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


  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries
  • 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)

For Cooking

  • Non-stick cooking spray
  • 12 paper muffin liners


  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. 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, 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

  • 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
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  • 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
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    • LOL – so glad everyone enjoyed! 🙂

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

    • — Jessica on August 17, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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    • 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
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  • 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 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
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  • 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
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  • 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
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  • Fantastic! Eliminated the sugar topping bringing calories down to 235. Delish!!

    • — Bonnie on August 7, 2019
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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 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
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  • 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
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  • BEST HOMEMADE MUFFINS EVER!! I really enjoyed them.

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

    • — Rushika on July 7, 2019
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    • 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
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  • 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
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  • 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
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  • Very good. That little bit of almond flavoring really makes them stand out.

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

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

    • — Eileen on June 30, 2019
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  • 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
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  • 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 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
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  • 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
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  • 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
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  • 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 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:

    • — 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
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    • 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
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  • 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
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  • 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
  • can you use frozen blueberries? Any difference in how the recipe is down with frozen blueberries?


    • — 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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… 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 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 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 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?


    • — 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.

    • — 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
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  • 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
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  • Used wholemeal flour, half the sugar and twice the blueberries. Came out absolutely scrumptious, thanks to this excellent recipe!

    • — Raelene on September 7, 2018
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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
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  • 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.


    • — Carol Chervin on August 11, 2018
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    • 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
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  • 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
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    • Sure, Tanja.

      • — Jenn on August 12, 2018
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  • 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
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    • 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
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  • 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!

    • — Paulette on August 9, 2018
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  • 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 🙂

    • — Chelsie on August 7, 2018
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  • 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 on August 4, 2018
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  • Can these be frozen? Thanks

    • — SUZIE on August 3, 2018
    • Reply
    • Sure, Suzie – they freeze well. 🙂

      • — Jenn on August 6, 2018
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  • This recipe looks wonderful! Would it be okay to use self-rising flour, omitting the baking powder and salt?
    Thank you.

    • — Susan Reid on August 1, 2018
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  • Really was the best.

    • — Esther Makowichuk on July 31, 2018
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  • I used blackberries instead of blueberries. Muffins were fantastic!

    • — Melissa on July 27, 2018
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  • I made the blueberry muffins and they are definitely “the best.” Thank you, Jenn.

    • — Helena on July 26, 2018
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  • 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.

    • — Lola on July 25, 2018
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  • 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!

    • — Wishbonesx on July 25, 2018
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  • 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.

    • — Lisa on July 24, 2018
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  • 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!

    • — Jodi on July 22, 2018
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  • Absolutely amazing muffins! Used Cup 4 Cup gluten free flour and they were perfect. Highly recommend.

    • — April on July 22, 2018
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  • Wow, I have just made these and they are sensational. First time I’ve ever made muffins and they look fantastic!

    • — Jodie on July 22, 2018
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  • Absolutely my go-to blueberry muffin recipe. Great flavor and texture and they freeze well. Everyone’s favorite!!

    • — Lynne Todd on July 20, 2018
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  • Can I substitute whole wheat flour for the all purpose flour

    • — Y on July 20, 2018
    • Reply
    • 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.

      • — Jenn on July 21, 2018
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  • Hi Jenn,

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

    • — Lisa Ito on July 20, 2018
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  • Hi Jenn,
    Can you use frozen blueberries?
    Thank you!

    • — Lisa on July 20, 2018
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    • Yep – just don’t defrost as they’ll turn your muffins purple. 🙂

      • — Jenn on July 20, 2018
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  • Hello Jenn, you told a reader this recipe should be fine as a loaf. Please give an indication of baking time. Thank you.

    • — Susan on July 19, 2018
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    • Hi Susan, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!

      • — Jenn on July 20, 2018
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  • 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.

    • — Kate Sells on July 19, 2018
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    • 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!

      • — Jenn on July 19, 2018
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      • 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.

        • — Kate Sells on July 24, 2018
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  • 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!

    • — Amy on July 15, 2018
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  • 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 Stewart on July 15, 2018
    • 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.)

      • — Jenn on July 17, 2018
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  • Can I halve the recipe and get the same results? Thanks!

    • — Jec on July 14, 2018
    • Reply
    • Yep!

      • — Jenn on July 15, 2018
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  • 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!

    • — Grace on July 13, 2018
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  • What temperature do you bake them at? I couldn’t find this in the recipe.

