Best 2 Freezer To Oven Berry Muffins Recipes

Indulge in the delectable flavors of freshly baked berry muffins without the hassle of morning preparation. Our collection of freezer-to-oven berry muffin recipes offers a delightful assortment of muffin variations bursting with juicy berries and irresistible flavors. From classic blueberry muffins to tangy raspberry and sweet strawberry muffins, each recipe promises a perfect balance of fluffy texture and explosive berry goodness. Whether you prefer a simple and straightforward muffin or a muffin loaded with streusel topping or a sweet glaze, we have a recipe to satisfy every craving. These freezer-friendly muffins are the ultimate convenience food, allowing you to enjoy warm, homemade muffins any day of the week with minimal effort. Simply pop them from the freezer to the oven, and within minutes, your kitchen will be filled with the irresistible aroma of freshly baked muffins. So, preheat your oven and get ready to embark on a delightful muffin-baking journey with our curated collection of freezer-to-oven berry muffin recipes.

Here are our top 2 tried and tested recipes!

TRIPLE BERRY MUFFINS

Triple Berry Muffins image

Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
4-1/2 teaspoons ground cinnamon
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups whole milk
1 cup butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup chopped fresh strawberries

Steps:

In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :

TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

Tips:

Use fresh or frozen berries. Fresh berries will give your muffins the best flavor, but frozen berries work well too. If using frozen berries, thaw them before adding them to the batter.
Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean. This will take about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the muffins from breaking.

Conclusion:

These freezer-to-oven berry muffins are a delicious and easy breakfast or snack option. They're perfect for busy mornings or for when you have unexpected guests. Simply take them out of the freezer and bake them according to the instructions. In just a few minutes, you'll have warm, fluffy muffins that everyone will love.