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Best Blueberry Muffins

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Best Blueberry Muffins

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Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.

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. The secret is using both vanilla and almond extracts to flavor the muffins; vanilla is standard, but a touch of almond extract complements the berries and really makes the muffins special.

I prefer to use fresh blueberries, but frozen will work, too. Just be sure to stir them into the batter without thawing, otherwise, they’ll turn the muffins purple. If you have an abundance of blueberries on hand, or find them on sale, you can also whip my blueberry pancakes or blueberry cobbler. You’ll be glad you did.

What You’ll Need To Make Blueberry Muffins

how to make blueberry muffins

Step-By-SteP instructions

To begin, combine the flour, baking powder and salt in a medium bowl.

how to make blueberry muffins

Whisk to blend.

how to make blueberry muffins

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

how to make blueberry muffins

Beat in the eggs one at a time.

how to make blueberry muffins

Then beat in the vanilla and almond extracts.

how to make blueberry muffins

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

how to make blueberry muffins

how to make blueberry muffins

The batter will be thick.

how to make blueberry muffins

Add the blueberries.

how to make blueberry muffins

Using a rubber spatula, fold the berries into the batter.

how to make blueberry muffins

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.)

how to make blueberry muffins

Sprinkle the turbinado sugar over top.

how to make blueberry muffins

Bake for about 30 minutes.

how to make blueberry muffins

Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.

Watch My Blueberry Muffin Video

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.

how to make blueberry muffins

More Blueberry Recipes

Best Blueberry Muffins

Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the 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
  • ¾ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk
  • 2¼ 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 and put an oven rack in the middle position. 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. The batter will be very thick. Add the blueberries 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. 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.
  7. 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

Powered by Edamam

  • 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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Comments

  • These muffins are delicious! We made them yesterday and they had a marvelous crunchy top. Today I warmed them in the toaster oven at 325 degrees for 15 minutes and they were a good as yesterday’s, crunchy top and all.

    • — Kathleen on January 30, 2023
    • Reply
  • They are divine!! Saving recipe, so easy and quick to do!!

    • — Claudia on January 28, 2023
    • Reply
  • I made these yesterday and they were delicious! The turbinado sugar made a nice crunch and a great caramelization on the edges. Super easy recipe that I will make again.

    • — Liz on January 27, 2023
    • Reply
  • I halfed the sugar and they still tasted like cupcakes, not muffins. They ended up pretty firm and not moist. They made great coffee dunkers.

    • — Justa Dude on January 26, 2023
    • Reply
  • Followed the exact recipe (inluding using fresh blueberries) and they were PERFECT – great instructions; very easy to make. Not only were these gorgeously domed and browned at 30 minutes, but they tasted DELICIOUS! Thanks for your well-tested recipes with such clear, easy to follow instructions. I’ve purchased both cookbooks, and everything I’ve tried has been so wonderful that I am actually having fun cooking and baking once again! Thank you, Jenn.

    • — Grace on January 25, 2023
    • Reply
    • ?

      • — Jenn on January 26, 2023
      • Reply
  • Wow! These were by far the best blueberry muffins I have ever had. I followed the recipe exactly, but added a splash of lemon juice as well as raspberries. I won’t be adding the lemon again but this is definitely a new staple recipe. They baked perfectly, and the addition of the almond extract really makes a difference!

    • — Carla on January 19, 2023
    • Reply
  • These really are the best muffins ever!!! They turn out perfect each time I make them and are a huge favorite of my grandkids!

    • — Sue on January 11, 2023
    • Reply
  • Absolutely the best recipe for blueberry muffins!! Cooks nicely all the way through!! And the almond extract is the perfect combo! I preferred frozen blueberries because it freezes the batter a bit and bakes better!

    • — Myrtle on January 3, 2023
    • Reply
  • I’ve made these muffins many times, not just with blueberries. We like it with all kinds of berries but our new favorite is cranberries. Delicious muffin recipe, thanks so much for sharing!

    • — Sarah Jo Harwood on January 2, 2023
    • Reply
  • Awesome is the word to use!

    • — Debbie on December 31, 2022
    • Reply
  • Best blueberry muffin recipe out there! I bring this in on night shifts for my unit and they’re always gone in a flash. Many thanks for this lovely recipe 🙂

    • — JEAN on December 27, 2022
    • Reply
  • I accidentally added bicarbonate of soda instead of baking powder and they turned out absolutely fine! No baking powder whatsoever..
    I also subbed 1/2 cup of wheat bran for 1/2 cup all purpose flour, just to make them a bit easier on my digestive system:)

    • — Kat on December 19, 2022
    • Reply
  • Hi. I made this yesterday and it was delicious with a little crunch due to the sugar on top. But this morning the crunchiness on top was gone,I followed your instruction of lining paper towels, etc, as to how to store them instructions. What could I have done wrong? Please advise, thanks.

    • — Liza on December 15, 2022
    • Reply
    • Hi Liza, glad you enjoyed the muffins! You didn’t do anything wrong – the crunchiness you get on the top of the muffins doesn’t last beyond the first day. Even storing them correctly, the muffins are very moist so the crisp texture on the muffin tops softens as they’re stored. Hope that clarifies!

      • — Jenn on December 16, 2022
      • Reply

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