Best Blueberry Muffins

Tested & Perfected Recipes

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.

What You’ll Need To Make Blueberry Muffins

how 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.

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.

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
  • 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. 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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Reviews & Comments

  • These truly were the best blueberry muffins I’ve ever made and they were a piece of cake! lol I was surprised at just how full my muffin tins were, next time I might split off some of that batter to make 2-3 more muffins.

    • — Jen Lauria on August 8, 2020
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  • These really are the best ever blueberry muffins!

    • — Leslie on August 7, 2020
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  • Bad

    • — Jess on August 7, 2020
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  • Awesome! Made them as I still had blueberries left. I’ve always used the Jordan Marsh recipe but these turned out even better. Mixed everything all together at once…so simple!

    • — Peg Bristol on August 6, 2020
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  • Hi Jenn,

    My family and I are big fans of your cookbook and website. Such amazing recipes every time! Thank you for that.

    I have some young children, and was wondering if it is possible to make these as mini muffins? If so, at what temperature and for how long?

    Thank you again for all your amazing recipes!

    • — Anne on August 6, 2020
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    • Hi Anne, So glad you enjoy all the recipes! You can definitely make these as mini muffins; the temp would be the same and I’m guessing they’d take 13 to 15 min.

      • — Jenn on August 6, 2020
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  • Jen, you named these muffins aptly. I made them for a friends family and they all agreed that they were the best blueberry muffins they ever had. Terry R.

    • — Terry rosenbaum on August 3, 2020
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  • Best blueberry muffins indeed! Made it quite a few times the last two months and it was always a hit with my family.

    • — Leeta Singh on August 3, 2020
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  • Hi Jenn! Can you substitute the milk with buttermilk? If so, do you still use baking powder!

    • — melissa on August 1, 2020
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    • Hi Melissa, I’d stick with regular milk here – sorry!

      • — Jenn on August 3, 2020
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  • My go-to blueberry muffin recipe!

    • — j on July 31, 2020
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  • Through all the years of baking, this recipe for blueberry muffins is the absolute best ever! Very moist & not dry at all. Thank – you for sharing.

    • — Karen on July 26, 2020
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  • My husband and I absolutely love this recipe! The muffins come out perfectly and they are delicious. Thank you for sharing this recipe. I’ll keep it forever.

    • — Michelle on July 26, 2020
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  • I’ve tried many blueberry muffin recipes, but this is the best I’ve ever had. Since it is only my husband and I at home I make a half a batch and my husband wants to eat them all in one sitting. They are fantastic. Keep up the great recipes I love them all.

    • — Cooking Janet on July 25, 2020
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  • Love this recipe! I am about to make these muffins for the third time in as many weeks. They just come out beautifully- perfect flavor and texture, last time I made them, I realized after I started that I was out of milk. I used coconut milk instead. They came out just as good with a subtle variation in the flavor, not noticeably coconut-y but with a certain depth of flavor.

    • — Mary on July 24, 2020
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  • Went blueberry picking today with my 5 & 4 year olds. Found your very simple & delicious recipe. I have a six muffin tin so I had to go 45 min.
    We will use this recipe again. Thank you

    • — Matthew on July 23, 2020
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    • I used your recipe last month and it came out perfect. I followed your exact recipe.
      I would like to try it again tomorrow but I realized I run out of turbinado sugar. Can I replace it with other kind of sugar?

      • — Emi on July 31, 2020
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      • Sure, Emi – brown sugar or granulated sugar will both work.

        • — Jenn on August 1, 2020
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  • These are perfection and have become a real staple in our house! The paper towel tip was much appreciated (always a problem with other blueberry muffins). Thank you Jenn!

    • — Mindy on July 22, 2020
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  • I froze my blueberries and now they are very soft and squishy. Will these work as well as fresh picked?

    • — Joanie on July 22, 2020
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    • Hi Joanie, Frozen blueberries will work but I would add them frozen (or they will turn your batter purple).

      • — Jenn on July 22, 2020
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  • Can I add lemon zest and if so how much?

    • — Judy on July 20, 2020
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    • Sure — I’d probably go with about 2 teaspoons. Hope you enjoy!

      • — Jenn on July 21, 2020
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  • I added the zest of a lemon. 375 degrees for 30 minutes is too long. Glad I was keeping an eye on them!

    • — Karin on July 20, 2020
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  • These muffins are too sweet for my taste. They came out tasting like a muffin you would buy at the store: cake like and very sweet. If that is what you like then this recipe is for you.

    • — Danielle on July 16, 2020
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  • I’m so proud I made this recipe. I’m a retired teacher NOT a baker… but I picked my blueberries this morning and followed the recipe step by step.. husband ate 2 before cooled …Perfect recipe Yum!

    • — Susan on July 15, 2020
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  • My favorite after trying 5 other recipes. Right amount of sugar, butter for my taste.

    • — Thann on July 15, 2020
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  • Should the blueberries be rinsed before adding to the batter?

    • — Wanda on July 14, 2020
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    • You don’t need to rinse them from the perspective of the recipe, but I’d give them a quick rinse just to clean them a bit. Hope you enjoy the muffins!

      • — Jenn on July 15, 2020
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      • I rinse my blueberries and put them in a salad spinner then dust them with my flour shaker.

        • — Kathy Winkle on July 20, 2020
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  • Substitute the almond for lemon. Tried it with almond and the flavor didn’t pop. The recipe needs that citric element to go with the blueberries.

    • — RAS on July 14, 2020
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  • I’ve made a lot of blueberry muffins in my life and these are a slam dunk. No need to look any further. Delicious, not too sweet and the texture is spot on. My 3 year old helped me make these and requested them all weekend long. I’m looking forward to making them again. I might try them next in the mini muffin pan for my youngest. Thanks Jenn!

    • — Kristyn on July 13, 2020
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  • Hi Jenn – I found your website while searching for blueberry muffin recipes. I liked your ingredients as some recipes call for way too much sugar and then oil. They turned out great and i will definitely keep this recipe for next time. I have a convection oven and found them done in 25 minutes. As suggested by one of your other Reviewers I might try adding some nuts next time. I was thinking sliced almonds might be an idea to capture the almond extract.

    • — Tammy on July 11, 2020
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  • I made these muffins last night and they were delicious. I didn’t have almond extract so I substituted bourbon and it came out great. I would definitely make these again.

    • — Rachel on July 8, 2020
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    • I like your substitution i will have to try to remember this next time.

      • — Tammy on July 11, 2020
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  • Have been making this recipe for over 30 years!! One of my favorites!

    • — Betty on July 8, 2020
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  • The ultimate muffin recipe. I will be making it again and again. Thank you so much for sharing!

    • — Cat on July 6, 2020
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  • Could I substitute almond flour for some of the regular flour or would that change the texture too much?

    • — Stella on June 28, 2020
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    • Hi Stella, for the best results, I’d stick with all-purpose flour — sorry!

      • — Jenn on June 29, 2020
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  • Used muffin liners only – no spray – worked perfectly. This is an outstanding recipe – packed with blueberries and the crispy top takes them up a notch. Shared with friends who raved – always nice to get appreciative comments. I folded in a 1/2 cup of pecans pieces – muffins were baked to perfection at 30 minutes.

    • — Diane R - Woodburn, Oregon on June 27, 2020
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    • Diane, i never thought about adding nuts what a great idea. I am wondering with the almond extract how sliced almonds might be. Tammy

      • — Tammy on July 11, 2020
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  • Can the muffins be made without the use of liners (just using the non-stick spray)?

    • — Joy Gianolio on June 27, 2020
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    • I wouldn’t recommend it, Joy. The blueberries give off juice and can cause the muffins to stick.

      • — Jenn on June 27, 2020
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  • This is a lovely recipe. Just made this morning, I put two small punnets of blueberries in so very heavy on the fruit! Love them!

    • — Georgina Tiltay on June 25, 2020
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    • Also only baked for 25mins and completely done!

      • — Georgina Tiltay on June 25, 2020
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  • Made these this weekend for first time. What a hit! The fam doesn’t rave too much over my baking but they definitely did this time. Thank you Jenn. I’m about to make again tmw for coworkers but only have salted butter. Any tips to decrease or omit salt?
    Thanks, Staci

    • — Staci on June 25, 2020
    • Reply
    • Glad these were a hit! And while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on June 25, 2020
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  • Super good. Super easy! Only thing I changed was 375 degrees for 25 minutes. Perfect!

    • — Naomi J Cohen on June 23, 2020
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  • Blueberry muffins were very Very good and enjoyed by all. Easy recipe to follow and I did not have to add more blueberries as I typically to for muffin recipes.

    • — John Kalil on June 23, 2020
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  • Followed directions and were excellent! Moist, delicious, not too sweet. About as perfect as I could ask for.

    • — John on June 23, 2020
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  • This is the first Jenn recipe that I haven’t been over the moon about (after many, many recipes). The almond flavor is great, the crumb is very tender. The only thing I think is that these are much too sweet. If I try this recipe again, but I will literally halve the sugar. Our blueberries were pretty sweet, too, which probably exacerbated the problem. My husband absolutely loved them for his Father’s Day breakfast, but what does he know? 🙂

    • — Anne on June 21, 2020
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  • Second time I made these and second time we LOVED them. So moist with a bit of crunch in the muffin top! And, the almond extract really adds that little something extra. They definitely are the “Best Blueberry Muffins “.

    • — Mary Januk on June 18, 2020
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  • Should the oven be a fan oven at 190 degrees or a conventional oven at 190 degrees?

    • — Daria on June 16, 2020
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    • Conventional 🙂

      • — Jenn on June 16, 2020
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      • Thanks so much, gave them a try today and they were perfect! 🙂

        • — Daria on June 16, 2020
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        • Glad you enjoyed!

          • — Jenn on June 17, 2020
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  • Loved this amazing 😉 recipe 👌super delicious 😋 Thank you very much for sharing 👍

    • — Veronica Estrada on June 16, 2020
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  • Ok, so I’m going to be one of *those* people with this review. I thought I had more blueberries in the freezer than I actually did – I only had a cup – so I cut up a slightly underripe peach and threw it in, and omitted maybe a tbsp or two of the milk to account for the extra moisture. SO GOOD! I can see how this recipe would be amazing made according to the directions. I really do think the almond extract and the sugar topping are the key ingredients, so don’t omit those.

    • — Chris on June 13, 2020
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  • How could I make these lemony?

    • — Corrina on June 10, 2020
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    • Hi Corrina, I actually have a lemon blueberry pound cake recipe that can be converted into muffins. You can find it here. Hope you enjoy if you make them!

      • — Jenn on June 10, 2020
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  • Can I use half and half in place of milk?

    • — Lauren Sheridan on June 9, 2020
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    • I think that should work. Enjoy!

      • — Jenn on June 10, 2020
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      • Perfect! Made it for guests- and now I am passing on the recipe, it was such a big hit. The almond extract is genius idea!:)

        • — Krisztina on June 21, 2020
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  • I know I must be missing it somewhere, but I don’t see the temperature for baking. I went with 350 degrees and have my fingers crossed.

    PS I love everything I have tried from Once Upon a Chef, all keepers. Thank you!

    • — Petey on June 6, 2020
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    • So glad you like the recipes and sorry you had a hard time finding the oven temp. It’s actually 375°F. How did the muffins turn out?

      • — Jenn on June 8, 2020
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  • Wow! First time I had made blueberry muffins, and I had to transpose the ingredients into British measures, but they were a massive hit in this house, light, fluffy & evenly distributed with fruit, and the first batch only lasted 2 days. For the 2nd lot I made I added chopped nuts, which were even nicer. Thanks!

    • — Gillian Gladwell on June 6, 2020
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    • So glad you enjoyed them! For future reference, the recipe has conversions to weight/metric. To view them, 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.

      • — Jenn on June 6, 2020
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  • Thanks Jenn for the recipe. I made them a few times and they were delicious! My kids love them but didn’t eat the blueberries! Just wondering if I can cut the blueberries out from the recipe without replacing them with anything? And do I have to double the recipe to get 12 muffins? Thanks.

    • — Chutima on June 6, 2020
    • Reply
    • Hi Chutima, I wouldn’t recommend making these without the blueberries. (The blueberries add tartness to the batter and I’d be concerned that the muffins would be way too sweet without them.) You may want to give these muffins a try instead.

      • — Jenn on June 8, 2020
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      • Thank you Jenn. Will give it a try.

        • — Chutima on June 16, 2020
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  • Really excellent muffins! Have never had better.

    • — david k on June 5, 2020
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  • Honestly amazing! So moist and flavourful. The almond extract really adds so much complexity and we love the turbinado sugar sprinkling 🙂 Will definitely make again!

    • — Valerie on June 2, 2020
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  • These blueberry muffins are very delicious and easy to make! I’ve made them a couple times by now. The only complaint I have is the tops of the muffins baked so flat and ran into each other. I’m not sure how to prevent it. Not pretty looking but they taste good.

    • — KimL on June 1, 2020
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  • Thank you so much for the recipe -we made them last night and they’re delicious! I don’t think they will be with us for very long. At first I was concerned that filling the cups so full would make them run over but they didn’t. I look forward to more recipes!

    • — Anna on May 30, 2020
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  • WHAT AMOUNT IS 2 CUPS OF FLOUR

    • — AW BARRETT on May 29, 2020
    • Reply
    • Hi AW, I’m assuming you’re wondering about the weight? If so, it’s 240 grams. And the majority of my recipes have metric/weight conversions. To view them, 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.

      • — Jenn on June 1, 2020
      • Reply
  • Hi Jenn
    I finally had time to make your blueberry muffins and they did not disappoint!
    They looked picture perfect and tasted delicious!! Only issue I have is they are soo
    moist that the tops were sticky the next day. I put them in a metal round tin and covered the tops with a paper towel but still they were sticky. Any suggestions?
    Also I would love to make blueberry corn muffins. Can you suggest the measurements
    if I add them to your corn muffin recipe?
    Many thanks. You are my go-to when I need a recipe!
    Best
    Pat

    • — Pat Confrey on May 29, 2020
    • Reply
    • Hi Pat, So glad you like them! Because of the blueberries, they tend to get a little soggy as they sit. 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. It sounds like you were on the right track; maybe just put another paper towel under the muffins as well. And I actually have a recipe for blueberry corn muffins here. Hope you enjoy if you make them!

      • — Jenn on June 1, 2020
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  • Hi, going to make these today. Can I substitute the sugar with applesauce? Thank you, stay safe

    • — Diane on May 28, 2020
    • Reply
    • Hi Diane, Sorry if I’m weighing in too late to be helpful. I wouldn’t recommend replacing the sugar with applesauce, but you could cut the sugar back a bit. I’d suggest using 3/4 cup instead of a cup.

      • — Jenn on May 29, 2020
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    • This is the best blueberry muffin recipe I’ve ever seen. I took a chance and tried it and now I won’t use any other recipe. My husband compared the muffins to a franchise bagel/bakery/cafe and said these muffins were much better than the franchise muffins!

      • — Kathy Pappage on May 29, 2020
      • Reply
  • Absolutely love this recipe! Even my non-blueberry muffin eaters have been enjoying these. This recipe is a definitely replacing a few others I have tried and not enjoyed nearly as much.

    • — Faith on May 26, 2020
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  • I have made may different blueberry muffin recipes, and I can truthfully say yours is the BEST. My family loves them. Actually I love all of your recipes I have tried, and they all turn out successfully. You are one of my favorite chefs, and I look forward to trying more of your delicious recipes.

    • — Ellen on May 26, 2020
    • Reply
  • Absolutely delicious muffins. I’ve made them a couple of times and have managed to impress my mother in law even!

    • — Stephanie on May 23, 2020
    • Reply
  • Can I add a lot of oatmeal to this recipe? And use whole wheat flour?

    • — Kate Sells on May 21, 2020
    • Reply
    • Hi Kate, I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. (I wouldn’t recommend any more than that.) Keep in mind that the oats will make the muffins a little more dense and a bit drier. And if you want to use whole wheat flour, I’d suggest white whole wheat. If you’d like the minimize the impact on the texture, I’d suggest using half all-purpose and half white whole wheat. Hope that helps!

      • — Jenn on May 21, 2020
      • Reply
  • These muffins are perfect! You are my “go to” site for delicious recipes. Thank you, thank you!!

    • — Barbara Mullen on May 20, 2020
    • Reply
    • 💖

      • — Jenn on May 20, 2020
      • Reply
  • Hi Jenn
    I made these many times and they are so yummy and moist. I was thinking to make a two layer blueberry with added lemon zest cake and frost it with cream cheese frosting. Do you think this recipe would work? And do you think I would need to use one batch for one layer or what would be your suggestion? Thanks
    Zoe

    • — Zoe on May 20, 2020
    • Reply
    • Based on what you’re describing, I’d actually recommend my Lemon Blueberry Pound Cake. It’s likely to be dense, but still good. I’d suggest an 8-inch round pan. If you only want to make one layer, I’d cut the recipe in half. Bake time will be less – – I’d start checking it at 35 minutes. Please LMK how it turns out if you try it!

      • — Jenn on May 21, 2020
      • Reply
      • I did as you suggested and made 2 layer cake with cream cheese frosting. It turned out wonderful. It took 40 min or so to bake the layers. The cake is so tasty and not too sweet for my taste. Thank you so much for the instructions. Love your recipes

        • — Zoe on May 22, 2020
        • Reply
        • So glad it turned out well – thanks for the follow-up!

          • — Jenn on May 22, 2020
          • Reply
  • Would it be okay to use frozen blueberries?

    • — Anne M on May 20, 2020
    • Reply
    • Sure! Just don’t defrost them first or your batter will turn purple. 🙂

      • — Jenn on May 20, 2020
      • Reply
  • These are truly the best blueberry muffins! Added a couple extra tablespoons of milk as the batter is thick. Excellent texture & taste – puts store bought muffins to shame! Batter also works well even with an extra 1/2 cup of cranberries! Many thanks – you are awesome

    • — Colleen on May 19, 2020
    • Reply
  • Hi Jenn! I don’t have a mixer at home. Is it alright that I mix all the ingredients using a fork or whisk instead?

    • — Jennifer on May 19, 2020
    • Reply
    • Hi Jennifer, Unfortunately, you really do need a mixer for these – sorry!

      • — Jenn on May 19, 2020
      • Reply
  • First time making blueberry muffins and they turned out perfectly! I was a little worried about how full the muffin liners were, but it made for big muffin tops (the best part)! Will make again. Thank you!

    • — Mertyce Mrvos on May 18, 2020
    • Reply
  • These are fantastic!! Family loved them.

    • — Guggs on May 17, 2020
    • Reply
  • Ok these are seriously the most amazing blueberry muffins I’ve ever had in my life. And I’ve eaten A TON of different blueberry muffins. Jen always kills it!

    • — Stacey on May 17, 2020
    • Reply
    • Wow… just wow! These muffins were AMAZING! I loved them so much I added them to my food app on my home screen. I added more vanilla and I also made them with almond milk and a bit of plain yogurt. They were so moist and delightful! I read someone asking about a mixer… I used a fork as I didn’t have a mixer and it worked well! Thumbs way up!

      • — Joanne on May 19, 2020
      • Reply
  • I’m not much of a baker, but this recipe was so easy to follow, I gave it a try. Made these muffins for Mother’s Day brunch. They were incredible and I love the turbinado sugar, have to add extra (love the stuff) Thank you. Sissy

    • — Sissy on May 16, 2020
    • Reply
  • My husband and I, LOVE these muffins!
    Since I had made these once before, I didn’t re-read the critical part, “Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.” Do NOT miss this important step! Otherwise, the muffins will be difficult to remove from the pan, and the muffins will cling to the paper liners. I found out the hard way. Lol! Still delicious, though.

    • — Nora Hall on May 15, 2020
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  • These turned out great!!!!! I’m 11 and made these on my own. So easy and sssssoooooooo delicious!

    • — Haley on May 12, 2020
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  • These are amazing and delicious! I JUST made them and my husband and I already scarfed down one each. However, I only had silicone liners and used that. Storage tips? Help! I want to savor these for days! Sooooo good!

    • — Fallon on May 12, 2020
    • Reply
    • Hi Fallon, Glad they turned out nicely! 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.

      • — Jenn on May 12, 2020
      • Reply
  • I have been the main cook for the family since my wife had major surgery in 1984 (Married in 1967). Most say I’m pretty good at it but I believe its mostly because of websites like yours. Since we have been stuck at home, my skills have been practiced even more. Recently my granddaughter asked for Blueberry Muffins for her Birthday. She was thrilled with these muffins as was the entire family. I have literally tried a dozen or so recipes over the years and this is the best and remarkably better than the others………No, she didn’t get all twelve! Thank you.

    • — Captain Cos on May 11, 2020
    • Reply
  • Hi Jenn, Can I use sour cream instead of milk? Could I use your choc chip muffin recipe and replace the choc chips with blueberries and add some lemon zest? Thanks.

    • — Lorraine on May 9, 2020
    • Reply
    • Hi Lorraine, I wouldn’t recommend using sour cream in place of the milk. If you want to use sour cream, I’d suggest making muffins from this Lemon Blueberry Pound Cake recipe. (You can replace the milk with sour cream there.) Like this recipe, I’d use paper liners and spray the pan and the liners with non-stick cooking spray. Please LMK how they turn out if you try them!

      • — Jenn on May 12, 2020
      • Reply
    • Amazing ! These were so good! I used frozen blueberrys and worked well.

      • — Rachael on May 24, 2020
      • Reply
  • I made the muffins last night and they are the best blueberry muffins I’ve ever had. Together with my coffee this morning they are helping get my Friday off to a great start!

    • — Joe Rossi on May 8, 2020
    • Reply
  • How long would you bake these if one wanted to make mini muffins?

    • — Dave Madland on May 7, 2020
    • Reply
    • Hi Dave, I’d start checking them at around 12 minutes. Hope you enjoy!

      • — Jenn on May 7, 2020
      • Reply
      • Are these jumbo muffins so I know to buy the right muffin pan? This is the first time I am going to bake muffins.

        • — Katie on May 7, 2020
        • Reply
        • No, these are standard-sized muffins. Hope you enjoy!

          • — Jenn on May 8, 2020
          • Reply
  • Jenn, I can’t thank you enough for this (and all your other) recipes – simply perfection! I’ve made them so often over the last two months and they’ve brightened my morning every time, and they’re even spectacular with adding lemon zest or raspberries too! 🙂

    • — Andrea on May 7, 2020
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  • These blueberry muffins are the bomb!! Recipe is a keeper and so easy to make with simple ingredients.
    I think the almond extract gave it that umph!
    My picky eater son won’t even look at a blueberry but he loved these muffins and asked me to make them again…. and then again! Haha!
    Thank you for another delicious recipe!

