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Best Blueberry Muffins
Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Bursting with fresh blueberries with a tender 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.
What You’ll Need To Make Blueberry Muffins
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 berries nicely.
For the blueberries, I prefer fresh but if you’re using frozen, be sure to stir them into the batter without thawing, otherwise they will turn the muffins purple!
Watch My Blueberry Muffin Video
Step By SteP: How To Make Blueberry Muffins
To begin, combine the flour, baking powder and salt in a medium bowl.
Whisk to blend.
Next, beat the butter and sugar for a few minutes until light and creamy.
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.
The batter will be thick.
Add the blueberries.
Using a rubber spatula, fold the berries into the batter.
Spoon the batter into a muffin tin lined with paper liners. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)
Sprinkle the turbinado sugar over top.
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.
How To Store & Freeze Blueberry Muffins
Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.
More Blueberry Recipes
- Blueberry Coffee Cake (aka Boy Bait)
- Summer Berry Trifle
- Chocolate Chip Muffins
- Blueberry Buttermilk Pancakes
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
Best Blueberry Muffins
Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
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
- 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.
- In a medium bowl, whisk together the flour, baking powder and salt.
- 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).
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- 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.
- Bake for about 30 minutes, until lightly golden. 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 252
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 39 g
- Sugar: 22 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 224 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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I have been making these for a few years now. The best blueberry muffins ever!
I have made many a muffin in my day but these are absolutely the best!!! Followed the recipe to the letter! Thanks so much!
The muffins turned out great but I will definitely not be topping them with Demerara sugar. I would suggest a crumble made of butter flour and brown sugar.
These are disgustingly good!!! The perfect muffinMy husband couldn’t stop eating them! We also used these to test with my 11 month old son who started the dairy ladder to see if he still has his dairy allergy. He gobbled these up!
I have made this recipe multiple times and they are perfect every time after following your instructions. I do have a question though, can I use chocolate chips instead of blueberries as well? I know you have a chocolate chip muffin recipe on your website, but I don’t have some of the ingredients in that recipe such as the sour cream.
Glad you like these! Yes, chocolate chips should work here too. Please LMK how they turn out!
This really is a fool proof recipe so any reviewer that gives it less than five stars and left comments must follow Jenn’s suggestions because they are the best. I make half the recipe and usually don’t have milk in the fridge but always have buttermilk and they come out perfect every time. Half the recipe makes six big muffins or eight medium muffins. The hard part is waiting for them to cool and they never last more than two days.
I made these for my husband’s breakfast (after he gets to the small hospital where he works). I followed your instructions to a “T” and the muffins came out perfectly. My husband loves them. Thank you for sharing your talent for baking.
Thank you for this recipe! I have tried so many different muffin recipes and they never turn out right. Your recipe makes amazing muffins and it’s definitely the best one. My twins and my husband loves them.
Didn’t change a thing, these are so good!
I have made these several times and they are the best muffins I’ve ever had. The soft cake-like muffin, with plenty of juicy warm blueberries, a hint of almond, topped off with the turbinado sugar gives them great texture and flavor. Don’t be stingy with the turbinado sugar because a few crystals will fall off and you’ll want every one of them. YUM, YUM, YUM!
I have tried so many blueberry muffin recipes and been quite disappointed with everyone of them for one reason or another. So this morning I decided to begin another search for the best blueberry muffin and when I saw the number of positive reviews, I decided to give this one a try. Oh my goodness. This recipe is undoubtedly the winner of the BEST BLUEBERRY MUFFIN RECIPE EVER!! Easy to make, moist, excellent taste and cook time was spot on. I followed the recipe exactly but added some lemon zest since I love the taste of blueberry and lemon together. This is so much better than the Jordan Marsh recipe that everyone raves about. After years, I’ve finally found the one recipe worth keeping and making.
Dear Jenn,
They were perfect and delicious! I don’t like almond essence, so I did not add it. My kids finished more than half of the batch within an hour!! Instructions were very clear and precise. Thank you for this awesome recipe ! I will try your other recipes too.
Jenn, this recipe of yours made me a convert from using packaged blueberry muffin mix. My only change was to switch up the turbinado topping for coarse sanding sugar. When these come out of the oven my hubby and 10yr old son are laying in wait to eat them up! So good warm with a bit of butter! Thanks!!
The perfect combo ingredients. Not overly sweet, soft and flavourful. My favourite!
I loved this recipe. it’s the best I’ve found out there so far 😁 the only thing I find is the muffins are a little dry for my taste. Would there be anything I could add to the mixture to moist them up a little (without affecting the taste too much or rise)?
