can you bake with frozen blueberries Blueberry muffins with frozen blueberries

Blueberry Muffins with Frozen Blueberries Recipe If you love blueberries, then you're going to adore these scrumptious Blueberry Muffins with Frozen Blueberries! It's a quick and easy recipe that requires minimal ingredients, yet packs in a ton of flavor. Perfect for your morning breakfast or afternoon tea!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 cup frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
3. In another bowl, whisk together the egg, milk, and vegetable oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Stir in the frozen blueberries until evenly distributed throughout the batter.
6. Scoop the batter into a prepared muffin tin. Fill each muffin tin about 2/3 of the way full.
7. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool for 5 minutes in the tin, then transfer them to a wire rack to cool completely.

Enjoy these muffins fresh from the oven for a warm and comforting treat, or store them in an airtight container for an on-the-go snack! The sweet and tangy flavor of the ripe blueberries will make your taste buds sing with every bite. Bonus tip: You can also freeze these muffins for up to 3 months to enjoy at a later time. Simply wrap them tightly in plastic wrap and store in an airtight container in the freezer. When ready to eat, simply pop them in the oven at 350°F (175°C) for 10 minutes or until heated through. So go ahead and indulge in these delicious Blueberry Muffins with Frozen Blueberries – you won't regret it!

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As life gets busier and busier, finding the time to make a healthy and delicious meal can often feel like an impossible task. But what if we told you that with just a bit of prep work, you could have a freezer full of individually portioned meals ready to heat up at a moment's notice? That's right, it's time to start thinking about make ahead freezer meals. Here are six easy recipes to get you started:

Spinach & Ricotta Stuffed Shells

• 12 jumbo pasta shells
• 6 oz. fresh spinach
• 15 oz. ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 egg
• 1 tsp. garlic powder
• 1 tsp. salt
• 1\/2 tsp. black pepper
• 1 jar of your favorite marinara sauce

1. Cook pasta shells according to package directions. Drain and rinse with cool water, then set aside.
2. Wilt spinach in a pan over medium heat. Remove from heat and squeeze out excess water.
3. In a bowl, mix together spinach, ricotta, mozzarella, egg, garlic powder, salt, and pepper.
4. Stuff each pasta shell with about 2 tablespoons of the ricotta mixture.
5. Pour a small amount of marinara sauce into the bottom of a freezer-safe baking dish. Arrange stuffed shells on top of sauce. Pour remaining sauce over the top of the shells. Cover tightly with foil and freeze.
6. To reheat, preheat oven to 350F. Remove foil and bake for 40-45 minutes, or until hot and bubbly.

Cheeseburger Meatballs

• 1 lb. ground beef
• 1 cup panko breadcrumbs
• 1 egg
• 1 tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. salt
• 1\/2 tsp. black pepper
• 1 cup shredded cheddar cheese
• 1\/4 cup ketchup
• 2 tbsp. mustard

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, salt, and pepper.
3. Form the mixture into meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
4. Bake for 15-20 minutes, or until cooked through.
5. Meanwhile, in a small bowl, mix together cheddar cheese, ketchup, and mustard.
6. When meatballs are cooked, remove from oven and top each one with a dollop of cheese mixture.
7. Return to oven and bake until cheese is melted and bubbly, about 5 minutes.
8. Let meatballs cool, then transfer to a freezer-safe container and freeze.
9. To reheat, microwave for 2-3 minutes or until hot.

Garlic & Herb Chicken Thighs

• 6 bone-in chicken thighs, skin on
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 2 tbsp. olive oil
• 1 tsp. salt
• 1\/2 tsp. black pepper

1. Preheat oven to 400F.
2. In a small bowl, mix together garlic, rosemary, thyme, olive oil, salt, and pepper.
3. Place chicken thighs on a baking sheet. Rub with garlic mixture, making sure to get some under the skin.
4. Bake for 35-40 minutes, or until chicken is cooked through and golden brown on top.
5. Let cool, then transfer chicken to a freezer-safe container and freeze.
6. To reheat, preheat oven to 350F. Bake for 20-25 minutes, or until hot throughout.

Beef & Vegetable Stew

• 2 lbs. stew meat, cut into 1-inch cubes
• 1 cup flour
• 2 tsp. salt
• 1 tsp. black pepper
• 2 tbsp. olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 carrots, chopped
• 4 stalks celery, chopped
• 2 cups beef broth
• 2 cups water
• 2 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 1 tsp. dried thyme
• 1 bay leaf

1. In a shallow dish, whisk together flour, salt, and black pepper.
2. Toss stew meat in flour mixture until all sides are coated.
3. Heat olive oil in a large pot over medium-high heat. Add coated stew meat and cook until browned on all sides, about 5-7 minutes.
4. Add garlic, onion, carrots, and celery to the pot. Cook for another 5 minutes.
5. Add beef broth, water, tomato paste, Worcestershire sauce, thyme, and bay leaf to the pot. Stir well.
6. Bring to a simmer, then reduce heat to low and cover. Cook for 2 hours, stirring occasionally, until meat is tender and vegetables are cooked through.
7. Remove bay leaf and let cool.
8. Transfer stew to a freezer-safe container and freeze.
9. To reheat, microwave for 3-4 minutes or until hot.

Vegetarian Chili

• 2 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 tsp. chili powder
• 1\/2 tsp. cumin
• 1\/2 tsp. smoked paprika
• 2 cans kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 tbsp. tomato paste
• 1 tsp. salt
• 1\/2 tsp. black pepper

1. In a large pot, heat olive oil over medium-high heat.
2. Add onion and garlic to the pot and cook for 2-3 minutes, until softened.
3. Add red and yellow peppers to the pot and cook for another 2-3 minutes, until softened.
4. Add chili powder, cumin, and smoked paprika to the pot. Stir well.
5. Add kidney beans, black beans, corn, diced tomatoes, vegetable broth, tomato paste, salt, and black pepper to the pot. Stir well.
6. Bring to a boil, then reduce heat to low and cover. Simmer for 30-40 minutes, stirring occasionally, until flavors are well combined.
7. Let cool, then transfer chili to a freezer-safe container and freeze.
8. To reheat, microwave for 3-4 minutes or until hot.

Tomato & Basil Soup

• 2 tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans diced tomatoes, undrained
• 2 cups vegetable broth
• 1 tsp. dried basil
• 1\/2 tsp. salt
• 1\/4 tsp. black pepper

1. In a large pot, heat olive oil over medium-high heat.
2. Add onion and garlic to the pot and cook for 2-3 minutes, until softened.
3. Add diced tomatoes, vegetable broth, basil, salt, and black pepper to the pot. Stir well.
4. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, stirring occasionally, until flavors are well combined.
5. Let cool, then transfer soup to a freezer-safe container and freeze.
6. To reheat, microwave for 2-3 minutes or until hot.

With these delicious make ahead freezer meals in your arsenal, you'll never have to resort to takeout or fast food again. Spend just a few hours prepping and cooking, and you'll have weeks' worth of meals ready to go whenever hunger strikes. Happy cooking!

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