Freezer Muffins

Make busy mornings easier with a stash of delicious freezer muffins ready to grab and go! Whether you need a quick breakfast, a lunchbox treat, or an after-school snack, these muffins freeze beautifully and taste just as fresh when reheated.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings muffins

Calories 246kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup canola oil or other mild flavored oil
1 cup sugar
1 tsp vanilla
2 eggs
1 cup buttermilk
1/2 cup plain Greek yogurt
1 cup blueberries or other add in of choice.
zest of lemon
1/2 tsp cinnamon optional

Instructions

Grease muffin tin well.
Mix together all dry ingredients into bowl.
In mixer beat butter and sugar until light and fluffy, about 2-3 minutes.
Add in eggs, once at a time. Add in vanilla.
Alternate adding in flour mixture, buttermilk and yogurt. Mix until just combined
Fold in blueberries or chocolate chips
Scoop into prepared muffin tin.
Cover with plastic wrap and freeze for approx. 6 hours.
Remove batter balls from tin and place in a freezer bag.
When ready to serve bake at 375 degrees in a greased muffin tin for approx. 25-35 minutes or until golden brown and cooked through. I found the baking time for unfrozen batter to be about the same.

Notes

Use a large cookie scoop to make sure my muffins are all the same size. This helps the muffins to bake evenly.
Only mix muffin batter until dry ingredients are incorporated. Over mixing muffins makes them tough.
Make sure to write the baking instructions on the freezer bag before storing them in the freezer.
To reheat, microwave for 20–30 seconds, warm in a 300°F oven for 10 minutes, or let thaw overnight at room temp.

Nutrition