    • — Carol on July 12, 2018
    • Reply
    • Hi Carol, they get baked at 375°F/190°C. Enjoy!

      • — Jenn on July 13, 2018
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  • Just love this recipe, but my husband is allergic to almonds. I swap the almond extract for lemon extract and it is divine!

    • — Whitney on July 12, 2018
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  • Can this batter be used in a loaf pan ?

    • — Jenny on July 10, 2018
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    • Hi Jenny, Sure, I think that will work.

      • — Jenn on July 11, 2018
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  • 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!

    • — Jane on July 7, 2018
    • Reply
    • So happy you’re enjoying the recipes, Jane. 🙂

      • — Jenn on July 7, 2018
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  • Is the batter suppose to be thick ?

    • — Lisa on July 6, 2018
    • Reply
    • Hi Lisa, Yes, it is quite thick.

      • — Jenn on July 6, 2018
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  • These are seriously the best blueberry muffins. I always get compliments when I make them and people ask for the recipe. Thank you!

    • — Amy on July 5, 2018
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  • 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!

    • — P on July 3, 2018
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  • 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!

    • — Lisa M on July 3, 2018
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  • 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 on June 28, 2018
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  • Simply delicious, followed the recipe as is and the muffins were perfect and enjoyed by all! Definitely a keeper!

    • — Debbie Barker on June 28, 2018
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  • These were amazing. Tons of blueberries throughout and perfect level of sweetness.

    • — Lsouth on June 28, 2018
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  • 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!

    • — Ashley on June 27, 2018
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  • This is a wonderful recipe, will be my go to.

    • — Holly on June 27, 2018
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  • Can you use half and half, being I don’t have milk?

    • — Gina DeMarco on June 27, 2018
    • Reply
    • Sure, Gina, I think that should work.

      • — Jenn on June 27, 2018
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      • 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!!

        • — Gina DeMarco on June 28, 2018
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  • 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.

    • — Patsy on June 25, 2018
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  • Fabulous muffins. I used cream because I didn’t have milk. Thank you for posting!

    • — MKD on June 17, 2018
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  • Can you substitute milk for almond milk?

    • — Laura G on June 14, 2018
    • Reply
    • Sure! Enjoy 🙂

      • — Jenn on June 14, 2018
      • Reply
  • 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?

    • — Carol C on June 14, 2018
    • Reply
    • 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.

      • — Jenn on June 14, 2018
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  • 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!

    • — Susie on June 10, 2018
    • Reply
    • 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!

      • — Jenn on June 10, 2018
      • Reply
    • I live at 6700 ft. and have had no problem following the recipe as written.

      • — JoAnn on June 15, 2018
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  • 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!

    • — Jen on June 7, 2018
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  • 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!

    • — Kimberly M. on June 6, 2018
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  • 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!

    • — Kenny on June 1, 2018
    • Reply
    • Try rinsing your frozen blueberries before adding to the batter.

      • — Julia on July 19, 2018
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  • Excellent. Best eaten in the first two days. Day 3 not that great.

    • — Melissa on May 18, 2018
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  • Love this recipe. The batter is so super moist. The muffins melt in your mouth. My husband & I are huge blueberry fans.

    • — Gina Nicholson on May 15, 2018
    • Reply
  • How much is a cup in tablespoons or ounces? Thank you

    • — Daphne Earle on May 12, 2018
    • Reply
    • 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!

      • — Jenn on May 12, 2018
      • Reply
  • Can you use frozen Blueberrys?

    • — Anneliese Rold on May 9, 2018
    • Reply
    • Sure, Anneliese – just be sure not to defrost them or they will turn the muffins blue. 🙂

      • — Jenn on May 10, 2018
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  • 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!

    • — Karen Volpato on May 3, 2018
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  • 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!

    • — Stacey on May 2, 2018
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  • Really good! Loved them!!!!

    • — Anna Johnson on April 8, 2018
    • Reply
  • 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!!!

    • — Wendy Ethier on April 7, 2018
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  • 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.

    • — Doreen on March 30, 2018
    • Reply
    • 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.

      • — Jenn on March 30, 2018
      • Reply
  • 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!

    • — Lynda Reddin on March 26, 2018
    • Reply
  • 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.

    • — Kaime on March 23, 2018
    • Reply
    • 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?

      • — Jenn on March 24, 2018
      • Reply
      • 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!

        • — Kaime on March 24, 2018
        • Reply
        • 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).

