Best Blueberry Muffins

5 stars based on 40 votes


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.


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!


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


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


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


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


Fold in the fresh 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.)


Bake for about 30 minutes.


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

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


  • 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


  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

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  • 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

    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?


    - 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 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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