For this week’s freezer meal to Save Time In The Kitchen, I made muffins. Blueberry muffins because I had frozen blueberries in the freezer. The great thing about this recipe is that you can use frozen berries and the muffins work even better.
I adapted Alton Brown’s muffin recipe. I like this recipe because the yogurt and the addition of wheat flour makes the muffins a bit more nutritious than they’d normally be. (Let’s face it, often muffins are just an excuse to eat cake in the morning.)
To make the muffins into a freezer meal, I made a double batch of the recipe, which ended up being 24 muffins. I left some out for the boys to eat and froze the rest.
Before putting the muffins in a freezer-safe bag, I wrapped each one in wax paper. This does two things: 1. It helps protect the muffins from freezer burn and 2. It keeps them from freezing together in a big clump, making it easy to pull individual muffins out of the bag when needed.
DIY Freezer Meals: Blueberry Muffins
1 cup wheat flour
2 cups white flour
2 teaspoons baking soda
1 Tablespoon + 1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
2 cups plain yogurt
2-3 cups blueberries
Preheat oven to 375 degrees.
In a large bowl sift together the flour, baking soda, baking powder, and salt.
In another bowl, whisk together the sugar, oil, eggs, and yogurt. Don’t over-stir the mixture. You want it to be a shaggy ball. Add blueberries to mixture and stir 3 more times.
Grease 2 muffin pans. Fill each muffin indentation with 1/3 cup batter. Place in the oven and bake 18-20 minutes, rotating pan halfway through. Remove when a knife inserted in the center muffin comes out clean.
To Freeze: Wrap each muffin in wax or parchment paper. Store in a freezer-safe container. To eat, remove a muffin from freezer, let defrost, and enjoy.