          • — Paulina on May 19, 2018
          • Reply
  • 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.

    • — Michaela on March 16, 2018
    • Reply
  • 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.

    • — Larraine on March 16, 2018
    • Reply
    • 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!

      • — Jenn on March 16, 2018
      • Reply
  • 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

    • — Domi on March 16, 2018
    • Reply
  • 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.

    • — Erika on March 9, 2018
    • Reply
  • 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!!

    • — Paula Meyer on March 6, 2018
    • Reply
  • 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!

    • — Marilyn on March 5, 2018
    • Reply
  • 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.

    • — Mariah on March 4, 2018
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  • 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!

    • — Donna Cabral on March 2, 2018
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  • 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.

    • — cindy dobbs on March 1, 2018
    • Reply
  • 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!

    • — Annette in VA on March 1, 2018
    • Reply
  • 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.

    • — Maret on March 1, 2018
    • Reply
  • These were the best blueberry muffins and easy to make! I shared with my neighbor!

    • — Coleen Kelly on March 1, 2018
    • Reply
  • Very delious muffin

    • — Pearl on February 25, 2018
    • Reply
  • 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?

    • — Amy on February 24, 2018
    • Reply
    • 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!

      • — Jenn on February 25, 2018
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  • Can these muffins be frozen once cooked?

    • — Maddison Lawrence on February 23, 2018
    • Reply
    • Definitely!

      • — Jenn on February 23, 2018
      • Reply
  • My eldest sis made this today! Literally the best blueberry muffin ever!

    • — Adeela AA on February 18, 2018
    • Reply
  • Your blueberry muffins are even better than my mom’s recipe. They really are the best ever!

    • — Ashu on February 18, 2018
    • Reply
  • 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.

    • — M Davidson on February 17, 2018
    • Reply
    • 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!

      • — Jenn on February 17, 2018
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  • 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..

    • — Allie on February 15, 2018
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  • Fantastic every time!!

    • — Lucy on February 13, 2018
    • Reply
  • These muffins are perfect!! Best ever!! Thank you so much!

    • — JG on February 11, 2018
    • Reply
  • 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!

    • — Jane on February 11, 2018
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  • 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 on February 9, 2018
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  • 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 M on February 6, 2018
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  • These were a showstopper and served to VIP company this morning. Thank-you!!

    • — lianne on February 4, 2018
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  • 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!

    • — Yolande Labbe on February 4, 2018
    • Reply
  • 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

    • — Laura on February 2, 2018
    • Reply
  • Sooo good!!!

    • — Carley on February 2, 2018
    • Reply
  • Best Blueberry muffin ever.
    Thank you

    • — Charlotte on January 28, 2018
    • Reply
  • 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?

    • — mm on January 28, 2018
    • Reply
    • 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?

      • — Jenn on January 29, 2018
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  • 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.

    • — Lisa J on January 24, 2018
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  • 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.

    • — Sam on January 23, 2018
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  • 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?

    • — Shantell on January 22, 2018
    • Reply
    • 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?

      • — Jenn on January 22, 2018
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  • Can you make this recipe without the almond extract, only the vanilla? My nephew is allergic to nuts.

    • — Jenifer on January 18, 2018
    • Reply
    • Sure, Jenifer – just substitute more vanilla or a teaspoon of lemon zest.

      • — Jenn on January 18, 2018
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  • I made these today. Again Jen, your recipe is spot on. The muffins were moist, delicious and now a household favourite. A keeper recipe!

    • — Linda on January 14, 2018
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  • 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!!!!!

    • — Karen on January 7, 2018
    • Reply
    • 😊

      • — Jenn on January 7, 2018
      • Reply
  • 30 minutes was way too long to cook- the muffins were too dark and over cooked. I would not do more than 25 minutes

    • — Elisa on January 3, 2018
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    • 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.

      • — Pearl on January 18, 2018
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    • I had the same experience. Although I baked them for 30 mind, my muffins were dry and a little tough at the top.

      • — Marguerite on January 27, 2018
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  • These muffins truly are the best! Anywhere I bring them, EVERYONE loves them! Thank you Jen for sharing your wonderful recipes!

    • — Amy on January 1, 2018
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  • Made these today. They were easy to make and tasted great. You can’t go wrong with these.

    • — Jim Lamb on December 24, 2017
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  • 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!!

    • — Debbie on December 23, 2017
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  • 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.

