Freezer to Oven Berry Muffins

Freezer to Oven Berry Muffins are a convenient and versatile treat that can be prepared ahead of time and stored in the freezer until you’re ready to bake them. With a fluffy and flavorful base, studded with juicy berries, and topped with a delightful crumbly topping, these muffins are a delicious way to start your day or enjoy as a snack. Whether you choose blueberries, raspberries, or diced strawberries, the burst of fruity goodness in every bite is sure to satisfy. Simply freeze the muffins until set, then bake them to perfection whenever you crave a homemade baked treat. These freezer-to-oven muffins are a time-saving solution for busy mornings or unexpected guests, providing a warm and freshly baked experience with minimal effort. When you’re ready to enjoy the muffins, simply take them out of the freezer and follow the baking instructions.

If you prefer to bake the muffins immediately, preheat your oven to 350 degrees F and bake them until they are lightly golden and a tester inserted in the center comes out clean. This typically takes about 20 to 25 minutes.

Once the muffins are baked, remove them from the oven and allow them to cool slightly. Then, serve and enjoy these delicious, freezer-to-oven berry muffins! They make a great breakfast or snack option, and the burst of fruity flavors will surely delight your taste buds.

INGREDIENTS:

• 1 3/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 3/4 cup fresh blueberries, raspberries, or diced strawberries
• 1 cup milk
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 stick (4 ounces) unsalted butter, melted

FOR THE TOPPING

• 1/2 cup light brown sugar
• 1/2 cup all-purpose flour (for the topping)
• 4 tablespoons unsalted butter, softened (for the topping)

INSTRUCTIONS:

FOR THE MUFFINS

1. Line a 12-cup muffin tin with foil muffin cup liners.
2. Toss the berries with 2 tablespoons of the flour in a small bowl.
3. Whisk the remaining flour, granulated sugar, baking powder, and salt in a large bowl.
4. Beat the eggs in a medium bowl until frothy, then whisk in the milk, melted butter, and vanilla.
5. Make a well in the dry ingredients and pour the wet ingredients into the well.
6. Stir the batter with a rubber spatula until just combined.

FOR THE TOPPING

1. Combine the flour and brown sugar in a medium bowl.
2. Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
3. Scoop the batter into the muffin cups, filling just above three-quarters full.
4. Divide the blueberries among the cups.
5. Divide the topping among the muffins, pressing lightly.
6. 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

1. Preheat the oven to 325 degrees F.
2. 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.

IF BAKING IMMEDIATELY 

These muffins can also be baked immediately.

1. Preheat the oven to 350 degrees F.
2. Bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.