    • — Marci on May 5, 2020
    • Reply
  • Delicious muffins! I also tried a few with fresh frozen cranberries and it turned out great – just enough tartness.

    • — Yelena on May 5, 2020
    • Reply
  • Delicious! Thank you

    • — Lauri Blaney on May 5, 2020
    • Reply
  • This was the first time of my entire life baking muffin and OMG !!! These are the best I have ever had! Feeling like Brie Van de Kamp right now 😉

    • — Loriane Klupsch on May 5, 2020
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  • I’ve made these wonderful muffins over a dozen times, everyone loves them. I use 1/2 all purpose flour and 1/2 wheat flour, I also use 1/2 the butter, I substitute with applesauce. Thank you so much!

    • — Mainey on May 3, 2020
    • Reply
  • These are awesome. What makes them special is the almond extract and the chunky sugar on top. I used frozen blueberries and half whole wheat flour instead and they turned out awesome. Also, my three-year-old spilled some of the milk and I didn’t add it back in… thick batter but still all good! Printing it out for keeps!

    • — Jen on May 2, 2020
    • Reply
    • Yum yum! Just made and came out perfect. Used bunch of batter for a smaller Bundt pan then used remainder for 6 muffins. Omitted sugar sprinkling on top but think I’ll add cinnamon in my next batch. Also baked in convection countertop oven at 350 for 30 minutes. Will keep this one in rotation for sure.

      • — Ileen on May 3, 2020
      • Reply
  • Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.

    • — Debbie Link on May 2, 2020
    • Reply
  • Hello. I was wondering if I can bake the muffins at 425 degrees for first 5 minutes and then turn it down to 375 degrees for remaining baking time? I like a taller muffin top and I saw this technique on another recipe. Would I also need to reduce baking time? Thank you in advance

    • — Wai on May 2, 2020
    • Reply
    • Sure, Wai, that would work, and yes, they will take less time to fully bake, so keep a close eye on them. Hope you enjoy!

      • — Jenn on May 4, 2020
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  • Tried this recipe for the first time today, but it won’t be the last. They are scrumptious. I actually substituted dried cranberries for the blueberries. And Greek yoghurt instead of milk. I’m going to use this as my new base muffin recipe and experiment with other fruits etc. thank you.

    • — AnneS on April 30, 2020
    • Reply
  • I used 3/4 cup sugar and fine. Also used frozen Wild blueberries which are smaller. Used about a cup less and 2 1/2 cups would have been too much. I was worried with blueberry bleeding but was ok. I liked the tip to grease the muffin cup and liners. Worked well. Thank you for this recipe. Lauren

    • — Lauren on April 29, 2020
    • Reply
  • 30 mins at 375 is way too long. Otherwise, tasty muffins

    • — Kathy on April 26, 2020
    • Reply
  • Loved these muffins! They are heavenly. Instead of the raw sugar on top, I did a sprinkle of cinnamon and sugar. The cinnamon added the perfect touch. Thank you for the recipe!!!

    • — Deb P on April 26, 2020
    • Reply
  • Hi. What is the correct weight in lbs or grams for a cup? I would do this recipe if I knew. It’s been an issue for me with following lots of recipes. What is a cup?
    Angela O’Looney.

    • — Angela O'Looney on April 26, 2020
    • Reply
    • Hi Angela, If you look in the top right corner of the recipe, there is a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂

      • — Jenn on April 26, 2020
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  • I made these this morning (without the sugar topping because I’m not a fan of that) and I can legitimately say these are the best I’ve either made or eaten. They are incredible.

    • — Emily on April 25, 2020
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  • Really good muffins.

    • — Tish on April 21, 2020
    • Reply
  • Delicious! Thank you

    • — Lola on April 20, 2020
    • Reply
    • I made them and they were dry. we had the throw them in the microwave for a few seconds to moisten up. They were good but yeah dry. I followed the instructions I did make a double batch that was the only thing I changed.

      • — Kristy on April 25, 2020
      • Reply
      • Hi Kristy, I’m sorry you found these dry! 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.

        • — Jenn on April 27, 2020
        • Reply
        • Can one use half oat flour and half white flour? Or whatever combination you may have tried.
          Oats are healthier.

          • — Tina on May 12, 2020
          • Reply
          • Hi Tina, You could substitute a little of the flour with oat flour (maybe 1/2 cup) but I’d go easy as oat flour can dry things out. Hope that helps!

            • — Jenn on May 12, 2020
  • This is a very good recipe indeed! I don’t have almond extract but it still turned out very good! I used only a cup of frozen blueberries since they are expensive here in the Philippines and another is that my batter turns out more than 12 muffins if I put more than a cup of blueberries.

    • — Shirley L.S. on April 20, 2020
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  • I made these for breakfast this morning. I opted not to top with sugar (cut down on sugar just a bit). I also used margarine instead of butter – and frozen organic blueberries. I was worried the additional water content in the margarine would have an impact on the final product but they turned out excellent! Thanks very much for this, It will be a new family favorite!!

    • — Maureen Lang on April 19, 2020
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  • Made these today. I’ve been trying to make blueberry muffins for years, and was always disappointed. These are absolutely the best. I did switch out 1/4c granulated sugar for 1/4c brown sugar in the batter. Also added about 1/4 tsp True Lemon crystals.

    • — Donna Stuart on April 19, 2020
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  • Hello Jen
    I would like to bake these and mail to a friend. Delivery takes two days, will they be too soggy?
    Love all your recipes.

    • — Mary on April 19, 2020
    • Reply
    • Unfortunately, I don’t think these are the best candidates for being sent through the mail – sorry! A couple options that I think would ship nicely – any of my banana breads, Toffee Almond Sandies, any of my biscotti, or Scottish Shortbread. Hope that helps!

      • — Jenn on April 20, 2020
      • Reply
      • Thank you Jen for taking the time to reply. I’ll go with one of your suggestions instead. I so enjoy your site, recipes are wonderful. All the best to you and family.

        • — Mary on April 20, 2020
        • Reply
        • These are delicious. Only change I made was to omit the almond extract and add the zest of a lemon. Awesome results. Thanks.

          • — Barrett H. on April 27, 2020
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  • I made these yesterday with frozen blueberries and they were deeeeelish!

    • — CJ on April 18, 2020
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  • We love these muffins! I’ve made them 4 times recently. Thank you!

    • — Donna on April 17, 2020
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  • These were divine. Easy to make in the morning if you get out the butter the night before. I used cane sugar on top since I keep that for my morning Irish breakfast tea.

    • — Mary Wendell on April 17, 2020
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  • I’ve tried many blueberry muffin recipes in the past and this was our family’s favorite. So good!

    • — Lisa on April 17, 2020
    • Reply
  • is there a way to use vegetable oil or avocado oil instead of the butter for this recipe?

    • — lore on April 16, 2020
    • Reply
    • I don’t recommend it here – sorry!

      • — Jenn on April 17, 2020
      • Reply
      • Hi, I made two batches of these muffins. I substituted the blueberries for white chocolate chips for one of the batches but they sank to the bottom once they were made. Is there a reason for this? I’m not sure if I didn’t mix them well enough. The blueberry muffins were amazing and I wanted a similar texture for the white choc chips.

        • — Zeenat on April 19, 2020
        • Reply
        • Hi Zeenat, it could be that the chocolate chips were too heavy to remain suspended in the batter. If you tried these again, I’d suggest using mini chips. Because they’re lighter, they’re more likely not to sink. Hope that helps!

          • — Jenn on April 20, 2020
          • Reply
        • When adding chips to my batters. I usually dust them with a little flour..this helps them from sinking when baking.

          • — Tee on April 26, 2020
          • Reply
  • These were the best blueberry muffins I’ve ever made….delicious in every way….Thank you!

    • — Ronda on April 15, 2020
    • Reply
  • Can I substitute blueberries with diced up strawberries?

    • — Angela S. on April 14, 2020
    • Reply
    • Hi Angela, I actually have a similar recipe for strawberry muffins. You can find it here. 🙂

      • — Jenn on April 14, 2020
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  • Followed the recipe (minus sugar topping) and they turned out AMAZING! This will be my go to recipe from now on, thank you!

    • — Jen on April 13, 2020
    • Reply
  • I cooked them for 25 minutes and they’re completely burnt. Feel like the 30 minute suggestion is too high.

    • — M. Cass on April 13, 2020
    • Reply
    • Hi M, Sorry these didn’t work out for you! I wonder if your oven runs a little hot. Here are some tips for checking it.

      • — Jenn on April 14, 2020
      • Reply
  • I never could make a good muffin. But I tried this recipe and I was changed! My muffins were finally tasty and wonderful! Thanks for this.

    • — Umm Bonjon on April 13, 2020
    • Reply
  • Easy to follow recipe for someone who rarely bakes (so helpful with the pictures!). I had standard cupcake liners which made about 18 blueberry cupcakes. Turned out perfect – so tasty! Will be my ‘go-to’ recipe. Thank you 🙂

    • — Erica on April 12, 2020
    • Reply
    • How long did you cook for as cupcakes instead of muffins? Do they take less time?☺️

      • — Hannah on April 28, 2020
      • Reply
  • I’ve made this recipe at least 4 times now (exactly as per the instructions). Best blueberry muffin recipe ever! It’s quick and easy and so delicious. My husband and I really enjoy them. This is my go to recipe from now on. Thanks, Jenn!

    • — martha tanguay on April 11, 2020
    • Reply
  • More like a cupcake than a muffin. Texture is a little odd but flavour is good!

    • — Jess on April 11, 2020
    • Reply
  • Can I use frozen blueberries?

    • — Lynn A. on April 8, 2020
    • Reply
    • Yes — just don’t defrost them or the batter will turn purple. 🙂 Hope you enjoy!

      • — Jenn on April 8, 2020
      • Reply
    • Can you use whole wheat flour instead of regular flour or will this dry out the muffins??

      • — Jen on April 9, 2020
      • Reply
      • Hi Jen, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. I’d love to hear how they turn out!

        • — Jenn on April 9, 2020
        • Reply
        • I used 1.5 cup of All purpose flour and 0.5 cup of almond flour and they came out great. Not dry at all. 🙂

          • — Jen on April 10, 2020
          • Reply
          • So glad to hear it! 🙂

            • — Jenn on April 12, 2020
  • I’ve baked these muffins About a dozen times and every time I use this recipe they come out perfect! My husband loves them. The instructions are nicely detailed. I appreciate when they mention that the batter will be grainy or thick, this gives me a good idea that my baking is going well. These muffins are my favorite!

    • — Christina on April 7, 2020
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  • I made the recipe just as listed here, but we had no muffin tin so we made it in a cake pan. We had it with ice cream, and my whole family raved about it. Thank you!

    • — Steffie on April 7, 2020
    • Reply
    • Hello. What size cake pan did you use ?

      • — Gigi on April 24, 2020
      • Reply
  • Just made these. They are tasty but mine seem to be drier than I like for a blueberry muffin. Don’t know why.

    • — Valerie on April 6, 2020
    • Reply
    • Hi Valerie, 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. Hope that helps!

      • — Jenn on April 7, 2020
      • Reply
  • These are truly the BEST blueberry muffins EVER! I’ve made them numerous times. Can’t wait to learn more recipes from you! Thank you for sharing.

    • — Dorothy on April 6, 2020
    • Reply
  • Jenn you did it again!! This recipe will be a go-to. So far I have made your stew, chili, and these wonderful blueberry muffins.

    • — Nanak on April 6, 2020
    • Reply
  • Can you use buttermilk instead of milk? I have an entire carton of buttermilk at home that I would like to use.

    • — PK on April 6, 2020
    • Reply
    • I wouldn’t recommend it — sorry!

      • — Jenn on April 6, 2020
      • Reply
    • I made these blueberry muffins for Mother’s Day my family loved them so much now I am making them again for my niece’s graduation brunch.

      • — Daya on May 13, 2020
      • Reply
  • These are the best homemade muffins. They are not hard to make and taste awesome.

    • — Jena Roop on April 5, 2020
    • Reply
  • Hi, love the sound of this recipe – however, I use ounces/grams for measuring dry ingredients. Are you able to provide the equivalent for your recipe?
    Many thanks in advance.

    • — SallyAnn on April 2, 2020
    • Reply
    • Yes, the recipe has conversions to weight. To view them, 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 the muffins!

      • — Jenn on April 2, 2020
      • Reply
      • Wonderful! Just returned from the supermarket with my ingredients 🙂 Thank you!

        • — SallyAnn on April 3, 2020
        • Reply
  • I love all of your recipes !! Anxious to try this recipe, only have jumbo cupcake holders and a 6 muffin large muffin tin. Is this possible ? Can I use these liners ? If so how much batter in each liner ? Thank you so much.

    • — Cyrisse Russell on April 1, 2020
    • Reply
    • Sure Cyrisse, that should work. I believe you’ll need to put about 1 cup of batter in each well. Bake time will be a bit longer; I’d add 5 additional minutes and then start checking them. Please LMK how they turn out!

      • — Jenn on April 1, 2020
      • Reply
      • TY for your prompt reply Especially during this difficult time around the world . Can’t wait until tomorrow to make the muffins 😉 Be safe🙏🏼

        • — Cyrisse on April 1, 2020
        • Reply
        • ❤️

          • — Jenn on April 2, 2020
          • Reply
      • Oh ! Can I use the Paper cupcake Holders and place them in the muffin pan or just fill them and place on cookie sheet?

        • — Cyrisse on April 1, 2020
        • Reply
        • Yes, if you have jumbo muffin liners, I would definitely use them. The muffins will stick without them.

          • — Jenn on April 2, 2020
          • Reply
      • Made these muffins in a six muffin pan size today. This recipe is a keeper. Husband is a picky eater and we loved them. Easy to make , not too sweet. Next time I will use my regular size muffin pan. I did not have turbinano sugar but I just sprinkled some regular sugar on top of the muffins and it tasted fine. Thank you Jenn.

        • — Cyrisse Russell on April 2, 2020
        • Reply
  • I have made this recipe twice now and oh my goodness, it is by far the best blueberry muffin recipe I have ever made! 😍

    Do you think this would work with bananas instead of blueberries?

    Thank you!

    • — Ally on March 29, 2020
    • Reply
    • Glad you like them! I’m not sure how using bananas would impact the recipe, so to be safe, I’d opt for a recipe that’s intended for bananas. You may want to try these banana nut muffins. Hope you enjoy if you make them! 🙂

      • — Jenn on March 30, 2020
      • Reply
  • This is a beautiful, classic blueberry muffin. Great rise. Lovely taste and texture. Only change I made was adding blackberries as well. It’s made it into the family recipe box. Thank you!

    • — Jessica on March 27, 2020
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  • So good, I had to write this down. The almond extract is a must!!

    • — Dee on March 25, 2020
    • Reply
    • Hi! Would cake flour be ok? I’ve read it will just make them lighter and to add an extra Tablespoon or 2. Correct? I’ve been baking everything from scratch for years but have limited experience with cake and bread flours! Thank you 😊

      • — Jerianne Clark on April 10, 2020
      • Reply
      • Hi Jerianne, for the most predictable results, I’d stick with the all-purpose flour here. Sorry!

        • — Jenn on April 10, 2020
        • Reply
  • Loved these muffins. The recipe is easy and the muffins are wonderful. Great comfort food.

  • Soooo delicious! Another go to muffin in my repertoire along with your delicious chocolate chip muffin! Thank you Jennifer!!

    • — Linda on March 22, 2020
    • Reply
  • Yum! So good and easy to make. Thank you for the great recipe.

    • — Lina on March 15, 2020
    • Reply
  • I’ve made this recipe so many times, I only think it’s fair that I share my thoughts. i love reading reviews myself, especially to see tips, so i’ll try to leave some of those too. sorry if this gets long!

    the first time i made these i used normal blueberries from the store. they turned out good but i didn’t like them that much (the blueberries may not have been that ripe, so i guess thats my fault). recently from costco my mum bought frozen blueberries, and when i used those the muffins tasted much much better 🙂

    using a different recipe i made some chocolate chip muffins. (I’m 20 and for some reason I’ve never made these??) anyway that recipe was a mess because the batter was too runny. i came back to this recipe and used the chocolate chips instead of blueberries and they turned out perfect.

    since I’ve found this recipe a few months ago I’ve only been using this to make blueberry muffins and chocolate chip muffins !! (I’m making some today too hehehe) I’ve frozen these and when i want to eat them i put them back in the oven for 15 minutes at 150/200C fan oven – tastes better than just microwaving

    since new years I’ve actually been eating healthier, so for this recipe I’ve halved the sugar and they’ve turned out great. the other day i also made these using 70/80g of sugar and i think they still tasted great (some people might not like the muffins with less sugar, but personally i didn’t mind and i still ate them all) when baking them with less sugar they were very white, but i just cooked them longer until they turned brown. i think i also cut the salt to half a teaspoon or less

    i take the eggs, butter and milk out beforehand so they can get to room temperature. as for the berries/chips i usually put around 1 1/2 cups in because thats enough for me. make sure you don’t over-mix! i don’t put sugar on the top either

    ok thats all! thank you so much for this amazing recipe, i’m never gonna use another one again! 🙂

    • — H on March 15, 2020
    • Reply
  • Hi Jenn!
    I love your recipes! would I be able to make this in a loaf pan? Thank you!

    • — Suzie on March 12, 2020
    • Reply
    • Glad you like the recipes! Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!

      • — Jenn on March 13, 2020
      • Reply
  • The recipe did not say what kind of milk.

    • — Janet NorrisBurnett on March 11, 2020
    • Reply
    • Hi Janet, Any kind is fine. Hope you enjoy the muffins! 🙂

      • — Jenn on March 11, 2020
      • Reply
    • Hi Jenn, I just baked this blueberry muffin recipe in a loaf pan & unfortunately it didn’t work out. The flavor is delicious but it took around 60-65 mins to fully cook & after cooling period, the loaf is lopsided in shape & gummy in places as though there’s too many blueberries. I’ll attempt this again as a muffin recipe, but it really didn’t bake well as a loaf. Otherwise I love all your other recipes!

      • — Donna on July 15, 2020
      • Reply
      • Sorry to hear it didn’t work well for you as a loaf, Donna! Hope you have more success with the muffins. If you want to try a blueberry recipe that was developed as a loaf, you may want to try this one.

        • — Jenn on July 15, 2020
        • Reply
  • I love all your recipes! I haven’t made this one yet, but I’m sure it will be super delicious like all your other recipes I’ve tried.
    I only have whole milk, can use that instead of 1%?

    • — Danelle on March 6, 2020
    • Reply
    • Sure!

      • — Jenn on March 6, 2020
      • Reply
  • Hello! Can I use frozen blueberries?

    • — Jennifer on March 5, 2020
    • Reply
    • Yes, but don’t defrost them first or the batter will turn purple. 🙂

      • — Jenn on March 5, 2020
      • Reply
  • Hello Jenn, I LOVE this recipe. I’m not an avid baker but I enjoy trying out recipes only if they are simple. My only issue was trying to make this healthier so that both myself and our toddler can enjoy the health benefits minus extra sugar and fat.

    Some things I changed to make it healthier:
    used 1 cup regular white flour & 1 cup whole wheat flour.
    used 1/2 cup of sugar instead of a full cup
    used 1/2 cup of almond milk
    used 1 tsp of cinnamon & nutmeg to add to the flavor (so the extra sugar wouldn’t be missed)
    used lowfat smart balance butter
    excluded adding sugar to the muffin tops at the end

    This was absolutely delicious that I ate so many muffins the first time that I made it and the second time I decided to share more! My toddler loves them thanks for sharing your recipe. It’s now my go-to when we have extra blueberries!

    • — HappyT on February 26, 2020
    • Reply
    • I made these muffins today. The taste was awesome and they’re so moist. I’m so happy to get a good muffin recipe.

      • — Priyangaa on March 4, 2020
      • Reply
  • Seriously, the BEST blueberry muffin recipe ever!!! Thank you so much! you are a rock star!!!

    • — Robert S Fitzgerald on February 25, 2020
    • Reply
  • I’ve been looking for THE blueberry muffin recipe and I’ve finally found it!!
    Thank you Jenn.
    I’ve been following you since my son made your onion braised brisket for Rosh Hashonah. Everything I’ve made has been great.

    • — Paula on February 24, 2020
    • Reply
  • I brought these to a sick friend (and I saved a few for me haha). They’re great. The recipe makes exactly 12 muffins. Next time I’m going to add extra turbinado sugar to the top but other than that I thought it was a really lovely and simple recipe. They reheat really well and when sliced open and buttered they’re pretty darn amazing. They made me seem like a great baker, which I’m usually not, so I really appreciated this recipe!

    • — Danielle on February 24, 2020
    • Reply
  • These blueberry muffins are simply delicious, moist, and sweet. I will definitely put them on my favorites list. Thank you, Jenn.

    • — Judith on February 18, 2020
    • Reply
  • My go to blueberry muffins. Absolutely LOVE them

    • — Lori on February 17, 2020
    • Reply
  • Really good muffins.

    • — Sara on February 16, 2020
    • Reply
  • Fantastic recipe – really easy but the result is superb! Really lovely muffins.
    They don’t last long at all – we are on our second batch!

    • — JULIA on February 15, 2020
    • Reply
  • Made the muffins for my husband because he loves blueberry muffins. He loved them and I was never a fan of them but I am now. Thanks much.

    • — Con on February 9, 2020
    • Reply
    • We made these and are over the moon about them. Added melted white chocolate, they are a true dessert muffin. Amazingly moist and delicious.

      • — Helene on February 12, 2020
      • Reply
  • I made these muffins and they are so easy and delicious!

    • — Melodie on January 31, 2020
    • Reply
  • I made these 7 times in 3 months … they are amazing. Thank you.

    • — Taline on January 29, 2020
    • Reply
  • I’ve tried every blueberry recipe under the sun and this one is a winner, hands down! Easy to follow directions, on hand ingredients….love it! I used 2-1/2 tsp pure vanilla only and no topping and these are incredibly delicious!!

    • — gmac on January 28, 2020
    • Reply
  • This recipe makes fantastic blueberry or raspberry muffins, thank you so much! I would like to make the batter and keep it in the fridge a day before aliquoting into the muffin tin and cooking them. Do you think this would work? Again, thanks again, this is the best berry muffin recipe I have tried so far and I use half the sugar and it is still wonderful!

    • — Tess on January 23, 2020
    • Reply
    • Hi Tess, So glad you like the muffins! Unfortunately, the batter needs to be baked right away in order for it to rise properly. Sorry!

      • — Jenn on January 24, 2020
      • Reply
  • I’ve made these muffins 2 times, once with the turbinado sugar and once without. I liked them better without the crunchy top. And because I’m not a fan of too much vanilla in my muffins, I reduced it to 1/2 tsp. and they were perfect!! My son loved them as well!

