These muffins are a family favorite even with my blueberry haters. They are easy to make a batch and great for on-the-go breakfasts. Plus, I love these to use up the blueberries I froze last summer. I love to have these on hand during the holidays too to give as gifts and to have for holidays snacks.

As always, please make your own substitutions to suit you. I use 2 cups whole wheat flour and 2 cups all-purpose unbleached flour. I have substituted coconut oil for the butter (I was out!). I have also substituted pure cane sugar for regular sugar.

Frozen Blueberry Muffins

4 cups all-purpose unbleached flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed

For topping: 2 Tablespoons sugar
                   1/2 teaspoon ground nutmeg

In a large bowl, combine flour, baking powder, and salt. In a mixing bowl cream butter and sugar. Add eggs, milk, and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in frozen blueberries. Fill greased  or paper-lined muffin cups 2/3 full. Combine sugar and nutmeg; sprinkle over muffins.

Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a cooling rack. Makes approximately 30 muffins.

** Fresh blueberries can be used instead of frozen.

This recipe is not my own, but I have no idea where I got it from either! I wrote it down in my recipe book and that was that! 

I hope you enjoy! Thanks for reading!

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