Simple Blueberry Muffins with Frozen Berries
No-fuss blueberry muffins made with frozen berries, soymilk, and oil for a tender crumb. Mix dry ingredients, stir in wet components, fold in berries, and bake at 400 degrees until golden. Ready in under an hour.
Ingredients
- 1 ½ cups flour, all-purpose
- ½ cup sugar, granulated
- 1 teaspoon salt, table
- 2 teaspoons baking powder
- ¾ cup soymilkdairy milk1:1
- ¼ cup oil, neutralmelted butter1:1flavoradds dairyFull guide →
- 1 cup blueberries, frozenraspberries1:1frozen recommendedFull guide →
Instructions
- 1
Combine flour, sugar, salt, and baking powder in a mixing bowl.
- 2
Mix in soymilk and oil until combined.
- 3
Gently fold in frozen blueberries.
- 4
Pour batter into paper cups in a muffin pan.
- 5
Bake at 400 degrees for 25-30 minutes until golden.
Tips
Do not overmix after adding soymilk and oil to avoid dense, tough muffins.
Fold blueberries gently to keep them intact rather than crushing them into the batter.
Good to Know
Airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
Prepare batter up to 2 hours before baking. Do not fold blueberries until ready to bake to prevent color bleeding.
Serve warm or at room temperature, plain or with butter and jam.
Common Mistakes
Do not overmix wet and dry ingredients to avoid dense, gritty muffins.
Do not skip the gentle folding of blueberries to avoid dark streaks throughout.