From-the-Freezer Blueberry-Cinnamon Muffins

Name: From-the-Freezer Blueberry-Cinnamon Muffins
Yield: Makes 12
Ingredients: 2 , large eggs; ½ cup, vegetable oil; 1¼ cups, buttermilk; 1 cup (7 ounces; 198 grams), granulated sugar; 2 teaspoons, grated lemon zest, divided; 2½ cups (12½ ounces; 354 grams), all-purpose flour; 1 tablespoon, baking powder; ½ teaspoon, ground cinnamon; ½ teaspoon, baking soda; ½ teaspoon, table salt; 1½ cups (7½ ounces; 213 grams) fresh or frozen, blueberries; 2 tablespoons, turbinado sugar

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Appears in Cook's Illustrated September/October 2023

Desserts or Baked Goods

Fruit

What if you could keep a stash of ready-to-bake muffins in your freezer at all times—and bake off only as many as you need? This formula shows you how.

SERVESMakes 12

TIME1 hour plus 3 hours freezing

From-the-Freezer Blueberry-Cinnamon Muffins

WHY THIS RECIPE WORKS

Freezing a batch of muffin batter and baking off individual portions sounds great, but the extreme cold temperatures and freeze-thaw cycle negatively impact a batter's leavening, browning, and moisture. But this batter is designed to be bak...

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