Freezer to Oven Berry Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 283
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 64
- Sodium
- 182
Ingredients
Muffins:
3/4 cup fresh blueberries, raspberries or diced strawberries
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
2 large eggs
1 cup milk
1 stick (4 ounces) unsalted butter, melted
1/2 teaspoon pure vanilla extract
Topping:
1/2 cup all-purpose flour
1/2 cup light brown sugar
4 tablespoons unsalted butter, softened
Directions
- For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
- Toss the berries with 2 tablespoons of the flour in a small bowl. Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl. Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir the batter with a rubber spatula until just combined.
- For the topping: Combine the flour and brown sugar in a medium bowl. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the blueberries among the cups. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
- When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
- These muffins can also be baked immediately. Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.