    • — Lisa on December 7, 2017
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  • My most favorite blueberry muffin recipe. EVER.
    Thank you a million times

    • — Farah Imam on December 6, 2017
    • Reply
  • 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.

    • — Caronne on November 30, 2017
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  • 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!

    • — Emilie on November 30, 2017
    • Reply
  • 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 on November 30, 2017
    • 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!

    • — Jeremy Chase on November 29, 2017
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  • Excellent!! Made these muffins today and they are delicious!! Best ever!

    • — Joan Lytle on November 16, 2017
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  • 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?

    • — Eunice on November 15, 2017
    • Reply
    • 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!

      • — Jenn on November 16, 2017
      • Reply
  • 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 on November 12, 2017
    • 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!

      • — Jenn on November 13, 2017
      • Reply
  • 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 ?

    • — Robin on November 10, 2017
    • Reply
    • Hi Robin, Unfortunately, you really do need a mixer for these – sorry!

      • — Jenn on November 10, 2017
      • Reply
  • 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!

      • — Jenn on November 7, 2017
      • Reply
  • Family absolutely loved this recipe. Just the right amount of sweetness this is a keeper!

    • — Jeanne on October 26, 2017
    • Reply
  • Absolutely LOVED these muffins – cant wait to use the base recipe to make other types of muffins! Thank you so much for sharing this.

    • — Karin on October 10, 2017
    • Reply
  • Hi Any suggestions if I use frozen berries?

    • — Diane on October 5, 2017
    • Reply
    • 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!

      • — Jenn on October 5, 2017
      • Reply
  • Very yummy. Highly recommend making these muffins.

    • — Krista on October 2, 2017
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  • 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!

    • — Denise on September 17, 2017
    • Reply
  • 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 !

    • — Meg on September 16, 2017
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  • 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!

    • — Janice on September 14, 2017
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  • 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!

    • — Julie on September 14, 2017
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  • 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!

    • — Muneeza on September 14, 2017
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  • 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!!

    • — Candace on September 14, 2017
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  • 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!

    • — Grace on September 12, 2017
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  • Could I use lactose free milk in this recipe?

    • — kara johannson on September 9, 2017
    • Reply
    • That should be fine. Enjoy!

      • — Jenn on September 10, 2017
      • Reply
      • 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 on September 10, 2017
        • Reply
  • Absolutely the best blueberry muffins ever, so tasty and moist.

    I have a question: can I double the recipe?

    • — Carol MacLeod on September 8, 2017
    • Reply
    • Glad you enjoyed them! Yes, feel free to double the recipe.

      • — Jenn on September 8, 2017
      • Reply
  • 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. 🙂

    • — Amy on September 7, 2017
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  • AMAZING MUFFINS! Perfect to take into work…or give to the neighbors. Many complements received that these are the “best blueberry muffins” – “ever.”

    • — K on September 1, 2017
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  • 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!

    • — Carlos on August 29, 2017
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  • 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!

    • — Rebecca on August 26, 2017
    • Reply
  • 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!

    • — Karen Burke on August 24, 2017
    • Reply
  • 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).

  • 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!

    • 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.

      • — JoAnn on January 25, 2018
      • Reply
  • 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?

    • 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 addicted.

  • 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.

  • 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.


    • 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!

  • 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 🙂

    • 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.

  • 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.


    • 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


    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.

    • 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.

  • 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!

  • 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?

    • 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!

  • 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.

  • 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.

  • 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.

    • 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.

  • 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

    • 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

    • 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.

    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!

  • These are the first blueberry muffins I’ve ever made and they were amazing!! I followed the directions exactly (except for frozen blueberries rather than fresh) and it was quick, easy and delicious! I also didn’t spray the muffin cups, but they were fine. I’ll be making these for years to come!

  • Can less blueberries be used? Also, can fresh and frozen blueberries be combined?

    • Liza, you can use fewer blueberries and a combination of fresh and frozen. Just be sure to stir the frozen ones into the batter without thawing, otherwise their dark juice will turn the muffins purple!

  • This was my first time making blueberry muffins from scratch and these came out great! I love to bake and do it often so I’m careful about what recipes I use because I always want whatever I’m baking to come out really good. This will definitely be my go to recipe. I will never use a mix again, this was so easy. Thank you for sharing.

  • I bake pretty often and was excited to try this recipe, I followed the recipe exactly. I’m sorry guys but this muffin is very bland.

