Best Blueberry Muffins

5 stars based on 259 votes

Best-Blueberry-Muffins

Bursting with fresh blueberries with a tender, cakey crumb and sparkling sugar crust, these really are the best blueberry muffins. I’ve tried fussier recipes that call for mashing some of the blueberries into the batter or even swirling homemade blueberry jam into the mix, but there’s no need for all that — this simple recipe tops them all.

ingredients

As you can see, I use both vanilla and almond extracts — that’s part of what makes these muffins so good. Vanilla is standard, but almond extract adds that unmistakable scent of almond, which complements the blueberries beautifully. I know some of you may ask about using frozen blueberries: I prefer fresh but if you only have frozen, be sure to stir them into the batter without thawing, otherwise their dark juice will turn the muffins purple!

full-of-fresh-blueberries

Begin by mixing together the flour, baking powder and salt.

dry-ingredients

Next, beat the butter and sugar for a few minutes.

butter-and-sugar

Beat in the eggs, one at a time, then beat in the vanilla and almond extracts.

adding-eggs

Gradually mix in the flour mixture, alternating with the milk.

mixing-in-flour-and-milk

Fold in the fresh blueberries.

folding-in-blueberries

Then spoon the batter into a muffin tin lined with paper liners, and top with coarse raw sugar. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)

sprinkling-sugar

Bake for about 30 minutes.

fresh-baked-muffins

Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely. Since they are full of juicy blueberries, they stay moist for days; simply reheat in the microwave or oven to refresh. Enjoy!

Best-Blueberry-Muffins

Best Blueberry Muffins

Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries
  • 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)

For Cooking

  • Non-stick cooking spray
  • 12 paper muffin liners

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
  6. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 252
  • Fat: 9g
  • Saturated fat: 5g
  • Carbohydrates: 39g
  • Sugar: 22g
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 224mg
  • Cholesterol: 52mg

Reviews & Comments

  • 5 stars

    Love this recipe…but most of mine had the berries fall to the bottom. Not a problem, just a comment. The real question is, If making the batter the night before, should it be refrigerated covered then baked straight from refrig? They really are exceptional while still warm.

    - Fran on July 24, 2016 Reply
    • Hi Fran, next time try tossing the blueberries with a teaspoon or two of flour – that will help to keep them from sinking. And yes, you can refrigerate the batter and then bake the next day. They make take just a tiny bit longer in the oven if the batter is really cold.

      - Jenn on July 25, 2016 Reply
  • 5 stars

    I went blueberry picking in Michigan yesterday afternoon and made these last night. They were fantastic! I didn’t have almond extract or raw sugar so I experimented a little. I added a splash of maple syrup instead of almond extract and for the topping I mixed together brown sugar, cinnamon, and maple syrup. I will definitely be using this recipe again!

    - Maddie on July 24, 2016 Reply
  • 4 stars

    Great flavor but a little too sweet for my taste. I will make them again but with less sugar.

    - Margo Frohlich on July 21, 2016 Reply
    • 5 stars

      I usually cut the sugar in half and use whole wheat pastry flour and they taste plenty sweet.

      - Janice on July 26, 2016 Reply
  • 5 stars

    One of the best muffin recipes I’ve tried. I increased the vanilla to 2 tsps. and almond to 1/2 tsp. Love the flavor.

    - Candace Mackie on July 17, 2016 Reply
  • 5 stars

    This is the best blueberry muffin recipe I’ve ever used! My family keeps asking me to make them over and over again. I’ve tossed out all the others- this is keeper!

    - Kendra Francisco on July 17, 2016 Reply
  • 5 stars

    Best blueberry muffins ever!! I have made these several times always yummy!!LOVE

    - Maureen on July 14, 2016 Reply
  • I was hoping you could tell me how long and at what temperature i should bake them using a jumbo size muffin tin pan. Thank you!

    - Nicole on July 13, 2016 Reply
    • Hi Nicole, Hi Sue, I’ve never made these jumbo-sized, but I think should you should add about 5 – 10 minutes to the baking time. (I’d start checking them after 5 extra minutes.) I’d keep the oven temperature the same. I’d love to hear how they turn out!

      - Jenn on July 14, 2016 Reply
  • 5 stars

    Best muffin recipes ever tried, i halved the recipe and made 6 instead of 12 and it turned out great!
    Muffin was moist and delicious! Would definitely use this recipe again!

    - Amanda Chua on July 10, 2016 Reply
  • 5 stars

    Simple recipie, followed to the letter, amazing muffins! For sure the best I’ve ever had or made. Was wondering about making high altitude adjustment but couldn’t wait to make them so just made them according to recipe. Came out great.
    Had I made adjustments, would they be better? Don’t think they could be!
    I used a muffin top pan and it worked great, 12 big muffin tops. Yum!!!!!!!

    - Kristine on July 9, 2016 Reply
  • 5 stars

    This is the time of year to try these! Fresh blueberries are in season and my markets and grocery stores are full of them. Never made a muffin in my life before now. Not to worry, followed Jenn’s lead and they came out perfect. My son declared them to be the best blueberry muffins he ever ate. The only thing I did was use 50% whole wheat flour and 50% all purpose. Actually I baked 2 batches, one I used 100% Gold Medal whole wheat flour. Both batches came out delicious. Also I used the raw topping sugar in the recipe rather than refined white sugar. If you do not have a mixer you can still make these very well mixing by hand. Sift the dry ingredients around in the bowl with your fingers, squeeze the butter and sugar and eggs together through your fingers. Hands are a great tool!

    - Duffy on July 4, 2016 Reply
  • 3 stars

    Taste good, but more like a cupcake then a muffin which was disappointing. I was looking for something more muffin like and these are very sweet and cake like. Still good.

    - Stephanie on July 3, 2016 Reply
    • 5 stars

      If you make them with shortening instead of butter (as I did this time mistakenly thinking that the substitute would taste the same), they are definitely much less sweet and the texture is a little different as well.
      I personally prefer the original recipe–moist, fluffy, perfectly sweet, and heavenly!

      - Ferret on July 14, 2016 Reply
  • I am excited to try these but I am wondering if there is a way to make them healthier. Could I use whole wheat flower or do you have any other suggestions? I have used whole flower and Greek yogurt in another blueberry muffin recipe and they still turned out great. Thanks!

    - Molly on June 28, 2016 Reply
    • Hi Molly, you can use King Arthur White Whole Wheat flour and skim milk in the muffins. I haven’t tried these with yogurt, so I’m not certain how that will affect them. If you prepare them with yogurt, I’d love to hear how they turn out!

      - Jenn on June 29, 2016 Reply
  • Can I use frozen blueberries?

    - Cindy M. on June 28, 2016 Reply
    • Yes, just don’t thaw them before putting them in the batter or the juice from them will turn your batter purple :).

      - Jenn on June 28, 2016 Reply
  • 5 stars

    Tried the recipe and the blueberry muffins were delicious and moist. I couldn’t get over how fluffy the batter was and yet had a dense consistency. My family and I enjoyed the amount of blueblueberries in every bite ☺. This recipe is definitely tagged as favorite!

    - Landa on June 24, 2016 Reply
  • 5 stars

    Great recipe, or should I say “delicious.” Easy to make. Thanks for sharing your recipe.

    - Pat Helms on June 24, 2016 Reply
  • 5 stars

    These are great muffins. I didn’t use the paper liners or the sugar on top, and neither were necessary. I love that they don’t use buttermilk so you can throw them together with basic ingredients you have on hand as long as you have the blueberries.

    - Emma on June 21, 2016 Reply
  • 5 stars

    I just made these muffins again, after about 10 times. This is a fantastic recipe! They come out delicious every time. My neighbor went blueberry picking and gave me some of her blueberries (she’s so sweet). I wanted to show her how much I appreciate her kindness, so I made her some muffins. This is my go to recipe for muffins, from now on.

    - Michelle on June 20, 2016 Reply
  • 5 stars

    The best blueberry muffins!!! I have followed the recipie to a T , except the almond extract but uped the vanilla extract to 2 tbs and they came out perfect. Ate 2 right out of the oven!🙈

    - Sgy on June 20, 2016 Reply
  • 5 stars

    Made these for the first time last week – they are fantastic! Truly the best blueberry muffin recipe I’ve ever made :)
    So…raspberries were on sale this week…you can see where this is leading! Made them this afternoon. Only made one change, adding 1 T fresh lemon juice with the vanilla & almond extracts. Thanks so much, Jenn! Looking forward to trying many more of your recipes!

    - Nancy on June 19, 2016 Reply
  • 5 stars

    Absolutely the best Blueberry Muffins I have ever made! I made them for my husband for Father’s Day and he LOVED them. Perfect in every way.

    - Kathleen on June 19, 2016 Reply
  • 4 stars

    when the muffins were out of oven, the bottom was soft and looked like not fully cooked. I tried to bake it 7 mins more, but the same with soft bottom and some berries became pink. what can I do, should I have to bake longer? thank you!

    - little boat on June 18, 2016 Reply
    • Hi, so sorry to hear you had trouble with these! If they seemed undercooked even after adding 7 minutes to the baking time, I’m wondering if perhaps you measured something incorrectly?

      - Jenn on June 18, 2016 Reply
  • 5 stars

    Tried these today 06/18/2016, made two changes, 1/2 tsp vanilla, 1/2 tsp almond, and 1 tsp cinnamon. Delicious!

    - Verna Willhoite on June 18, 2016 Reply
  • 5 stars

    Absolutely the best blueberry muffins ever!

    - Milly on June 16, 2016 Reply
  • love this recipe
    i have mad about 6 batches in the past couple weeks. they don’t last long.
    i followed the recipe exactly and all the tops are real moist and sticky. they stick to every thing . it that normal?

    - james on June 15, 2016 Reply
    • Hi James, Are you spraying the top of the muffin pans? The batter will still stick to the top of the pan if you don’t spray it. (And glad you are enjoying the muffins :).

      - Jenn on June 15, 2016 Reply
      • 5 stars

        the muffins come out of the pan fine but while eatting the muffins stick to to finger and to roof of the mouth kinda like peanut butter

        - James on June 15, 2016 Reply
        • James, they may be slightly under-baked. Also, how are you storing them? These muffins are so moist that the best way seems to be placing them in an airtight container lined top and bottom with paper towels to absorb moisture.

          - Jenn on June 17, 2016 Reply
    • 5 stars

      Love it!!!!

      - Milly on June 16, 2016 Reply
  • 5 stars

    These are soooo good! I didn’t have almond extract so added that amount of vanilla bc I figured you can;t go wrong with a little extra vanilla! LOL I added some slivered almonds to the batter. These are so delicious!

    - Stefanie on June 14, 2016 Reply
  • 5 stars

    I woke up this morning and realized I had a few pints of blueberries that I needed to eat before they went bad. A quick Google search lead me to this recipe… it was easy, I had all ingredients on hand, and DELICIOUS!!!

    - Rachel on June 14, 2016 Reply
    • 5 stars

      That’s exactly why I made them today! They are so good! Better than any store bought ones!

      - Stefanie on June 14, 2016 Reply
  • 5 stars

    Scrumdiddlyumptious!!!
    Tried this recipe and was so happy with the way it turned out.
    Thank you Jenn

    - Priyanka on June 13, 2016 Reply
  • 5 stars

    Yum! Thanks for the tip about not thawing frozen blueberries. We just moved and the house is a shambles, but I had some frozen blueberries and put them to good use as a treat for the un-packers. Really nice mix of tart and sweet, too; the sugar amount is just right.

    - Jennifer on June 13, 2016 Reply
  • 5 stars

    Can these be made into a dry mix for several different times?

    - Cindy on June 11, 2016 Reply
    • Sure Cindy, that should work!

      - Jenn on June 14, 2016 Reply
  • 5 stars

    I will pass this delicious recipe on to my sisters. The blueberry muffins are the Best I have ever had.
    Thank you!
    Pamela Komlyn

    - Pamela Komlyn on June 10, 2016 Reply
  • Just printed off this recipe to try, but can someone tell me the quantities in grams for flour, sugar and blueberries and ml for milk please?
    Thanks

    - Carole on June 9, 2016 Reply
    • Hi Carole, This recipe has metric conversions. To find them, search for the recipe on the site, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy them!

