petits gateaux myrtilles surgelée

Fruit Rich Recipe

I used frozen organic blueberries to make this recipe for lightly sweetened but fruity muffins. They are light and can be enjoyed for breakfast or as a snack! 💙
I was inspired by Phanieflo’s recipe found on the “marmiton” website.



Prep Time : 10 min
Cook Time : 25 min



  • 1 ¼ cups (150 g) white spelt flour or all-purpose flour
  • 1 cup (140 g) frozen blueberries
  • 1/2 cup ~4 oz (120 ml) almond milk
  • 1/3 cup (50 g) cane sugar
  • 2 tablespoons (30 ml) vegetable oil grapeseed or canola
  • 1 egg
  • 1 level teaspoon baking powder


Myrtilles et feuilles vertes


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

  1. In a bowl, mix 1/3 cup of sugar, 0,5 cup of almond milk, 2 tablespoons cup of neutral-tasting vegetable oil (I use grape seed oil), and the egg.
  2. Add 1 ¼ cup of flour and the teaspoon of baking powder.
  3. Lastly, fold in 1 cup of frozen blueberries.
  4. Using a tablespoon or an ice cream scoop, fill the small molds three-quarters full (I used silicone muffin molds, which make the demolding process quick and easy).
  5. Place on the middle rack and bake at 350°F (180°C) with the fan on for 25 to 30 minutes.
Enjoy your Soft Blueberry Muffins !

petits gateaux myrtilles surgelée



Gisou’s Tips and Tricks

  • To successfully make this recipe with frozen blueberries, add them last to prevent the batter from thawing and turning purple.
  • If you have a small amount of coconut or almond powder remaining (around 2 tablespoons), feel free to incorporate it into the mixture. It will add an extra layer of flavor to these delightful cupcakes.
  • In France, domestic production doesn’t meet the demand, so most blueberries found in stores are imported from Canada or Eastern European countries.
Soft Blueberry Muffins

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