  • Hi Jen. I’m gonna try this tho I usually don’t bake. But, I’m confused. Why cooking spray if you use paper muffin liners? What do I spray? I have blueberries but will wait to hear from you. Thanks Jen! Terry

    • Hi Terry, The batter will still stick to the top of the pan if you don’t spray it, and spraying the liners helps the muffins release easily from the paper — blueberries tend to stick. Enjoy!

      • I’m not big on the sprays. Can I use butter instead?

      • Best blueberry muffin recipe I’ve ever tried! Thank you for sharing! I always bake with parchment paper baking cup liners and there is no need for the non-stick spray.

  • Used frozen berries instead of fresh and turned out great. Thanks!

  • Just excellent. This recipe is definitely a keeper. Light, fluffy and the right amount of sweetness. The sugar on top is a nice touch.

  • Made the Blueberry muffins this morning and are very moist and delicious and using almond and vanilla extract does compliment blueberries.

    • — Antoinette Erickson
    • Reply
  • Can I use frozen blueberries instead of fresh? So excited to try this!

    • Sure Maddie. Just be sure to stir them into the batter without thawing, otherwise their dark juice will turn the muffins purple!

  • I added lemon zest to brighten these up. But Super awesome recipe. Thank you for sharing

    • — Melissa Peterson
    • Reply
  • Can you bake the batter in a 8×8 pan instead of muffin tins?

    • Hi Amber, I’ve never tried it as a cake but it should work. if you try it, please let me know how it turns out.

  • I made these blueberry muffins yesterday, and they were absolutely delicious. They will definitely be a staple.

  • These were so good. It goes without saying they are far better than what you could ever get out of a box. You were right, the almond flavoring is what put them over the edge.

  • These muffins are absolutely delicious- I already made them 4 times last month. The 3rd time I put raspberries instead of blueberries and they were incredible! Due to an allergy to almond, the only ingredient I couldn’t use was the almond essence. Thank you for an amazing recipe!

  • I made these this morning for all my co-workers. They LOVED them and so did I. Have already gotten several requests for “my” recipe, LOL. I will be sharing your website. Only omission was the almond extract, because I didn’t have any. I ended up with 20 muffins, guess I made them a little smaller. But all 20 disappeared in minutes and people came back looking for more! Thanks Jenn for the awesome recipe!

  • Best muffin recipe ever! I’m a terrible cook but they turned out delicious

  • Could you substitute other fruits for the blueberries? I have some fresh raspberries I need to use up soon!

    • Hi Cheryl, Yes that should work (see my strawberry muffin recipe too). And please let me know how they turn out with the raspberries 🙂

      • I made a double batch yesterday morning to bring to work, everyone LOVED them! One of my co-workers ate 5 of them, and one of my managers ate 4! Definitely will be my go to muffin recipe from now on. I filled them about 2/3rds full and they rose just a little over the top of the muffin cups, so next time I will go with a little more. I ended up getting 24 with a couple cups of batter left over that I didn’t have time to bake off before I had to leave for work, so I’m going to go bake the rest of the batter off in a few minutes.

        • Just a quick follow-up! I baked the rest of the batter off a little while ago, 3 days after initially made the batch, and they turned out just as good as they did the first day I made them!

  • Made these for my daughter, and they were delicious! Perfect amount of sweetness!

  • These were the absolute best blueberry muffins. I suggest using normal blueberries as stated because I used the wild ones which which had so many little stems that had to be removed. I used liners but did not grease the pan and they turned out beautifully as does all your recipes Jenn!

  • these muffins are amazing. All 12 disappeared in a day 🙂

  • I have been meaning to write this note for quite some time. I never write reviews but i had to share how many compliments i got for the recipes i tried from your website yesterday.
    I came across this website few weeks back when i was looking for blueberry muffins recipe. I am not a baking person and hardly bake. I tried this recipe and muffins came out wonderful. I ended up making these muffins again when few of my friends came over and they liked the muffins so much that they requested me to make them again for my friend’s baby shower, which i hosted yesterday. I also tried your butternut squash soup recipe for the shower. These two items were a hit in yesterday’s baby shower. So many people even asked me for the soup recipe.
    I will end up trying a lot more recipes from your website. Thank you for sharing such wonderful recipes. The photos are such a lovely addition to each recipe. This amazing website shows how much effort you must be putting in to maintain it. Thank you!

    • Thank you for all the wonderful feedback, Parul! I’m so happy the recipes were a hit 🙂

  • I made these without the turbinado sugar. I’ll try it next time. They were good with coffee at breakfast or as a dessert. They weren’t overly sweet, but satisfied my sweet tooth. I shared with family and friends. I will make them again.