    • — Barbara W on January 22, 2020
    • Reply
    • I have made these muffins several times, and have been so pleased each time. I read what you wrote about storing them, but frankly, they never lasted long enough to store. My whole family’s favorite. Thank you Jenn.

      • — Sandra Reese on January 22, 2020
      • Reply
  • It’s my first time to make blueberry cupcakes and this recipe is super yummy, not dry like the ones you buy and we all loved them and will sure make it again.
    Thanks for sharing😊

    • — Roula on January 21, 2020
    • Reply
  • I have made these 3x now and perfect every time! These are the best blueberry muffins! I’m actually making your boy bait right now! I’m sure that will be fantastic as well! Thank you Jenn!

    • — Liz on January 19, 2020
    • Reply
  • These were great and you are right, is now my favorite blueberry muffin recipe!

    • — Connie Hoffman on January 19, 2020
    • Reply
  • I’ve made the muffins a few times and finally tweaked it to my family’s preference!! I used 1/8 teaspoon of almond extract and 1 3/4 teaspoon of vanilla… Thanks Jenn for such awesome recipes!!!

    • — Laura K on January 12, 2020
    • Reply
  • I was so pleasantly surprised….moist, exactly 12muffins, very flavourful and delicious. I am sure the flavour was enhanced by the vanilla/almond extract combination in the flavouring.
    I’ll be adding this recipe to my staple of repeats……thank you once upon a chef

    • — Judy Mitchell on January 8, 2020
    • Reply
  • These really are the best blueberry muffins. Another hit at my house. They didn’t last long!

    • — Becky H on January 8, 2020
    • Reply
  • Awesome taste and easy to bake. I would recommend this recipe to lots of people.

    • — Shea Mathews on January 5, 2020
    • Reply
  • OH My Gosh! This is the best recipe ever – totally blew my mind and everyone eating it: all the way from South Africa 🙂 Thank you so much for sharing all the recipe’s, I am going to try the New York Cheese cake next!

    • — Chanele on January 5, 2020
    • Reply
  • I mad these muffins for Christmas and my whole family love them. They were soft in the inside. I totally recommend them!

    • — Bryn on December 23, 2019
    • Reply
  • This is 100% the best blueberry muffin recipe. The only one I make now. I’ve made it for the last two Christmas mornings for my family!! Thank you

    • — Courtney on December 21, 2019
    • Reply
  • Why does my question keep on getting removed? I want to know if I could use almond flour?

    • — Decila on December 17, 2019
    • Reply
    • Not sure what happened to your question, Decila – so sorry! But I wouldn’t recommend almond flour here; gluten-free flour would be a better alternative.

      • — Jenn on December 17, 2019
      • Reply
      • A little sweet, will reduce sugar a bit next time. Super easy and quick, I didn’t mess with a mixer, just a whisk and a bowl. Tender, moist. I made 1/2 recipe and got 9 muffins perfect size with no overfill mess. Papers made easy removal even though I choose not to spray them.

        • — Bonnie on January 31, 2020
        • Reply
    • Not sure what happened to your question, Decila – so sorry! But I wouldn’t recommend almond flour here; gluten-free flour would be a better alternative.

      • — Jenn on December 17, 2019
      • Reply
  • Can I substitute almond milk?

    • — Joyce on December 9, 2019
    • Reply
    • Sure, Joyce, that will work. Enjoy!

      • — Jenn on December 10, 2019
      • Reply
  • Can frozen blueberries be used in this recipe.. I have a large bag in the freezer

    • — Elizabeth on November 26, 2019
    • Reply
    • Sure, Elizabeth – just don’t thaw them or they’ll turn the muffins purple. 🙂

      • — Jenn on November 26, 2019
      • Reply
  • This the BEST muffins recipe I have ever tried! I made it twice, with blueberries and with wild berries, and the result was perfect every time! So easy and extremely delicious!

    • — Anna on November 24, 2019
    • Reply
  • Hi Jen, I love your blueberry muffin recipe, it’s easy to follow and I was surprised how good they turned out. My daughter who is in her 40’s always asking me to make more. I work graveyard shift, I made some for my coworker’s, I had to take a pic. With me at mixer to show I made them, they were that good.
    Thanks Jen. 😍

    • — Janice on November 14, 2019
    • Reply
  • This is hands down the best blueberry muffin recipe EVER! For such a simple recipe the results are truly outstanding, compliments all around whenever I bake these.

    • — Monique Francis on November 12, 2019
    • Reply
  • I’ve tried so many muffin and cup cake recipes and I’ve always been disappointed. This recipe is amazing. By far the best I’ve ever made and my kids love the muffins. I make 6 large ones and they take them to school.
    Can I use this same recipe and substitute blueberries for raspberries or raspberries plus white chocolate? My daughter loves raspberry and white choc muffins but again I’m struggling to find one that works.
    I love this recipe… thank you

    • — Ali on October 21, 2019
    • Reply
    • Hi Ali, glad these are a hit with your kids! I do think they’d work with raspberries and/or white chocolate chips. 🙂 I’d love to hear how they turn out if you make them this way!

      • — Jenn on October 21, 2019
      • Reply
  • Yummy, but not mindblowingly good. Maybe expected too much.

    • — Kelly on October 18, 2019
    • Reply
    • Hi – I need to make this for a big crowd and will be using mini-muffin tins. How should I adapt the cooking time? Thanks so much and love your site 😊

      • — Abby on December 1, 2019
      • Reply
      • Hi Abby, Glad you like the blog! For minis, I’d start checking them at about 12 minutes. 🙂

        • — Jenn on December 2, 2019
        • Reply
    • I’m keen to try these – my children like strawberries more than blueberries – would it be ok to substitute strawberries?

      • — Sadia on February 15, 2020
      • Reply
      • Hi Sadia, I actually have a recipe for strawberry muffins! You can check it out here.

        • — Jenn on February 15, 2020
        • Reply
        • Fantastic – thank you!

          • — Sadia on February 17, 2020
          • Reply
  • Can I substitute blueberries with semisweet chocolate chips? If so, are there any changes in the recipe needed? My brother doesn’t like blueberries. We love these muffins though!

    • — Vanessa on October 16, 2019
    • Reply
    • Sure, Vanessa, chocolate chips would work here with no other adjustments necessary.

      • — Jenn on October 17, 2019
      • Reply
    • Instead of 1 stick butter, can i use 1/2 stick butter and 1/4 cup + 2 table spoons vegetable oil?

      • — DD on April 9, 2020
      • Reply
      • I wouldn’t recommend it here — sorry!

        • — Jenn on April 10, 2020
        • Reply
  • Hi! I accidentally put salt since I was looking at another recipe at the same time. Will it be ok ??

    • — Julie on October 12, 2019
    • Reply
    • Hi Julie, the recipe does call for 3/4 tsp. salt. How much did you add?

      • — Jenn on October 13, 2019
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  • Can I use brown sugar instead of granulated? And can I make crumble for the top? Thank you

    • — Zoe on October 9, 2019
    • Reply
    • Hi Zoe, the type of sugar called for in baking recipes has a significant impact on the texture and browning. I’d stick with the granulated sugar for the best results. Sorry!

      • — Jenn on October 10, 2019
      • Reply
    • Thanks for such a great recipe! Made them tonight and my husband and I both loved them. I followed the recipe as is but had to use frozen blueberries. Can’t wait to make them again.

      • — martha tanguay on November 26, 2019
      • Reply
  • Can these be made with buckwheat or with whole wheat flour? (Happy New Year, Jen!)

    • — Kate Sells on October 5, 2019
    • Reply
    • Hi Kate, I don’t recommend buckwheat but whole wheat should work. If you can find King Arthur white whole wheat, that will work best. Enjoy 🙂

      • — Jenn on October 5, 2019
      • Reply
      • Could I add some oatmeal to this or to the maple blueberry muffin recipe. I am looking to make a not-to-sweet, heart healthy morning muffin.

        • — Kate Sells on October 10, 2019
        • Reply
        • Hi Katie, Yes, I think you could add oats to either recipe. I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. Keep in mind that the oats will make the muffins a little more dense and a bit drier. I’d love to hear how they turn out!

          • — Jenn on October 10, 2019
          • Reply
  • What kind of milk did you use skim or whole or 2%?

    • — Ellie on October 4, 2019
    • Reply
    • Any of those will work fine, but I usually use 2%.

      • — Jenn on October 5, 2019
      • Reply
  • I didn’t have any all purpose flour so I use self rising flour and I didn’t put any baking powder Or salt since I know self rising flour has that already is this OK? If not what’s the right way to substitute flour for this recipe

    • — Kimberly Fleming on October 4, 2019
    • Reply
    • Hi Kimberly, I haven’t made these with self-rising flour, but that should work. Here’s some more info for future reference. How did the muffins turn out?

      • — Jenn on October 6, 2019
      • Reply
  • I was visiting my Son and family and found on the internet your blueberry muffin recipe. They LOVED it!
    So I am back visiting again (they live two airplanes rides away) and they are asking for the blueberry muffins. Only THAT recipe! I was not sure of the recipe as to where it was but thankfully I took photos of the recipe and there it was!
    Thank you for a lovely tasting recipe. Take care xo

    • — Penny on October 4, 2019
    • Reply
  • Hi Jenn,

    I’m pretty critical of my baking……but these muffins are fantastic. They are not only very moist, but very flavorful with all the blueberries. This is my “go to” recipe for blueberry muffins!

    • — Carolyn Poirier on September 30, 2019
    • Reply
  • Hi Jenn,

    Thank you for the recipe. Tried it for the 1st time yesterday and it worked! I have a question though. Why doesn’t the top spread like yours does? It rose but it didnt spread, if you get what I mean. Also if i intend to make peanut butter or chocolate chips muffins, is this recipe suitable?

    Thanks and Regards,
    Zuby

    • — Zuby on September 30, 2019
    • Reply
    • Hi Zuby, Was the oven completely preheated before you put the muffins in? Did you make 12 muffins as the recipe indicates?

      • — Jenn on September 30, 2019
      • Reply
  • Can I use oil instead of butter?

    • — Rebecca Spencer on September 29, 2019
    • Reply
    • I don’t recommend it here, Rebecca. Sorry!

      • — Jenn on September 30, 2019
      • Reply
  • Jenn, these are the best blueberry muffins. I’m finally leaving a review because I’ve now made these 4 times for my family and they are such a new favorite in our house. I now freeze the muffins we don’t finish on the first day and take them out one at a time when someone wants one for breakfast and they warm perfectly for one minute in the microwave at 20-30% power and then another 10 seconds on high. This recipe is perfect as it is, but I add an entire teaspoon of almond extract just because we like the flavor so much. Thank you so much for sharing your wonderful recipes. This is the first place I look when I want to try something new!

    • — Karen Heisel on September 26, 2019
    • Reply
  • Hi Jen! I am so excited to try this! I anticipate that I will have leftovers- what is the best way to store them and how long will they last for?

    Thanks!

    • — Crystal on September 10, 2019
    • Reply
    • Hi Crystal, Because the muffins are full of berries, they tend to get a little soggy if not eaten the day they’re made. 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. Also, see the bottom of the recipe for freezer-friendly instructions. Hope you enjoy the muffins! 🙂

      • — Jenn on September 11, 2019
      • Reply
      • I just made these and ate one. I’m normally quite critical about my baking but I have to say the these turned out anazing!!!! I think they’re truly the best blueberry muffin I’ve ever tasted! And so easy to make. I made a small adjustment by adding buttermilk instead of just milk only because I had it on hand and it still turned incredible. That little bit of almond extract gave it a wonderful added flavour! I’ll be making these again and renewing my gym membership!

        • — Jennifer Patzer on September 19, 2019
        • Reply
        • LOL! Glad you like them. 🙂

          • — Jenn on September 19, 2019
          • Reply
  • Love all your recipes! Just got your book! Hope in the future you will come out with another book.
    Just made these with my kids and they are amazing!

    • — Diana on September 9, 2019
    • Reply
    • Glad you all enjoyed! 💗

      • — Jenn on September 9, 2019
      • Reply
      • I hope to get you book soon xo

        • — Penny on October 4, 2019
        • Reply
        • 🙂 So glad you’re family enjoyed the muffins enough to request them again!

          • — Jenn on October 4, 2019
          • Reply
  • I’ve been using this recipe for a couple of months switching out the fruit and it’s amazing. Today I used pineapple/mango that I had in the fridge. Last time I used sour cherries and white chocolate. everyone agrees that this recipe is the best one that I’ve used….

    • — Eda on September 8, 2019
    • Reply
  • Can I use apples and walnuts in this recipe

    • — Darlene on September 2, 2019
    • Reply
    • Darlene, I suppose you could, but instead, I’d suggest these muffins which are designed for apples (and walnuts would be a great addition to them). Hope that helps!

      • — Jenn on September 3, 2019
      • Reply
  • I love these muffins best I ever had. I have taken them to work and everyone loved them, even gave husband some to take. I made like 3 dozen and all were gone quickly. The recipe was so easy to follow. I can’t wait to make other recipes. Thanks so much for sharing!!

    • — Darlene on September 1, 2019
    • Reply
  • I have been looking for a muffin recipe like this for ages and I agree with the name of your recipe, they are absolutely the best I’ve ever made! I’ve made them four times already this summer, using fresh blueberries and substituting the granulated sugar with turbinado sugar, since that’s all I use. Thank you

    • — Noreen Gibbons on September 1, 2019
    • Reply
    • Can I use freeze dried blueberries instead? It’s all we can get where I live.

      • — Laura on September 30, 2019
      • Reply
      • Hi Laura, Unfortunately, I don’t think dried blueberries will work here – I’m sorry!

        • — Jenn on October 1, 2019
        • Reply
  • I made these using frozen blueberries and they are absolutely scrumptious. I only had 6 large muffin pan not the smaller 12 muffin pan but cooking time was still the same 30 minutes.

    I am so excited to try more of your recipes.

    • — Neehad on August 31, 2019
    • Reply
  • Jenn,
    Will the small wild Maine blueberries work in this recipe? Do I need to adjust anything, including baking time?

    • — Kelly on August 29, 2019
    • Reply
    • Yes, you can use them with no adjustments. Enjoy! 🙂

      • — Jenn on August 29, 2019
      • Reply
      • Hi Jen

        I’m excited to try these recipes. I was wondering if I could use buttermilk instead of regular milk?
        Thanks!

        • — Jenn Patzer on September 19, 2019
        • Reply
        • Hi Jenn, for the best results, I’d stick with regular milk here. Hope you enjoy!

          • — Jenn on September 19, 2019
          • Reply
  • These muffins are very aptly named. Just delicious and easy to make. I did substitute cream for the milk, as I was out of it. I think they probably would have been just good.

    • — Selma Tannenbaum on August 27, 2019
    • Reply
  • Hello Jenn
    I am gluten-free and sugar-free and thought I’d try your Blueberry Muffin recipe as it had such great reviews, substituting gluten free flour and fructose. The first time I baked them (in an electric oven at 190) they were getting very brown by 25 minutes so I took them out of the oven then, and the second time I baked them I tried in a Fan Oven at 170 and they were ready in 30 minutes.

    They were delicious!! – the only thing I’m finding though is that they are a bit soggy on the bottom even after letting them cool for a while. Do you have any suggestions as to what I can do to prevent this?

    Many thanks for sharing this great recipe.

    • — Diana on August 27, 2019
    • Reply
    • So glad to hear these turned out nicely with your tweaks! Because the muffins are full of berries, 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. Hope that helps!

      • — Jenn on August 27, 2019
      • Reply
      • Many thanks for your quick and helpful reply, much appreciated!

        • — Diana on August 27, 2019
        • Reply
  • Delicious! The almond extract really makes the muffin. I’ve tried others before and they were bland but these are great! For the sugar topping, I used 1 tbsp. brown sugar mixed with 1 tbsp. white sugar and about 1/2 tsp. of cinnamon mixed in as well. Worked great and tasted great too!

    • — Kristen on August 26, 2019
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  • This is what a blueberry muffin aspires to be! They are amazing! I love the light crunch of the turbinado on top and the light essence of almond with just 1/4 teaspoon! The one thing I changed was using the paper liners without cooking spray. I tried that before and it was very messy and greasy. I used the liners in a clean, dry pan and they came out perfectly, and once they were cool, the liners peeled off cleanly.

    • — LAURA COX on August 25, 2019
    • Reply
    • I made these this morning! Subbed lemon extract for almond and used frozen blueberries. They are perfect!!! Taking them to my coworkers today😁❤👏

      • — Christy Law on January 15, 2020
      • Reply
  • Amazing! I do y even love blueberry muffins that much, but these are awesome. Second time I made a batch of chocolate chip and blueberry, both were great.

    • — Claire on August 24, 2019
    • Reply
  • Can u substitute rhubarb in this recipe? They are great muffins. I love the texture.

    • — Linda on August 22, 2019
    • Reply
    • Hi Linda, I think rhubarb would work but worry that the muffins may be a bit tart. I’d suggest using half rhubarb and half blueberries (or strawberries). I’d love to hear how they turn out!

      • — Jenn on August 23, 2019
      • Reply
  • The best! I did not have cooking spray on hand. Instead I dampened a paper towel with canola oil and moistened the muffin pan and paper cups. Worked just as well.
    Thank you for the recipe.

    • — Carlyn on August 20, 2019
    • Reply
  • They turned out really sweet and tasty! Worked out well and didn’t disappoint! Thank you for the recipe! 🙂 <3

    • — Milica on August 19, 2019
    • Reply
  • Had a bunch of hungry 20-something guys over for brunch and made these. What did these dudes rave about?

    The bacon? No.

    The sausage casserole? Nope, not that either.

    Anything meat-y or cheesy? Nuh-uh.

    These boys lost their MINDS over these muffins. So, so good–and totally easy!

    • — Jake on August 19, 2019
    • Reply
    • LOL – so glad everyone enjoyed! 🙂

      • — Jenn on August 19, 2019
      • Reply
  • These were so amazing!!! Better than any blueberry muffin I’ve ever bought. Thank you!!!

    • — Jessica on August 17, 2019
    • Reply
  • I just made my first batch of these amazing muffins. They are the best I ever tasted! Such a great recipe. Thank you so much!!!!

    • — Greta on August 17, 2019
    • Reply
  • Hi From South Australia!

    Just baked these Blueberry Muffins, and they are so YUM!!!!!
    Didn’t change anything in the recipe, turned out perfectly 🙂 If I could rate this recipe higher I would, thank you for sharing.

    • — Sue on August 17, 2019
    • Reply
  • Best muffins! I’ve made it exactly as written and also adding lemon curd and poppy seeds. Both amazing and bursting with flavor. It freezes well and even my son (who will not eat a blueberry to save his life), eats those and loves every piece of it.
    Super recommend it!
    PS: no adjustments were necessary for high altitude.

    • — Nina Sales on August 15, 2019
    • Reply
  • I made these this evening and found that they were cooked perfectly at 15 minutes. I did use coconut milk rather than cow’s milk do you think this accounts for the quick cook time?

    • — Maryea Curtis on August 14, 2019
    • Reply
    • Interesting! No, I don’t think that coconut milk would have an impact on the baking time. I’m wondering if your oven runs a little hot–do you find that other things cook or bake more quickly than a recipe generally indicates? Here are some tips on how to check the temperature of your oven. Regardless, glad they turned out nicely!

      • — Jenn on August 15, 2019
      • Reply
  • Hi Jenn,

    I’m getting ready to make these blueberry muffins (blueberry picking tomorrow) and I was wondering how long I would need to bake them as jumbo muffins? I have looked at so many recipes but yours stood out and I can’t wait to try them. I have an Airbnb cabin and I always make a basket of homemade goodies for my guests. I think this will make a wonderful addition to my basket.

    Thank you so much,
    Beth

    • — Beth Miller on August 13, 2019
    • Reply
    • How nice, Beth! I haven’t 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.) Hope everyone enjoys!

      • — Jenn on August 13, 2019
      • Reply
  • Absolutely the best blueberry muffins recipe, and I’ve tried many. The almond extract is a genius touch. The crumb is perfect!

    • — Deb on August 11, 2019
    • Reply
    • The BEST blueberry muffins I’ve ever made, according to the family. Followed the recipe exactly as written but halved it due to the amount of blueberries I had. Also, ovens are different, so my batch finished in just 23 minutes.

      • — Fran on April 11, 2020
      • Reply
  • Wow! I have been making muffins for decades. This is an outstanding recipe (loved the addition of the almond extract — nice touch!). Thanks for sharing.

    • — Sandra Henderson on August 9, 2019
    • Reply
  • Fantastic! Eliminated the sugar topping bringing calories down to 235. Delish!!

    • — Bonnie on August 7, 2019
    • Reply
  • Hello! I have made these twice, as is, and my family LOVED them. My question is- can I substitute some of the All purpose flour for oat flour? Thanks Jenn- your website and book are my go-to. Even my mother in law asked for the recipe to your spicy honey glazed chicken thighs!!

    • — Chithra on August 6, 2019
    • Reply
    • So glad you’re enjoying the site, Chithra! You could substitute a little of the flour with oat flour (maybe 1/2 cup) but I’d go easy as oat flour can dry things out. Hope that helps!

      • — Jenn on August 6, 2019
      • Reply
  • Hi Jen from Australia !!
    I’m not one to leave reviews I love to read them though lol.
    But honestly I had to jump online and send you a message for your blue berry muffin recipe if there were ten stars I would tick them all !!
    Oh and while I’m here your apple cake is the best apple cake I’ve made and let me tell you I’ve made quite a few it’s devine and everyone wants the recipe 🙂
    Last but not least I’m quite embarrassed to say I thought you may be Steven Segals daughter lol one of my husbands favourite actors .
    But who cares your amazing and thanks so much for sharing your beautiful recipes god bless 😘❤️

    • — Angela Galati on August 6, 2019
    • Reply
    • So glad you enjoyed the muffins and apple cake, Angela. 😊 (No relation to Steven Seagal, but you’re not the first one who has asked!)

      • — Jenn on August 6, 2019
      • Reply
  • These muffins brought rave reviews at a picnic today! Next time I will bring two dozen.! They asked for the recipe.

    • — Joanne on August 4, 2019
    • Reply
  • Made these today and they are truly delicious! I will definitely be making these again. The best homemade blueberry muffins I have ever made. Thank you for sharing your recipe!

    • — Melanie B on August 3, 2019
    • Reply
  • Just made them and had the first one. Delicious. I’m not a person who likes things too sweet, so didn’t put any sugar on top. Perfect. Thanks for the recipe!

    • — Georgette on August 1, 2019
    • Reply
  • Can you use cake flour instead of all purpose flour? What would be the suggested amount if possible? Thanks in advance!

    • — Sheena on August 1, 2019
    • Reply
    • Hi Sheena, for the best result, I’d stick with all-purpose flour here — sorry!