      - Jenn on June 9, 2016 Reply
  • 5 stars

    Made these blueberry muffins and it is the best recipe. They are light and delisious. Will keep this recipe to make again, again and again.

    - Sharon on June 6, 2016 Reply
  • 5 stars

    Amazing!!!!! I just saw “Waitress” on Broadway and needed to bake ASAP. This recipe is perfection. I love the almond taste to it and how the top is perfectly crunchy with the moist muffin underneath. My husband LOVES it as well. Win, win! Will be making these forever now. Thank you!!!!! :):):)

    - Leigh Ann on June 6, 2016 Reply
  • 5 stars

    Best homemade blueberry muffins Ever! The measurements are exactly as they need to be! Of course I adjusted 1 thing like most, but that was only extracts. I used 1 tsp. vanilla & 3/4 tsp. lemon. But good cooks know the extract doesn’t damage a recipes as long as you keep porprtions. I have to say the rest of the ingredients are spot on! They Crowned! Big beautiful muffin crowns! Have played with a ton of recipes & never had that store bought Crown! Thank you. I’m almost tempted to try chocolate chip in the same batter, but am afraid the oil in the chips will change the balance? Screw it…I’m doing those tonight, too!

    - Rachael on June 5, 2016 Reply
  • 5 stars

    Made these today and they were very good!!

    - Debbie Black on June 5, 2016 Reply
  • do you roll the berries in flour to prevent them from sinking?

    - Linda on June 5, 2016 Reply
    • No Linda, it’s not necessary in this recipe. Hope you enjoy!

      - Jenn on June 5, 2016 Reply
  • 5 stars

    Excellent muffin recipe! Moist and tasty and even looked beautiful! Definitely a keeper recipe.

    - Janet on June 5, 2016 Reply
  • 5 stars

    No wonder your blueberry muffins have a 5 star rating!!! They are delicious! thank you!

    - Frankie Rbbins on June 4, 2016 Reply
  • Can I freeze these blueberry muffins with a good taste/texture when thawed please?

    - T van schie on May 31, 2016 Reply
    • Definitely- they freeze nicely!

      - Jenn on June 1, 2016 Reply
  • 5 stars

    Amazing!

    - Hannah on May 31, 2016 Reply
  • 5 stars

    I just made these with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, 1/2 Cup of Silk Almondmilk (unsweetened original), and I left out the almond extract because I really dislike the flavor/smell of it.

    The muffins turned out great! I used frozen blueberries because that is what I had and our store was out of fresh ones. I will plan ahead and go with fresh next time. When I added the frozen blueberries to the batter, it froze the batter up a bit so filling the cupcake liners was challenging. I will also go with just a straight 2 cups of blueberries, maybe a pinch less. But that is truly just a matter of preference. I just ate a muffin fresh out of the oven and it was great!

    - AH on May 29, 2016 Reply
  • 5 stars

    I just made them and tried one and they are excellent!

    - Patty on May 29, 2016 Reply
  • 5 stars

    Hi Jenn,

    Thanks for posting this recipe. The muffins turned out amazing! I added half flour and half almond meal and also added a dollop of the last remaining sour cream from the fridge. They were sensational and I’ll definitely be making them again.

    - Anuja on May 26, 2016 Reply
  • 5 stars

    OMG!! The best muffin I’ve ever eaten!! Made a batch using 1/2 blueberries and 1/2 raspberries. I had frozen these berries myself. Mixing the 113 gr (stick ) of butter with 1 cup white sugar had me concerned as the ratios seemed wrong and the mixture did not integrate like a cake mix would. But once you add the eggs, all is OK. The final mixture is very thick and I smoothed each case with a teaspoon to compact it into the case. It’s great to have a wonderful muffin recipe. Thank you Jennifer.

    - Anne Spiteri on May 25, 2016 Reply
  • I have these in the oven right now… Can’t wait!!!

    - Nnenna on May 22, 2016 Reply
  • I would like to make these muffins. Could I use a combination of fruits – say blueberries and raspberries. Or blueberries and strawberries? Thanks. Anne

    - Anne on May 19, 2016 Reply
    • Definitely — Hope you enjoy!

      - Jenn on May 19, 2016 Reply
  • 3 stars

    Just made these muffins according to the recipe, but my apprehension at adding 425g blueberries was justified as they were far too gloopy at the bottom. Next time I’ll halve the amount of blueberries and put five or so extra on the tops before baking.
    The muffin recipe itself is lovely, but I used buttermilk instead of milk, out of preference.

    - Ann Vicary on May 14, 2016 Reply
  • 5 stars

    Hi, I have tried many blueberry muffins recipes and this is so far the best. I used self rising flour as I don’t have plain or all purpose flour, still the results is the same, delicious!!
    Thank you for sharing.

    - Mrs. S. Burrows on May 13, 2016 Reply
  • 5 stars

    These are very tasty and full of blueberries! They are especially good out of the oven and warm.

    - Mary B on May 12, 2016 Reply
  • 5 stars

    I’m not much of a baker, had no almond essence or turbinado sugar in the house so omitted them- and these were still awesome muffins. My family were unanimous in calling them the best muffins they had ever had! A simple recipe, fantastic result. Many thanks.

    - ScottG on May 8, 2016 Reply
  • 5 stars

    OMG! I consider myself a good baker and therefore I am rarely surprised with recipes, but I have to take my hat off to you Jenn. Then I read that you are a cook. No wonder, and an excellent one I have to confess. These muffins are by far one of the best ones I have made. Thanks!!

    - Nora on May 7, 2016 Reply
  • 5 stars

    These were a huge hit with co-workers this morning. Thank you!

    - Diana on May 6, 2016 Reply
  • Can I make these in mini ?
    What temperature and for how long?

    - Salma on May 2, 2016 Reply
    • Hi Salma, Yes, I think mini muffins would work. I’d bake them at the temp that the recipe specifies and start checking for doneness around 12-15 min. Hope you enjoy!

      - Jenn on May 3, 2016 Reply
  • Can i make the batter a day before and store batter?

    - Gerri on May 1, 2016 Reply
    • Yes Gerri, that should work. Hope you enjoy!

      - Jenn on May 1, 2016 Reply
  • These muffins are awesome but my kids don’t like blueberries. Can they be made with a different fruit?

    - Robyn on April 29, 2016 Reply
    • Hi Robyn, Yes, you can use another fruit if you’d like. Also, your kids may like these strawberry muffins.

      - Jenn on April 30, 2016 Reply
  • 4 stars

    Made them as per receipe and just enjoyed a cup and muffin, delicious. Definitely will make them again, also easy and quick to make them.
    How many grams in a stick of butter?

    - Dagmar on April 29, 2016 Reply
    • So glad to hear you enjoyed them Dagmar! A stick of butter is 113 grams.

      - Jenn on April 30, 2016 Reply
  • After these are baked and cooled, how should I store them if I plan to use them the following day for a brunch?

    - Hannah on April 29, 2016 Reply
    • Hi Hannah, If you plan to make them in advance, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. Hope everyone enjoys :)

      - Jenn on April 29, 2016 Reply
      • Would you be able to place in a baggy lined with paper towels for the same result ?

        - Shayne on June 24, 2016 Reply
        • Sure, I think that would work as well.

          - Jenn on June 24, 2016 Reply
  • 5 stars

    Hi Jennifer!
    Thankyou for a very delicious blueberry muffin recipe. I made the recipe with vanilla only as I did not have any almond extract on hand. The flavor was awesome; I can’t wait to make it again this time as directed with the almond and vanilla. Thank you again!

    - Bree Ndiaye on April 20, 2016 Reply
  • 5 stars

    These are the very best blueberry muffins I’ve ever made! I’ve tried several recipes and always come back to this one. They are very moist, they are loaded with blueberries which makes every bite delicious, the almond flavoring as Jenn as said really compliments the blueberries, the raw sugar top gives it that step up and slight sweet crunch to the top.

    Things I’ve tried with this recipe:
    -Added more almond flavoring, but it was too strong.
    -Tried Frozen versus fresh blueberries because I wanted larger blueberries and can’t seem to find larger blueberries that are fresh, but it did leak some of the blueberry juice into the muffins making them not as white as I’d like. I tried thawing them out, getting them as dry as possible but they still leaked a little bit in the batter.
    – Used unsalted butter and have tried salted butter when I didn’t have it. They both turned out fine, I just didn’t add the extra salt in the recipe when I used salted butter.
    -Added 1/4 tsp cinnamon to the four mixture, muffins tasted good with our without it. I’ve tried a different streusel topping from another site using cinnamon, flour, brown sugar and butter but my husband prefers the raw sugar topping, both were good though.

    I fill the muffin tins to the very top so they have that fluffy top and bake them for 25 min. and they come out perfect with that slight golden top.

    This is such a delicious recipe, I absolutely love that hint of almond flavoring. These muffins are just as good or better than the muffins you would buy in a bakery. Thank you for a delicious recipe Jenn!

    - Kelly on April 17, 2016 Reply
  • Dear Chef, I just tried your recipe and while I love that it turns out with a nice cakey texture, it lacks a lot of flavour for me. I didn’t have almond extract so I substituted with additional 1/4 tsp vanilla bean paste (I actually used vanilla bean paste instead of extract, is this okay)? As I didn’t want to much sugar, I also omitted the raw sugar topping. May I know how can I improved on the flavour as I do love the texture of this muffin. Also, if I like to make banana walnut muffins next Time, how much bananas and walnut to use for this recipe? Oh sorry, can I substitute milk for butter milk if I do, how much should I use and do I need to cut back on the baking powder? Many thanks for your kind advice and sorry for the many questions!

    - Jane on April 17, 2016 Reply
    • Hi Jane, thanks for the great feedback. I do think while the vanilla bean paste is a good substitute for vanilla extract, that the almond extract does give the flavor of the muffins a little “oomph.” Also, although you can omit the sugar sprinkled on top of the muffins, I’ve included slightly less sugar in the muffin batter to account for that, so without the sprinkled sugar, they may just not taste quite sweet enough for you. For a tasty Banana Walnut Muffin, check out this recipe. (It doesn’t call for any buttermilk.)

      - Jenn on April 18, 2016 Reply
      • Jane, I forgot to mention that you could add some additional flavor to the blueberry muffins by adding 1 tsp. of lemon zest, or using a lemon glaze like this one in this recipe on top of the muffins.

        - Jenn on April 18, 2016 Reply
  • Hello, could I use 2% milk for this?
    PS I love everything I’ve made from your site :)

    - Emily on April 15, 2016 Reply
    • Glad you like the recipes Emily! Yes, 2% milk will work for these.

      - Jenn on April 16, 2016 Reply
  • 5 stars

    The best muffins I’ve made. This recipe is quick and easy.

    - Kim on April 12, 2016 Reply
  • Can you leave out the almond extract and the other type of sugar ???

    - Diana on April 9, 2016 Reply
    • Hi Diana, I would suggest replacing the almond extract with vanilla extract if you have that. And it’s fine to omit the sugar that gets sprinkled on top. Hope you enjoy!

      - Jenn on April 9, 2016 Reply
  • 5 stars

    Thank you for the recipe! Easy to make and tastes great.

    - Thao on April 2, 2016 Reply
  • 5 stars

    Made these cupcakes today and I’m in love!

    This is the first time I made blueberry muffins, they were perfectly moist and texture was great. I made some minor changes:

    – instead of using 1 cup of sugar, I only used 3/4 cup
    – instead of 1/2 cup of milk – used just under 1/2 cup of buttermilk and 1/4 cup of almond milk (as I didn’t have almond extract)

    I took mine out of the oven at 24 minutes as 30 minutes would’ve overcooked mine (I had smaller muffins than the typical large ones).

    I am thrilled with the outcome. Definitely will use this recipe again! Thank you!

