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Frozen Berry Muffins

5 from 1 vote
Elien Lewis
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!
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A close-up of a partially eaten Frozen Berry Muffin, showing its moist, crumbly texture and juicy raspberry pieces inside, with the muffin wrapper peeled back.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

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.

Notes

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