      • — Jenn on August 1, 2019
      • Reply
  • If you want blueberry buckle like muffins: add 1/2 tsp lemon zest, 1/2 cup extra blueberries. 1/4 tsp cinnamon to sprinkling sugar. Substitute heavy cream for half milk (I am embarrassed to say I ate 8 muffins – yep 8. 2 as testers 1 with the family and the remaining 5 crouched in a corner of the kitchen.

    • — Dawn on July 30, 2019
    • Reply
    • LOL!! So glad you enjoyed them 🙂

      • — Jenn on July 30, 2019
      • Reply
  • This recipe was amazing! First time I ever made homemade blueberry muffins. Your blog never disappoints. Thank you for sharing your awesome recipes!

    • — Adriana on July 26, 2019
    • Reply
    • 💗

      • — Jenn on July 26, 2019
      • Reply
  • Made many times, Love this recipe.

    • — Marty K on July 25, 2019
    • Reply
  • This is such a simple recipe, but it gets rave comments. My husband said these we the best blueberry muffins he ever had – high praise. I sprinkled regular white sugar on top, and it was great.

    • — Jessicadez on July 18, 2019
    • Reply
  • These have got to be the best blueberry muffins I have ever had! I love how chock-full of blueberries they are, and they are tender and delicious! Great recipe! 🙂

    • — May on July 16, 2019
    • Reply
  • Review Update: Jill-long line of home bakers:

    Forgot to add the ratings of 5 stars!

    • — Jill on July 16, 2019
    • Reply
  • I come from a long line of home bakers and this is one of the best blueberry muffin recipes! I made a few revisions such as omitting the almond extract while increasing vanilla extract to 2 tsps and adding 2 tsps fresh lemon zest to the batter since I like the combination. In addition, I mixed 2 Tbls of sugar with 3 packets of turbinado raw sugar with fresh lemon zest to sprinkle on top of muffins. The muffins were just sweet enough; however, if you prefer sweeter, increase sugar by adding another 1/4 cup. Note: I only had to bake my muffins for 25 minutes and they were completely done. These made 12 large muffins, which were very tender and delicious!

    • — Jill on July 16, 2019
    • Reply
  • There is a picture near the bottom of this post that appear to be blueberry cookies? Are they from the same recipe, or an alteration? Looks intriguing… 🙂

    • — Tammi Clark on July 13, 2019
    • Reply
    • Hi Tammi, Are you referring to a pic that has this text under it: Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely? If so, I agree that they do look like cookies in that picture, but are actually the tops of the muffins (that spread a decent amount onto the top of the muffin pan when they rise).

      • — Jenn on July 14, 2019
      • Reply
  • I cannot find almond extract in my extremely small town and want to make these today for my visiting daughter. Do you have a suggested exchange? (I have anise, coconut, banana, orange, lemon, and mint extracts on-hand)

    • — Tammi Clark on July 13, 2019
    • Reply
    • Hi Tammi, Just replace the almond with more vanilla. They will still be delish. Enjoy!

      • — Jenn on July 13, 2019
      • Reply
  • Can these muffins be made the night before UP to the baking point and then bake them the next morning? Anything different I should do when trying this?
    Tannis

    • — Tannis Stewart on July 13, 2019
    • Reply
    • Hi Tannis, 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 them.

      • — Jenn on July 13, 2019
      • Reply
  • Wonderful muffins! If you have a nonstick pan, didn’t feel it necessary to spray the pan. My recipe made 18 muffins, although my blueberries were pretty large. Will definitely make again!

    • — Wendy on July 10, 2019
    • Reply
  • BEST HOMEMADE MUFFINS EVER!! I really enjoyed them.

    • — Mia on July 7, 2019
    • Reply
  • I have been a fan of Jenn Segal for several years and it all started with this recipe. I just made these again this morning with fresh blueberries that my s-i-l and family picked yesterday. Follow the recipe exactly including spraying the pan and the baking cups. PERFECTION!!

    • — j2olathe on July 7, 2019
    • Reply
  • These turned out really well. I used frozen blueberries, but it was still super!

    • — Rushika on July 7, 2019
    • Reply
    • Thank you Jenn for this brilliant recipe. I didn’t have almond extract but I upped the vanilla and baked it 25min. They came out perfect. My husband had 2 large muffins at one go!! Awesome!! Thx again Jenn for sharing 🙂

      • — Angeline on July 21, 2019
      • Reply
  • This recipe is definitely a keeper, I made it and the outcome is very delicious. I will recommend this to anyone happily!

    • — Kay on July 6, 2019
    • Reply
  • I made these yesterday except I didn’t have a few ingredients so I substituted honey for the vanilla and used half & half instead of milk. Also used half white and half brown sugar. My sons said they were “the best you’ve ever made, no exaggeration.” So moist and flavorful.
    I love the almond extract in the recipe. Definitely a keeper!

    • — Marla on July 5, 2019
    • Reply
  • Very good. That little bit of almond flavoring really makes them stand out.

    • — Kathy on July 5, 2019
    • Reply
  • I just made these muffins and we like them very much. Super easy.

    • — Marilyn on June 30, 2019
    • Reply
  • Another winner! Made these today and they are amazing. Thanks for sharing your wonderful recipes with the world.

    • — Eileen on June 30, 2019
    • Reply
  • Went blueberry picking today for the first time and picked 2 pounds of super delicious berries. The muffins were easy to make and taste yummy. I didn’t have any almond extract but not sure I would have liked it. Also, I didn’t grease the muffin tins or papers and had no problem. Thanks!

    • — Sabina Rosenfeld on June 29, 2019
    • Reply
  • Hi Jenn,
    For some reason I am having trouble printing your” Best Blueberry Muffin” recipe.
    When printing is completed the first page is missing a whole section of instructions.
    This happened to me also with you “Rosemary Focaccia” but after several tries I was able to get the whole recipe.
    I am not sure where the error applies but I have not experience this with other recipe websites.
    Could you please check this out and get back to me.
    Thank you.

    • — Barbara Catania on June 29, 2019
    • Reply
    • Barbara, sorry to hear you’re having a problem with missing content when you print the recipes! I haven’t been able to duplicate the problem and haven’t gotten other complaints about it. You may want to try opening the blog using a different browser; I find that often times those odd glitches can be resolved by using a different browser. Hope that helps at least a bit!

      • — Jenn on July 2, 2019
      • Reply
  • I have tried MANY muffin recipes. This blueberry muffin recipe is the BEST I have ever made and tasted. on a scale 1-5, I give it a 10!

    • — VickieB on June 27, 2019
    • Reply
  • Hi Jenn,

    Love, love, love your recipes. Also really love buttermilk muffins. Can I substitute the milk in this recipe with buttermilk?

    Thanks for sharing all your beautiful recipes with us.

    Safana

    • — Safana on June 26, 2019
    • Reply
    • Hi Safana – so glad you like the recipes! For best results with these muffins, I’d stick with regular milk – sorry!

      • — Jenn on June 26, 2019
      • Reply
  • Great flavor and texture. Very soft and chewy. AMAZING.

    • — I like Bananas on June 25, 2019
    • Reply
  • These are the best muffins! They melt in your mouth and the crunchy top is delicious! i will make these again! love them!

    • — Karen on June 24, 2019
    • Reply
  • Absolutely loved them!!! Great way to combine a stack of yummy ingredients together to produce a very delicious and appetising muffin.

    • — Hungry Kid on June 23, 2019
    • Reply
  • My blueberry plants have started producing with a vengeance and I needed something other than a handful on my cornflakes to use them. I thought this recipe could be a great way to use some of them. Not being an accomplished cook, I followed the recipe precisely, even purchasing some exotic items like turbinado sugar and almond extract (I did mention I wasn’t too accomplished). As far as I’m concerned, the best word to describe the finished product is exquisite. Nothing I’ve purchased comes close. These are moist and delicious. I wouldn’t change a thing.

    • — Jerry on June 20, 2019
    • Reply
  • I made these this past weekend, just as written, delicious!

    I would like to try using a mix of fresh blueberry, raspberries and blackberries next. Would the almond extract also work with the raspberries and blackberries?

    • — Barbara Smith on June 17, 2019
    • Reply
    • Sure! 🙂

      • — Jenn on June 17, 2019
      • Reply
  • What happened? Made this recipe several times and…perfection! This last time, although delicious, they did not RISE at all. I checked dates on soda, powder, etc. and all were within dates. I bake pretty well every other day so my ingredients are fresh. I would appreciate your input.
    Thanks and also thank you for the continuing declicious recipes.
    Tannis

    • — Tannis Stewart on June 13, 2019
    • Reply
    • Hi Tannis, That’s kind of a head-scratcher since you’ve successfully made these several times! Was your oven fully pre-heated before you started baking them? Is there any chance you may have measured something incorrectly?

      • — Jenn on June 13, 2019
      • Reply
  • I noticed a number of people having issues with over-done muffins. The culprit may be the pans. Please check out this link from King Author Flour regarding dark-colored baking pans:
    https://blog.kingarthurflour.com/2017/03/10/baking-cake-in-a-dark-pan/

    • — Emily on June 8, 2019
    • Reply
  • Wonderful and very easy to make, from now on this will be my go to recipe for blueberry muffins!

    • — Tresha Ward on June 4, 2019
    • Reply
    • I did it! It turns out very soft muffins! I only add half of sugar, and they are perfect for my family! Thanks for this receipt!

      • — Nancy Liu on June 13, 2019
      • Reply
  • I’ve made this twice now. Fresh US blueberries are in season and I couldn’t wait to try this recipe. It was perfect. The end result was the best blueberry muffin I’ve ever eaten. I’m usually not a fan of turbinado sugar topping but it works with this recipe. I like that the muffins aren’t overly sweet yet are cake-like in texture. They also are just as good the second day which is rare with muffins. I get 22 muffins per recipe so my baking time is actually 25 minutes. Other than that there were no changes to this recipe. I’m a new fan. I’ve tried four recipes already and everything has turned out wonderful. Thank you!

    • — TSandy on June 3, 2019
    • Reply
    • You’re welcome – so glad you’re enjoying the recipes! 🙂

      • — Jenn on June 3, 2019
      • Reply
  • Exceptional muffins! I have tried 12 different recipes and this is our favorite. I made these muffins using all organic ingredients for two dear friends who are cancer patients. They loved the muffins, but were concerned with the sugar content. Please let me know how to substitute honey, stevia or maybe something we have not thought of for the sugar. Love you and all you do!

    • — Sheryl on May 30, 2019
    • Reply
    • Hi Sheryl, So happy that you settled on this one as your favorite! 🙂 I haven’t used any sugar substitutes here, but one reader commented that she made these using 1/2 cup honey & 1/2 cup Stevia in the Raw for the sugar. Typically when baking, I’m hesitant to use honey in place of sugar as things can burn more easily, but it sounds like she had success going this route. I’d love to hear how it turns out if you try it!

      • — Jenn on May 31, 2019
      • Reply
  • Bakes up great! Moist and delicious.
    Will be my new recipe from this bake off.

    • — James Yarbrough on May 27, 2019
    • Reply
  • I make spontaneous decisions to bake so the butter is always hard when I take it out of the fridge.
    Is there a quick way to soften butter?

    • — Jacinta on May 10, 2019
    • Reply
    • Hi Jacinta, You can cut the butter into pieces and microwave it at 50% in 10 second intervals. Keep a close eye on it so it doesn’t get too soft. Hope that helps!

      • — Jenn on May 10, 2019
      • Reply
  • Wonderful! Your recipes are always spot on! These were delicious. Full of fresh blueberries bursting with flavor complimented by the vanilla/hint of almond sponge. Definitely a keeper. Can not wait to try more of your recipes as each one has been excellent!

    • — Jeanne on May 10, 2019
    • Reply
  • can the almond extract be omitted from the recipe as there is an allergy issue

    • — Lynda OBrien on May 9, 2019
    • Reply
    • Sure, Lynda; just replace with more vanilla.

      • — Jenn on May 10, 2019
      • Reply
      • Amazing! My son has a tree-nut allergy. The first time I made these delicious muffins, I increased the vanilla. I love the taste of almond baked goods, so I made them again today using Imitation Almond Flavoring which is safe for my son. They are even more delicious. I’m wondering if these could be made with large chocolate chips? The muffin itself is so tasty that I would like to try other mix-ins. Many thanks for sharing your talents with us, Jenn!

        • — Laura Mac on July 26, 2019
        • Reply
        • So glad you like these! Yes, chocolate chips would also work here. 🙂

          • — Jenn on July 26, 2019
          • Reply
        • I’ve made these several times now and these are the best blueberry muffins EVER! Question though… Can the recipe be converted into quick bread? Thanks for all you do!

          • — Christine on March 12, 2020
          • Reply
          • Glad you like them! Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!

            • — Jenn on March 13, 2020
  • can you use frozen blueberries? Any difference in how the recipe is down with frozen blueberries?

    Thanks

    • — Hannah on May 9, 2019
    • Reply
    • Hi Hannah, The recipe will work with frozen berries; just don’t thaw them or they’ll turn the muffins purple!

      • — Jenn on May 9, 2019
      • Reply
  • I made these muffins today and they turned out great. They are moist and delicious and I will definitely make them again.

    • — Bonnie on May 2, 2019
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  • Amazing!! The sweetness ratio is just right. I would add more vanilla extract next time as I felt that the almond flavor was stronger, purely preference . 🙂 I added chia seeds for added crunch & fiber

    • — Michelle on April 22, 2019
    • Reply
    • Can you take liners off muffins when they cool so they look nicer?

      • — Lillianne Cirrier on May 19, 2019
      • Reply
      • Sure, Lillianne, that should work. Enjoy!

        • — Jenn on May 20, 2019
        • Reply
  • What is the best way to store the baked muffins as I will be serving them tomorrow? Should I reheat in oven tomorrow?

    • — Jane fisher on April 20, 2019
    • Reply
    • Hi Jane, I’d store them in an airtight container at room temp, then reheat in the oven tomorrow.

      • — Jenn on April 20, 2019
      • Reply
  • When thawing the muffins on the counter, do you leave them in the container to come to room temperature?

    • — L. Wilson on April 20, 2019
    • Reply
    • Yep 🙂

      • — Jenn on April 21, 2019
      • Reply
  • Of I only have salted butter to use, will that ruin this recipe? Should I cut down on what this recipe calls for salt if I am using salted butter?

    • — Melissa on April 20, 2019
    • Reply
    • Hi Melissa, It’s fine to use salted butter; just reduce the salt to 1/2 teaspoon (one stick of butter contains about 1/4 tsp salt). Hope that helps!

      • — Jenn on April 21, 2019
      • Reply
  • My husband just asked, “If I go to the store and buy blueberries, will you make more of those amazing blueberry muffins?” He’s at the store now. I love them, too!

    • — Judy on April 19, 2019
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  • This really is the best blueberry muffin recipe ever! I think the almond extract is the secret ingredient that makes these muffins so darn delicious. Plus butter taste better than vegetable oil don’t you think? I’m so glad I found this recipe.

    • — Misty on April 17, 2019
    • Reply
  • I’ll be very honest I didn’t get as far as baking these. I tasted the batter raw to make sure everything was okay before I put it in the oven. It was delicious. My best friend and I ended up eating all the raw batter. We got very sick. Totally worth it. Maybe next time I’ll actually get them in the oven.

    Highly recommend to other hungry 20 yr olds stupid enough to eat raw batter

    • — Robin on April 13, 2019
    • Reply
    • OMG. This made me laugh so hard!!! I want to bake it purely based on this review alone.
      I hope you get to try the final product at some point.

      • — NSales on May 26, 2019
      • Reply
      • This review is way down the list, but – AGREED! 😀

        • — Tammi Clark on July 13, 2019
        • Reply
  • This blueberry muffin recipe really does make THE BEST blueberry muffins. I wouldn’t change anything about the recipe, and the only additional information I could provide is that the more you cream the sugar and butter, the lighter and fluffier the muffins become, so delicious!

    • — Kim Craig on April 12, 2019
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  • These are most excellent just as they are, but I can tell you that I added slivered almonds under the sparkling sugar and it really added just a little something extra, a little “crunch”.

    • — Barbara Fennick on April 11, 2019
    • Reply
  • The best blueberry muffins ever. I made them exactly by the recipe. So moist and flavorable. Highly recommend. Betcha can’t eat just one!

    • — Minnie on April 11, 2019
    • Reply
  • This recipe makes moist and tasty muffins! I have made it numerous times for all kinds of occasions! The only thing that I do differently is add 1/2 tsp. Cinnamon. Thank you for a great recipe, it is ALWAYS A WINNER 🙂

    • — Sunshine on April 11, 2019
    • Reply
  • Good as Blueberry Loaf.
    I made this recipe a few weeks ago. It was good and I recommend it.
    Lots of blueberries and quite moist.
    I decided to make it in s loaf pan instead of a muffin pan.
    I did reduce the sugar by 1/4 and it was just right for my liking.
    I intend to make it again and I’ve saved the recipe in my files.
    My son and I ate it for dessert and then as a snack and for breakfast with tea the next morning.

    • — Ms Milagros on April 11, 2019
    • Reply
  • Quick Story Alert!

    As an artist, photographer and aspiring writer, I happen to also be a big foodie! SO, when the urge to bake overcame me recently, I wanted to know—WHO was at the top of their game, showing up professionally in regards to baking and cooking. Because of course I am a better baker/cook when I’m inspired by the best…

    And that is when I was not only impressed by the “Best Blueberry Muffin” recipe, (which was delicious by the way), but also blown away by the love of cooking that pours out of Jenn Segal, as she presents herself online with grace, lots of attention to detail and with generosity to share with all of us recipes, and techniques, etc.

    Bravo to —Once upon a Chef—I appreciate YOU!

    • — Jacqueline Delgado on April 11, 2019
    • Reply
    • And I appreciate YOU and your very kind words! 💕

      • — Jenn on April 11, 2019
      • Reply
  • My absolute go to for fresh blueberry muffins! The recipe is perfect, the only thing I change slightly is putting in a few more blueberries, as I have an abundance of them from my garden. Thank you for this recipe…..it is a keeper!

    • — Colleen K. on April 11, 2019
    • Reply
  • Delicious Muffins.
    Great recipe

    • — Janeen on April 11, 2019
    • Reply
  • Best recipe for blueberry muffins I have ever used! Everyone begs me to bring these for our monthly meetings now. HAHA.

    • — Elizabeth Cross on April 11, 2019
    • Reply
  • I converted the recipe to a lower sugar one by using a sugar substitute! It still turned out wonderfully!!! 🙂

    • — Amy Galitzer on April 11, 2019
    • Reply
  • This is my “go-to” recipe for muffins! The fresh blueberries make it more of a blueberry with a little batter recipe. I am making these on a weekly basis for my manager’s meeting and it always gets A+ ratings. I have also changed the fruits depending on what is on sale so I have also used raspberries and raspberries with almonds. Thanks for sharing!

    • — Dianne on April 11, 2019
    • Reply
  • Absolutely the best blueberry muffin recipe ever! Every time I make these, everyone loves them and asks for more! Fantastic!

    • — Jackie Moen on April 11, 2019
    • Reply
  • I totally love this recipe! Made it numerous times!

    • — Mary on April 7, 2019
    • Reply
  • Loved these muffins! The batter was thick and I got 18 good size muffins out of 1 recipe!! Normally, I use vegetable oil in my muffins but I think the butter helped to make these extra yummy! Loved the turbinado sprinkle on top! Thanks! I’ll be baking these again!

    • — Dianne McIvor on April 4, 2019
    • Reply
  • This is an amazing recipe and one that always gets rave reviews when I make it! Thanks for posting it 🙂

    • — Rebecca on April 1, 2019
    • Reply
  • So far one the best muffins recipe I ever made!!! Thank-you:-)

    • — Juan on March 29, 2019
    • Reply
  • Hi Jenn,
    Can i use smuckers blueberry preserved for this? We don’t have fresh nor frozen berries where I come from.

    Em

    • — Em Gulayan on March 22, 2019
    • Reply
    • Unfortunately, I don’t think that would work here, Em. Do you have access to fresh or frozen strawberries? If so, I would suggest giving this recipe a try.

      • — Jenn on March 25, 2019
      • Reply
  • I made this recipe exactly as called for. My husband loved them. Said they were the best muffins I have made so far. They are a little cake like for me but still very good. I prefer more substance and thus your morning glory muffins are my favourite. Thanks Jenn

    • — Irene on March 22, 2019
    • Reply
  • Hi there,
    Please can you translate this recipe to grams or oz for little old me in the UK?
    I love the sound of these blueberry muffins!
    Kind regards,
    Gillian

    • — Gillian Birch on March 21, 2019
    • Reply
    • Hi Gillian, The recipe is available in metric – in the top right corner of the recipe, you’ll find a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂

      • — Jenn on March 22, 2019
      • Reply
  • Can I make these in a mini muffin tray? How should the bake time be adjusted?

    • — Sasha on March 17, 2019
    • Reply
    • Sure. Sasha, I’d start checking them at around 12 minutes. Hope you enjoy!

      • — Jenn on March 18, 2019
      • Reply
  • Can I substitute whole wheat pastry flour? I am making these tonight. I love your recipes.

    • — Marea on March 16, 2019
    • Reply
    • Hi Marea, So glad you like the recipes! For best results, I’d stick with the all-purpose flour here. If you do happen to try them with pastry flour, I’d love to hear how they turn out!

      • — Jenn on March 17, 2019
      • Reply
  • Pure, unadulterated happiness in these muffins!! I made them today with the help of my 4 year old. They’re absolutely delicious! I only had one cup of my previously fresh blueberries that I froze for my smoothie. Based on the reviews, I also adjusted the bake time. Instead of 375 for 30 minutes, I did 350 for 34 minutes. They came out the perfect golden brown I’ve ever seen!! It turns out that for me, 1 cup of blueberries is enough, 2 1/4 cups would have been too much for me. Thanks Jennifer!! Another keeper for my recipe box! PS: Since I’ve been trying your recipes, my family thinks I’m a great cook!!

    • — Gloria on March 16, 2019
    • Reply
    • 😊

      • — Jenn on March 16, 2019
      • Reply
  • I made these last night exactly as written. They are absolutely delicious and taste like they came from a bakery. Another keeper!!

    • — Mary A Spear on March 16, 2019
    • Reply
  • Wow .. beautiful Muffins.. so moist and we loved the crunchy top.. these are a hit with all the family.. Will definitely cook them again…

    • — Zoe Hetherington on March 15, 2019
    • Reply
  • do you need to grease pans then grease liners. Can you not just grease pans and not use liner

    • — Irene on March 15, 2019
    • Reply
    • Hi Irene, I would use both the liners and spray for easy removal — if the liners aren’t sprayed, the blueberries will stick to them. The batter will still stick to the top of the pan if you don’t spray it. Hope that clarifies!