Thank you! 😁
Hi Keely, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Hey Jenn,
Thank you so much for your reply!
I’m going to try it again this evening. Thanks again for your advice. I’ll let you know how I get on!
Thanks again 😁
Kindest regards
Keely
I used a digital scale…but I never fluffed the flour as shown on the video 😯 Very handy tip to have.
Thank you 😁
First time for baking anything from scratch. Wanted to make the mammoth ones like you get in the stores. Followed recipe exactly. Recipe made six muffins. No store bought muffin has as many blueberries. Very good taste, will make again. Stored in sealed plastic bag. Will see how they are second day.
I just baked this recipe and loved it! They are easy to make and really yummy! I particularly liked the softness of the dough inside and how crunchy on the top! Absolutely recommended! 🤩
any substitutes for whole milk?
Hi Rita, Any type of milk will work here. Enjoy!
The best blueberry muffins! Its become a hit with my family! My 4 yr old even loves them! Thank you for this delicious recipe!
I do not have whole milk … I have 2% and heavy cream … will any combination of those work or should I wait until I can get to the store? 🙁
loved these the first time I made them!
Hi Rita, You can use the 2% or mix a little heavy cream into it to approximate whole milk. Definitely no need to go to the store. 🙂
don’t hav whole milk … can I use 2% … or I have heavy cream
Hi Rita, 2% is fine. Enjoy!
Serving size?
1 muffin. 🙂
Is it possible to make the batter the night before (storing in the refrigerator), add the blueberries the next morning and bake?
Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
I used this recipe as a starting point for a gluten free, no refined sugar version. So instead of wheat flour, I subbed 1-1/2 cups almond flour and 1 cup tapioca flour; and, instead of white sugar, 3/4 cups apple juice concentrate. They were amazing 🙂
These are amazing! Don’t skip the turbinado sugar. Makes a delicious sweet crunchy top. Gave half away to a friend recovering from surgery. Big hit! Loved by all (including ME.)
These turned out wonderful, however I did find the batter so thick it was hard to work with. I had a little left over so I put it in a lined loaf pan.
Made this for my colleagues yesterday and people loved them, as did I! They are not too sweet which I love and they looked like they came from a lovely bakery. Thank you!
Hi
I love all your recipes !
I made the muffins using frozen blueberries . It was very difficult to fold the blueberries into the batter – the batter became very hard and also to scoop the batter into the liners. Although the toothpick inserted into the muffin cane out clean the muffins seemed a bit tacky inside when I ate them. I would appreciate your thoughts and suggestions for future .
Thank you !
Glad you like the recipes but sorry you had a problem with the batter! I’ve not heard of anyone else having issues with using frozen blueberries, but if you make these again, I’d add a little at a time instead of all at once and stir briefly to combine. Also, make sure to make quick work of scooping the batter into the liners. Moving quickly will keep the batter from getting too cold/thickening up. Also, you mentioned they came out a bit tacky inside; that could be because the batter was a little extra cold and so they were a touch underbaked. I think if you use these strategies, you’ll be able to avoid that.
Made the recipe last night. The taste is AMAZING, but I noticed they seemed kind of flat and they spread out across the top of my tin. Any suggestions? I was thinking of adding a bit of baking soda to the recipe. I also did a batch with a touch of lemon instead of almond and they turned out phenomenal.
Hi Lily, Sorry to hear they came out flat. Did you use a mixer? Is your baking powder old or expired?
Sooooo good! Just what you think a blueberry muffin should be – tender, sweet and delicious. I’ve made these with and without the almond extract and just that little bit of almond flavoring adds so much. Now I can’t wait for blueberries to come back into season
Light and flavourful. Didn’t have any almond essence but I added a bit of cinnamon.
These really are the BEST blueberry muffins I’ve ever made! This was also my first time using a recipe from Jenn and I’m going to be back for sure. Directions were easy to follow and the photos are nice although not all necessary for some basic recipes. I feel like the sprinkled turbinado sugar on top is not really necessary but I’m sure some people prefer their baked goods on the sweeter side. Trust me, these are sweet enough without.
One thing that throws me off sometimes with baking with organic ingredients is granulated sugar. I usually keep an organic cane sugar in my pantry but I am aware that sometimes it doesn’t blend as easily because it’s a thicker granulation. For this recipe, I found an organic cane sugar that was somewhere between traditional white sugar and the organic cane sugar, so it blended smoothly and easily. Win!
