Freezing Blueberry Muffins

Our answer

Nigella's Blueberry Muffins (from HOW TO BE A DOMESTIC GODDESS) are made with fresh blueberries. They could be made with frozen blueberries, but sometimes the liquid let out by frozen blueberries can give the muffin batter, and the baked muffins, a blue-ish tint. To mitigate this slightly use the blueberries direct from frozen and reserve 2-3 tablespoons of flour from the recipe. Toss the frozen blueberries in this flour before adding them (plus any flour not clinging to the blueberries) to the muffin batter. However we have not tried this method and cannot guarantee the results and our preference would be to use fresh blueberries when they are in season.

The muffins themselves can be frozen in airtight containers or resealable bags for up to 1 month. For ease you may prefer to wrap each muffin in clingfilm (plastic wrap) first so that you can easily just take one out at a time to defrost. Individual muffins should be fully thawed after 1 to 2 hours at room temperature.