      • — Jenn on March 16, 2019
      • Reply
  • This is a really lovely recipe. I made a batch and they turned out great. I always weigh my ingredients. This will take the ambiguity out of the 2 cups of flour (spooned and leveled). I also don’t care for nuts, so went for the lemon zest
    250g (2 cups) all-purpose flour
    2 tsp baking powder
    3/4 tsp salt
    113g (1/2 cup) unsalted butter, softened
    178g caster sugar / 200g (1 cup) granulated sugar
    2 large eggs
    Zest of one lemon
    1-1/2 teaspoons vanilla extract
    1/2 cup milk
    2-1/4 cups fresh blueberries
    2 tablespoons turbinado sugar
    bake 375F/190C; use an oven thermometer; check at about 25 min

    • — Linda on March 14, 2019
    • Reply
  • Never baked my favorite muffins before, I am so glad I chose this recipe for my first attempt. They baked in 25 minutes because of my choice of pan. My joy is that they looked like the picture in the recipe and the taste is sooo good. Now I can bake my own blueberry muffins and enjoy its deliciousness.

    • — Charmaine on March 12, 2019
    • Reply
  • Excellent muffins-my new go to. Martha Steward’s recipe was always my go to recipe. This recipe’s ingredients are identical to Martha Steward’s with one exception-the almond extract. What a fabulous addition to the muffin. I would always eat a little of the Martha Stewart’s batter prior to cooking and it would leave a bad aftertaste in my mouth, BUT NOT THIS RECIPE. Delicious tasting batter and the baked muffins are even better. HOWEVER, I did not fill the tins up and instead made 18 muffins, cooking only for 23 minutes. I’m removing the Martha Stewart recipe from my book and replacing it with this one.

    • — Beechtree on March 8, 2019
    • Reply
  • UTTERLY DISGUSTING.. followed recipe to the TEE and they came out burnt at the bottom. NOTE. DO NOT BAKE AT 375 and for 30 minutes. WILL COME OUT BURNT. 10 THUMBS DOWN “once upon a chef” doesn’t deserve a happily ever after

    • — Neil on March 4, 2019
    • Reply
    • Ok Neil, “‘once upon a chef’ doesn’t deserve a happily ever after” is a quite harsh in response to a recipe that didn’t work for you. Sharing feedback is fine but that part of your review was just mean and unnecessary.

      • — Rachel on March 26, 2019
      • Reply
  • I’ve tried a few blueberry muffin recipes and this is the best one by far! Other than needing to use almond milk rather than regular milk, I followed the recipe as written. They turned out great!

    • — Donna on March 3, 2019
    • Reply
  • Great muffins!

    • — Susan on March 2, 2019
    • Reply
  • curious? can I use skim milk ?

    • — Elaine Clarke on March 1, 2019
    • Reply
    • Sure 🙂

      • — Jenn on March 1, 2019
      • Reply
    • Made these today, and they are amazing, easy to make and oh so delicious, used frozen berries and came out just fine.
      Cooked for 30 minutes, at the temperature stated, no burned muffins just total perfection, so moist and delicious.
      Thanks for a great recipe

      Zenda

      • — Zenda Bray on March 12, 2019
      • Reply
  • Hi, always love your recipes Jenn! I am just wondering if there is a way to adapt this recipe using frozen blueberries?

    • — Pennie M Manto on February 24, 2019
    • Reply
    • Hi Pennie, using frozen blueberries is fine here; just don’t defrost them first or they will turn your batter purple. 🙂 Hope you enjoy!

      • — Jenn on February 25, 2019
      • Reply
  • Loved the recipe. I reduced sugar to 3/4 cup and would go even less next time. The recipe is fantastic – light, moist, sweet and beautiful crunchy top.

    • — Kathleen on February 24, 2019
    • Reply
  • These are the best blueberry muffins. The only muffin my granddaughter request. When she is down to a couple of muffins in the container, I know it’s time to make more. She tells me it was a good find when we found this recipe and is a keeper.

    • — Nanci on February 24, 2019
    • Reply
  • So so good. Never go back to box muffins!

    • — Jenny on February 23, 2019
    • Reply
  • Fantastic! Just like the muffins from quick trip! Very easy and good recipe.

    • — Sabrina Darlene on February 20, 2019
    • Reply
  • To die for delicious! Thank you so much for the recipe! I hate to admit it, but they are better then my Grandma’s, and that’s saying a lot!

    • — StaceyRuth on February 20, 2019
    • Reply
  • The flavor was good, but 375 for 30 mins was too long or too hot in my oven because they turned out very brown and dry on the outside. If I make these again, I’ll probably check on them after 20 mins.

    • — Em on February 19, 2019
    • Reply
    • Why do you lower your star rating because your oven is running hot? Nothing to do with the recipe..

      • — Melissa on August 5, 2019
      • Reply
  • what temperature do i bake them at and how long? thankyou

    • — vivian gerard on February 17, 2019
    • Reply
    • Hi Vivian, These get baked for about 30 minutes in a 375-degree oven. Hope you enjoy!

      • — Jenn on February 18, 2019
      • Reply
  • Excellent, will make them again! Made these muffins the other night. Warmed them for about 15 seconds in the microwave. Sprinkled cinnamon sugar on the top – May try a streusel topping next time.

    • — Lemonbark on February 17, 2019
    • Reply
  • I made your recipe this morning…yummy. I didn’t add the sugar on top and since my blueberries were frozen, I baked them at 350 for 40 minutes instead and they were perfect from top to bottom. I loved the addition of the almond extract. Years ago, someone told me that she made her pancakes that way…what a treat.

    • — Pat on February 17, 2019
    • Reply
  • Mine came out tasting great but they didn’t brown on top baked them on top rack could that be why.

    • — Lila on February 17, 2019
    • Reply
  • Oh my after searching for a fantastic Blueberry muffin recipe for a few months and trying a dozen or so different ones. I finally stumbled across this one yesterday made it last night which resulted in 12 decent size muffins. It was torture waiting for them to fully cool down before trying them. I eat my muffins weird – i eat the bottom bit first then the top. i knew i had found the blueberry muffin recipe for me after the first bite, then i ate the top. whoever thought of putting sugar on top of the muffins before you put them into the ovan is a genius. i used golden caster sugar with an amazing result. The muffins are soft delicate packed with blueberries not too sweet even with the extra sugar on top which adds a whole new dimension and so Moorish. My husband doesn’t like sweet things but he loved these. i think we are going to be fighting over the last 4 muffins of the half we did not freeze & the 6 we did freeze won’t be in the freezer long. i can see me making these again within a week especially once word gets out to our family & friends. Think i am going to be trying out more recipes from the fabulous website. i found these on definitely saved for return visits.

    • — Rebecca on February 17, 2019
    • Reply
  • One of the best recipes I have come across.. the muffins turned out to be perfect!! Thank you.

    • — Tash on February 16, 2019
    • Reply
  • These turned out perfect!

    • — Maham Syed on February 15, 2019
    • Reply
  • Gracias por compartir , thank you, tu receta está bien explicada, no creí que me fueran a salir bien pero están deliciosos y gracias a ti.

    • — Aide on February 14, 2019
    • Reply
  • amazing recipe! I used all purpose and whole wheat flour 50/50, and same proportion of fresh and frozen blueberries. I also used quarter of sugar and added honey.

    • — Olga on February 12, 2019
    • Reply
  • These are delicious !

    • — Mayra on February 7, 2019
    • Reply
  • First time making blueberry muffins. So glad I found this recipe. They were absolutely delicious and looked amazing. The recipe was easy to follow and quick to make.

    • — Indira on February 4, 2019
    • Reply
  • I couldn’t sleep and decided to make muffins this morning. I followed your recipe precisely, but substituted lemon extract instead of almond (my husband and children don’t like its flavor) and added cinnamon. SO GOOD; thanks for sharing! My teens will be so excited when they wake up. <3

    I will say that the thickness of the batter was a bit startling but it was too early to be making judgments on my own. 😛 I’m glad I trusted you!

    • — Mariel P on February 4, 2019
    • Reply
  • Hi, I followed the recipe exactly, but it came out on a dry side. Do you think I should reduce the heat to 350? Not sure what I am doing wrong. Thank you!

    • — Els on February 3, 2019
    • Reply
    • Hi Els, Dryness is usually caused by overbaking (so instead of turning the oven temp down, I’d remove them from the oven just a tiny bit earlier next time). Another reason baked goods come out dry is when the flour is measured incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference.

      • — Jenn on February 3, 2019
      • Reply
      • Thank you, Jenn for the fast response! I will definitely do that. I did use the measuring method, the only difference instead of spoon I used 1/4 cup to scoop with. That may have contributed to wrong measurement.. I will use the spoon. Thank you a million!

        • — Els on February 4, 2019
        • Reply
  • It is really good! I’ve made this and it was so soft and fluffy. It just melts in your mouth! Definitely recommend baking this!

    • — Rayne on January 27, 2019
    • Reply
  • I ran out of flour and substituted pancake mix for the 1 cup I was short….uh, don’t do that!! I’ll have to try this again cause the batter was good!

    • — Francy on January 25, 2019
    • Reply
  • These are so unbelievably good. My husband won’t let me buy store bought muffins anymore 😂 . My only question is doubling the recipie, can I just straight across double this recipe for more muffins or do I need to tweak anything for better results?

    • — Trina on January 22, 2019
    • Reply
    • Yep – but if you bake both pans at the same time you’ll need to increase the baking time just a bit. 🙂

      • — Jenn on January 22, 2019
      • Reply
    • We loved these muffins despite only having a few blueberries. No complaints at all but might bake for 18 minutes next time. I didn’t use paper liners and after muffins sat for awhile they’d were easy to get out of pan.
      Might use a bit of lemon zest in the topping next time.

      • — Ann on April 7, 2019
      • Reply
  • Have made these many times: best blueberry muffins, hands down!! Can these be made as mini muffins? If so how would I change the recipe? (And will the changes work to convert all/most of your muffin recipes?)

    • — P on January 20, 2019
    • Reply
    • Glad you like these! Yes, you can make mini muffins with this (and really all) muffin recipe(s). No changes to the recipe are needed except the baking time – I’d start checking them around 12 minutes.

      • — Jenn on January 22, 2019
      • Reply
  • Could you use fresh cranberries with this ? Happen to have an overstock in my freezer!

    • — Kim on January 20, 2019
    • Reply
    • Hi Kim, I think these would be too tart with fresh cranberries. You could try this recipe (for muffins) if you’d like to use cranberries. Hope that helps!

      • — Jenn on January 22, 2019
      • Reply
  • Could you add some lemon zest and a couple tablespoons of lemon juice to this recipe to make a blueberry lemon muffin? Just wondering if the extra liquid would mess with the recipe?

    • — Giselle on January 20, 2019
    • Reply
    • Hi Giselle, I would add the lemon zest but not the juice – also omit the almond extract. Hope you enjoy and please LMK how they turn out. 🙂

      • — Jenn on January 20, 2019
      • Reply
  • These were so delicious! I’ve always used boxed mix because anytime I made muffins from scratch, the texture was not right. These were moist, light and fluffy. The addition of the almond extract really adds depth of flavor. This will be my go-to recipe from now on.

    • — Victoria N on January 17, 2019
    • Reply
  • Wow!!!! Thanks for sharing the BEST blueberry muffin recipe!!! Everyone loved ❤️❤️❤️❤️

    • — Pryscila on January 16, 2019
    • Reply
  • Absolutely scrummy!

    • — Amy on January 10, 2019
    • Reply
  • Simple and delicious! Thank you for sharing~

    • — Lisa on January 9, 2019
    • Reply
  • These are the perfect texture, and the flavor is so good. Have made these several times and they are always a success.

    • — Carol in Ohio on January 8, 2019
    • Reply
  • These were fantastic! The recipe name is even an understatement! Followed the recipe exactly and came out perfect! Thank you!

    • — Aysun on January 7, 2019
    • Reply
  • We made a few substitutes with this recipe and my family loved them. We used 1 cup all purpose Gluten free flour and 1 cup gluten free quick oats (i didn’t have 2 cups of flour). I made these for my 2 toddler so I didn’t use a full cup of sugar and I omitted the added sugar on top. We did mini muffins and cut the cooking time in half. My family ate them up!

    • — Danielle on January 2, 2019
    • Reply
  • Thank you for this recipe. It is now my go to recipe for individual blueberry cakes. The cakes are light, not as dense as other muffins I make. I have made a few small substitutions – I reduced the flour by half a cup and add a half cup of almond meal. I remove the almond essence. I also add a quarter of a cup of desiccated coconut as my family love a little coconut in their treats.

    Thank you again Miche

    • — Miche on December 31, 2018
    • Reply
  • They were amazing and I really appreciate that they didn’t need yogurt, I saw every recipe needed yogurt and this one saved me. They turned out great, both me and my mum loved them

    • — Samia Chowdhury on December 31, 2018
    • Reply
  • We baked a batch of these this morning. We followed your recipe to the letter (except we left the almond extract out due to nut allergies in the family), which yielded 9 jumbo sized muffins. We paired the muffins with our afternoon tea…and we’re delighted with the muffins’ flavor and texture! The raw sugar sprinkled on top adds extra special enjoyment!

    We’re considering substituting dried cranberries for the blueberries next time. Your thoughts?

    • — Frank Kohnen on December 30, 2018
    • Reply
    • Hi Frank, I think they may be too sweet with dried cranberries. I’d use this recipe as a base instead.

      • — Jenn on December 31, 2018
      • Reply
  • I make these muffins and gave out this recipe to everyone who tried and asked!:) they are seriously the best discovery and tastiest ones I’ve had!:) even store bought or bakery bought are not even close to this goodness!!! Thank you so so so much for this recipe!

    • — Alla on December 30, 2018
    • Reply
  • Can I use frozen blueberries? I want to try this for Christmas Morning breakfast but blueberries are out of season. Thank-you. All your recipes always turn out wonderful.

    • — Michelle Vasquez on December 21, 2018
    • Reply
    • Sure, frozen blueberries would be fine – just don’t defrost them or the batter will turn purple. 🙂

      • — Jenn on December 21, 2018
      • Reply
  • I tried and luv it!! Yum!!

    • — Jackie Cortez on December 20, 2018
    • Reply
  • Excellent!

    • — ppilver on December 9, 2018
    • Reply
  • Hi! Can you sub chocolate chips for blueberries? Would the conversion be the same? Thanks!

    • — Jenna on November 29, 2018
    • Reply
    • Sure, Jenna, I think you could substitute the blueberries for chocolate chips, and I’d keep the amount the same. Hope you enjoy!

      • — Jenn on November 30, 2018
      • Reply
  • I am very picky when choosing recipes to follow and this one did not disappoint! I am on a muffin craze this whole week and by far these ones are my favourite. I love the crunchy sugar texture added to the muffins. It added a nice touch. I had frozen blueberries to use up, a lil less than two cups and the muffins did not come out soggy but moist. I followed the directions exactly written, I used almond milk instead and they honestly came out perfect. These are so damn good. I am now known as the muffin goddess thanks to this recipe! You too can be a muffin goddess! Just follow the recipe as directed. 🙂

    • — Jenny on November 11, 2018
    • Reply
  • Was a tad concerned when I added the 425g of Blueberries as it looked far too large an amount. My concerns were justified. Took the muffins out of the oven and they looked amazing. Well risen, looked delightful in their tulip liners. Took them out of the tin after 10mins and the whole of every muffin, excluding the lovely crispy tops felt like liquid. Oven temp is spot on and followed the recipe perfectly. I decided to open one up and they looked like blueberry soup. I will try again but with only 225g of Blueberries instead. The sheer amount in these just made for incredibly wet muffins despite tossing them in flour before folding in. Where there was batter it was perfectly cooked, but sadly the juice of so many Blueberries overwhelmed all 12 of the cakes and ended up in the bin. £6 of Blueberries wasted.

    • — Lynette Jones on November 3, 2018
    • Reply
    • I am so sorry about that, Lynette. I just checked the metric conversion and looks like there was a mistake. The amount should be 340 g. I apologize!

      • — Jenn on November 3, 2018
      • Reply
      • Thank you Jenn for your reply. I did wonder if there was an issue with conversion. Am very grateful to you for taking the time to reply. Will give them another try 😊

        • — Lynette Jones on November 6, 2018
        • Reply
  • Wow. These are amazing muffins. I made a few changes that suit our household, all of which worked out: (1) I used Bob’s Red Mill all-purpose 1:1 gluten-free flour. (2) I cut the sugar to 3/4 cup, which was just right for us. (3) I substituted almond milk for regular milk because that’s what we had. (4) I used frozen berries, but let the batter sit after mixing so it would start baking closer to room temperature. (5) I didn’t have any baking spray, so I individually oiled all of the cupcake liners with canola oil while the batter was sitting. The muffins had a tasty, crispy brown edge all around. I’m not sure if it was the canola oil, but I will keep that step, in case it was.

    • — Susan on October 28, 2018
    • Reply
  • These are truly THE BEST Blueberry muffins. I always make them from this recipe. I sometimes double the recipe and make a blueberry cake. Delish!
    Also probably the Only recipe where I do not change a single ingredient.

    • — Kate on October 9, 2018
    • Reply
  • I had been looking for a good berry muffin recipe, hopefully equivalent to the excellent ones served at a local cafe. This is it! It is not too sweet; I find that most recipes use twice the amount of sugar and has an excellent crumb.
    I did not use the almond extract as I did not have any in the house and used a frozen emix of berries – bluberries, cranberries and raspberries – and the results were excellent.
    Top marks on this one.

    • — Susan Benlevi on October 5, 2018
    • Reply
  • Title does not mislead! These are the best blueberry muffins. They are quick and easy to make. I am an elementary principal and I wanted to bake a variety of muffins for my staff. Once Upon a Chef is always my first choice for recipes. I tried some from other sites, sharing trial runs with my neighbors. Jenn’s muffin recipes were always the favorite. In the end I made a variety of Jenn’s muffins. My staff felt spoiled and not a crumb was left.

    • — Terrie Garrison on October 4, 2018
    • Reply
  • These muffins really are the BEST! I have made them more times than I can count. I usually substitute coconut oil for the butter, with excellent results. I also sometimes substitute some of the butter for applesauce, which makes the muffins rise more on top. Thank you, Jenn, for sharing this recipe!!

    • — J Chetelat on October 4, 2018
    • Reply
  • Maybe it was because we didn’t add the turbinado sugar but these were just ok, certainly not the best. Followed the directions to a T minus the sugar on top.

    • — Jen on October 4, 2018
    • Reply
  • I have made this recipe about a dozen times now and each time it comes out perfect. The best part is that the muffins came out perfect the first time! My whole family loves the muffins and they are eaten in a day or at the most two. I used to buy tons of blueberry muffins from stores and bakeries. No more. I know the ones I bake using this recipe are better than any I can purchase anywhere else.

    • — Grace Chen on October 4, 2018
    • Reply
  • These really are the best blueberry muffins. Kids, guests, to give away as gifts…I always get compliments on them and am asked for my recipe. This is the recipe that lead to my dedication to this site!

  • Should be called the
    world’s best blueberry muffins!

    • — Dana Toczylowski on October 4, 2018
    • Reply
  • I will never attempt any other recipe for blueberry muffins as this is the very best one, ever. I skip the sugar on top now but otherwise I wouldn’t change a thing.

    • — Karli on October 4, 2018
    • Reply
  • Love this recipe! Thank you!

    • — Lora Downie on October 4, 2018
    • Reply
  • Living in northern Canada means we get lots of blueberries every summer. We always enjoyed having them fresh. I love to cook but I was never a baker. I decided to try these blueberry muffins just to see how they would turn out. I had never had any luck with muffins. These changed my life! I followed the recipe exactly and they were perfect. The texture is extraordinary. My whole family loves them, especially my husband. They freeze well although many don’t make it to the freezer in time because they’re just so delicious. I also have added fresh raspberries and it heightens the flavor.

    • — Liz Mackie on October 4, 2018
    • Reply
  • I love these muffins! The sugar sprinkled on the top is not negotiable! The only thing I have to change is to decrease the baking time to about 23 minutes. This is probably just my oven though. If I leave them the full 30 minutes they are a bit dry and burnt on the bottom. Make these!!

    • — Deborah on October 4, 2018
    • Reply
  • Hi,

    I’m about to try this recipe but I have dried blueberries. Do I need to make an adjustment?

    Thanks!

    • — Rabs on October 3, 2018
    • Reply
    • Unfortunately, I don’t think dried blueberries will work here – I’m sorry!

      • — Jenn on October 3, 2018
      • Reply
    • what about soaking the dried blueberries in the rum for a bit and then throwing them in the batter? Just a thought 🙂

      • — Mina on October 4, 2018
      • Reply
  • Absolutely the best recipe ever. This is my go-to family favorite.
    Perfection!!

    • — Michelle on September 29, 2018
    • Reply
  • Hi! This is the best blueberry muffin ever! just a question thou, can i substitute the all purpose flour with pastry flour?

    • — Rhea on September 24, 2018
    • Reply
    • Glad you like these, Rhea! For best results, I’d stick with the all-purpose flour here. If you do happen to try them with pastry flour, I’d love to hear how they turn out!

      • — Jenn on September 25, 2018
      • Reply
  • Just made them for the first time after being inspired by a discarded half muffin in its wrapper outside my local super Asda. Cut the recipe in half (used 1/2 tsp salt, as I wasn’t playing around with 8ths and more or less eyeballed the butter as we don’t have sticks here and I didn’t feel like getting out the scale) for a 200g punnet of blueberries. The muffins are absolutely stuffed to the brim with berries and they rose really well! I took them out when they were just a bit browner on top than the pics, very happy with the results, will be making these again for sure!

    • — Katie on September 22, 2018
    • Reply
  • Best recipe ever ! Thank you <3

    • — Kate on September 16, 2018
    • Reply
  • Absolutely the best muffins ever!!!
    Even though I forgot to add eggs they were delicious! Thanks so much for this recipe!

    • — Marta on September 9, 2018
    • Reply
  • Used wholemeal flour, half the sugar and twice the blueberries. Came out absolutely scrumptious, thanks to this excellent recipe!

    • — Raelene on September 7, 2018
    • Reply
  • Thanks for sharing this absolutely delicious blueberry muffin recipe . I love fresh blueberries in the summer . This recipe is simple, easy to create using ingredients most bakers have on hand. I would definitely make them again.

    • — Barbara on September 5, 2018
    • Reply
  • Hi,

    I need your advice. I have made these muffins many times and they are by far the best I ever made. I made some this morning and they did not turn out well. They had a hole in middle after baking and the blueberries were all mushy inside. I drained the blueberries well and gently folded them into the batter. I timed the mixing and I leveled all ingredients. Also, my baking power was new. What did I do wrong this time? I’m so confused. My ingredients were measured correctly.