    - Linda on April 1, 2016 Reply
  • 5 stars

    Made these as Dairy Free. Awesome recipie

    - Diane on March 30, 2016 Reply
  • 5 stars

    Absolutely delicious & full of flavour muffins. Thank you.
    I made double the portion (portion shown below x2) and it was just right for UK standard size x 12 muffin rubber tray.

    - Knkush on March 29, 2016 Reply
  • 5 stars

    Absolutely delicious blueberry muffins. I followed the recipe exactly except for not adding the almond essence (I didn’t have any at home).

    - Viny on March 28, 2016 Reply
  • 5 stars

    Made these with my granddaughter – so easy and delicious. I made a mix of full size and mini, worked perfectly. I did forget to spray the liners but they only stuck a little bit. That was a lot of blueberries – not particularly cheap here in Australia! But worth it. My husband polished off 3 shortly after they came out of the oven! Once again, thanks for the metric :-)

    - Anita on March 21, 2016 Reply
  • Can I make these with mini muffin pans.
    I have a lot o toddler grandkids and the mini’s are easier to handle.
    Secondly, can superfine sugar be substituted for tur binado.

    - Eileen on March 21, 2016 Reply
    • Eileen, Yes, I think mini muffins would work. I’d start checking for doneness around 12-15 min. You could use superfine sugar or brown sugar (if you have it) on top.

      - Jenn on March 21, 2016 Reply
  • 5 stars

    Any suggestions for High Altitude baking? I am at 7,000 feet and generally use convection setting for a more even baking experience. Any “tweaking” the recipe needed? I plan to try your recipe next week.
    Kathy

    - Kathy Schneyer on March 20, 2016 Reply
  • Could coconut oil be used in place of the butter, or would it change the flavour too much? Or would it make them more delicious with the added slight coconut taste?

    - Megan P on March 18, 2016 Reply
    • Yes Megan, you could replace the butter with coconut oil and still get a great result!

      - Jenn on March 18, 2016 Reply
  • 5 stars

    Simply delicious! At first I thought I had done something wrong because the batter was so thick but they came out perfectly! I followed the recipe exactly. Thank you, Jenn!

    - Mia on March 16, 2016 Reply
  • 5 stars

    Great recipe! I made them on a whim and didn’t have time to soften butter so I made them with coconut oil and still turned out great (in case anyone wants to try the same). Will definitely make them again and will try with butter next time.

    - Carrie on March 14, 2016 Reply
  • Absolutely delicious! I have made one of those fussier recipes, which was by far my favorite, until now. This recipe is so much quicker to make and tastes just as great.

    - Lorraine on March 12, 2016 Reply
  • 4 stars

    Hi Jen,
    Thanks for a wonderful recipe. Absolutely delicious! However, am wondering what I did wrong? Aside from reducing the sugar and using brown sugar, I kept everything the same as listed. However, my muffins were not browned at all and it was also very dense and not light and fluffy. Any ideas? Thank you!

    - S on March 8, 2016 Reply
    • S, The sugar will make a significant difference, so I think that’s what you likely experienced. For the best results, I would stick to white sugar and use the amount called for in the recipe. I think you’ll be happier with the results :).

      - Jenn on March 9, 2016 Reply
  • 5 stars

    These truly are the “best” I’ve ever made or tasted. Perfection! My two little girls helped so they were extra special and they gobbled them up! Thanks!

    - Brooke Smith on March 6, 2016 Reply
  • 5 stars

    Perfect muffin!

    - Kiskanal on March 5, 2016 Reply
  • 5 stars

    really good recipe!!
    I am not much of a baker. Can just manage muffins and cakes out of a box.
    But these muffins came out great at my first attempt.
    Added walnuts and chia seeds for extra crunch.

    - Sandhya Verma on March 4, 2016 Reply
  • Hi: I loved your blueberry and chocolate muffins – keeping making them often. I also wanted your opinion on baking soda and baking powder. We love to eat baked goods and are BS/BP bad if eaten daily? Are there healthier substitutes to these items? I do make the baked items at home, so at least they are healthier than store items, I guess. Thanks!!!

    - Missy on March 4, 2016 Reply
    • Hi Missy, There really are no appropriate substitutes for baking powder or baking soda. While I’m not a nutritionist, as far as I know, there is no harm in eating baked goods with these. And I agree that you know exactly what you’re getting when you prepare them at home!

      - Jenn on March 4, 2016 Reply
  • 5 stars

    This is the second time making these muffins. That are absolutely fantastic! I followed the recipe exactly, I do take them out of the oven a few minutes before the 30 minutes, for fear of being dry, but other than that they are awesome! In fact, the first time i made them, my family finished them before I got just one! Definitely a passer on recipe. Thanks for sharing!!

    - Gayle on March 1, 2016 Reply
  • 5 stars

    This was excellent – great crumb and cake flavor. One suggestion – if possible use cake flour. It results in a much more tender crumb and cakey flavor that is truly delicious. I also added a simple streusel of 1tbsp butter melted, 1/4 c brown sugar and 1 tbsp flour instead of the turbinado and it adds even more crunch to the top

    - Aj on February 28, 2016 Reply
  • 5 stars

    As a professional pastry chef, over the years I have tried multiple muffin recipes from text books, as well as online sources claiming to be 5-star recipes, but they were all below par. This recipe is PERFECTLY moist and delicious. Thank you for sharing this extraordinary recipe, it is absolute gold.

    - Josh on February 28, 2016 Reply
  • 5 stars

    Wonderful aroma and deep sweetness that I would expect from blueberry muffins. A great recipe to pass on!

    - Sarah on February 24, 2016 Reply
  • 5 stars

    The blueberry muffins are the best muffins I have ever tasted! They are easy to make and my friends and family love them. I try to make them weekly.

    - Dianne Shaw-Cummins on February 23, 2016 Reply
  • 4 stars

    I really enjoyed making these muffins. I’m not the best at baking anything, but I thought I’d give it a try. The end result was amazing! The muffins tasted out of this world! I didn’t have any eggs on me so instead of using the two eggs I used half a cup of apple sauce as a replacement and I also had used Almond milk. Thank you for sharing this wonderful recipe! I can’t wait to make more!

    - jordyn on February 22, 2016 Reply
  • 5 stars

    Great recipe!
    I used rice malt syrup instead of sugar for my toddlers and didn’t use almond exact as I didn’t have it, but still it turned out awesome!
    I will make this often!

    - Hannah on February 21, 2016 Reply
  • 5 stars

    I am very excited to try this recipe! I do have a question however. Is it possible to use a silicone muffin pan? I do not have liners readily available and would love to make this recipe this morning.
    Thanks!

    - Emily on February 20, 2016 Reply
    • Yes, Emily – that should be just fine. Enjoy!

      - Jenn on February 20, 2016 Reply
  • 5 stars

    These muffins were just divine. I love the addition of almond extract. This will definitely be my new go to recipe. I sprinkled coconut sugar on top as I did not have any turbinado sugar on hand. Came out perfect!

    - Angela on February 19, 2016 Reply
  • 5 stars

    This recipe is awesome. The muffins turned out perfectly.

    - Tanicka Turner on February 18, 2016 Reply
  • 5 stars

    Great muffins! The almond extract is a great addition. I also made 4 of the muffins with cocoa and chocolate chips instead of blueberries for my chocoholic boys:)))

    - LOra on February 18, 2016 Reply
  • 5 stars

    Super yummy and easy! My 4 and 7 year olds helped make it. We left out the raw sugar since we didn’t have it on hand. Very moist and ample blueberry. Everyone loved it better than any store bought blueberry muffin.

    - KK on February 15, 2016 Reply
  • 5 stars

    Fantastic muffin, second time to make. Received rave reviews! No other recipe for me. Easy to make.

    - Lori on February 15, 2016 Reply
  • What can I use in place of the eggs

    - Helen Bordenwh on February 13, 2016 Reply
    • Hi Helen, I don’t have any experience with egg substitutes, but if you look through the comments I believe several people have mentioned successful substitutions.

      - Jenn on February 13, 2016 Reply
  • 3 stars

    I made these muffins yesterday following the recipe exactly. I like how much I taste blueberries and the cup cake like texture.
    However I like more complex flavored so I will add cardamom next time to my taste.

    - Nam on February 12, 2016 Reply
  • 5 stars

    These muffins are perfect! I didn’t change a thing and have been asked for the recipe many times. FYI…DO spray the tin and the paper liners, if using, or the muffins will stick.

    - Carol on February 11, 2016 Reply
    • 5 stars

      These were the very first muffins I’ve made from scratch and will never buy a boxed mix again. I didn’t have almond extract so just used 2 tsp. Of vanilla and added some lemon zest. Soooo delicious. Will be making these often.

      - Rhonda on February 12, 2016 Reply
  • 5 stars

    These are great!! I just made some and used half blueberries, half strawberries. I had to skip the sugar on top because I refuse to go to the store in this snow :) Thanks for the great recipe, it cheered up my gloomy day!

    - Jennifer on February 10, 2016 Reply
  • Could i use almond milk instead of regular milk ~ i don’t have any almond extract

    - dianne m frady on February 9, 2016 Reply
    • Yes Dianne, that will work. Enjoy!

      - Jenn on February 9, 2016 Reply
  • 5 stars

    I love this recipe. Thank you! They turned our perfectly. I put cinnamon and sugar on top.
    :-)

    - Liz on February 8, 2016 Reply
  • 5 stars

    Just made these last night. For someone who doesn’t really know how to bake/cook,this was easy to follow and I had all the ingredients in the house. I used frozen blue berries instead of fresh – it got a little harder to “fold” the berries in and to scoop into the muffin tray because it was freezing up the batter but the end result was delicious, and that’s all that matters.

    - Leona on February 8, 2016 Reply
  • 5 stars

    Delicious!! I made these muffins today. My husband and I thoroughly enjoyed them! I only had 1 cup of blueberries so I added strawberries and blackberries. I also added slivered almonds on top and then the turbinado sugar. This will be my go-to muffin recipe. Thank you!

    - Bern on February 7, 2016 Reply
  • 5 stars

    Congrats, and thank you for a perfect recipe. Moist, tender, fruity. A nice surprise after so many failed internet experiments. You’ve gained a new follower.

    - pappy on February 6, 2016 Reply
  • 5 stars

    I made your Recipe this morning for Blueberry Muffins. My husband ate one and said: “this is a really good muffin. Is it a new recipe? It’s a keeper!”
    Thank you Jenn!

    - Lynn on February 5, 2016 Reply
  • 4 stars

    These turned out delicious, although more cake-like in texture. I used Doves Farm gluten free plain flour, Trex dairy free butter, and almond milk to make them gluten and dairy free. I was confused when it came to adding the milk and flour, however, as usually muffin recipes call for all the wet ingredients to mixed separately to the dry, and only then combining the two; perhaps that is why they were cake like? Would you be able to clarify the method of adding the milk and flour at the end? Thank you.

    - Junior on February 5, 2016 Reply
  • 5 stars

    These muffins deserve 10 stars!
    I made them with frozen blueberries and raspberries. Simply amazing!
    Thank you very much for this recipe

    - Nina on February 3, 2016 Reply
  • 5 stars

    1st time using this recipe and these muffins came out perfect! I didn’t have 2 cups of blueberries on hand (I used 8oz frozen blueberries), so I cut the recipe in half and made 6 muffins – still perfect! Will definately be adding this to my repertoire of staples. Thank you!

    - Jennifer on January 31, 2016 Reply
  • 5 stars

    Oh my gosh, these are the best blueberry muffins I think I’ve had. I used frozen blueberries but followed the rest of the recipe exactly and they turned out perfectly! I’ll be making these often!

    - Kelsey on January 30, 2016 Reply
  • Hi! I’m excited to try this recipe. I was wondering if you think replacing 1cup of the all purpose flour with 1 cup of stone ground wheat flour would turn out just as well? So 1cup of wheat and 1 cup or all purpose. I saw that someone asked about using wheat flour but I didn’t see any feedback as to whether or not it worked.

    - Kris on January 30, 2016 Reply
  • 1 stars

    30 minutes is way to long to cook these muffins. The bottoms were burnt. Luckily I smelled the burning before the 30 minutes was up. What a waste!

