FREEZER TO OVEN BERRY MUFFINS
From the freezer to the table in under an hour, these muffins are ideal as an easy make-ahead option for a crowd. Freezing them before baking-instead of reheating after baking-ensures that they'll taste freshly baked, with soft tender insides and hot, gooey berries.
Provided by Food Network Kitchen
Categories side-dish
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 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.
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Katie thomas
k_thomas66@gmail.comI love that these muffins can be made ahead of time and frozen.
MS MUSFIK
msm11@aol.comThese muffins are a great way to use up leftover berries.
Arslan Chohan
chohan@yahoo.comI'm not a big fan of muffins, but these were actually really good. I'll definitely be making them again.
Nick Zora
n0@gmail.comThese muffins are perfect for a party or potluck. They're easy to transport and they're always a hit.
Md TOUFIK
m_t38@gmail.comI love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
Gulshan Bhutto
g.bhutto1@gmail.comThese muffins are a great way to get your kids to eat their fruit. They're delicious and they're packed with nutrients.
Hellen Oduor
ohellen@yahoo.comThe muffins were easy to make and they turned out great! I will definitely be making these again.
Umer Tariq
u_t42@hotmail.comThese muffins are great for a quick and easy breakfast, but they're not the most flavorful muffins I've ever had.
Njoku Chibuzor
njoku@yahoo.comI found the muffins to be a bit dry. I think I would add a little extra milk or yogurt next time.
Jan Klein
jan-klein22@aol.comThe muffins were a bit too sweet for my taste, but overall they were still good.
Chane Kayser
k69@gmail.comI love that these muffins can be made ahead of time and frozen. It's so nice to have a healthy and delicious breakfast option on hand.
vqqrl
vqqrl@hotmail.comThese muffins are a great way to use up leftover berries. They're also perfect for a quick and easy breakfast or snack.
Dora Trinidad-Campos
d-t@gmail.comDelicious and convenient!
Arjun prihaar
arjun-prihaar@yahoo.comThese muffins are so easy to make and they always turn out great. I love that I can use frozen berries, which makes them perfect for when I'm short on time.
Parash Rawal
p27@yahoo.comI followed the recipe exactly and the muffins turned out perfectly. They were a hit with my family and friends.
Zeeshan Afzal
z-afzal47@hotmail.comThe muffins were fluffy and moist, with a perfect balance of sweetness and tartness from the berries.
Mm Rana
mr@yahoo.comThese muffins are a lifesaver for busy mornings! I love that I can just pop them in the oven from the freezer and have a delicious breakfast in minutes.