  • I’m assuming the milk used is full milk and not low fat or non fat. Will using non fat milk be okay?

    • Hi Diana, I use low fat so I think skim will be fine.

  • Okay, after reading most of the reviews saying how great the recipe was I’m wondering where I went wrong. I made a batch of these muffins following the directions. When I started adding the 1/2 cup of milk called for alternately with the flour mixture is where I was befuddled. After adding the milk and long before getting all of the flour incorporated I had a ball of dough instead of a batter consistency. Figuring there might have been a typo and the number 1 was left out (which seemed like the most logical thing) I added another cup of milk. I did get a batter then. The result was enough to make 16 muffins instead of 12, increased cooking time, berries sunk to the bottom, trouble with liners sticking to muffins despite spraying them, and so so muffins. I’m still shaking my head and wondering how everyone else got muffin batter with 1/2 cup milk and I got muffin dough.

    • Hi Larry, I’m so sorry you had trouble with the recipe! I’m guessing you measured the flour incorrectly (too much) — that’s the only thing that would explain the dry batter and so many extra muffins. I would try the recipe again.

  • These are seriously the best muffins I’ve ever had. So moist and light. They still tasted fresh baked 3 days later. I didn’t add the raw sugar on top only because I don’t like sugar topped muffins.

  • This blueberry muffin recipe is great! My family loves it! But indo have a question, can I cut down the baking powder?


    • Hi Eva, The recipe won’t work without the full amount of baking powder. Sorry!

  • Jenn,

    Made the Blueberry Muffins tonight. My husband and I each just had one and they are absolutely delicious! Thanks for creating this website and always being responsive to my questions! I love all of your recipes and enjoy making anything from your website. My husband just commented that the house smells so good…thanks to the BEST blueberry muffins!


  • Excellent! Light and fluffy, but still very tasty!

  • first, let me say that these muffins are incredible. i am not a baker but i’ve tricked people into believing i am with this recipe. any suggestions on how to change around to make lemon poppyseed muffins?
    thanks again!!

    • Hi Alison, So glad you enjoyed the muffins. Unfortunately, there’s no easy way to adapt this recipe to make lemon poppyseed muffins, but I’ll add those to my list…stay tuned 🙂

      • That would be great! Thanks again for these wonderful recipes!

  • Hi, I am so excited to try this recipe. I only have cupcake pans. Do you think I could use them instead of a muffin tin? Thank you!

    • Hi Sara, I use the same pans for muffins and cupcakes so you should be good to go 🙂

      • Oh great! Thank you for the response. I know these are going to be incredible!

  • Turned out beautifully. Only substitution was vanilla bean in place of extract. Happy that I found your blog and look forward to trying more of your recipes.

  • Love! The perfect blueberry muffin. I substituted 1/2 the flour with whole wheat and reduced the sugar a bit. I froze most of the batch to enjoy later. They freeze beautifully. They taste like they were baked yesterday.

  • I’ve baked this during summer when fresh blueberries were so available and full of flavor. The muffins were absolutely Delicious. I didn’t make any changes , followed it exactly to the point.

    • — Madhuri Krothapalli
    • Reply
  • Hi wondering what I can use instead of the raw sugar on top?

    • Hi Dawson, Regular or brown sugar will both work.

  • I made these blueberry muffins for breakfast Saturday morning and they were so good. Great recipe!!! Very easy to make!! Thank you!!

  • Awesome muffins! These are the best I have ever made. I did not have milk, so I sustituted Buttermilk and they were great!

  • Muffins are delicious and very moist. Followed directions exactly and they came out perfect! They really are the best blueberry muffins!

  • These are our new favorite blueberry muffins. I made the recipe as is, except I substituted granulated sugar for the turbinado sugar. They received rave reviews from a group of young dads at our church.

  • Made this recipe with fresh orange juice instead of milk. Also added a tbsp of lemon zest. Gave it a a nice citrus zing!

  • By far, the best blueberry muffins I have ever made. The secret is in the almond extract. Brilliant! Gives it that little something extra. I know it’s a recipe I will keep when my husband brags about them to others. These muffins totally live up to their title!

  • These muffins are delicious! The cake is soft & moist & the sugar on top gives a nice crunch. Made the muffins as an afternoon snack for the kids. They were going so fast I had to hide two in the frig so the hubby could have some.

