Can I use frozen blueberries to make blueberry muffins

Yes, you can use fresh or frozen blueberries to make muffins. You do not need to thaw frozen berries first, but be sure to dry them well.

How do I keep my blueberry muffins from turning blue?

Toss the berries first in the dry ingredients. The flour will coat the berries and reduce the chances of the blueberries bleeding out into the batter and turning it blue.

How long can I store fresh muffins?

Store leftover muffins in an airtight container on the counter for up to 3 days. They will likely dry out if stored longer. You can also store them in an airtight container in the freezer for up to 5 days. Microwave them for 15-30 seconds to reheat them. Muffins stored in the fridge tend to get gummy, however.

Bakery-Style Blueberry Banana Muffins You’ll Want Every Morning

Description

These bakery style Blueberry Banana Oat Muffins are light and fluffy, bursting with juicy fresh blueberries and a crisp oat topping. Ripe bananas reduce the added sugar and rolled oats make these delicious muffins a great way to start your day.

Ingredients

Units Scale

Streusel Topping

1/2 cup rolled oats
1/3 cup all-purpose flour
1/3 cup granulated sugar
1 pinch table salt
3 Tbsp. unsalted butter, melted

Muffins

2 medium ripe bananas
2 large eggs, preferably room temperature
1/2 cup whole milk (or plant-based alternative)
1/2 cup granulated sugar (see note)
1/3 cup oil, such as olive, canola, vegetable, or melted coconut oil
1 tsp. vanilla extract
1 tsp. lemon zest
1 Tbsp. lemon juice
1 1/2 cup (180 grams) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. table salt
1 cup (6 oz.) fresh blueberries (see note)
1 cup rolled oats

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Instructions

Streusel Topping

Place oats, flour, sugar, salt and melted butter in a small bowl and mix with a fork. The mixture should resemble small pebbles. Set aside.

Muffins

To make the muffins, preheat the oven to 350F and line a standard-size muffin pan with paper muffin liners or liberally spray with cooking spray.
Mash ripe bananas in a medium bowl with a fork or potato masher and add eggs, milk, sugar, oil, vanilla, lemon zest, and lemon juice and stir well to combine. Set aside.
Whisk together in a large mixing bowl all-purpose flour, baking powder, baking soda, and table salt until well combined. Add blueberries and gently toss to coat completely in the flour mixture. Make a well in the center of the flour mixture and pour in the wet ingredients along with the rolled oats. Fold with a rubber spatula just until combined, about 30 stirs (avoid overmixing). The mixture may be a bit lumpy. Small streaks of flour are okay.
Scoop the batter into the prepared muffin cups using an ice scream scoop or measuring cup, about 1/3 cup per muffing cup. The batter should fill the cup completely. You may have some leftover batter depending on the size of your bananas. Generously sprinkle the top of each muffin with streusel topping. Use all of the topping. Bake in the center rack of oven until a toothpick comes out clean and the muffins are golden brown, 25-30 minutes. Transfer the pan to a wire rack to cool for 5 minutes then remove each muffin and transfer to wire rack to cool completely at room temperature. Store leftovers in an airtight container on the counter for up to 3 days or 5 days in the refrigerator.

Notes

Using very ripe bananas allows this recipe to use less refined sugar than in most blueberry muffin recipes. You can use light brown sugar, coconut sugar, maple syrup or even honey. In addition, you can use as little as 1/3 cup, if desired.
Fresh blueberries work best, but you can also use frozen blueberries, even frozen wild blueberries. There is no need to thaw them, but be sure to dry them well.
Tossing the blueberries in the flour mixture helps prevent the color of the muffins from turning blue.
To make this recipe gluten-free, use purity protocol gluten-free oats and gluten-free all-purpose blend.
Swap in plant-based milk and use melted coconut oil or regular oil in place of the butter to make this recipe dairy-free.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: baking
Cuisine: American