From the Freezer to the Oven: Berry Muffins

Ingredients:

Muffins

• 3/4 cup fresh blueberries, raspberries, or diced strawberries
• 1 and 3/4 cups premium flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 2 large eggs
• 1 cup of milk
• 110 g unsalted butter, melted
• 0.5 tsp vanilla extract

Topping

• 0.5 cups premium flour
• 0.5 cup brown sugar
• 4 tbsp unsalted butter, softened

Preparation:

1. Muffins: Line a 12-cup muffin pan with foil liners.
   
   In a small bowl, combine the berries with 2 tablespoons of flour. In a large bowl, combine the remaining flour, granulated sugar, baking powder, and salt. Whisk the eggs in a medium bowl until foamy, then add the milk, melted butter, and vanilla extract. Make a well in the flour mixture and pour the liquid mixture into it. Using a silicone spatula, mix until smooth.
2. ToppingIn a medium bowl, combine the flour and brown sugar. Using a fork or your fingers, mix in the butter until large to medium lumps form.
   
   Spoon the batter into a muffin tin, filling the cavities just over three-quarters full. Spread the berries evenly. Press the topping lightly into the muffins. Freeze the muffins until completely set, about 3 hours. At this point, store the muffins in zip-lock bags for up to 2 months.
3. When ready to bake, preheat the oven to 325°F (160°C). Place the muffins in a muffin tin or directly on a baking sheet and bake until golden brown and a tester inserted into the center comes out clean, 35-40 minutes.
4. You can also bake the muffins right away. Preheat the oven to 350°F (175°C) and bake until light golden brown and a tester inserted into the center comes out clean, 20-25 minutes.