    - Brandy on January 28, 2016 Reply
    • Sorry you had trouble with the muffins, Brandy. The cook time is correct so you might want to check your oven — sounds like it could be running hot. Also be sure your oven is fully preheated before baking — the initial surge of heat during preheating can easily burn muffins.

      - Jenn on January 28, 2016 Reply
  • Hi there what could I use instead of almond extract as I’m making them for my kids school lunches :-)

    - Shay on January 26, 2016 Reply
    • Hi Shay, You can add additional vanilla extract. Hope the kids like them :)

      - Jenn on January 26, 2016 Reply
  • 5 stars

    I made this using 1 1/4 cup of the gluten free Carol Fenster blend & 1 cup Featherlite blend, 1/2 cup honey & 1/2 cup Stevia in the Raw for the sugar, and 1/2 cup oil to replace the butter. It turned out perfect!!! I love the taste of the raw sugar on top.

    - Meredith Thacker on January 24, 2016 Reply
  • 5 stars

    My first time baking muffins ever and they came out great. I didn’t have any course raw sugar on hand so I sprinkled some instant oats on top to give it a beautiful texture. I used frozen blueberries. I also didn’t have any almond extract which is what everyone is saying really makes this muffin so I will definitely have to try it again! Nevertheless the muffins came out delicious and my husband loved them. Thanks for sharing the recipe!

    - Joyce Wan on January 23, 2016 Reply
  • 5 stars

    Your recipe came out perfect! I didn’t have unsalted butter, so I reduced salt to 1/2 teaspoon. I also saved 1/3 cup of blueberries to place on top of some of the muffins then sprinkling sugar. The muffins came out looking like your pics posted. Thank you!

    - Rainy on January 22, 2016 Reply
  • 5 stars

    Jenn,
    I love your recipes! As a busy college student, I value their simplicity & the way they turn out perfectly literally every time. Concerning this recipe, I was wondering… can I make them mini muffins?

    - Haley on January 22, 2016 Reply
  • 5 stars

    Best muffins ever. Moist and the almond adds an amazing flavor. Making them now for the second time in a week.

    - Doreen on January 21, 2016 Reply
  • 5 stars

    I rarely make the effort to review a recipe, but I just had to for this. This recipe is ABSOLUTELY DELICIOUS! Made this twice already, and they are just as good. My baking time was about 26 minutes or so. I did not want to over dry the muffins. Moist, juicy fresh blueberries, and cake like muffins – my perfect for my palette. Even my husband loves them. I bake these also for my in-laws for their breakfast.. they were gone in 3 days. I make about 16.5 mufflins with the recipe.

    - Belinda on January 21, 2016 Reply
  • 5 stars

    Delicious blueberry muffins! I followed the recipe exactly as written. It made 14 muffins and baking time 25 minutes.

    - Teri E. on January 20, 2016 Reply
  • These are absolutely fantastic. In the past I’ve tried other Blueberry muffins that came out like little bricks. These are really good. Thanks!

    - Amy on January 19, 2016 Reply
  • 5 stars

    Thank you so much!! This is the first time I baked blueberry muffins and I can’t tell you what a pro you’ve made me feel- the muffins came out just Perfect!! My son gave me a thumbs-up and my shorn-of-sweet-teeth husband popped his head in at the aroma wafting in from the kitchen but more than anything I wanna thank you for making me feel so ….good!!

    - SREEKALA on January 17, 2016 Reply
  • 5 stars

    I just finished making your Blueberry Muffins and can I tell you they were great!!!
    My family ate every last one. Husband had two.
    The Muffins where light fluffy
    and had just the right amount of Blueberries per bite.
    Please post more delectable recipes.

    Respectfully,
    Carol Osborn

    - Carol on January 16, 2016 Reply
  • 5 stars

    I used Earth Balance (dairy free) in place of butter and almond milk. Also added zest of one lemon. They turned out great! I’ve always had a problem with muffins sticking to their papers so thanks so much for the tip to spray them!

    - Susan on January 16, 2016 Reply
  • 5 stars

    These are the first blueberry muffins I’ve ever made and they were amazing!! I followed the directions exactly (except for frozen blueberries rather than fresh) and it was quick, easy and delicious! I also didn’t spray the muffin cups, but they were fine. I’ll be making these for years to come!

    - Gretchen Paxton on January 15, 2016 Reply
  • Can less blueberries be used? Also, can fresh and frozen blueberries be combined?

    - Liza on January 14, 2016 Reply
    • Liza, you can use fewer blueberries and a combination of fresh and frozen. Just be sure to stir the frozen ones into the batter without thawing, otherwise their dark juice will turn the muffins purple!

      - Jenn on January 15, 2016 Reply
  • 5 stars

    This was my first time making blueberry muffins from scratch and these came out great! I love to bake and do it often so I’m careful about what recipes I use because I always want whatever I’m baking to come out really good. This will definitely be my go to recipe. I will never use a mix again, this was so easy. Thank you for sharing.

    - Jenny on January 9, 2016 Reply
  • 1 stars

    I bake pretty often and was excited to try this recipe, I followed the recipe exactly. I’m sorry guys but this muffin is very bland.

    - Pdwillis on January 8, 2016 Reply
  • Hi Jen. I’m gonna try this tho I usually don’t bake. But, I’m confused. Why cooking spray if you use paper muffin liners? What do I spray? I have blueberries but will wait to hear from you. Thanks Jen! Terry

    - terrygibbs on January 8, 2016 Reply
    • Hi Terry, The batter will still stick to the top of the pan if you don’t spray it, and spraying the liners helps the muffins release easily from the paper — blueberries tend to stick. Enjoy!

      - Jenn on January 9, 2016 Reply
      • I’m not big on the sprays. Can I use butter instead?

        - Gwen on February 14, 2016 Reply
      • 5 stars

        Best blueberry muffin recipe I’ve ever tried! Thank you for sharing! I always bake with parchment paper baking cup liners and there is no need for the non-stick spray.

        - Christy on March 5, 2016 Reply
  • 5 stars

    Used frozen berries instead of fresh and turned out great. Thanks!

    - Maddie on January 5, 2016 Reply
  • 5 stars

    Just excellent. This recipe is definitely a keeper. Light, fluffy and the right amount of sweetness. The sugar on top is a nice touch.

    - Richard on January 5, 2016 Reply
  • 5 stars

    Made the Blueberry muffins this morning and are very moist and delicious and using almond and vanilla extract does compliment blueberries.

    - Antoinette Erickson on January 4, 2016 Reply
  • Can I use frozen blueberries instead of fresh? So excited to try this!

    - Maddie on January 4, 2016 Reply
    • Sure Maddie. Just be sure to stir them into the batter without thawing, otherwise their dark juice will turn the muffins purple!

      - Jenn on January 5, 2016 Reply
  • 5 stars

    I added lemon zest to brighten these up. But Super awesome recipe. Thank you for sharing

    - Melissa Peterson on December 30, 2015 Reply
  • Can you bake the batter in a 8×8 pan instead of muffin tins?

    - Amber on December 29, 2015 Reply
    • Hi Amber, I’ve never tried it as a cake but it should work. if you try it, please let me know how it turns out.

      - Jenn on December 29, 2015 Reply
  • I made these blueberry muffins yesterday, and they were absolutely delicious. They will definitely be a staple.

    - Beckah on December 26, 2015 Reply
  • 5 stars

    These were so good. It goes without saying they are far better than what you could ever get out of a box. You were right, the almond flavoring is what put them over the edge.

    - Sharon on December 5, 2015 Reply
  • 5 stars

    These muffins are absolutely delicious- I already made them 4 times last month. The 3rd time I put raspberries instead of blueberries and they were incredible! Due to an allergy to almond, the only ingredient I couldn’t use was the almond essence. Thank you for an amazing recipe!

    - Mihaela on December 2, 2015 Reply
  • 5 stars

    I made these this morning for all my co-workers. They LOVED them and so did I. Have already gotten several requests for “my” recipe, LOL. I will be sharing your website. Only omission was the almond extract, because I didn’t have any. I ended up with 20 muffins, guess I made them a little smaller. But all 20 disappeared in minutes and people came back looking for more! Thanks Jenn for the awesome recipe!

    - deb on November 27, 2015 Reply
  • 5 stars

    Best muffin recipe ever! I’m a terrible cook but they turned out delicious

    - Sophie on November 26, 2015 Reply
  • Could you substitute other fruits for the blueberries? I have some fresh raspberries I need to use up soon!

    - Cheryl B on November 16, 2015 Reply
    • Hi Cheryl, Yes that should work (see my strawberry muffin recipe too). And please let me know how they turn out with the raspberries :)

      - Jenn on November 17, 2015 Reply
      • 5 stars

        I made a double batch yesterday morning to bring to work, everyone LOVED them! One of my co-workers ate 5 of them, and one of my managers ate 4! Definitely will be my go to muffin recipe from now on. I filled them about 2/3rds full and they rose just a little over the top of the muffin cups, so next time I will go with a little more. I ended up getting 24 with a couple cups of batter left over that I didn’t have time to bake off before I had to leave for work, so I’m going to go bake the rest of the batter off in a few minutes.

        - Cheryl B on January 9, 2016 Reply
        • 5 stars

          Just a quick follow-up! I baked the rest of the batter off a little while ago, 3 days after initially made the batch, and they turned out just as good as they did the first day I made them!

          - Cheryl B on January 11, 2016 Reply
  • 5 stars

    Made these for my daughter, and they were delicious! Perfect amount of sweetness!

    - Ronda on October 31, 2015 Reply
  • 5 stars

    These were the absolute best blueberry muffins. I suggest using normal blueberries as stated because I used the wild ones which which had so many little stems that had to be removed. I used liners but did not grease the pan and they turned out beautifully as does all your recipes Jenn!

    - Barb on October 29, 2015 Reply
  • 5 stars

    these muffins are amazing. All 12 disappeared in a day :)

    - Erin on October 26, 2015 Reply
  • 5 stars

    I have been meaning to write this note for quite some time. I never write reviews but i had to share how many compliments i got for the recipes i tried from your website yesterday.
    I came across this website few weeks back when i was looking for blueberry muffins recipe. I am not a baking person and hardly bake. I tried this recipe and muffins came out wonderful. I ended up making these muffins again when few of my friends came over and they liked the muffins so much that they requested me to make them again for my friend’s baby shower, which i hosted yesterday. I also tried your butternut squash soup recipe for the shower. These two items were a hit in yesterday’s baby shower. So many people even asked me for the soup recipe.
    I will end up trying a lot more recipes from your website. Thank you for sharing such wonderful recipes. The photos are such a lovely addition to each recipe. This amazing website shows how much effort you must be putting in to maintain it. Thank you!

    - Parul on October 26, 2015 Reply
    • Thank you for all the wonderful feedback, Parul! I’m so happy the recipes were a hit :)

      - Jenn on October 26, 2015 Reply
  • 4 stars

    I made these without the turbinado sugar. I’ll try it next time. They were good with coffee at breakfast or as a dessert. They weren’t overly sweet, but satisfied my sweet tooth. I shared with family and friends. I will make them again.

    - Kimberly on October 19, 2015 Reply
  • I’m assuming the milk used is full milk and not low fat or non fat. Will using non fat milk be okay?

    - Diana Teasland on October 18, 2015 Reply
    • Hi Diana, I use low fat so I think skim will be fine.

      - Jenn on October 18, 2015 Reply
  • 3 stars

    Okay, after reading most of the reviews saying how great the recipe was I’m wondering where I went wrong. I made a batch of these muffins following the directions. When I started adding the 1/2 cup of milk called for alternately with the flour mixture is where I was befuddled. After adding the milk and long before getting all of the flour incorporated I had a ball of dough instead of a batter consistency. Figuring there might have been a typo and the number 1 was left out (which seemed like the most logical thing) I added another cup of milk. I did get a batter then. The result was enough to make 16 muffins instead of 12, increased cooking time, berries sunk to the bottom, trouble with liners sticking to muffins despite spraying them, and so so muffins. I’m still shaking my head and wondering how everyone else got muffin batter with 1/2 cup milk and I got muffin dough.

