ice cream scoop for this. Sprinkle over a little extra 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. Baking the muffins initially at a higher temperature gives them rounded bakery-style muffin tops.
- 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.
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.
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!
- Soft Cherry Muffins With Crispy Streusel
- Fluffy Oreo Muffins
- Raspberry White Chocolate Muffins
- Banana Pumpkin Muffins
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!
Ingredients
- 150 g granulated sugar
- 25 g soft brown sugar
- 180 g natural yogurt* room temperature
- 85 g unsalted butter melted and slightly cooled
- 25 g neutral vegetable oil
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 1/4 teaspoon vanilla extract
- 250 g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon 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, oil, granulated sugar, brown sugar, eggs, vanilla, almond extract 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 sugar over the tops of the muffins if you like.
- 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
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