    • — Gail on August 25, 2018
    • Reply
    • Hi Gail, That’s a bit of a head-scratcher considering you’ve made these successfully several times. You mentioned that your baking powder is new, so that’s not the issue. Perhaps they were a bit underbaked so they didn’t have time to fully set. You may want to check your oven temp to make sure it’s calibrated. Hope that helps at least a bit!

      • — Jenn on August 26, 2018
      • Reply
  • Thank you for sharing your blueberry muffin recipe. First time I baked blueberry muffins and I follow your recipe/instruction and then I felt like a pro chef with the result. haha😂

    • — Azarel on August 24, 2018
    • Reply
  • Absolutely the BEST blueberry muffin recipe. On point!! Thank you so much!

    • — Marisol on August 24, 2018
    • Reply
  • Went blueberry picking in Vermont a couple of weeks ago and have made several batches of the muffins. They’ve been a big hit.

    One small issue I’ve had is many of the blueberries sinking to the bottom during baking. This is causing the base of the muffins to fall apart too easily. Any suggestions on how to keep the berries from sinking?

    • — Steven on August 20, 2018
    • Reply
    • Hi Steven, Next time, you can try tossing the berries with a few teaspoons of flour; this will help prevent them from sinking.

      • — Jenn on August 21, 2018
      • Reply
  • Excellent blueberry muffin recipe. Taste wonderful . Very moist and very tasty. My family was really impressed. I made them as per the recipe without adding or deleting ingredients. Best muffins ever.

    • — Berna on August 19, 2018
    • Reply
  • Jenn, I love blueberries & have tried many recipes for a good muffin. Thank you so much for absolutely the BEST blueberry muffin I have ever tasted and made! Amazing!!

    • — Debbie on August 13, 2018
    • Reply
  • I have mae a many of blueberry muffins from various cookbooks this by far is the best hands down. I have subsribed to your blog for over a year. Although, I grabbed the wrong measuring cup and was off by 1/2 cup of flour this recipe still was still amazing. I am have now purchased her cookbook

    • — R, Clarke on August 13, 2018
    • Reply
  • Hi Jenn,
    LOVE all your recipes and your new book. I know when I am using any your recipes, it will all come out perfectly!

    For the Blueberry Muffin recipe, can I add strawberries as well? If so, can I just add more fruit vs. decreasing the blueberry measured amount.

    Thanks!

    • — Carol Chervin on August 11, 2018
    • Reply
    • Hi Carol, That is so nice to read. 😊 You can definitely add strawberries but I’d decrease the blueberries accordingly, otherwise the muffins could end up a bit soggy.

      • — Jenn on August 12, 2018
      • Reply
  • Can the blueberries be tossed in a small amount of the flour mixture to prevent sinking to the bottom of the muffin?

    • — Tanja B on August 11, 2018
    • Reply
    • Sure, Tanja.

      • — Jenn on August 12, 2018
      • Reply
  • I’m thinking of making this recipe in a 9 in loaf pan. Do you think that would work? If so, what would the oven temp and timing be? Thx.

    • — Karen Oshry on August 11, 2018
    • Reply
    • Hi Karen, I do think that’d work. I’d start checking around 45 minutes, although it may take up to an hour or longer.

      • — Jenn on August 12, 2018
      • Reply
  • Made a batch to take to work and my coworkers responded with “these are the best blueberry muffins I’ve ever had.” So the name is well-deserved!

  • Love this recipe! Turned out amazing. A few things I did differently…

    1. I used a large non – stick 6 muffin pan
    2. Cooked for 32 minutes (my oven cooks fast)
    3. Used coconut oil to coat the pan instead of paper liners or non-stick spray
    4. Used freshly picked blueberries
    and …
    5. No added turbinado sugar to top the muffins
    Saved this recipe for future use! Thank you so much 🙂

  • I had an extra tub of blueberries in my kitchen and was so glad to come across your recipe! Followed it exactly and they were as delicious as they looked and not too sweet. A winner!
    Thanks…Ann-Marie D.

    • — Ann-Marie Deane
    • Reply
  • Can these be frozen? Thanks

    • Sure, Suzie – they freeze well. 🙂

  • This recipe looks wonderful! Would it be okay to use self-rising flour, omitting the baking powder and salt?
    Thank you.

  • Really was the best.

    • — Esther Makowichuk
    • Reply
  • I used blackberries instead of blueberries. Muffins were fantastic!

  • I made the blueberry muffins and they are definitely “the best.” Thank you, Jenn.

  • Thank you for a great recipe! Made these today and they turned out perfect. Not too sweet, as per my mom’s request. I used Coconut/Almond Milk as that’s what I had on hand. Will definitely make again.

  • Hi Jenn! This was the first recipe I made from your blog. It was easy to make and my yummy muffins looked just like your photos! My hubby and I gobbled 2 each as soon as they cooled down! I put them in a large zip lock bag but that made the tops soften more. It really didn’t matter – the muffins came with us to a picnic and were gobbled up by my brothers family! Blueberries were on sale yesterday so I bought lots and froze for winter baking of these delicious muffins. So yummy! Thank you! Next to bake is your strawberry muffins!

  • Omg. Sooooo delicious!!! I made it with hubby who on a healthy kick and also wanted to get rid of some blueberries before they went bad. I did, h/e put wheat flour instead of the all purpose and light brown sugar instead of regular. It was great. It was like and not overpowered with sugar.

  • Absolutely amazing! Followed the recipe exactly and the muffins came out perfect! Delicious! Thank you so much for the recipe! Once Upon a Chef is my go to website!

  • Absolutely amazing muffins! Used Cup 4 Cup gluten free flour and they were perfect. Highly recommend.

  • Wow, I have just made these and they are sensational. First time I’ve ever made muffins and they look fantastic!

  • Absolutely my go-to blueberry muffin recipe. Great flavor and texture and they freeze well. Everyone’s favorite!!

  • Can I substitute whole wheat flour for the all purpose flour

    • Hi Y, I suggest starting by subbing half of the all-purpose for whole wheat. If you like the way they turn out, you can tweak the ratio a bit more in favor of the whole wheat.

  • Hi Jenn,

    I saw someone else used frozen berries so I did the same. They came out great!
    Thank you!
    Lisa

  • Hi Jenn,
    Can you use frozen blueberries?
    Thank you!

    • Yep – just don’t defrost as they’ll turn your muffins purple. 🙂

  • Hello Jenn, you told a reader this recipe should be fine as a loaf. Please give an indication of baking time. Thank you.

    • Hi Susan, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!

  • 2 questions: First, any reason why this might not work with a good gluten free baking flour? And second, I would like to add gluten free oats. How much do you think I can add, and what other changes to the recipe would you make. ( Guess that is 3 questions!)

    Love your recipes. Have successfully adapted to gluten free other baking recipes on this site.

    • Hi Kate, several readers have commented that they’ve used gluten-free flour blends and have been happy with the results. If you’d to add oats, I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. I’ve love to hear how they turn out!

      • thanks, Jenn. I really appreciate that you always respond to my questions. I will definitely be trying this recipe. And I will change the ratio of flour to oats as you suggest.

  • Made these for the 20th time and the recipe does not disappoint! Everyone always comments how delicious they are and your kitchen will smell like a bakery! Thank you Jen for another fabulous recipe!

  • I have made these muffins many times – perfect! This time – the did not rise, spread out over the muffin tins. Served them with a dish and spoon cause they were still delish! Why didn’t they rise? The only difference was that I used flour Pam.
    Tannis

    • — Tannis Stewart
    • Reply
    • Hi Tannis, sorry to hear you had a problem with these! If you’d made these successfully a number of times, I suspect you must’ve made some kind of measuring error this time around. (The flour Pam would not have any impact.)

  • Can I halve the recipe and get the same results? Thanks!

  • I followed the recipe as written and served them to my family. My Sis said that they were the best blueberry muffins that she has ever had!

  • What temperature do you bake them at? I couldn’t find this in the recipe.

    • Hi Carol, they get baked at 375°F/190°C. Enjoy!

  • Just love this recipe, but my husband is allergic to almonds. I swap the almond extract for lemon extract and it is divine!

  • Can this batter be used in a loaf pan ?

    • Hi Jenny, Sure, I think that will work.

  • These are very good. They are more cake like than many blueberry muffins I have made. They expanded in the oven to very large muffins and I got fifteen out of the batter. I’m talking BIG! My eggs were very large and I wonder if this attributed to the size. I will bake again because the flavor is wonderful. Thank you for this great recipe! Love your cookbook!

    • So happy you’re enjoying the recipes, Jane. 🙂

  • Is the batter suppose to be thick ?

    • Hi Lisa, Yes, it is quite thick.

  • These are seriously the best blueberry muffins. I always get compliments when I make them and people ask for the recipe. Thank you!

  • Made these for the first time yesterday and they were a huge hit! I followed the recipe exactly as written but only needed to bake them for 25 minutes (my oven runs hot). Spraying both the paper muffin cups and pan made for easy, intact muffin removal after baking. By far the best blueberry muffins I’ve ever tasted, let alone baked myself!

  • FINALLY…..a muffin recipe I love and will use over and over! I was so frustrated with the dry and crumbly muffins every recipe seemed to produce. The milk, butter and 2 eggs make all the difference in the world I believe! No more water and oil for me. Thanks for providing this!

  • Absolutely LOVED this recipe! Enjoy baking and cooking and your recipe was excellent…the texture, and flavor/taste of the blueberry muffins was superior to other recipes I’ve tried before. Thank you!

    • — Jacqueline Delgado
    • Reply
  • Simply delicious, followed the recipe as is and the muffins were perfect and enjoyed by all! Definitely a keeper!

  • These were amazing. Tons of blueberries throughout and perfect level of sweetness.

  • I cannot tell you how many times I’ve used this recipe. It has become a staple in my household. Guests leave raving about them too. Thank you so much! After reading reviews from others, I should probably venture and try to add different with gs like walnuts, yumm!

  • This is a wonderful recipe, will be my go to.

  • Can you use half and half, being I don’t have milk?

    • Sure, Gina, I think that should work.

      • Thank you. I wound up having my husband going to the store for milk lol.
        I made these this morning and they came out terrific. Very flavorful, moist. This will be my go to blueberry muffin recipe from now on!!

  • Maybe it’s because I’m in the South but I think it needs more sugar. I know my blueberries were sweet (I just went out and picked them this morning and they were sweet) and I know it’s a muffin not a cupcake but a little more sugar wouldn’t hurt. Maybe I should’ve put more raw sugar on top. Also, it only took about 20 minutes to cook so watch your oven time. Overall it’s good.

  • Fabulous muffins. I used cream because I didn’t have milk. Thank you for posting!

  • Can you substitute milk for almond milk?

    • Sure! Enjoy 🙂

  • LOVE the new cookbook and every recipe of yours I’ve tried!
    I was thinking about mini muffins for a brunch I’m hosting. Do you think this recipe will work? Any comments on converting full sized muffin recipes to minis?

    • Hi Carol, So happy you love the book! The only change for mini muffins would be to reduce the cook time. I’d start checking around 12 minutes.

  • I haven’t made them yet- although I really want to! But just a question. Do you have any advice for high altitude changes? I live about 5,000ft up and altitude has made me change everything I know about baking! Thanks!

    • Hi Susie, Unfortunately, I don’t have any experience with high-altitude baking, so I don’t have any wisdom to share, but these tips may help. Hope you enjoy the muffins if you make them!

    • I live at 6700 ft. and have had no problem following the recipe as written.

  • Thank you for this wonderful recipe. The base ingredients and method are spot on. I used 2 tsp. vanilla (no almond due to someone’s allergies) and only 1-1/4 C blueberries. The berries were frozen and I dusted them with flour before folding them into the batter. Mini muffins baked for almost 15 min. @ 375. Delicious and tender!

  • Scrumptious muffins! Used orange extract because I didn’t have any almond left. Also used 1/2 blueberries and 1/2 strawberries chopped up to the size of the blueberries. These are now my red, white and blue muffins. They’ll be a tasty addition to my Independence picnic. Thanks for a great recipe!

  • So I tried these but left out the almond extract. I added the zest and juice of one lemon and instead of milk I used homemade kefir.
    The batter was quite thick and so when I added the frozen blueberries they got a bit purple but I don’t mind, looks beautiful and they taste delicious!

    • Try rinsing your frozen blueberries before adding to the batter.

  • Excellent. Best eaten in the first two days. Day 3 not that great.

  • Love this recipe. The batter is so super moist. The muffins melt in your mouth. My husband & I are huge blueberry fans.

    • — Gina Nicholson
    • Reply
  • How much is a cup in tablespoons or ounces? Thank you

    • Hi Daphne, In the top right corner of the recipe, you’ll see a button that allows you to toggle between metric and cup measures. Hope that helps!

  • Can you use frozen Blueberrys?

    • — Anneliese Rold
    • Reply
    • Sure, Anneliese – just be sure not to defrost them or they will turn the muffins blue. 🙂

  • Indeed the best blueberry muffins ever! Everyone comments about how beautiful they are. I love the combination of the vanilla and almond essence. And I’m excited as I’ve just ordered your book!

  • Amazing muffins! The almond flavoring adds such a wonderful taste! I put lots of brown sugar on top it adds a more crusty sugar and is sweeter (our preference). The recipe is perfect as written! Best recipe ever and I always get asked for the recipe!

  • Really good! Loved them!!!!

  • Hi Jenn, Just made your blueberry muffins and they are out-of-this-world delicious!! So happy I can stop searching for the best blueberry muffin recipe, because I’ve finally found it! I made two small changes: didn’t add the almond extract and I sprinkled a mixture of brown sugar and cinnamon on the tops, instead of the raw sugar (because I didn’t have any). When I took them out of the oven, they looked exactly like your picture. Can’t wait to try more of your great recipes! Thanks!!!

  • Can I make the batter a day ahead, so that I can just put it in the oven in the morning?

    PS have made many of your recipes, and have loved them all.

    • So glad you like the recipes, Doreen! I wouldn’t recommend refrigerating the batter; they won’t rise as well when you go to bake them. You can bake them a day in advance though and serve the next day.

  • Awesome Muffins.

    I did the Blueberry Muffins Jen and added the strawberries as you said it should work and they were awesome.

    Your recipes are amazing and all of them will keep me busy in the kitchen. You are an inspiration!

  • Hi, Jen. These muffins smell and taste DELICIOUS. Unfortunately, though, the tops were a little flat compared to your photo. I used coarse white sugar instead of turbinado. Do you think it could have weighed them down? Or, maybe I should have used King Arthur AP flour instead of Gold Medal? The dome difference is slight, but I’d love them to be as pretty as they taste next time. Your baking know-how would be so appreciated!

    PS-I used weight measurements, so I’m doubtful it had anything to do with the amount of BB’s, flour, or sugar.

    • Hi Kaime, I don’t think the white sugar would’ve weighed these down and the Gold Medal flour should’ve been fine. is your baking powder really old? Was the oven completely preheated before you put the muffins in?

      • My baking powder is fresh. I didn’t have an oven thermometer in my oven at the time, so I’ll be careful to do this next time. I could see how that could have been the issue. Thanks for your input and quick response! Love your recipes and excited about your cookbook!

        • Be very careful to not over mix muffin mixes- you want them JUST come together and still kind of lumpy for them to not have flat tops. That’s what my grandmother always taught me.
          Here is a GREAT answer regarding baking- it TRULY is science…THEN an art :~)

          – Over-mixing the batter!!!! You’ll know that you’ve done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles.

          – Under-mixing the batter. You have to develop some gluten, otherwise there’s nothing to trap the gas bubbles and the muffins will just deflate before they get any rise. It’s a lot easier to over-mix than under-mix, but if you drastically under-mix and don’t even bother to get all the dry ingredients wet, then you won’t get any leavening action at all.

          – Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder. You should be able to see some bubbling action before you pop the muffins in the oven; if you don’t, you might have this problem.

          – Improper substitution of baking soda for baking powder. A lot of people think these are the same, but they aren’t. Both use sodium bicarbonate, which is what produces the CO2 bubbles but needs an acid in order to do it. Baking soda is intended to be used with mixtures that are already acidic; baking powder has an built-in acidifier, usually cream of tartar, which reacts with the water as soon as you incorporate it. If you ever substitute baking soda for baking powder, you need to add cream of tartar or some other acid/acidifier.

          – Not resting the batter, or resting too long. If you use double-action baking powder (the norm, e.g. Magic brand) then you are supposed to rest for 5-10 minutes to allow for the first action. If you use single-action baking powder, you must get those muffins into the oven right away or they’ll start to collapse.

          – Finally, and this might be stating the obvious – not filling the tins enough. It’s possible that the muffins are rising just fine, but they’re not supposed to double in size like bread or triple like pastries; you should be filling the tins at least 3/4 of the way up if you want tops.

          I LOVE Jen’s recipes! I recommend them to anyone who asks for recipes. This is another one that I LOVED (I also left out almond, its just MY preference).

  • Lovely, lovely muffins. Extra brownie points for a recipe which worked perfectly in gram conversion and with British ingredients. More often than not a US baking recipe isn’t successful overseas as our flour is different, our sugar is milled differently, etc. This works! I shall make those heavenly muffins again and again ( probably without the almond extract, but this is simply personal preference) – thus, many thanks for sharing a GREAT recipe. PS I used frozen blueberries and my muffins took nearly 40 min to be perfectly baked ( and yes my oven is calibrated and temp checked via additional thermometer). Just goes to show how different ovens require adjusting the suggested baking time.

  • I am just wondering if your temperature settings for the oven are for standard or fan forced. I live in Australia and also wonder if your measurements are the same as we use here, ie. spoon ¾ or shld I adjust.
    I am just cooking the blueberry muffins hopefully they turn out as good as the picture. I didn’t have fresh berries and used frozen (??) seemed to work fine. they didn’t rise as much as the picture.

    • Hi Larraine, I develop all my recipes using the standard oven setting. And most of my recipes have metric conversions; to view them, 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. Frozen berries are fine to use here. Hope they turned out nicely!

  • I don’t really like the smell of almonds so I substituted with the freshly grated zest of 1 lemon and juice of 1/2 a lemon. Replaced milk with leftover buttermilk from another project. The resulting muffins were excellent! Light, fluffy and reminded me of summer. Great recipe

  • I’ve made many, many blueberry muffins and these are the best. Classic flavor and they look like they came from a bakery. I use King Arthur Flour sparkling white sugar on top and it adds a nice crunch and a professional-looking finish.

  • This is my go to recipe for muffins. I also cut the sugar to a scant 3/4 cup and left the turbinado sugar off the top after making the recipe as called for the first time. Still delicious! If I’m having guests the sugar gets put on!!

  • I rarely bake and when I do I just go for simple recipes and do not really expect very good results. But with this muffins recipe, friends rated me a Pro?! Thank you Jen, you just made known to me the word confidence!

  • Made these this morning. Used frozen wild blueberries rather than fresh. The muffins themselves were tasty, but weren’t very eye appealing. Be careful to not “over-fold” the blueberries in as the batter will quickly turn purple. The batter itself was very thick as others have commented on, but the muffins were light once cooked. I’d certainly make again.

  • This is the best blueberry muffin recipe I have ever found! It’s a very simple scratch recipe. The almond extract gives a wonderful flavor. I use large muffin tins sprayed with cooking spray and don’t use muffin liners. I am heavy handed with the sugar topping. My family thought these muffins came from a bakery. This recipe is a favorite in my home!

  • I used brown sugar sprinkled on the top of the muffins & it added just enough sweetness! The recipe didn’t state it, but coat the blueberries in the flour mixture before adding them to the batter. It helps keep them from settling to the bottom of the muffins as they bake. An easy recipe.

  • This is a favorite in our house. I reduced the fat by substituting applesauce for half of the butter and they came out as delicious as the first time I made the recipe (which was according to Jenn’s original instructions). These muffins are not only flavorful but moist as well!

  • Excellent. Definitely cake-like and sweet. I followed the recipe as written except I decreased the sugar to 3/4 cup. The muffins still had a nice sweetness. I imagine the berries are also a factor as some are tarter than others. FYI, the 2 Tbsp turbinado sugar topping equates to 1/2 tsp per muffin.

  • These were the best blueberry muffins and easy to make! I shared with my neighbor!

  • Very delious muffin

  • I love these. I’m looking for a low/no added sugar muffin for my 1.5 year old. Any chance these would still be good substituting applesauce for the sugar or lowering the sugar content somehow?

    • Glad you like them, Amy! I wouldn’t recommend replacing the sugar with applesauce, but you could cut the sugar back a bit. I’d suggest using 3/4 cup instead of a cup – any less than that and the texture of the muffins will be impacted. Hope that helps!

  • Can these muffins be frozen once cooked?

    • — Maddison Lawrence
    • Reply
    • Definitely!

  • My eldest sis made this today! Literally the best blueberry muffin ever!

  • Your blueberry muffins are even better than my mom’s recipe. They really are the best ever!

  • I do so enjoy you recipes, but i get confused with your 1/2 cup or sticks or spoonfuls. i am from the UK where measurements are in ounces. Other than that I love you recipes.

    • I have metric measurements, too! In the right corner of the recipe, there is a button where you can toggle between metric and cup measures. Hope that helps!

  • These didn’t rise much but they look just like the ones in the picture. I’ve just tested one and the lovely crunch to the topping contrasts really nicely to the light as air muffin below. Lovely recipe and I will make again..

  • Fantastic every time!!

  • These muffins are perfect!! Best ever!! Thank you so much!

  • I did not look st any reviews just found your recipe and made them. I was a little skeptical when the batter was quite thick like cookie dough. They rose beautifully, I left them in for almost 30 minutes perhaps a tad too long, as the tops were very crunchy but not burnt. They are very moist and delicious, the only issue I had was the tops on my muffins separated from the bottoms. I did not use paper liners but rubbed coconut oil in the muffin tins. Nothing was stuck in the bottom, we just laughed about this and enjoyed the crunchy tops.!
    Thanks, I would make this recipe again!

  • I have made these blueberry muffins twice now. They are simply delicious. The only thing I changed was the sprinkling of the turbinado sugar. I combined 2 tablespoons each of brown sugar, butter, and flour and added 2 teas. of cinnamon. Mixed together until crumbly and sprinkled on top before baking. Simply wonderful

    • — Kenda Piccione
    • Reply
  • These muffins are the best I’ve ever made or had. Very moist – the almond extract adds a nice flavor to them. Thank you.

    Donna

  • These were a showstopper and served to VIP company this morning. Thank-you!!

  • They are Not enough STARS I would give a least 10 Stars, never got a better recipe any were THANK YOU! Have a great day!