    - Larry on October 18, 2015 Reply
    • Hi Larry, I’m so sorry you had trouble with the recipe! I’m guessing you measured the flour incorrectly (too much) — that’s the only thing that would explain the dry batter and so many extra muffins. I would try the recipe again.

      - Jenn on October 20, 2015 Reply
  • 5 stars

    These are seriously the best muffins I’ve ever had. So moist and light. They still tasted fresh baked 3 days later. I didn’t add the raw sugar on top only because I don’t like sugar topped muffins.

    - Eileen on October 16, 2015 Reply
  • 5 stars

    This blueberry muffin recipe is great! My family loves it! But indo have a question, can I cut down the baking powder?

    Thanks,
    Eva

    - Eva on September 29, 2015 Reply
    • Hi Eva, The recipe won’t work without the full amount of baking powder. Sorry!

      - Jenn on October 1, 2015 Reply
  • 5 stars

    Jenn,

    Made the Blueberry Muffins tonight. My husband and I each just had one and they are absolutely delicious! Thanks for creating this website and always being responsive to my questions! I love all of your recipes and enjoy making anything from your website. My husband just commented that the house smells so good…thanks to the BEST blueberry muffins!

    -Lisa

    - Lisa on September 28, 2015 Reply
  • 5 stars

    Excellent! Light and fluffy, but still very tasty!

    - Shannon on September 25, 2015 Reply
  • 5 stars

    first, let me say that these muffins are incredible. i am not a baker but i’ve tricked people into believing i am with this recipe. any suggestions on how to change around to make lemon poppyseed muffins?
    thanks again!!

    - alison on September 23, 2015 Reply
    • Hi Alison, So glad you enjoyed the muffins. Unfortunately, there’s no easy way to adapt this recipe to make lemon poppyseed muffins, but I’ll add those to my list…stay tuned :)

      - Jenn on September 24, 2015 Reply
      • 5 stars

        That would be great! Thanks again for these wonderful recipes!

        - Alison on September 28, 2015 Reply
  • Hi, I am so excited to try this recipe. I only have cupcake pans. Do you think I could use them instead of a muffin tin? Thank you!

    - Sara on September 22, 2015 Reply
    • Hi Sara, I use the same pans for muffins and cupcakes so you should be good to go :)

      - Jenn on September 24, 2015 Reply
      • Oh great! Thank you for the response. I know these are going to be incredible!

        - Sara on September 24, 2015 Reply
  • 5 stars

    Turned out beautifully. Only substitution was vanilla bean in place of extract. Happy that I found your blog and look forward to trying more of your recipes.

    - Helen on September 6, 2015 Reply
  • 5 stars

    Love! The perfect blueberry muffin. I substituted 1/2 the flour with whole wheat and reduced the sugar a bit. I froze most of the batch to enjoy later. They freeze beautifully. They taste like they were baked yesterday.

    - Jen on September 2, 2015 Reply
  • 5 stars

    I’ve baked this during summer when fresh blueberries were so available and full of flavor. The muffins were absolutely Delicious. I didn’t make any changes , followed it exactly to the point.

    - Madhuri Krothapalli on September 1, 2015 Reply
  • 5 stars

    Hi wondering what I can use instead of the raw sugar on top?

    - Dawson on August 31, 2015 Reply
    • Hi Dawson, Regular or brown sugar will both work.

      - Jenn on September 3, 2015 Reply
  • 5 stars

    I made these blueberry muffins for breakfast Saturday morning and they were so good. Great recipe!!! Very easy to make!! Thank you!!

    - Tammy Taber on August 31, 2015 Reply
  • 5 stars

    Awesome muffins! These are the best I have ever made. I did not have milk, so I sustituted Buttermilk and they were great!

    - Michele on August 30, 2015 Reply
  • 5 stars

    Muffins are delicious and very moist. Followed directions exactly and they came out perfect! They really are the best blueberry muffins!

    - barbara on August 30, 2015 Reply
  • 5 stars

    These are our new favorite blueberry muffins. I made the recipe as is, except I substituted granulated sugar for the turbinado sugar. They received rave reviews from a group of young dads at our church.

    - Molly on August 29, 2015 Reply
  • 5 stars

    Made this recipe with fresh orange juice instead of milk. Also added a tbsp of lemon zest. Gave it a a nice citrus zing!

    - Peg on August 29, 2015 Reply
  • 5 stars

    By far, the best blueberry muffins I have ever made. The secret is in the almond extract. Brilliant! Gives it that little something extra. I know it’s a recipe I will keep when my husband brags about them to others. These muffins totally live up to their title!

    - Diana on August 28, 2015 Reply
  • 5 stars

    These muffins are delicious! The cake is soft & moist & the sugar on top gives a nice crunch. Made the muffins as an afternoon snack for the kids. They were going so fast I had to hide two in the frig so the hubby could have some.

    - Stephanie on August 27, 2015 Reply
  • 5 stars

    I have made these blueberry muffins over and over and they are simply the best! Sometimes I substitute chocolate chips for the blueberries and my husband can’t eat them fast enough. Now I can’t wait to try the donut muffins. Thanks for all your great recipes, JR

    - Joan on August 27, 2015 Reply
  • My family loves blueberry muffins and I can’t wait to try this recipe. Looks great and easy!! Thank you!

    - Tammy Taber on August 27, 2015 Reply
  • 5 stars

    These blueberry muffins do not disappoint! Moist, delicious, and addictive!!! I have made them many times and they freeze well. I simply reheat from frozen in the oven on 350, until warm.

    - Dr Beth on August 27, 2015 Reply
  • 5 stars

    When your newsletter arrived a week or so ago featuring this recipe, I headed straight to the market for fresh blueberries. I could already imagine the soft crumb and the plump, warm sweet berries (you have to taste-test while they are warm, right?).
    This recipe lived up to its name – these were terrific. They are even winning over the picky, non-muffin eaters in my house. Thanks for a perfectly timed recipe!

    - Kim on August 27, 2015 Reply
  • 5 stars

    These are a big hit with everyone! I actually use almond milk instead of milk and almond extract; I also use just regular sugar for sprinkling.

    - Ellyn Roth on August 27, 2015 Reply
  • 5 stars

    The first time I made these they were a huge success! I tried making them again last night in a different oven and they turned out hard and the muffin stuck to the paper. What did I do wrong?

    - Justine on August 26, 2015 Reply
    • Hi Justine, I’m really not sure — is it possible you measured incorrectly or left something out?

      - Jenn on August 30, 2015 Reply
  • This recipe looks like exactly what I have been looking for! Would you have to make adjustments for frozen blueberries?

    - maureen on August 23, 2015 Reply
    • Hi Maureen, Frozen berries will work just fine — just don’t defrost them or your muffins will turn blue!

      - Jenn on August 24, 2015 Reply
  • 5 stars

    This is absolutely the best blueberry muffins I have ever cooked! My family and neighbors love them. I will use this recipe over and over.

    - Dee Webber on August 23, 2015 Reply
  • 5 stars

    Thank you Jen for the ULTIMATE blueberry muffin recipe! Wow, these are absolutely spectacular- not only in looks but moistness and amount of blueberry in every bite! They rise so beautifully and taste better than any other high end bakery blueberry muffins I’ve had!

    - Kim on August 22, 2015 Reply
  • Can whole wheat pastry flour or white whole wheat flour be substituted?

    - Vicki Delmar on August 20, 2015 Reply
    • Hi Vicki, I would use white whole wheat. Please let me know how the muffins turn out :)

      - Jenn on August 20, 2015 Reply
  • 5 stars

    Perfectly simple and delicious. It’s amazing how hard it can be to find a good blueberry muffin recipe. This is now my go-to recipe. Thanks!

    - Susan Corson on August 16, 2015 Reply
  • 5 stars

    My search for the best blueberry muffin recipe is now over. The blueberry muffins were superb, in my opinion. I have tried so many blueberry muffin recipes. This recipe was perfect – moist, a little crunchy on top, very flavorful, but not overly sweet. There were perfect. This one is a keeper. I shared them today with others. When I have their comments, I will post them.

    - Lena on August 11, 2015 Reply
  • 4 stars

    Hi,

    Made these muffins last night using gluten free flour. Very good. However, not sure if I was suppose to spray the inside or outside of the muffin cups with the oil? I sprayed the inside which I thought made the muffins a little too moist.

    - Regina on August 9, 2015 Reply
  • Hi! Do you think replacing the butter with oil would work? ☺

    - Kiran on August 7, 2015 Reply
    • Hi Kiran, Unfortunately, oil won’t work in this recipe. Sorry!

      - Jenn on August 8, 2015 Reply
  • 5 stars

    Spectacular muffins! I’ve made these with traditional and gluten free (Cup 4 Cup) flours. Both recipes have turned out terrific and delighted everyone who ate them! Keeping this one for sure!

    - Sara on August 6, 2015 Reply
  • Hello, im just wondering if anybody knows how replacing the eggs with flax eggs will change the texture or taste. Thanks!

    - Jordan on August 6, 2015 Reply
  • 5 stars

    These muffins were absolutely the best I tasted thus far. I’m not surprised anymore why you called them “Best Blueberry Muffins”.

    I will probably not use fresh blueberry on a long term basis for cooking as they are very expensive fruit unfortunately. As frozen blackberries are not sold (as well locally to my place), I’m thinking of using a mix of frozen fruit like black forest fruit (my supermarket sells that to a better prices, containing blueberries, blackberries, blackcurrants and cherries). With the nice texture of this muffin dough, that should give a wonderful outcome as well.

    Thank you very much for this great recipe, Jenn.

    - Leo Döhl on August 2, 2015 Reply
  • Hello Jen,

    I’m really looking forward to trying this recipe out. I do not have a muffin tin, but i do have a 8 x 8 cake pan. Would the baking time and temp. be the same and would I need to butter and flour the pan first (I don’t have cooking spray on hand either)?

    - Natisha S. on July 29, 2015 Reply
    • Hi Natisha, I can’t promise it will work (never tried it) but I would definitely recommend buttering and flouring the pan. Bake time will probably be a little longer; you’ll have to just keep an eye on it. Good luck!

      - Jenn on July 31, 2015 Reply
      • 5 stars

        Hi Jenn,

        I ended up investing in a muffin pan and boy am I glad I did. These muffins are delicious and I will definitely be making these again. Thanks Jenn!

        - Natisha S. on July 31, 2015 Reply
  • 5 stars

    These are indeed the BEST blueberry muffins! My first time making them — picked lots of blueberries this weekend, so as always I turned to OUAC for a recipe. Thanks also for the tip about muffin liners. I’d never used them before, but I can see how the blueberries would have stuck (and made a mess of extracting the muffins) without them. Muffins. Are. So. Good. Thanks for another perfect recipe!

    - Jennifer H on July 28, 2015 Reply
  • Can I replace the butter with oil?

    - Sarah on July 20, 2015 Reply
    • Hi Sarah, Sorry, that won’t work with this recipe.

      - Jenn on July 22, 2015 Reply
  • 5 stars

    It was my first time to make blueberry muffins. I was afraid the muffins would come out dry, but your recipe is perfect. It came out very good, not dry at all. Thank you.

    - Lisa on July 18, 2015 Reply
  • 5 stars

    Hi Jen :),

    The recipe is amazing!!. It came out very nice. Thank you!!

    Do you think I can add chocolate chips instead of blueberry? Do you it will work?

    xx

    - Gipper on July 13, 2015 Reply
    • Hi Gipper, Glad you enjoyed. I do think chocolate chips will work.

      - Jenn on July 13, 2015 Reply
  • Can the Best Blueberry Muffins be frozen?

    - Sue on July 12, 2015 Reply
    • Hi Sue, Yes, they freeze well :)

      - Jenn on July 12, 2015 Reply
  • 5 stars

    Would reducing the sugar affect these muffins too adversely?

    - Sara on July 12, 2015 Reply
    • Hi Sara, You could probably reduce it by about 1/4 cup without any adverse affects. Hope they turn out!