These are delicious! I’ve made them so many times and they consistently come out tasting so yummy. I follow the recipe exactly, and I use the metric measurements. If I remember to think ahead, I pull the butter out of the fridge the night before so that in the morning I’m ready to start mixing. In my oven, they’re done baking closer to 25 minutes. Thanks Jenn!
I was a bit worried the muffins would be heavy because the batter is so thick, but they turned out light and fluffy. I also used parchment paper liners, so didn’t have to use cooking spray.
Baked for 37 minutes (my oven runs a bit cool) and they turned out perfect! Yes, they are cake-like, but they are perfect for a treat as they aren’t overly filling.
Thank you for the great recipe!
I’ve made these muffins countless times! They’re my son’s absolute favorite. The almond extract adds the best flavor to them each and every time
I made these for my bridge group to serve with the spinach quiche. They were the best pairing ever! They are filled with so many yummy blueberries. They all wanted this recipe, too!
Super easy and delicious! The muffins are light and fluffy with a thorough blueberry distribution.
This recipe lives up to its name. These really are the best blueberry muffins ever! So easy to make and very popular!
These truly are the best Blueberry Muffins!
I already had what I considered a great recipe that I had used for years.
So I decided to try this new recipe just as a comparison
I was won over immediately – these muffins are more moist and flavourful than the ones I used to make.
As always the recipe’s list of ingredients and instructions are very clear and easy to follow.
A winner!
I’m not so gifted in the kitchen and following recipes has not always turned out well for me, but your recipes have proved me wrong. I’ve made several of your recipes and have had no issues, whatsoever. These muffins are delicious and so easy to make, the almond extract definitely gives them that special touch. Jen, thank you for putting time and effort in publishing your recipes to make people like me succeed in the kitchen!
I was a bit skeptical because well it’s just a blueberry muffin but they are now the only ones I make for my family so.
‘nuf said.
These came out perfect, but I left out the sprinkle of sugar on top. Personal preference of having them less sweet.
Made this recipe for the first time a few days ago and was extremely disappointed. I normally have no issues with baking or following a recipe. But my muffins turned out completely overdone. I was going to make them to have for a while and freeze some. But they are barely edible. I even tried cooking my second pan for less time but the top was overdone and the middle was sank in like it was still raw. When I opened one up that was the case. I don’t know if this is because I live at a very high elevation (8000+ feet) but I will not be making them again. Waste of ingredients.
My husband Loves these muffins. I like the recipe as written with fresh blueberries. The hint of almond is really nice. My husband likes the small Maine blueberries. I exchange frozen small Maine blueberries for the fresh ones. I leave the berries in the freezer until I’m ready to add them so the muffins don’t turn purple. I use 2 1/4 cups. It looks like a lot of berries but theycome out perfect every time. Best muffins ever.
This is absolutely the only blueberry muffin recipe you need. So moist and flavorful… I could eat the entire batch myself!
I make these muffins all the time. The first time I used blueberries. After that I tried chocolate chips. We never went back to the blueberries. I’ve also tried substituting ½ cup cocoa powder for ½ cup flour. Those are good also although I add about ¾ cup of milk. They were a bit dryer otherwise. My mother lives with us and loves the muffins.
I’ve been baking for years, but I realized I never made blueberry muffins before. I found this recipe on Pinterest when I had some extra blueberries, and it definitely didn’t disappoint! The batter came together quickly and easily in my stand mixer. I’ve made this a couple times, and it has been consistently good. Since I don’t currently have any almond extract, I’ve been omitting it and increased the vanilla (2 tsp of the Madagascar Bourbon Vanilla Extract). I hope to get some though soon to try it out. I also use less blueberries (1.5 full cups) which I saw was suggested in other comments. With my oven, I typically need 27-28 minutes for them to cook through.
This recipe suits the title of Best Ever! These were sooooo good. I purchased the Turbinado sugar specifically for this recipe and was not disappointed. Don’t skip it – the crunch will be worth it.
These are the best blueberry muffins I’ve ever had. They are so moist and delicious. When I realized it was another Once Upon a Chef recipe (I had tried one once before and loved it), I started going through all Jenn’s recipe and kept trying others. Everything I tried was good – simple to make, uses ingredients I mostly had and all delicious. Jenn and I are definitely on the same page in terms of palate and ease of cooking.
Really moist muffins. This is my go to Blueberry Muffin recipe. I did add some lemon zest and it really enhanced the flavor as well as used wild blueberries. Awesome!!
I’ve made these blueberry muffins several times and they always turn out great. One time I was 1/4 cup shy on the blueberries-still tasted great. I finally bought turbinado sugar and it adds a sweet crunch to the top of these muffins. I love them, thank you.