  • I tried this recipe this morning and I love how moist and rich they turned out. Nice with a cup of coffee, no need for extra butter and the sweetness was perfect.
    I love your web site and the recipes, encourages me to try even more of them.
    I am checking them off as I try them

  • Sooo good!!!

  • Best Blueberry muffin ever.
    Thank you

  • I made this recipe exactly the way it describes and checked and cross checked the ingredients and their quantities. All seem to be correct. Even then the batter turned out very thick, almost like cookie dough and then they took almost an hour to bake, had a very cracked top and very crumbly overall. Any idea what went wrong?

    • So sorry you had trouble! It sounds to me like a measuring issue as the batter should not be thick like cookie dough. Is it possible you added an additional cup of flour by mistake? Or forgot the eggs or milk?

  • Tips after making the muffins, which I love btw. Always use muffin cups, don’t over fill or they will go flat on top and next time I will add the flour by hand – I had to beat the batter too much when adding milk and flour. Also mine didn’t rise this time, which I will attribute to overfilling/overmixing. Would double vanilla if not using almond extract next time. Good recipe.

  • Light and delicious!! This was my second attempt at baking – tried the NYTimes which were a fail for me. I did take the advice of other bakers and dusted the blueberry with a little flour so as not to fall to the bottom of the muffin.

  • I made these as directed & they never rose in the center😳. This has never happened to me, they are delicious just not so pretty. Maybe because we lined the muffin cups holders with canola oil?

    • Hi Shantell, sorry to hear you had a problem with these rising! I don’t think the canola oil in the liners would’ve impacted the rise. Was the oven completely preheated before you put the muffins in? Was your baking powder really old?

  • Can you make this recipe without the almond extract, only the vanilla? My nephew is allergic to nuts.

    • Sure, Jenifer – just substitute more vanilla or a teaspoon of lemon zest.

  • I made these today. Again Jen, your recipe is spot on. The muffins were moist, delicious and now a household favourite. A keeper recipe!

  • Just made these muffins and think they are absolutely delicious. I took a chance and used buttermilk instead of milk because I had just the right amount left over from two of your other fabulous recipes that I tried. I also added cranberries. This recipe, like all your recipes, are keepers. Thank you for all that you do, Jenn. You always make me look good!!!!!

  • 30 minutes was way too long to cook- the muffins were too dark and over cooked. I would not do more than 25 minutes

    • Wow, I thought 30 minutes was a tad too short. Mine were not dark at all – a nice light golden color – and definitely were not over cooked. I could have left them in a couple of minutes more. There’s a lot of butter in this recipe and I thought a few more minutes would have helped. Nonetheless they were very good. And rich. Maybe the recipe called for slightly too many blueberries. Almost a bb pudding.

    • I had the same experience. Although I baked them for 30 mind, my muffins were dry and a little tough at the top.

  • These muffins truly are the best! Anywhere I bring them, EVERYONE loves them! Thank you Jen for sharing your wonderful recipes!

  • Made these today. They were easy to make and tasted great. You can’t go wrong with these.

  • BEST blueberry muffin recipe EVER!!! I followed it to a “T” except I added 1/2 cup chopped pecans and used 2 tsp. vanilla and omitted the 1/4 tsp. almond extract. I also made a streusel topping with flour, brown sugar, butter and chopped pecans and sprinkled it over the muffin tops and baked them. DELICIOUS!!! I froze the cooled muffins and pull 2 at a time out of the freezer to thaw for a mid morning coffee break. I microwave them for about 15 seconds to warm them and the topping is still crunchy. They came out of the oven looking like gourmet muffins. I’m making them again today but instead of blueberries, I’m using ripe bananas that I have on hand. Definitely will be making these again and again!!

  • These were truly outstanding! My children always ask for blueberry muffins but don’t get them very often because the recipe I had asked for blueberry puree as well as whole blueberries – it was super involved and I dreaded making it. Not anymore! This was simple and incredibly good. I used frozen blueberries which I coated with 1 T flour. They didn’t sink. Thank you for a keeper recipe!

  • Hi Jenn,

    These blueberry muffins are the BEST! I have made them many times and they are always delicious. My husband and I love cranberry muffins and I was wondering if I could substitute the blueberries for cranberries and if so, would you suggest any additional tweaks to the recipe.

    Thank you.

  • My most favorite blueberry muffin recipe. EVER.
    Thank you a million times

  • I’ve made these muffins a few times, for us at home, to bring to people in hospital and for a bake sale at work. Everyone who eats them says they are THE BEST blueberry muffins they’ve ever had and I agree wholeheartedly! I followed the recipe to a tee using fresh blueberries. Like all of your recipes, another delicious, fail proof recipe. I’ve pre-ordered your book and can’t wait to get it.

  • I made these for Breakfast the day after Thanksgiving, using fresh blueberries. They came out perfectly and were all gone in an hour. We have made many blueberry muffin recipes and this was the best, definitely a keeper. I will be trying the base recipe with other berries, in the future.

  • These are simply perfection, Jenn! They are so delicious and come together so easily. Am making them again this morning. Your recipes are spot-on every time — can’t wait for the cookbook to come out!

  • My husband absolutely loved these muffins. He said they were the best he’s had. I have made two alterations both of which were a hit. The first time I made the recipe as instructed, but added about a tblsp of lemon zest and a couple of tblsp of lemon juice (while slightly reducing the milk to make up for the difference in wet ingredients) and they were sensational. I love the combination of blueberries and lemon. The second alteration was substituting raspberries which was also delicious.

    Thanks for another great recipe!

    • — Carmen Rodriguez
    • Reply
  • I made these a few days ago and they were delicious! I loved that they weren’t too sweet, just right.

    I did have to use frozen blueberries as that’s what I had on hand. It made the batter pretty cold and stiff so filling the muffin tin was more difficult. So I would definitely recommend fresh blueberries. But either way they are delicious!

  • Excellent!! Made these muffins today and they are delicious!! Best ever!

  • Made this for my daughter and it’s sooo good! Best blueberry muffin indeed!
    Just wondering if I could make a Keto version of this… can I substitute all-purpose flour with almond or coconut flour? And swerve instead of the sugar?

    • Hi Eunice, so glad you enjoyed them! I’ve never made these with anything but all-purpose flour and granulated sugar so I can’t say for sure how they’d turn out. If you try them with these adjustments, I’d love to hear how they are!

  • PS, once cooled the muffins released from the paper, l am on my 3rd batch. Tomorrow my hubby will share with loggers 😄. Wish l could give this recipe more stars!

  • I made these muffins this morning, they were delicious but stuck to the cupcake papers. I’m hoping once they’re cooled they won’t stick. I am a seasoned baker, tossing blueberries with a lit’ flour prevents them from sinking to the bottom. I cut sugar down to 3/4 cup, frozen blueberries worked perfect 😁

  • Hi

    Can I have measurement in gram instead of cups?

    Thank you for sharing the recipe!

    • — Marcellina Dale
    • Reply
    • Hi Marcellina, This recipe actually has metric conversions. To view them, 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 the muffins!

  • Hi I was wondering I can’t wait to make your recipe but I don’t have an electric mixer can I still make it ?

    • Hi Robin, Unfortunately, you really do need a mixer for these – sorry!

  • Hi Jenn –

    I’m new to Bend, Or. The elevation is 3600 ft. Should I adjust this recipe or do you think I am okay as is?

    • Hi Cindi, I don’t have any experience with baking at high altitudes- I’m sorry! But you may find these tips helpful. Hope you enjoy the muffins!

  • Family absolutely loved this recipe. Just the right amount of sweetness this is a keeper!

  • Absolutely LOVED these muffins – cant wait to use the base recipe to make other types of muffins! Thank you so much for sharing this.

  • Hi Any suggestions if I use frozen berries?

    • Frozen berries will work here; just don’t defrost them before adding to the batter, or they will turn your batter purple :). Hope you enjoy!

  • Very yummy. Highly recommend making these muffins.

  • I love this recipe! So many blueberry muffins taste too sweet and cakey and they are lacking in blueberry flavor. This one is so fresh tasting, with plenty of blueberries. I loved the touch of sugar on top that added a crunch! This has become a new family favorite!

  • This recipe is fantastic! I actually made the recipe in a loaf pan and it turned out wonderful, so moist and flavored perfectly. Thank you for posting!

  • I’ve tried many blueberry muffin recipes but this one is tops so I won’t be looking any further. My husband loved them too. Many thanks for sharing, they are YUM !

  • The best blueberry muffins says it all! After making the first batch, my whole family was hooked. We love this recipe. When it’s blueberry season these muffins are bake many times a week. We don’t make any recipe changes; it’s perfect as is! Thank you for sharing!

  • YOU’VE GOT TO MAKE THESE!!! My daughter found this recipe just searching around. We made them exactly what the recipe called for, and they were so good! Sadly, one recipe, does only make 12 muffins. Will definitely make them again and again!

  • These muffins were delicious!! Blueberry muffins are one of my favorite things to eat in the morning (or any time of day really…) and I have been looking for a good no fuss recipe. This one hit the mark! It will definitely be my new go to recipe. I made these in big ramekins greased with a little butter instead of muffin trays and tins and it worked great! You just might have to add extra baking time to make sure it cooks thoroughly. Also, I didn’t have any of the sugar recommended in the recipe on hand, so I used a little brown sugar instead, and again, it was delicious and gave the muffin tops a great texture! These muffins, did not last long in our home. SO glad I tried it and so glad to have found this website!

  • I made these and they were fantastic. I used wild blueberries. The almond essence certainly enhanced the flavor. My friends love these muffins and are always asking when I will be making them again.
    I also converted the recipe and made jumbo muffins. I used a recipe converter I found on the web. They came out perfectly.

  • Made these muffins a few times – title is spot on! They are the best blueberry muffins I have ever made (and I’ve tried a lot). Good the next day too!

  • Delicious!! My grandson and I have made these several times and they are always a big hit. He can’t wait till they come out of the oven!!

  • These truly are some of the best muffins I have ever tasted!
    I made them with frozen blueberries instead of fresh and they turned out wonderfully. Wouldn’t change a thing!

  • Could I use lactose free milk in this recipe?

    • — kara johannson
    • Reply
    • That should be fine. Enjoy!

      • I made them with lactose free milk and no almond extract due to allergies and they turned out amazing. So incredibly delicious. Thank you. My kids and husband love them!!

        • — kara johannson
        • Reply
  • Absolutely the best blueberry muffins ever, so tasty and moist.

    I have a question: can I double the recipe?

    • Glad you enjoyed them! Yes, feel free to double the recipe.

  • I just made these muffins last night as i’m trying to clean out the fridge in preparation of hurricane Irma. I wanted to try to make these a little more on the healthy side. So i did some subbing and they turned out great! I use half flour half coconut flour. I also used half coconut sugar and maple syrup. which made the muffins a darker in color. I currently only own a mini muffin tin. So i cut some time off the baking and i really like the way they came out. 🙂

  • AMAZING MUFFINS! Perfect to take into work…or give to the neighbors. Many complements received that these are the “best blueberry muffins” – “ever.”

  • I know everyone is saying the same thing, but I’ll go ahead and repeat it: This recipe definitely lives up to its name! Followed it to the T, turned out amazing! Excellent texture, just the right amount of sweetness, the almond definitely brings everything out. Once again, Ms. Jenn does not disappoint!

  • Ya know, everyone claims they have the best recipe for blueberry muffins, but this one really is! Yummy and easy! I am a big fan of almond extract and it compliments the blueberries so well. The cake was fluffy and moist, too. I reduced the salt to 1/2 tsp. since I used salted butter and replaced 1/3 cup of the flour with white whole wheat (trying to fit that in everywhere I can) Thank you, my family LOVES them!

  • I have made thousands of blueberry muffins over my 63 years. This is THE BEST recipe ever. Flavor and texture are perfect. Thank you, thank you!

  • Wonderful muffins! Just wanted to note that I have made them with 3/4 cup sugar rather than the full one cup in recipe and prefer them that way (just a bit less…but still plenty…sweet).

  • So delicious and easy!!! Made these for my family and everyone loved them. This website rocks. I wish I could give more than 5 stars!

  • These muffins are the best! Love, love, love them. I neglected to spray the muffin cups and pan, but had no trouble removing the muffins from the pan or paper (okay, the muffin was still warm because they smelled so awesome I couldn’t wait).
    Delicious.

    • — Karen Williams
    • Reply
  • Can you freeze the batter.I doubled the recipe

    • Hi Sharon, I wouldn’t freeze the batter but you can definitely freeze the cooked muffins.

  • Hi Jennifer,
    Can I use brown sugar instead of granulated sugar?

    • Hi Laura, the type of sugar called for in baking recipes has a significant impact on the texture and browning. I’d stick with the granulated sugar for the best results. Sorry!

  • I made these muffins for the first time tonight and they came out of the oven exactly as they look in the picture. I definitely will be saving this recipe for future use. Thanks!

  • Really easy BEST muffin recipe.

  • I see there’s a copyright on bottom of recipe.. is it ok to print this for personal files? Super recipe!
    Thx!

    • Absolutely! (And glad you like them 🙂

  • So why do I have to spray the liners and tin?

    • Hi Kathy, if the liners aren’t sprayed, the blueberries will stick to them. The batter will still stick to the top of the pan if you don’t spray it.

  • These were easy to make and smell delicious! But, your muffin pan must be bigger because they are really overflowing! Hope that they turn out ok!

  • Jennifer, your Best Blueberry Muffins recipe is absolutely wonderful! I made them tonight and they are totally delicious! My family and I love them! Looking forward to making them again! 🙂

  • The best muffins ! Directions are clear and on point !! So easy to make and I love the raw sugar topping I always wondered how bakeries did that !!

  • Hello, is there a way to adapt this recipe for high altitudes?

    • Hi Mari, I don’t have any experience baking at high altitudes, but these guidelines may help. Hope you enjoy the muffins!

    • Hi Mari, I live at 6700 ft in Colorado and I don’t have to adjust the recipe. They came out just like the photos. Fantastic recipe.

  • I essentially tried this recipe yesterday but tweaked a few things and LOVED it! I subbed a tablespoon of the butter with browned butter and subbed the sugar for half coconut sugar and half beet sugar. Then I subbed 1/2 cup of the blueberries to add in mashed bananas! These turned out terrific! Thank you for the recipe!

  • I halved the recipe. This really is the perfect blueberry muffin recipe. It’s moist and fluffy, but not dense. The sugar topping gives it just the right amount of sweetness. This will be my go to blueberry muffin recipe.

  • Can you freeze the muffins?

    • — Linda Treadwell
    • Reply
    • Yes– they freeze nicely!

  • I love making these muffins but for some reason, after I take them out of my oven and allow them to cool, the tops become flat. What should I do to keep those beautiful round muffin tops?

    • Hi Patty, that could be caused by two things– They may have been a little underbaked and so they didn’t fully set. Also, take a peek at the date on your baking powder. If it’s really old, that can cause the problem.

  • The name does not lie- these really are the best muffins ever! I have made them twice now and they are the PERFECT muffins- moist, sweet, and just delicious. The batter is great and the almond extract adds the perfect flavor. I have tried the recipe exactly as it is published, and they turned out perfect both times. Thank you so much for this recipe- I doubt I will even try another blueberry muffin recipe since this one is just great!

  • Thank you so much for this recipe! This was my first time making blueberry muffins from scratch and they turned out great. I brought them into work today for my department and got so many compliments. Someone even said they like them more than our local grocery store’s muffins, and I adore those! I will definitely be making them again.

  • They taste delicious but, alas, they didn’t come out well. They sunk and spread over the top of my pans. Daughter still thinks they are yummy, but thank goodness I don’t have to take them anywhere.

    Baked 35m as 30 was still raw. Fresh blueberries. The only difference was that I mixed by hand. Do you think that was the problem?

    • Yes, unfortunately, you really do need a mixer for these.

  • how many boxes of blueberries

    • One 1-pint container will work here. Enjoy!

  • Can all purpose flour be substituted with self-rising flour and eliminating the baking powder and salt?

  • In place of all purpose flour can I use self rising flour?

  • I don’t have raw sugar, can I use Wilton’s White Sparkling Sugar Sprinkles instead?

    • Sure Mónica, that will work.

      • They came out great! Thank you!!!

  • I followed your directions exactly for muffins with dinner tonight (with our grandkids here) and hit a home run. “Grandma, can we have these again for breakfast?” “These are awesome!” Easy and delicious; even better than our favorite bakery muffins. Thank you, Jenn!

  • I’ve made these 4-5 times. They are excellent and the batter is adaptable. I’ve tried with fresh and then high-quality frozen blueberries (because I always have those on hand) and both work. I’ve also made these as raspberry chocolate chip muffins and that’s incredible too. (I’d been wanting that combo for a while and this batter was perfect for that.)

  • can i use skim milk?

    • Sure, Joanie – that will work.

  • I followed the recipe as written and they turned out beautifully. They are full of flavor and the turbinado sugar on was the perfect touch. I think the key is to follow the recipe exactly without taking any shortcuts.

  • Great recipe, and adaptable too! I tried this first with blueberries and it was amazing! the Almond Extract really adds a wonderful flavor!
    I wanted to make the recipe again, but I didn’t have blueberries handy, so I tried using cooked apples (I cooked chopped up skinless apples in butter, cinnamon and a little regular sugar because I didn’t have brown sugar on hand). I figured if it didn’t work out, I’d just be out a few dollars in ingredients. It came out AMAZING! I still like the blueberries better, but it’s nice to know the recipe works with other fruits. Thanks!!!!

    • — Melanie Hossler`
    • Reply
  • Hi Jenn, may I know how to measure half cup of butter? How heavy is half stick of butter in grams? Thanks

    • Hi May, a half cup of butter is the equivalent of 113 grams. This recipe actually has metric conversions if that would be helpful. To view them, 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. Enjoy the muffins!

  • I used this recipe twice and the second time I used only 1/2 cup brown sugar (instead of 1 cup granulated sugar), reduced salt to 1/2 tsp and omitted almond extract (my son has nut allergies), also sprinkled some brown sugar on top, before baking them. The texture is cake-like but still very delicious! My berries didnt sink, i didnt toss them in flour either. I just used a softened but still a bit cold butter, cold eggs and milk (out of the fridge) and it gave me a very thick batter. I also put cold fresh blueberries, last time I used frozen and both times they didn’t sink at the bottom. Thanks for sharing this wonderful recipe!

  • Great recipe. I halved it and it turned out well. The crumb was perfect and the muffin is moist.

  • These are the best muffins I ever made! My grandchildren begged for more! Everything I have tried from your site is delicious. So glad I found your site!

  • Can brown sugar be substituted for the top? If so, how much?

    • Hi Paige, Yes, you can use brown sugar on top and I’d stick with the 2 Tbsp. (but you don’t need to pack it down like you typically would when measuring brown sugar). Enjoy!

  • Welcome to heaven! If you make these you will never eat another muffin again. I’ve taken these to work with 10 maintenance men and they are loving them.

  • These were good, but not the best blueberry muffins. The texture was very light and cakelike – reminded me of a Costco blueberry muffin. I like the recipe from my “Mrs. Chard’s Almanac Cookbook – Hollyhocks & Radishes” better.

  • I need to serve mini muffins. How long should they bake?

    • Hi Andrea, I’d start checking for doneness around 12-15 minutes.

  • Muffins tasted good but for some reason they sunk a little. Not sure why. What did I do wrong? Made about 3 extra muffins.

    • Hi Lorraine, Sorry to hear the muffins sank! They may have been a bit underbaked and so they didn’t fully set. Also, you may want to take a peek at the date on your baking powder. If it’s really old, that can contribute to the problem.

  • My family really loves this recipe. I have made them several times, with no changes to the recipe. My future son-in-law raved about these muffins to his mother. Went on and on about how awesome they are. Both about how they look and how they taste. He is getting a batch today for Father’s Day. Thank you Jenn!

  • I have made this recipe about 5 times now, and it has become my favorite muffin recipe. One thing I do differently is omit the almond extract and add about a lemon’s worth of zest. It makes it so yummy and bright! Thank you!

  • Not sure if that’s 2 1/4 cups or if it is Two 1/4 cups which would be a half cup

    • — Ben Buoncristiano
    • Reply
    • Hi Ben, sorry for any confusion– it’s 2 and 1/4 cups. Hope you enjoy the muffins!

  • hello,
    my blueberries seem to sink no matter what I do, toss in flour, cornstarch etc… do you do anything to keep them from sinking ?

    Thank you, Karen

    • Hi Karen, I wish I could give you a different suggestion, but tossing fruit, nuts, etc. with a little flour before adding to the batter always seems to work for me. Are you using frozen or fresh?

  • Muffins were great, and will make again, but didn’t brown nicely like yours?? Followed your recipe exactly – ingredients, directions, oven temp, demera sugar on top…tested with cake tester – ready in about 32 minutes….but pale in color. Ideas??

    • Hi Michelle, while the sugar does help the muffins to brown a bit on top, the pictures do seem to make them look a bit darker. (I suspect it was the lighting that makes them appear darker.) But if you want them to be a little more golden on top, you can crank up the oven’s temp by about 25 degrees for the last few minutes of baking.

  • REALLY the best blueberry muffin recipe
    Thank you

  • So easy to make; they taste so moist and yummy ~ best blueberry muffin recipe ever!

  • Lucky for me the blueberry muffins I made look exactly like Jenn’s in the picture. So easy and delicious. I used a cookie scoop and filled the cups perfectly.

    • — Barbara Dowtin
    • Reply
  • Really delicious recipe! I used frozen blueberries since they were all I had on hand and omitted the almond extract becomes I didn’t have any, but they turned out perfectly anyway. Super light and fluffy with the nice tartness of the blueberries.

  • Jen, we have a nut allergy in the family. Ok to skip the almond extract?

    • That’s fine Liz – you can omit it or add a teaspoon of lemon zest instead.

  • I made these muffins last night and they turned out amazing! Indeed the almond extract complements nicely the vanilla flavor and fresh blueberries. Very easy to make, very flavorful and they look great too!!!

  • Really are the best. More fruit-y than your average muffin. Even when we reduce the sugar for health reasons these never disappoint

  • These really ARE the best blueberry muffins! I have made them several times now, using both fresh and frozen blueberries. I also made them with half frozen blueberries and half fresh raspberries one time. Wonderful! My husband and son love these! So do the ladies at my office. They all asked for the recipe whend I brought some to share. These muffins freeze well for longer storage too. I make them often. Thank you for this recipe!

    • — Elizabeth Peterson
    • Reply
  • Love these muffins! Made them last summer when the blueberries were plentiful and sweet. Easy recipe to follow, and everything tasted and looked as it should. My husband and I couldn’t stop eating them, I will definitely be making them again this summer!