      - Jenn on July 12, 2015 Reply
  • 5 stars

    Finally got around to making my first blueberry muffins tried this receipe and they turned out gr8 ! Will be making some more for sure:)

    - Kez Lindsay on July 11, 2015 Reply
  • Hi, I cannot consume dairy products due to health problem. Can I replace butter with oil and milk with orange juice?

    - Trang Pham on July 9, 2015 Reply
    • Hi Trang, I’m afraid the recipe won’t work with those substitutions — you might try coconut oil and almond milk.

      - Jenn on July 12, 2015 Reply
  • 5 stars

    I love making these – always perfect!

    Currently have an abundance of raspberries, I guess its ok to use them the same way as the Blueberries?

    - Ruth on June 30, 2015 Reply
    • Yes, should work beautifully. Please let me know how they turn out!

      - Jenn on June 30, 2015 Reply
  • 5 stars

    I didn’t have almond extract (so just used vanilla extract), and I didn’t have raw sugar (so just used brown sugar). It was still delicious! I can’t wait to make this again when I have all the ingredients. I am sure it will be amazing!

    - Erika on June 28, 2015 Reply
  • 5 stars

    These are the best blueberry muffins I have ever made! Absolutely delicious!

    - Alicia on June 28, 2015 Reply
  • 5 stars

    Oh my goodness! The muffins are divine! I had a bumper crop of fresh blueberries and discovered your fabulous recipe. It’s like eating dessert for breakfast! YUM!

    - Julie on June 27, 2015 Reply
  • Hi, This looks amazing!

    Will try to make this this weekend. One question tho, you think I can use almond flour instead of all purpose flour?

    Thank you ^_^

    - Gipper on June 25, 2015 Reply
    • Hi Gipper, Unfortunately, almond flour won’t work in this recipe. Sorry!

      - Jenn on June 25, 2015 Reply
  • 4 stars

    It turned out pretty good, not the best. But that’s probably because I used spelt flour instead of all-purpose flour, and coconut oil instead of butter. But besides that, the blueberry muffins turned out great!!

    - Eden on June 24, 2015 Reply
    • You didn’t even follow the recipe, so how can you say it –as in THIS recipe– is not the best?!

      - Dana on August 11, 2015 Reply
      • She did say it probably cause she didn’t use all ingredients listed ?

        - Shay on January 26, 2016 Reply
  • 5 stars

    Muffins were easy to make and delicious. Can you freeze them?

    - Grace on June 23, 2015 Reply
    • Hi Grace, Yes, they freeze beautifully.

      - Jenn on June 23, 2015 Reply
  • 5 stars

    These are by far the most amazing blueberry muffins out there! The extra step of putting raw sugar on top is my family’s favorite part. So delicious have made them twice in less than a week!

    - Ashantie Castro on June 23, 2015 Reply
  • 5 stars

    I just made these today with fresh garden picked blueberries and my family have them gave reviews!! Very easy and one if the best blueberry muffins we’ve ever eaten!!

    - lyn A on June 22, 2015 Reply
  • 5 stars

    I don’t consider myself a baker but I just made these. They turned out AMAZING! I don’t have a mixer of any type so I just used a fork and a bowl. I only had salted butter so I decreased the the 3/4t by about half. I left out the almond extract and added more vanilla. Also, I only had garlic flavored pan spray…don’t think that would work… so I didn’t grease the tin nor the paper and hoped for the best. They didn’t stick at all! I used dark brown sugar on the top as well. Obviously this is a forgiving batter because these turned out so good. This is going to be my show-off recipe and there’s nothing to it. Thanks for the recipe!

    - Joel on June 21, 2015 Reply
  • 5 stars

    Outstanding! So full of blueberries and easy enough that my girls, 14 and 10, made them for father’s day without any help. Only difficuty is deciding which of your incredibe muffina to make, as the donut muffins and strawberry muffins are also awesome!

    - alisa on June 21, 2015 Reply
  • Hello Jenn, I’ve made food from your website before, and they all turned out fantastic!! I’m so exited to try these blueberry muffins, I’m been looking to find the best blueberry muffins, but every one that I tried, they didn’t turn out:( So I’m so exited to try them out!! (I’ll tell you how they turned out:D) So anyway, I’ve been baking with coconut oil to replace butter for a while now, and most of the recipes turned out with coconut oil replacing the butter. Do you think that I can replace the butter w/ coconut oil in this recipe??
    Thanks!

    - Eden on June 20, 2015 Reply
    • Hi Eden, I wish I could be more helpful but I don’t have any experience baking with coconut oil. Theoretically, it should work but, again, I haven’t tried it. I would probably make them first with butter, then play with substitutions after that. Hope you enjoy :)

      - Jenn on June 21, 2015 Reply
  • 5 stars

    Second time I baked these muffins and they are simply the best. Keep beautifully for days. My only quibble is preparation time. It’s a good bit longer than 15 mins if you factor in gathering and measuring out all the ingredients before mixing.

    - Gillian on June 20, 2015 Reply
  • 5 stars

    These were super easy to make and tasted absolutely amazing!!! My family loved them. Thanks for the recipe :)

    - Cynthia on June 15, 2015 Reply
  • The lay out of this recipe is too hard to read…should have bullet points like most recipes, ingredients listed and directions…won’t use this website for that reason

    - eileen on June 14, 2015 Reply
    • If you scroll down far enough past all the pictures the recipe is laid out in the traditional format.

      - Helen Stevens on June 15, 2015 Reply
    • 5 stars

      The recipe lays out perfectly, both ingredients and method. The pictures, I believe, are to help those who like to learn visually. For me, I like seeing both as I can gauge if my work resembles that of the provider, Jennifer Segal. You shouldn’t let anything deter you from trying this, or others as Jennifer Segal’s recipes are excellent!

      - coco1101 on July 2, 2015 Reply
  • 5 stars

    This is a fantastic recipe! I was looking for something to do with the ripe mulberries growing in my background, and found these perfect way to use them. Followed the recipe exactly except subbed Bummel and Brown spread for the butter (I can’t believe I ran out of butter!). These were amazing.

    - Deb on June 14, 2015 Reply
  • 5 stars

    These muffins truly are the best blueberry muffins I’ve made. I couldn’t stop myself from eating the batter but it still made 12 very large muffins. Super moist & perfectly sweetened for our tastes. It took about 25 minutes for my muffins to be perfectly baked. Thanks again, Jenn, for another amazing recipe.

    - Loretta on June 14, 2015 Reply
  • 5 stars

    Made them this morning!
    Excellent and easy to make!

    - HugginsMarie on June 14, 2015 Reply
  • 5 stars

    We wanted to do a family baking project with our 2 girls this afternoon so I googled ‘best muffin recipe in the world’ (amused the girls) and it can back with this one and we are delighted. The recipe is simple and subtle yet full of flavour. A massive hit in this household.

    - Jason Morrell on June 13, 2015 Reply
  • should have trusted my got on this. This would make far more than 12 muffins and I was right. It technically made more like 16 but I only put it in 12 muffin pan. Now I have like a monster uni-muffin. Bet they will taste good though.

    - Laurie on June 13, 2015 Reply
  • 1 stars

    YUCKIE!!!!Worst Muffin recipe I have ever used

    - debra on June 12, 2015 Reply
    • 5 stars

      Why? Why do people leave 1 star and never explain the reason?

      - A on August 21, 2015 Reply
  • 5 stars

    This is an excellent recipe!! Everyone knows I’m not a blueberry muffin fan until now. I will enjoy sharing with family and friends. Can’t wait to try another. Thanks!

    - Marla Jahn on June 11, 2015 Reply
  • Why do you have to spray the pan and the liners?

    - Joni Wierbicki on June 11, 2015 Reply
    • Hi Joni, The batter will still stick to the top of the pan if you don’t spray it, and spraying the liners helps the muffins release easily from the paper.

      - Jenn on June 11, 2015 Reply
  • 5 stars

    These came out SO GOOD!! Seriously, the best muffins I’ve ever made. They puffed up, and with the crunch from the sugar on top, they taste like they came from a bakery. LOVE these!!!
    Thank yoU!

    - Stephanie on June 10, 2015 Reply
  • 5 stars

    Can you do without the turbinado sugar for it to still be good?

    - Ingrid on June 6, 2015 Reply
    • Hi Ingrid, Yes, that’s fine — you can also use regular or brown sugar instead.

      - Jenn on June 6, 2015 Reply
      • wow, weird. I had the same question on the same day and we have the same name… These look so good so I will make these for our trip to Germany since the airline won’t feed us and we are flying all the way from Hawaii!

        - Ingrid on June 6, 2015 Reply
  • Hi,
    I’d love to try out this recipe, but I’m not familiar with a cup. How many grams approximately are in a cup? Thanks :)

    - Bethan on June 3, 2015 Reply
    • Hi Bethan, I am in the process of updating all of my recipes with metric measurements. Have just completed this one — in the top right corner of the recipe, there is a button that allows you to switch to metric. Hope that helps!

      - Jenn on June 3, 2015 Reply
      • Thank you very much! I can’t wait to try this recipe :)

        - Bethan on June 4, 2015 Reply
  • 5 stars

    Hi Jenn,

    I just followed your recipe for the blueberry muffins and they turned out to be the ‘Best Blueberry muffins’ I’ve made! Thank you for posting this delicious recipe.

    -Christina
    Ontario, Canada

    - Christina on June 1, 2015 Reply
  • 5 stars

    Five Stars! I don’t usually eat dough, but after one taste of this, I couldn’t stop. I think it’s the touch of almond. My old gas oven is a hot one, so I set between 350-375 d. and started watching after 20 mins. and took them out after 26 mins. of baking. Perfection! Thank you Chef Jenn :)

    - Teresa on May 28, 2015 Reply
  • 5 stars

    Made these tonight really delicious! Loved how each muffin got a “crunch” from the brown sugar. I had run out of “cup cake liners” so just put the batter into muffin pans – had a hard time taking them out so please use the liners – I will next time!
    Great Recipe 10/10

    - Lynda Thompson on May 28, 2015 Reply
  • I am making Bluberry muffins, but what’s temperare 350 ? or more ? Please let me know. Thank you !
    Ludmila

    - lludmila on May 24, 2015 Reply
    • Hi Ludmila — Cook temp is 375°F.

      - Jenn on May 26, 2015 Reply
  • 5 stars

    These muffins are terrific!! Their aroma was mouthwatering even hours after sitting in the refrigerator to cool. The texture is really nice, moist and fluffy. I used thawed blueberries which didn’t hinder the flavor at all. I made some for mother’s day and gave the leftovers away to friends at school. Everyone loved them and some even offered to pay for more. I’m gonna make them again for a breakfast party I have coming up!

    - Kelly on May 23, 2015 Reply
  • 5 stars

    This is the best recipe I’ve ever tasted! I love anything blueberry but these muffins take the cake!

    - Molly on May 22, 2015 Reply
  • 5 stars

    These are the best blueberry and strawberry and chocolate muffins, etc. (I could continue but you get the idea.)
    Everything I try from your website turns out fabulous…my husband is so happy when he gets something new he has started asking if it is from my favorite onceuponachef site. We are having fun trying everything! Thank you so much for sharing with everyone!

    Have you thought of creating some type of poppy seed muffin with almond or lemon? I keep looking for a good recipe and have not found one yet. Thanks again, Jen!

    - Christine on May 21, 2015 Reply
    • I’m on it, Christine! Glad you guys are enjoying the recipes :)

      - Jenn on May 21, 2015 Reply
  • 5 stars

    I’m a very novice baker and made these blueberry muffins this past weekend. Visually, they were the most aesthetically pleasing baked good I have ever made!
    They tasted very good and I am looking forward to making them again.

    - Stephanie on May 20, 2015 Reply
  • 5 stars

    I love blueberry muffins and haven’t had them in ages. Made these and they were delicious. Excellent recipe! yum! Questions: could you use raw almonds instead of extract without ruining the recipe? and do you have any recommendations for reheating times and temperatures for the muffins to refresh in the oven and microwave?