  • I have made these blueberry muffins over and over and they are simply the best! Sometimes I substitute chocolate chips for the blueberries and my husband can’t eat them fast enough. Now I can’t wait to try the donut muffins. Thanks for all your great recipes, JR

  • My family loves blueberry muffins and I can’t wait to try this recipe. Looks great and easy!! Thank you!

  • These blueberry muffins do not disappoint! Moist, delicious, and addictive!!! I have made them many times and they freeze well. I simply reheat from frozen in the oven on 350, until warm.

  • When your newsletter arrived a week or so ago featuring this recipe, I headed straight to the market for fresh blueberries. I could already imagine the soft crumb and the plump, warm sweet berries (you have to taste-test while they are warm, right?).
    This recipe lived up to its name – these were terrific. They are even winning over the picky, non-muffin eaters in my house. Thanks for a perfectly timed recipe!

  • These are a big hit with everyone! I actually use almond milk instead of milk and almond extract; I also use just regular sugar for sprinkling.

  • The first time I made these they were a huge success! I tried making them again last night in a different oven and they turned out hard and the muffin stuck to the paper. What did I do wrong?

    • Hi Justine, I’m really not sure — is it possible you measured incorrectly or left something out?

  • This recipe looks like exactly what I have been looking for! Would you have to make adjustments for frozen blueberries?

    • Hi Maureen, Frozen berries will work just fine — just don’t defrost them or your muffins will turn blue!

  • This is absolutely the best blueberry muffins I have ever cooked! My family and neighbors love them. I will use this recipe over and over.

  • Thank you Jen for the ULTIMATE blueberry muffin recipe! Wow, these are absolutely spectacular- not only in looks but moistness and amount of blueberry in every bite! They rise so beautifully and taste better than any other high end bakery blueberry muffins I’ve had!

  • Can whole wheat pastry flour or white whole wheat flour be substituted?

    • Hi Vicki, I would use white whole wheat. Please let me know how the muffins turn out 🙂

  • Perfectly simple and delicious. It’s amazing how hard it can be to find a good blueberry muffin recipe. This is now my go-to recipe. Thanks!

  • My search for the best blueberry muffin recipe is now over. The blueberry muffins were superb, in my opinion. I have tried so many blueberry muffin recipes. This recipe was perfect – moist, a little crunchy on top, very flavorful, but not overly sweet. There were perfect. This one is a keeper. I shared them today with others. When I have their comments, I will post them.

  • Hi,

    Made these muffins last night using gluten free flour. Very good. However, not sure if I was suppose to spray the inside or outside of the muffin cups with the oil? I sprayed the inside which I thought made the muffins a little too moist.

  • Hi! Do you think replacing the butter with oil would work? ☺

    • Hi Kiran, Unfortunately, oil won’t work in this recipe. Sorry!

  • Spectacular muffins! I’ve made these with traditional and gluten free (Cup 4 Cup) flours. Both recipes have turned out terrific and delighted everyone who ate them! Keeping this one for sure!

  • Hello, im just wondering if anybody knows how replacing the eggs with flax eggs will change the texture or taste. Thanks!

  • These muffins were absolutely the best I tasted thus far. I’m not surprised anymore why you called them “Best Blueberry Muffins”.

    I will probably not use fresh blueberry on a long term basis for cooking as they are very expensive fruit unfortunately. As frozen blackberries are not sold (as well locally to my place), I’m thinking of using a mix of frozen fruit like black forest fruit (my supermarket sells that to a better prices, containing blueberries, blackberries, blackcurrants and cherries). With the nice texture of this muffin dough, that should give a wonderful outcome as well.

    Thank you very much for this great recipe, Jenn.

  • Hello Jen,

    I’m really looking forward to trying this recipe out. I do not have a muffin tin, but i do have a 8 x 8 cake pan. Would the baking time and temp. be the same and would I need to butter and flour the pan first (I don’t have cooking spray on hand either)?

    • Hi Natisha, I can’t promise it will work (never tried it) but I would definitely recommend buttering and flouring the pan. Bake time will probably be a little longer; you’ll have to just keep an eye on it. Good luck!

      • Hi Jenn,

        I ended up investing in a muffin pan and boy am I glad I did. These muffins are delicious and I will definitely be making these again. Thanks Jenn!

