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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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Milk would be better if it is whole milk. The baking powder that is used in your recipe is with aluminum which must be avoided.
I made these muffins, and they were absolutely phenomenal. The almond extract made them taste perfect. I would recommend this recipe wholeheartedly. I used frozen blueberries and ran into no issues with using them.
Shockingly bad. I knew when it was half an hour they would be dense. I still made them. The batter is thick and clumpy and awful. The muffins are thick and clumpy and awful. There’s a whole boat load of sugar in them so you can’t even pretend you sacrificed texture for your health. Just. Freaking. Awful. Lol
While I really liked the addition of almond extract, after tasting the unbaked batter, I skipped the sugar on top. The baked muffins were still sickeningly sweet. These are more like cake than muffins. We could not eat them; threw them away. Will not make this recipe again.
Could I substitute the butter for coconut oil?
Sure. Hope you enjoy!
Great recipe! A keeper!
I used my food processor to make the batter. Instead of the turbinado sugar, I topped the muffins with glazed pecans.
Thanks. I’ll check out more of your recipes.
These are unfrigginbelievable.
I cooked for 25 min instead of 30 and let them sit for 15 min, and I used 1 and a half cups of fresh blueberries but then I ran out so supplemented with frozen berry blends.
My husband said “these are as good as you’ll get anywhere else”
Thanks for this amazing recipe!
These blueberry muffins have become my go to recipe. The abundance of blueberries and the delightful turbinado sugar crunch on the top are a winning combination. Question for Jenn: can this batter be made in an advance and refrigerated to make the following day? Or would there be an issue with the blueberries bleeding into the batter?
Hi Melissa, So glad you like these! 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 made these today for at least the 10th time and just shared a warm muffin with my 5 year old. So, so good. I always add a little bit of lemon zest to the batter. Don’t skip the sugar on top!
I made these today. Followed the recipe exactly and the muffins were delicious! Light, fluffy and loaded with blueberries.
Hi Jenn,
We love these blueberry muffins. We make them at least once a week. Question – on many occasions the muffins do not rise rather are flat across the top? Any suggestions? Also, any suggestions for substituting the butter in this recipe?
Thank you for all you delicious recipes, we have made so many new dishes because of you. We love your website and all your recipes.
Annie
Hi Annie, It sounds like you’ve made them successfully many times? When they haven’t risen, have you let the batter sit for an extended period before baking them?
Hi, instead of blueberries would this recipe work with another fruit? Because I don’t have any blueberries but I have loads of cherries (frozen) so I wonder if I could use them with this batter?
Hi Christine, I’ve never tried this with cherries, so I can’t say for sure, but a few readers commented that they have successfully. Please LMK how they turn out if you try it!
I love these muffins.. they are delicious and pretty!!!!
Delicious! I used 1/2 c applesauce instead of butter and they came out great.
Making these right now at 21:45pm 😉 have some fresh blueberries in my fridge
Tried this recipe tonight with my daughter. Didn’t change a thing and they came out exactly as I’d hoped. So delicious! Thank you!
Hi Jenn, I only have frozen blueberries on hand, can I substitute them for the fresh ones called for in your recipe?
Sure – just don’t thaw them first or your batter will turn purple. 🙂 Hope you enjoy!
This is my favourite blueberry muffin recipe BY FAR. Can only make them now and again as I could eat all 12 by myself.
Made this recipe multiple times, and it never fails.
Great Muffins!
My first time making blueberry muffins. These are amazing! I followed one of the reviews and started it at 425 and bought it down to 375! Cooked just a bit less than 30 min as I baked half of the recipe and made mini muffins instead of the regular size. They came out amazing!! Best blueberry muffins I’ve ever tasted! Thanks so much for the recipe!
Simple and tasty! Thank you!
Deeelicious. My first ever attempt at Muffins. So good!
AMAZING! simple, tasty, soft and delicate. Not dry at all🤤🤤
I just pulled mine out of the oven. Easy to follow recipe. I can’t wait to dig in. I know they turned out amazing. Thank you.
These really are great muffins and freeze well! I will make them again today as the first dozen disappeared quickly. I didn’t have any turbinado/raw sugar on hand; I used cane sugar instead, but brown sugar would’ve been a better substitute. This time I have the raw sugar, so they will be that much greater with it. My neighbour commented on how light and fluffy they were. I used frozen blueberries right out of the freezer tossed in a little flour to avoid blueberry bleeding. Fresh from the oven with a dab of butter is heavenly. Enjoy!
So amazing!!! making a double batch today since the first batch I made last week vanished in a day…
Made these today. Added lemon zest to the batter. Added lemon juice to my milk and they came out wonderful. Soft crumb and not too sweet.
Is there any way to incorporate regular or quick oats into this recipe without compromising flavor? Thanks for all your great recipes, has completely changed how I cook for my family!! Love!
Hi Angie, I don’t recommend it — I’m sorry!
Wow wow wow! What a great recipe. I used to be a solid believer that the secret to a great blueberry muffin was a nice streusel topping but you have proved me wrong! These are so tasty. I’ve just had two in one sitting and am tempted to grab a third…(I’m pregnant so maybe the third is allowed 🤣)
Can I use gf flour? I made these many times. Thay are wonderful but I am having friends over and one of them is allergic to gluten…will it work and do I need to add anything else? Thank you
Hi Zoe, I haven’t made these with gluten-free flour but a number of readers have commented that they have successfully. Hope your friends enjoy!
These come out amazing with gf flour.
I’ve made them many times.
I substituted 3/4 c buttermilk for 1/2 c milk – moist with a little tang. Best muffins I’ve ever made!!! Thank you for this recipe!!