    - Dermot on May 17, 2015 Reply
    • Hi Dermot, I wouldn’t add raw almonds to the recipe — sorry! I usually zap them in the microwave for about 20 seconds to heat them up.

      - Jenn on May 18, 2015 Reply
  • 5 stars

    These taste wonderful and were the perfect size too. Didn’t take long to make or bake which was a perfect Saturday morning treat for us.

    - Kim on May 16, 2015 Reply
  • 5 stars

    The worst part about this recipe is that I gave most of the muffins to my next door neighbor and now they want more and so do I! Followed recipe exactly – 5 star result!

    - TPerny on May 16, 2015 Reply
  • 5 stars

    I see what you did here! As I was making these, Something was telling me the method and basic ingredients seemed familiar. Then it hit me- this recipe definitely gives a nod to yellow cake making- and the resulting muffins are somewhat similar, and definitely delicious! Genius!

    - Chuck on May 16, 2015 Reply
  • 5 stars

    These were the best blueberry muffins I’ve ever made! The almond extract adds the perfect note

    - Peggy on May 13, 2015 Reply
  • These muffins sound delicious and I’d like to try them but my son is allergic to almonds. Can I use extra vanilla extract or lemon extract instead of almond?

    - Terri on May 13, 2015 Reply
    • Hi Terri, Yes, either substitution will work perfectly fine.

      - Jenn on May 13, 2015 Reply
  • 5 stars

    I can’t stop eating the batter! Can’t wait to taste the muffins!

    - Jennifer on May 9, 2015 Reply
  • 5 stars

    Best blueberry muffin recipe EVER!!! I didn’t have any butter or liners so I used shortening and sprayed the pan. HOLY BLUEBERRY! These turned out so great. The blueberries didn’t stick and they were so fluffy and perfectly sweet. Making them again and again and again….

    - Marlina on May 8, 2015 Reply
  • 5 stars

    Thank you I finally found the perfect muffin recipe!! They came out fluffy and almost cake like. Yummy!
    I have some canola oil I’ve been trying to get rid of and was wondering would it change the texture of the muffin if I used the oil instead of the butter?

    Thanks!

    - Keyana on May 8, 2015 Reply
    • Hi Keyana, Unfortunately oil won’t work with this recipe. Sorry!

      - Jenn on May 9, 2015 Reply
  • 3 stars

    I tried making your recipe from scratch and follwed the recipe to the t, but mine did not turn out. All of the blueberries sunk to the bottom. When I pulled the liners off the blueberries stuck to the liner. I greased both the liner and the pan. I think next time I’ll use less berries and I’ll add them indivially to the muffins after scooping them.

    - Sunni Markley on May 8, 2015 Reply
    • Hi Sunni, Sorry you had trouble with the recipe. Next time, you can try tossing the berries with a few teaspoons of flour; this will help prevent them from sinking to the bottom.

      - Jenn on May 9, 2015 Reply
      • 5 stars

        That’s an excellent tip. Thank you, I look forward to making your recipe again

        - Sunni Markley on May 20, 2015 Reply
  • 5 stars

    Absolutely delightful. We made these this morning for breakfast. They have the perfect texture and the flavor hosts a full blueberry flavor with a backdrop of almond. We will make these over and over again!

    - Amy on May 6, 2015 Reply
  • 5 stars

    I just finished baking these muffins. They are delicious. I actually didn’t have enough blueberries so I used blueberries and raspberries. It was a perfect combination and turned out well. I did need to bake it the full 30 minutes unlike other comments, and I did use the almond extract. It adds a very subtle flavor that goes well with the blueberries and raspberries. I would imagine that the lemon extract other commenters used would be equally as good.

    - Nicole on May 6, 2015 Reply
  • 5 stars

    I don’t usually review recipes, but these are outstanding. I’ve tried other scratch recipes for blueberry muffins, but these were delicious as well as beautiful. Like other reviewers, I used lemon instead of almond, but that’s just my personal taste. I broke my own rule and made them for company before making them for myself first, and it was not in vain. They are fabulous.

    - Leah on May 5, 2015 Reply
  • 5 stars

    The muffins tasted GREAT!

    I only had to cook mine for 21 minutes.
    I used some large blueberries so 2 1/4 cups seemed a bit too much.

    - Dlisinski on May 3, 2015 Reply
  • 5 stars

    EXCELLENT Muffins! The best blueberry muffin recipe! I love it!

    - Carmen on April 30, 2015 Reply
  • 5 stars

    “Best” Blueberry Muffins are the perfect name for the PERFECT muffin. These muffins are moist, flavorful, not too sweet and the little crunch on top makes the irresistible!. I added a few pinches of fresh lemon zest to make them my own, but that’s just my personal preference, they really need no tweaking. Thanks, Chef!

    - Paula Reed on April 25, 2015 Reply
  • 5 stars

    These muffins are VERY good. I have to watch my sugar intake so I cut the sugar to 1/2 cup instead of 1 cup and did not put any sugar on top. Still amazing muffins. The almond extract really comes through and makes the taste. I used black raspberries instead of blueberries because that is what I had on hand. Great muffins.

    - Jean on April 25, 2015 Reply
  • 5 stars

    If I double this recipe will they still turn out the same? I have had trouble doubling recipes before… They don’t always turn out right, but I need to make a large batch for work so thinking of giving it a try in the morning.

    - Kristen on April 23, 2015 Reply
    • Hi Kristen, Should be okay. Good luck!

      - Jenn on April 23, 2015 Reply
  • 5 stars

    These are absolutely wonderful! That small amount of almond really does make a difference!

    - Michelle Mezzone on April 22, 2015 Reply
  • 5 stars

    I loved this, except here at home replaced the milk with organic half and half, and the butter with homemade applesauce. They smelled great even before cooking I almost licked the bowl lol!

    - Rocio on April 22, 2015 Reply
  • 5 stars

    These recipe is extraordinary. The muffins are simply fantastic.

    Jenn can i use whole wheat flour instead if white? Or mix 1/2 of each? Thankd

    - Raj on April 21, 2015 Reply
    • Hi Raj, I’d either use all King Arthur White Whole Wheat or half regular all-purpose and half regular whole wheat.

      - Jenn on April 21, 2015 Reply
  • 5 stars

    I have made these muffins and they are wonderful! I would like to make them in a mini muffin tin as I am offering a variety of pastry items at a party I am doing and would like guests to be able to have small bites of several things. Do you know if this can be done? If so what should I cut the cooking time to?

    - Kathryn on April 18, 2015 Reply
    • Hi Kathryn, Yes, I think mini muffins would work fine. I’d start checking for doneness around 12-15 min.

      - Jenn on April 20, 2015 Reply
  • 5 stars

    This is a great recipe! The almond extract adds that little extra something that makes them special. I will use this recipe from now on when I make blueberry muffins. Thank you!

    - Sarah on April 15, 2015 Reply
  • How can I keep fresh and not soggy for the next morning if I make the night ahead of time?

    - Catherine on April 12, 2015 Reply
    • Hi Catherine, If you make them the night before, I would just leave them on a wire rack and cover with a clean, dry dish towel. Any longer than overnight, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. Hope you enjoy :)

      - Jenn on April 12, 2015 Reply
  • 5 stars

    Outstanding recipe

    - hope on April 12, 2015 Reply
  • 5 stars

    I baked these this morning and they were fluffy and delicious! Especially with salted butter on a warm muffin right out of the oven, doesn’t get any better. I didn’t have any of the raw crunchy sugar for on top, which I’m sure would have made them even better. But they were a big hit in my house! We are not a big fan of overly sweet pastries so I reduced the sugar by 1/4 cup, and would go even further and reduce it by 1/4 more next time and see how it comes out.

    - Vivienne on April 11, 2015 Reply
    • I don’t like a lot of sugar either, so did you add 1/4 c. of sugar to your batch, or did you subtract 1/4, leaving you 3/4?

      Thanks!

      - Ava on April 12, 2015 Reply
  • 5 stars

    These muffins were great! Only thing I did differently was cut about 1/2 C sugar from mix (I always decrease sugar on all my recipes) and added almond milk, only because I didn’t have extract. My entire family of five loved them, and I will make again. =)

    - Angela on April 4, 2015 Reply
  • 5 stars

    i loved this recipe so much. best recipe. i can almost call this a foolproof cake. two things i changed was the raw sugar on top which i didnt want and the almond extract i replaced it with a bit more of vanilla extract and a tiny bit of lemon juice. it turned out well moist wonderful delicious everyone absolutely loved it. the second time i tried it i made with chocolate chips perfect! definitely will make again.

    - pandypanpan on April 4, 2015 Reply
  • I am confused on the amount of blueberries… 2 cups n 1/4 or 1/4 and 1/4… thanks

    - Isa on April 3, 2015 Reply
    • Hi Isa, It’s 2 cups plus 1/4 cup.

      - Jenn on April 4, 2015 Reply
  • 5 stars

    My daughter came home and said she needed to bring muffins to school the next day. I quickly searched for a recipe and found this. After reading the reviews I decided to try it. I followed the recipe exactly except I hand mixed my flour and milk so not to overmix. I also made mini muffins using a smaller scoop since she needed to take more than a dozen. They turned out perfect. Very good!
    Glad I found it. Will continue to make these now

    - Sheila on April 3, 2015 Reply
  • Can you add chocolate chips instead of blueberries to this?

    - cfaro on April 1, 2015 Reply
    • Sure, you can never go wrong with chocolate chips :)

      - Jenn on April 1, 2015 Reply
  • 5 stars

    I tried this recipe today…Excellent and mouth watering.. heaps of thanks to Jenn for this recipe…!

    - madona on March 31, 2015 Reply
    • 5 stars

      Does it make a difference to use butter or margarine?

      - shelley on April 28, 2015 Reply
  • 5 stars

    Loved this recipe tasted great. To make high muffins bake for 6 min @ 425 then reduce heat to 400 for 12-15 min this works for all muffins

    - Marilyn on March 29, 2015 Reply
  • 5 stars

    Heavenly! My picky daughter adores this. Indeed the best blueberry muffin recipe!

    - Shella on March 29, 2015 Reply
  • 5 stars

    I made these muffins this morning. Excellent! I have tried a number of recipes for blueberry muffins claiming to be “the best” and have been disappointed. These are absolutely delicious. Thank you!

    - Laurie on March 26, 2015 Reply
  • 5 stars

    My husband said these are the best blueberry muffins he’s ever had in is whole life. i couldn’t agree more!

    - Corinne on March 19, 2015 Reply
  • 5 stars

    Have just finished making these delish muffins, been baking for years, I even supply our local cafes with cakes and desserts, these will go down a treat with their customers, will have to triple mix to keep up with the demand as I have no doubt these beauties will walk out the door.
    yum yum yum, thank you

    - Michelle Philipps on March 14, 2015 Reply
  • 5 stars

    I made these for breakfast tomorrow, and they were so good that I already ate 4! I used lemon oil instead of almond extract, and it made a good lemony flavor. I will definately make these again.

    - Anderson on March 13, 2015 Reply
  • 5 stars

    I made these just as recipe says and I thought they were perfect! First time making them from scratch and they taste so much better than store bought or box, not so sweet, blueberries burst in your mouth, so delicious!!!!

    - Trisha filley on March 12, 2015 Reply
  • 3 stars

    they were good, but not great. i substituted coconut milk for milk and did not find it necessary to use cooking spray. they came out just right at 22 minutes.

    - Lisa W on March 5, 2015 Reply
    • 5 stars

      I don’t understand how people can comment that a recipe wasn’t great when they modify the recipe. If you screwed the recipe up then it’s not the recipe’s fault.

      - Mike on March 17, 2015 Reply
  • 5 stars

    My daughter made these for her husband and me but baked the batter in a loaf pan, using the temp. And time for your banana bread. They made the house smell so good we could hardly wait for them to cool. They tasted even better than we thought they would. Light texture, loved the crumb topping!

    - Linda on February 26, 2015 Reply
  • 5 stars

    Excellent muffins. I’ve tried heaps of recipes and these are by far the best. But, only cooked them for 22 minutes; 30 would have been way too long for my oven. A hint for those like me not in the USA, I used 120grams of butter.

