Blueberry muffins made with frozen blueberries mean they are convenient to make year-round! Fluffy inside, bursts of blueberries, and topped with a delicious sugary crunch, it's everything you'll ever want in a blueberry muffin.
I have to admit, I think a lot baked goods that are made with healthier ingredients, taste it. That's why when it comes to making recipes, I'm not quick to substitute the good stuff. I really wanted to make a good blueberry muffin that I wouldn't feel so bad enjoying with my morning coffee, or for an afternoon snack. These muffins are made with better for you ingredients like Greek yogurt, coconut oil, and sugar. They are fabulous and I really think they hit that blueberry muffin craving.
Ingredients:
- Coconut oil (melted) - If you are not a fan of the coconut taste, try using refined coconut oil instead.
- Coconut sugar- I love the color, light caramel flavor, and slightly highter nutrition value that coconut sugar brings to the table.
- Maple syrup- Adds natural sweetness without using white sugar.
- Plain Greek yogurt
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Lemon zest - it is optional, but I highly recommend adding it!
- Frozen blueberries
- Turbinado sugar- gives these muffins the perfect sugary and crunchy topping.
How to make these blueberry muffins with frozen blueberries:
- Preheat the oven to 400F. Next, whisk together the melted coconut oil, coconut sugar, maple syrup, yogurt, eggs, and vanilla until smooth.
- Add in the flour, baking powder, baking soda, salt, and lemon zest. Stir the mixture until a soft dough is formed.
- Microwave the frozen berries for 1 minute in a microwave safe bowl. Transfer the berries to a strainer and run warm water over them for 20 seconds. There will be approximately 1 cup of berries after this process.
- Gently fold the rinsed berries into the muffin batter. Some will get smashed, but aim to keep about half of them whole.
- Grease a muffin tin with baking spray and divide the batter between 10 muffin tins. Top with turbinado sugar.
- Bake for 14-16 minutes. Cool the muffins slightly before removing them from the pan with a knife or offset spatula.
Storing:
Store the blueberry muffins in an airtight container lined with paper towels for up to 3 days.
For longer storage, wrap the muffins individually in foil and place in a freezer Ziplock bag for up to 3 months.
Variations and substitutions for blueberry muffins made with blueberries:
Coconut sugar and oil: Sub the coconut sugar for brown sugar and/or the oil for canola or vegetable.
Go dairy free: Use a non-dairy Greek yogurt as a replacement.
Feeling the lemon? Then go ahead and add the lemon zest. If not, feel free to simply skip it.
More great muffin recipes:
Healthier Banana Chocolate Chip Muffins
Blueberry muffins made with frozen blueberries
Ingredients
Method
- Preheat the oven to 400F. Whisk together the melted coconut oil, coconut sugar, maple syrup, yogurt, eggs, and vanilla until smooth.
- Add in the flour, baking powder, baking soda, salt, and lemon zest. Stir until a soft dough is formed.
- Microwave the frozen berries for 1 minute in a microwave safe bowl. Transfer the berries to a strainer and run warm water over them for 20 seconds. You'll be left with approximately 1 cup of berries.
- Gently fold the rinsed berries into the muffin batter. Some will get smashed, but aim to keep about half of them whole.
- Grease a muffin tin with baking spray and divide the batter between 10 muffin tins. Top with turbinado sugar.
- Bake for 14-16 minutes. Cool the muffins slightly before removing them from the pan with a knife or offset spatula.
Rachel Kevelson
Is there a non dairy substitute for the yogurt?
tomatoestomahtos
You can use a non dairy yogurt instead