  • I’ve been searching for a recipe that produces this type of muffin. I used frozen blueberries and omitted the almond essence (I don’t like it) and chose not to put the sugar on the top as they were for my kids lunch, but I will if they are being served to guests etc. I will definitely make these again. This will be my base muffin recipe from now on. The mixture looked a little dry, but I went with it without interfering. I’m glad I did.

  • These are great and super easy to mix up!! So much better than a mix!! Love your recipes and instructions!

  • I’ve tried so many of your delicious recipes that is was hard to choose which one to review! I did these muffins most recently and they were delicious! I loved the sugary topping and loved how they were still good the next day!

  • Perfect!

  • Would there be any modifications for making with gluten free flour and for using frozen blueberries? Thank you

    • — Charlotte Weaver
    • Reply
    • Hi Charlotte, I don’t believe any modifications would be necessary to make these gluten free; it looks like several readers have used gluten free flour blends and have been happy with the results. And frozen blueberries are fine– just don’t defrost them or your batter will turn purple :).

  • This recipe is what I call a “keeper.”
    Love these muffins with FRESH blueberries and the sugar on top was a new one for me, but it makes it!

  • Wonderfully dense and moist. Not too sweet. Will definitely make again!

  • I absolutely love this recipe. I took a shortcut in making it and they came out fantastic. After mixing flour with baking powder in a bowl, I added rest of the ingredients, except milk and just roughly mixed them the with spatula. I warmed the milk in the microwave, just enough to be lukewarm and added to the bowl. After that I mixed it with the mixer, until it was smooth. Last steps were the same: folding blueberries and topping with sugar. They are so delicious!

  • Your recipes are always my go to favorites! These blueberry muffins are the BEST I have ever made. Your lemon bars are also a favorite and just getting ready to make the chocolate chip cookies.
    You have a way of perfecting whatever I am looking for…… I find myself always double checking to see if you have a version of what I want to make.

  • This is the first time I made blueberry muffins and I was so happy with how they turned out! They came out perfectly and the whole family loved it. I would definitely make these again!

  • I have to say, I was very disappointed in these muffins… I was very excited to make them, I decided to use frozen blueberries instead of fresh just because I like them better for baking, and I used all vanilla extract instead of almond because I just don’t like the taste. Now, neither of those things should have resulted in the muffins that were produced… the batter look great going in to the tins- albeit a bit purple because of the frozen blueberries, but I didn’t care. I even had more batter than for 12 muffins and got 18! I put them in the oven and then… they fell apart. They sunk completely in the middle, they didn’t brown, they spread all over my muffin tin at the top and almost ruined my pans because I had to scrape them from the top. I couldn’t get the muffins out of the pan in one piece- and I used paper liners- and had to throw all 18 of them out, they were completely misshapen and inedible. I was really disappointed because they smelled awesome baking, and they looked on the inside like they would have tasted yummy. I’m sad that I lost so much time and ingredients to this recipe. I’m not sure what went wrong, but I was thoroughly disappointed.

    • Hi Amy, I’m so sorry the muffins were a flop! Is there any chance you might have measured something incorrectly?

  • These are the best excuse for eating cake for breakfast! I love them!! The touch of almond (extract) is nice. I had one, warm from the oven for part of my Easter breakfast, along with your strawberries and oranges with mint. Delightful!! My muffin tins are 40+ years old, so they are not real large. I actually got 18 nice muffins from this recipe. I think I’ll share a few with my neighbors (but will freeze some just for me later on) Thank you for your excellent recipes.

  • Jen

    Can I make this in a square pan instead of muffin pan? If yes, how long should I bake it. And would oven still be @ 350 degrees?

    • Hi Lynn, I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 35 – 40 minutes. Lmk know how it turns out!

  • Im in UK & the metric helped, thank you. I also have a fan oven and found 170 deg C for 27 mins was perfect. I had no almond essence so subbed 60g of the flour with ground almonds, worked well! Didn’t add so much salt, a small pinch is adequate. I also used Soya milk, also perfect. Nice recipe. 400g of fresh blueberries used and i thought it looked too much.. Will make these again with slightly less.

  • Add a hint of ground cinnamon as well… It will not alter the flavor. I am big fan of almond extract so I tend to add a bit more than it called for! It is definitely​ sweet! Daughter loves it!

  • Hello is granulated sugar castor sugar(the fine stuff)? Or is it the same sugar you put in a coffee? Thanks

    • Hi Steph, Granulated sugar is the standard, larger grained sugar (probably what you’d put in your coffee) whereas caster sugar is finer. Hope that helps!

  • I made the muffins this weekend for our brunch. It was so delicious and moist! I thought the recipe may have called for too much blueberries when I was folding it in but it turned out perfect. I didn’t put the sugar on top and I will probably decrease the sugar to 3/4 next time. My nieces (9 & 5) came over and had two each and asked if I can pack the extras home for them. My husband thinks I’m a great cook but since I started trying your recipes, he thinks I’m the most amazing cook and says that he gets better meals at home than at restaurants. Thank you for the inspirations and culinary adventures!

  • Delicious!!!!! Thank you for a fantastic blueberry muffin recipe! Followed recipe to the “t” except I did not have unsalted butter so i decreased salt to 1/2 tsp.

  • Hi Jennifer! Your muffins make the perfect on-the-go breakfast for me and my 14-year old! I have been making them on Sundays and we miss them when we don’t have any! We are on the road super early so we normally put a couple in the toaster oven for a few mins, grab with our travel cups of tea and hit the road! I am enjoying your recipes! Made the banana chocolate marble bread today and it was excellent!!

  • Hi Jenn! Love your website and recipes!! I’m getting ready to make the muffins this weekend. Would King Arthur Whole Wheat flour work? I read you suggested the KA White Whole Wheat. My local grocery stores only carry the Whole Wheat.

    Thanks!
    Huong

    • Hi Huong, I’d use half all-purpose and half whole wheat. Hope you enjoy them!

  • If I use larger muffin tins, what adjustments to the time or temperature do I need to make??
    Do you have the recipe so that the flour is in grams?? I’m thinking these days about how inconsistent my cup measure is for the flour.(I do use a dry measuring cup)
    This will be our go to blueberry muffin recipe…Nice and dense, not light and crumbly.

    • — Jeanne Paderofsky
    • Reply
    • Hi Jeanne, I haven’t 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. Hope you enjoy them!

  • Delicious! My family loves these blueberry muffins.

  • Jenn, your recipe is amazing. I didn’t have enough blueberries, so I added chopped strawberries and they came out perfectly moist. I also had to cut back on the salt because I used Kosher. Super delish! Can’t wait to try your other recipes. Thank you for sharing!

  • Best blueberry muffins EVER! Just sweet enough, and so very fluffy!

  • These muffins are ranked 5 stars for a reason. I’ve made them numerous times and my family continues to ask for them. When my children (ages 7 and 10) see blueberries in the store, they pick out the blueberries and put them in the basket, telling me, “Mom, we want muffins!”

  • A fabulous blueberry muffin recipe. I made them for my family and my 90 year old mother. These muffins were loved by all. I now have the only blueberry muffin recipe that I need. Thanks so much!!!!!!!

    • — Barbara Molyneux
    • Reply
  • Great recipe! I used coconut oil instead of butter and coconut sugar instead of white sugar. They turned out perfect.

  • Was the amount of salt correct? I followef the recipe with the 3/4 teaspoon of salt. They were salty!

    • What a bummer. 3/4 teaspoon of salt worked for me. I didn’t get a salty flavor.

    • Use salted butter and leave salt out. Excellent!

      • These muffins are true perfection. I’ve made them several times for brunches with friends and family and they always get rave reviews. The recipe is easy to cut in half if I want to just make a small batch for my husband and I over the weekend. After years of trying many different recipes, my search ends here! Thank you for sharing!

        • — Kristen on April 28, 2020
        • Reply
  • Hi ,I made these a few days ago. I followed the recipe, these muffins were amazing.I will be making these again, thank you!

  • These are the BEST Blueberry muffins! They are just sweet enough. I made another recipe (from another website)in the morning. They were terrible! Threw them out! Ran to the store to get some more blueberries and made your recipe.

  • Made them today, followed exactly, but not my favorite. I used frozen since I freeze many berries, maybe that was it. My family likes the all receipe too does for bbbbb muffin better.

  • I’m thinking of trying these using frozen raspberries instead of the blueberries. Do you think it would be fine to do?

    • Sure- just don’t defrost them first or you’ll have pink muffins :)!

  • Hi! I am just wondering what type of milk you would recommend for this recipe. Love all of you recipes that I’ve tried!

    • Hi Molly, I use low fat milk in these. Glad you like the recipes– hope you enjoy these too!

  • I need to make a batch of chocolate chip muffins for preschool this week… would this recipe substitute well? Also, any hints for mini muffins vs regular size? I’m used to making your big beautiful blueberry and strawberry ones, but need medium or mini size for the little kiddos 🙂
    Thanks!

    • Hi Katie, Yes, I think you could make these with chocolate chips and if you’re making mini muffins, I’d bake them at the temp that the recipe specifies and start checking for doneness around 12-15 min. Hope the kiddos enjoy!

  • I made these and they are so good! I even used frozen blueberries. I topped them with the topping I made for my Old Glory pie that I had left over. I made some mini-sized ones and they burn on the bottom without a cupcake liner. But this recipe is great and I will be making these again!

  • This recipe deserves all these great reviews. I made it as described with bkueberries, but also with cherries alone or combined. I use a mix of white and wheat flour and by mistake have used more almond flavor. I also have used cream instead of milk. Always great. Most people like the cherry best. They are from our tree. Can be baked in small loaf pans. Also frosted or glazed as cupcakes.

  • I made these lovely muffins today but I wonder if they would be better with less vanilla and a tad more almond extract. Other than tweaking those flavorings they are perfect!

  • Delicious! The best blueberry muffins I’ve ever had! These were done in 25 minutes in my oven at 375 degrees. Yum, yum, yum!

  • Just made these for the second time and they turned out fantastic again! I doubled the recipe this time so I can freeze some for later. I am pregnant and craving blueberry muffins so they really hit the spot! Thank you for this and your other fabulous recipes.

    • — Jennifer Johnson
    • Reply
  • Super yummy! I didn’t have the special sugar but it still tasted awesome and was a hit with my husband and son!

  • I had a craving for blueberry muffins. I always check Once Upon A Chef first to see if you have a recipe. Everything I have made from your site has been delicious. These muffins did not disappoint, they are SO good! Since the berries are not in season I used quality canned blueberries and drained them well. I also substituted almond milk with 1tsp of cider vinegar for the milk because of an allergy. Everything else was followed exactly. My friends and family loved them. Thank you for always making all of us look good!

    • I always substitute almond milk in recipes and have never added the vinegar. Why do you? I didn’t know about doing that.

      • When I had to stop cooking with milk I researched a lot of vegan recipes. Many of them called for cider vinegar in the almond or soy milk, including a vegan blueberry muffin recipe. So when I made Jen’s muffins, I used that modification. Typically the vinegar and almond milk would be a substitute for buttermilk but the vinegar ratio was lower for the muffins. I honestly don’t know what purpose it serves here but it was great!
        Also, I made these again and I tried raspberries in place of the blueberries. It was amazing!

  • Has anyone made these with gluten free flour blends? I used to make this recipe all the time before I discovered the food allergies that were ruining my body. Would love to keep using it!!

    • Hi Kait, It looks like several readers have use gluten free flour blends to make these and have been happy with the results. Hope that helps!

  • My family requested blueberry muffins so I searched for a recipe and came upon this one. They turned out both tasting and looking amazing. This is now my go to recipe for muffins. Do follow the helpful tips included in the recipe. I leave off the sugar on top and they are still the most delicious muffins we have ever had. They are easy to make and delicious every time.

  • These were the best blueberry muffins I have ever made. The sugar on top was such a nice addition to have just a touch of added sweetness and crunch

  • Wasn’t my favorite but they were over all good!

  • Jenn, new to your site but am looking forward to trying several recipes during Christmas. My question is…how do the Blueberry Muffins freeze? I wanted to make them 2 weeks ahead? Thank you

    • Hi Veronica, glad you found the site! Yes, these muffins freeze nicely- hope you enjoy!

  • Absolutely love these… Make them at least twice a month. Take them for a breakfast at the office. Husband will snarf two before they are cool.

    • — FAWNDA JOHNSON
    • Reply
  • YUM! They were super easy. Moist and delicious. I used frozen blueberries because I didn’t have fresh. Other than turning the muffins purple, they are just fine.

  • I use lemon vanilla and regular in mine, I also added 2 heaping teaspoons of ground flax seed. They were very good.

  • Hi Jennifer, thanks for the recipe, it was amazing, definitely the best blueberry muffins ever (if you like cakey and light, not hearty and coarse-grained muffins) The almond extract was a bit too much for me so the 2nd time round I cut that in half, and I subbed half of the flour for whole wheat and it was just as good. This is actually the best vanilla cake I’ve ever eaten – I wonder if anyone has tried baking them as cupcakes? If you don’t mind, could you tell me how this recipe tastes compared to your buttermilk vanilla cupcakes? Thanks so much! 🙂

    • Hi Myrth, Glad you enjoyed these! The muffins are a bit heavier in texture and taste a bit more tart (due to the blueberries) than the cupcakes.

  • Love love love this recipe!! I’ve made it a couple times now and they don’t last long at all in my house… so quickly gobbled up!
    The only changes I made were to use frozen blueberries (didn’t have any fresh) and to add slivered almonds to the top instead of the sugar.
    I have to say I think this is my favourite blueberry muffin recipe ever. Thank you!

  • Jenn! These are awesome! I cooked them with very big fresh blueberries so I think I could have cooked them longer? My husband turned the oven to 325degrees on convection oven and said that would be the same as the suggested temp. What do you think? I love them. I am a beginner and proud to bring them to work tomorrow! 🙂

    • Hi Denise, everyone’s oven is a bit different so it’s hard to say for sure, but all of the recipes on the site have been developed using the standard oven function (versus convection), so for the most predictable results, you may want to stick with the standard setting. Hope everyone at work likes the muffins!

  • These muffins are AMAZING!! They were perfectly made to your exact measurements. I want to make raspberry muffins, do you think the same recipe would follow for rasberries? Maybe add some lemon extract or zest? What do you think?

    • So glad you liked them, Addie! Yes, I think raspberries would work here. And assuming the raspberries aren’t too tart, a bit of lemon zest would be a nice addition.

  • I make these for breakfast often and they always turn out perfect. I have a 6 muffin pan, so I cut the recipe in half. Also, I don’t have the special sugar, so usually I just don’t put sugar on top. They are delicious.

    • — Lora Tchekoratova
    • Reply
  • The best blueberry muffins I’ve ever had. Both of my grandmas asked me for the recipe.

  • Has anyone tried to stores these? want to make them 2 days ahead to bring camping???

    • Hi Rachel, 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. Have fun camping!

  • Made these recently with fresh, small wild berries. Following your instructions resulted in an easy & very yummy muffin! Normally use a jumbo pan but decided that a regular one would do. So glad ’cause they gave a large muffin! Sprayed my non-stick pan, & didn’t use liners. No problem removing them. Reached for the turbinado & switched to a pure maple syrup sugar.

    Have been going over your recipes & can hardly wait for cooler weather to try so many others!!

  • I love the texture, very moist, and lovely rise. Too sweet for me, and I didn’t like the almond extract. I could really taste it in the muffin. I used a crumb topping instead of raw sugar.
    I would definitely use this recipe again without the extract and with less sugar.

  • This was a good recipe but it makes 18 muffins not 12.

  • I have made these twice now and I can say they are the best muffins I have ever made thank you so much.

  • I bake a lot, and these are DEFINITELY well-titled–they are the best blueberry muffins ever. It’s the almond extract and the turbinado sugar sprinkle. The one thing I would caution–make sure you do use the paper liners and spray the heck out of the muffin tin and the liners–these babies stick and without the liner (and with all those yummy blueberries) they can fall apart. Doesn’t affect the taste but presentation is better all intact. LOVE this site!!

  • We love these muffins! They are just beautiful when combing out of the oven and serving. I am wondering if I could use the same recipe and making it in a loaf pan. What do you think?

    • I think that would work, Cheri. If you try it, please let me know how it comes out!

  • Can I make chocolate chip muffins with this recipe?

    • Yes, I think you could easily replace the blueberries with chocolate chips.

      • How many choc chips please? Also could I use glacé morello cherries instead if blueberries?

        • I’d suggest 1 – 1 1/2 cups of chocolate chips. And I’d be a bit hesitant to go with the cherries as I think they may be too big for these muffins.

          • What’s that in grams please?
            I’ve used glacé cherries and just cut them in halves. Roll in flour so don’t sink.
            Love this muffin recipe!

            • — Sam
          • Hi Sam, I give metric measurements for most of my recipes. To view them, click on the recipe tab (or 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.

            • — Jenn
  • Hi Jenn,

    I was wondering if you have to use the almond extract, or if it is optional.

    Thanks:)

    • I think the almond extract adds a nice flavor, but if you don’t have any, you can replace it with additional vanilla extract. Hope you enjoy!

  • Seriously SUPERB, truly are “thee” BEST, Bursting with Flavor Blueberry Muffins E-V-E-R-rrrr! Liked an old recipe until we tried these Super moist & luscious muffins. Everyone loved & ate them like there was no tomorrow. Will make repeatedly. Left off the top sprinkled sugar (preference). Made as is, except a splash of Limoncello along with the extracts, since I had it on hand. Also made a light white chocolate Limoncello glaze, (tasty but we decided they truly tasted best exactly “as is!” Must check out the Strawberry ones next. Thank you, Thank you, Thank You for sharing your recipes and passion with the world!

  • I just tried this recipe for the first time.Oh my goodness, fantastic. I added a touch of cinnamon and made a crumb topping for them. This will be in my permanent recipe file. Awesome. Makes great baked donuts too!

  • These were moist and tasty!

  • 256g Flour
    2 teaspoons baking powder
    3/4 teaspoons salt
    113g butter (un salted)
    200g sugar
    2 large eggs
    1.5 teaspoon vanilla extract
    1/4 teaspoon almond extract
    120g milk
    5.3 dl blueberries
    2 tablespoons raw sugar

    190°C

    for my fellow europeans

  • 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!

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

    • — Margo Frohlich
    • Reply
    • I usually cut the sugar in half and use whole wheat pastry flour and they taste plenty sweet.

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

  • 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!

    • Hi Nicole, 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!

  • 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!

  • 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!!!!!!!

  • 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!

  • 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.

    • 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!

  • 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!

    • 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!

  • Can I use frozen blueberries?

    • Yes, just don’t thaw them before putting them in the batter or the juice from them will turn your batter purple :).

  • 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!

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

  • 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.

  • 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.

  • 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!?

  • 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!

  • 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.

  • 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!

    • 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?

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

    • — Verna Willhoite
    • Reply
  • Absolutely the best blueberry muffins ever!

  • 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?

    • 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 :).

      • 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, 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.

    • Love it!!!!

  • 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!

  • 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!!!

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

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

  • 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.

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

    • Sure Cindy, that should work!

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

  • 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

    • 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!

  • 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.

  • 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!!!!! :):):)

  • 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!

  • Made these today and they were very good!!

  • do you roll the berries in flour to prevent them from sinking?

    • No Linda, it’s not necessary in this recipe. Hope you enjoy!

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

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

    • — Frankie Rbbins
    • Reply
  • Can I freeze these blueberry muffins with a good taste/texture when thawed please?

    • Definitely- they freeze nicely!

  • Amazing!

  • 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!

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

  • 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.

  • 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.

  • I have these in the oven right now… Can’t wait!!!

  • I would like to make these muffins. Could I use a combination of fruits – say blueberries and raspberries. Or blueberries and strawberries? Thanks. Anne

    • Definitely — Hope you enjoy!

  • 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.

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

  • 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.

  • 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!!

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

  • Can I make these in mini ?
    What temperature and for how long?

    • 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!

  • Can i make the batter a day before and store batter?

    • Yes Gerri, that should work. Hope you enjoy!

  • These muffins are awesome but my kids don’t like blueberries. Can they be made with a different fruit?

    • Hi Robyn, Yes, you can use another fruit if you’d like. Also, your kids may like these strawberry muffins.

  • 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?

    • So glad to hear you enjoyed them Dagmar! A stick of butter is 113 grams.

  • After these are baked and cooled, how should I store them if I plan to use them the following day for a brunch?

    • 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 🙂

      • Would you be able to place in a baggy lined with paper towels for the same result ?

        • Sure, I think that would work as well.

  • 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!

  • 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!

  • 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!

    • 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.)

  • Hello, could I use 2% milk for this?
    PS I love everything I’ve made from your site 🙂

    • Glad you like the recipes Emily! Yes, 2% milk will work for these.

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

  • Can you leave out the almond extract and the other type of sugar ???

    • 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!

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

  • 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!

    • I love that you called them cupcakes. These are certainly not muffins, but they do sound delicious!

  • Made these as Dairy Free. Awesome recipie

  • 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.

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

  • 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 🙂

  • 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, 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.

  • 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
    • 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?

    • Yes Megan, you could replace the butter with coconut oil and still get a great result!

  • 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!

  • 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.

  • 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.

  • 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, 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 :).

  • 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!

  • Perfect muffin!

  • 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.

  • 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!!!

    • 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!

  • 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!!

  • 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

  • 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.

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

  • 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
    • Reply
  • 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!

  • 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!

  • 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!

    • Yes, Emily – that should be just fine. Enjoy!

  • 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!

  • This recipe is awesome. The muffins turned out perfectly.

    • — Tanicka Turner
    • Reply
  • 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:)))

  • 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.

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

  • What can I use in place of the eggs

    • — Helen Bordenwh
    • 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.

  • 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.

  • 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.

    • 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.

  • 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!

  • Could i use almond milk instead of regular milk ~ i don’t have any almond extract

    • — dianne m frady
    • Reply
    • Yes Dianne, that will work. Enjoy!

  • I love this recipe. Thank you! They turned our perfectly. I put cinnamon and sugar on top.
    🙂

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

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

  • 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!

  • 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!

  • 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.

  • 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!

    • 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.

    • I felt the same way and mine were done way before my 30 minute timer went off. I also felt that these tasted like cornbread. They looked lovely, but wasn’t very pleased with the muffins.

  • Hi there what could I use instead of almond extract as I’m making them for my kids school lunches 🙂

    • Hi Shay, You can add additional vanilla extract. Hope the kids like them 🙂

  • 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
    • Reply
  • 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!

  • 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!

  • 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?

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

  • 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.

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

  • These are absolutely fantastic. In the past I’ve tried other Blueberry muffins that came out like little bricks. These are really good. Thanks!

  • 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!!

  • 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

  • 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