    - Jo on February 23, 2015 Reply
  • 5 stars

    YES! These are probably the most delicious muffins that have ever emerged from my oven. I used a cup of whole wheat flour and a cup of all-purpose white, and I used a shade less than a cup of sugar, and the results were marvelous. Thanks for another keeper of a recipe, Jenn!

    - Jenn on February 21, 2015 Reply
  • Since I’m lactose intolerant, I would subsitute whole milk for almond milk. Would I still need the almond extract?

    - Shavail on February 20, 2015 Reply
    • Hi Shavail, Yes, I would still use it.

      - Jenn on February 20, 2015 Reply
  • 5 stars

    I made these for my husband (and kids) with half white flour and half freshly ground soft white wheat and they were magnificent! Thanks for the great recipe!

    - Elaine on February 19, 2015 Reply
  • 5 stars

    My wife works along side a pastry chef in our RV park, so when I decided to make these muffins while she was sleeping I was given the “oh, these are really good, you made these”? These were so simple to make although I eliminated the almond, just didn’t have it. Cleanup was a snap, only using 2 bowls. Yeah, I definetly will be making these again. Thanks for sharing.

    - Dave on February 16, 2015 Reply
  • can i use tinned blueberries?

    - jayashree on February 16, 2015 Reply
    • I think frozen is a better option.

      - Jenn on February 16, 2015 Reply
    • I agree, the frozen blueberries are a better choice. Fold them in slowly so they don’t burst.

      - Dave on February 17, 2015 Reply
  • 5 stars

    Hello! I did this recipe this afternoon and where a big success!! My husband prefer the chocolate chip ones, but I saw him eat al least 3! :) I can’t wait to “swim” into your webpage, looking for new amazing recipes. Thank you and kind regards from Chile

    - Rosario on February 13, 2015 Reply
  • 5 stars

    Just made these muffins today since I had fresh picked blueberries and they were amazing!! Me and my dad both agreed that they were like muffins you’d buy from a café. didn’t add almond extract because I didn’t have any and only added a pinch of salt and used salted butter :) think I’ll experiment now and add different things but use this recipe as a muffin base! :)

    - Natalie on February 8, 2015 Reply
  • 4 stars

    These were fantastic. I did however, use brown sugar instead of regular sugar, less blueberries, and almond milk instead of regular milk. Another thing I did was omit the almond extract and salt because I was using Trader Joe’s baking mix (which has enough sodium as is.) I would recommend using cupcake liners too–I did not, and they turned out really crumbly, crispy, and at the same time, moist. Despite difficulties in getting them out of the pan, I liked them a lot and would make them again.

    - Rosalina on February 7, 2015 Reply
  • I have not attempted these recipe, my question is I do not have raw sugar will this make a difference? do I use more white sugar or not. I usually cut all sugar in my recipes. Thank you.

    - Lena Peigelbeck on February 6, 2015 Reply
    • Hi Lena, It’s just for the topping; you can use regular granulated sugar instead.

      - Jenn on February 6, 2015 Reply
  • 5 stars

    This is a fantastic recipe – the best blueberry muffins I’ve ever made. I’ve also made this batter with raspberries and chocolate chips (I just added a little less sugar) and they are to die for. Thanks for sharing!

    - Melissa on December 6, 2014 Reply
  • 5 stars

    The name says it all – – these really are the best blueberry muffins. It’s the only recipe I use now. They are moist, fluffy, loaded with blueberries & have wonderful flavor – – – oh yea, easy to make too. Thx!

    - Esther on December 3, 2014 Reply
  • 5 stars

    This is certainly the best muffin mix ever!! I have never had homemade blueberry muffins that tasted so grand! They were simply amazing! Thanks so much for the recipe!

    - Wendy Zangari on November 24, 2014 Reply
  • 5 stars

    Can you use dried blueberries in this recipe? If so do any adjustments need to be made?

    - Elisa on November 15, 2014 Reply
    • Hi Elisa, I don’t think dried blueberries will work. Sorry!

      - Jenn on November 16, 2014 Reply
  • 5 stars

    This recipe was perfect. I left out the salt because I only had salted butter; I think I might have included a pinch of salt anyway. And I left out the almond extract because I didn’t have any, but it’s a great idea! Used fresh local in-season blueberries. Fantastic. Thanks so much for the recipe.

    - Meg on October 29, 2014 Reply
  • Can you use sugar substitutes

    - Donnalynn on October 24, 2014 Reply
    • Hi Donnalynn, I haven’t tried it myself but generally don’t recommend it. Sorry!

      - Jenn on October 24, 2014 Reply
  • 5 stars

    Excellent! I’ve been baking for years and have tried a number of blueberry muffin recipes. This is definitely one of the best I’ve found! Also, the first batch I made, the blueberries came out really sour. This time, I soaked them in hot water with a little bit of agave syrup and it plumped them up great- no sour taste at all!

    - Rhonda on September 3, 2014 Reply
  • 5 stars

    Great muffins! The ‘crust’ on these lovelies makes these sparkle, so beautiful. Biting into them, you get the crunch and sweet of raw sugar, then the whiff of the vanilla-almond extracts with the bite of blueberry. Didn’t change a thing in the recipe except lessening the scoopful in each muffin liner. That’s how the batch made 15. Thank you so much Jenn!

    - Gale on September 1, 2014 Reply
  • 5 stars

    Followed receipe exactly came out perfect!! Truly the best don’t change anything.

    - Anthony on August 22, 2014 Reply
  • 5 stars

    I made these last night and they were awesome, but the blueberries all sank to the bottom of the muffins, making the bottoms very blueberry mushy. Still great tasting, but what did I do wrong? I’d like to have them scattered more throughout the muffin.

    - Tracy Larson on August 18, 2014 Reply
    • Hi Tracy, Glad you enjoyed but not sure what went wrong with the berries sinking to the bottom; I haven’t had that issue with this recipe. Did you use fresh or frozen berries? In any case, you can always avoid this problem by tossing the berries with about one tablespoon of the flour mixture before mixing them in. Hope that helps!

      - Jenn on August 19, 2014 Reply
      • 5 stars

        Hi, Jenn. I used fresh blueberries. They are still good, but they are definitely “bottom heavy”, for lack of a better description. I’ll try the flour trick next batch. Thanks!

        - Tracy Larson on August 19, 2014 Reply
  • 5 stars

    Love these muffins! I made them a few weeks ago and they were delicious. I made them again yesterday, but with PEACHES instead of blueberries. They were amazing!!! I also substituted half of the flour with whole wheat flour and they tasted just as good!!

    - Caroline on August 12, 2014 Reply
  • 5 stars

    I made these this morning with a few substitutions since I have diabetes. Used 3/4 cup Splenda and 1/4 cup of sugar and used almond milk instead of regular milk and skipped the turbinado sugar.

    They were delicious even without the sugar topping. Who would have thought about adding almond extract to blueberry muffins? It was tasty.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    This recipe is fabulous; my muffins turned out great! They are so easy to make. My husband and neighbors absolutely loved them; I keep having to tell my husband to lay off on the muffins! I will definitely make these again.

    - Taylor on August 1, 2014 Reply
  • 5 stars

    I made these the other day and took out the almond extract and substituted lemon zest instead, awesome recipe.

    - Therese F Cislak on July 24, 2014 Reply
  • 4 stars

    BlueBerry Muffins – It ain’t nothin’ I love betta than blueberry muffin’s.

    I loved the recipe. I did tweak it a little. I reduced the sugur to 3/4 cup, removed the almond extract (not a fan), and reduced the turbinado sugar. (Sugar reduction as a whole is a good thing, too sweet for my taste). I also used a stand mixer. Also reduced the amount of blue berries to 2 cups.

    All in all, it came out quite tasty. I think next time I might use salted butter just to see if it gives it a more prominent buttery taste.

    - Noel on July 22, 2014 Reply
    • 5 stars

      To keep berries, nuts or raisens from sinking to the bottom of your baking mix, keep a little of your flour mix to the side. Toss your berries, etc in the extra flour mix. Make sure all your berries, etc are covered with the mix. Then place the mixture in with your main flour mix. The reason you want to use the mixture is so you are not adding addition flour to the recipe. I learn trick from a baking show. Now I do it all the time.

      - Suzanne on February 21, 2015 Reply
  • 5 stars

    Wow, these really were the best blueberry muffins I have ever had. Mine did not turn out nearly as beautiful as yours though. I think I may have overmixed the flour (?) because the batter got sticky and didn’t mold to the cupcake liner as well as it should have. Eh, at least they tasted delicious.

    - Kathleen on July 21, 2014 Reply
    • Hi Kathleen, So glad you enjoyed the muffins. Do you think maybe they were under-cooked?

      - Jenn on July 22, 2014 Reply
  • 5 stars

    Made these with frozen raspberries—they were fabulous. Omitted the almond extract and just used vanilla, as almonds are not my favorite.

    - susie on July 19, 2014 Reply
  • 5 stars

    I love these muffins but like to use frozen berries, my own or store bought. Frozen firms up the batter and makes it easier to fill the muffin cups

    - susie dyksinski on July 19, 2014 Reply
  • 5 stars

    You are right again. These are the BEST blueberry muffins and they are no fuss easy. The flavor, the crispy top, the delicate inside and the whole, but perfectly bursting berries….I am sold and won’t try any other. The combination of the vanilla and almond is evident and I used the vanilla bean paste for the added effect with the dark specks in the batter. Brunch at my house tomorrow and it is a onceuponachef menu. The savory sausage strata, the peach with lemon and mint fruit salad and blueberry muffins….YUM!

    - Karen T on July 19, 2014 Reply
  • 5 stars

    Made these this morning and brought one in for myself and my co worker for our morning snack. Needless to say, I can’t wait to go home and have another one!! They were delicious!! I think I will add a little lemon zest next time to the batter :)

    - Janet on July 18, 2014 Reply
  • 5 stars

    I just made these for my family and they were gone before the pan cooled. Absolutely delicious. Thank you!

    - beth on July 18, 2014 Reply
  • 5 stars

    Just made these tonight – outstanding!

    - Tamera on July 17, 2014 Reply
  • Hi –
    These look great. My daughter is allergic to almonds, so I need to omit the almond extract. Should I increase the amount of the vanilla extract or just leave out the almond extract without substitution?

    Thanks!

    - Paula on July 17, 2014 Reply
    • Hi Paula, It’s fine to just leave it out without increasing the vanilla. You could also add some lemon zest for additional flavor. Hope you enjoy!

      - Jenn on July 17, 2014 Reply
  • Looks delish. I have an abundance of fresh blueberries right now and am going to make these. Do you think they would take well to freezing after baking? I do this a lot with my banana bread and muffins all the time and they turn out great. Just curious about the blueberries. Thanks so much – love your recipes!

    - Amy on July 17, 2014 Reply
    • Hi Amy, They should freeze beautifully.

      - Jenn on July 17, 2014 Reply
  • 5 stars

    Thank you for this delicious recipe for blueberry muffins. Blueberries are in season in Florida right now so I made these right away. Awesome!

    - Sandy on July 17, 2014 Reply
  • 5 stars

    This is my go-to recipe for blueberry muffins. It really is the “Best”! Very easy to make & they always turn out great! Thx for another super recipe!

    - Esther on July 17, 2014 Reply
  • Hi Jenn,
    I find myself delving into your recipes more frequently, as I am having one success after the other. I guess it’s time for me to ask which type of salt you use in your recipes. Your Blueberry muffins call for 3/4 tsp., and I’m not sure if this is table salt, or Kosher salt.
    Thank you,
    Jeff

    - Jeff Winett on July 17, 2014 Reply
    • Hi Jeff, So glad you’re having success with the recipes — that is very nice to hear! If a recipe calls for salt, you should use table salt or fine sea salt (I use Baleine Fine Sea Salt but any ordinary table salt is perfectly fine). I do use Kosher salt in some of my recipes, but in that case it is always specified. Hope that helps!

      - Jenn on July 17, 2014 Reply

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