  • These are indeed the BEST blueberry muffins! My first time making them — picked lots of blueberries this weekend, so as always I turned to OUAC for a recipe. Thanks also for the tip about muffin liners. I’d never used them before, but I can see how the blueberries would have stuck (and made a mess of extracting the muffins) without them. Muffins. Are. So. Good. Thanks for another perfect recipe!

  • Can I replace the butter with oil?

    • Hi Sarah, Sorry, that won’t work with this recipe.

  • It was my first time to make blueberry muffins. I was afraid the muffins would come out dry, but your recipe is perfect. It came out very good, not dry at all. Thank you.

  • Hi Jen :),

    The recipe is amazing!!. It came out very nice. Thank you!!

    Do you think I can add chocolate chips instead of blueberry? Do you it will work?


    • Hi Gipper, Glad you enjoyed. I do think chocolate chips will work.

  • Can the Best Blueberry Muffins be frozen?

    • Hi Sue, Yes, they freeze well 🙂

  • Would reducing the sugar affect these muffins too adversely?

    • Hi Sara, You could probably reduce it by about 1/4 cup without any adverse affects. Hope they turn out!

  • Finally got around to making my first blueberry muffins tried this receipe and they turned out gr8 ! Will be making some more for sure:)

  • Hi, I cannot consume dairy products due to health problem. Can I replace butter with oil and milk with orange juice?

    • Hi Trang, I’m afraid the recipe won’t work with those substitutions — you might try coconut oil and almond milk.

  • I love making these – always perfect!

    Currently have an abundance of raspberries, I guess its ok to use them the same way as the Blueberries?

    • Yes, should work beautifully. Please let me know how they turn out!

  • I didn’t have almond extract (so just used vanilla extract), and I didn’t have raw sugar (so just used brown sugar). It was still delicious! I can’t wait to make this again when I have all the ingredients. I am sure it will be amazing!

  • These are the best blueberry muffins I have ever made! Absolutely delicious!

  • Oh my goodness! The muffins are divine! I had a bumper crop of fresh blueberries and discovered your fabulous recipe. It’s like eating dessert for breakfast! YUM!

  • Hi, This looks amazing!

    Will try to make this this weekend. One question tho, you think I can use almond flour instead of all purpose flour?

    Thank you ^_^

    • Hi Gipper, Unfortunately, almond flour won’t work in this recipe. Sorry!

  • It turned out pretty good, not the best. But that’s probably because I used spelt flour instead of all-purpose flour, and coconut oil instead of butter. But besides that, the blueberry muffins turned out great!!

    • You didn’t even follow the recipe, so how can you say it –as in THIS recipe– is not the best?!

      • She did say it probably cause she didn’t use all ingredients listed ?

  • Muffins were easy to make and delicious. Can you freeze them?

    • Hi Grace, Yes, they freeze beautifully.

  • These are by far the most amazing blueberry muffins out there! The extra step of putting raw sugar on top is my family’s favorite part. So delicious have made them twice in less than a week!

  • I just made these today with fresh garden picked blueberries and my family have them gave reviews!! Very easy and one if the best blueberry muffins we’ve ever eaten!!

  • I don’t consider myself a baker but I just made these. They turned out AMAZING! I don’t have a mixer of any type so I just used a fork and a bowl. I only had salted butter so I decreased the the 3/4t by about half. I left out the almond extract and added more vanilla. Also, I only had garlic flavored pan spray…don’t think that would work… so I didn’t grease the tin nor the paper and hoped for the best. They didn’t stick at all! I used dark brown sugar on the top as well. Obviously this is a forgiving batter because these turned out so good. This is going to be my show-off recipe and there’s nothing to it. Thanks for the recipe!

  • Outstanding! So full of blueberries and easy enough that my girls, 14 and 10, made them for father’s day without any help. Only difficuty is deciding which of your incredibe muffina to make, as the donut muffins and strawberry muffins are also awesome!

  • Hello Jenn, I’ve made food from your website before, and they all turned out fantastic!! I’m so exited to try these blueberry muffins, I’m been looking to find the best blueberry muffins, but every one that I tried, they didn’t turn out:( So I’m so exited to try them out!! (I’ll tell you how they turned out:D) So anyway, I’ve been baking with coconut oil to replace butter for a while now, and most of the recipes turned out with coconut oil replacing the butter. Do you think that I can replace the butter w/ coconut oil in this recipe??

    • Hi Eden, I wish I could be more helpful but I don’t have any experience baking with coconut oil. Theoretically, it should work but, again, I haven’t tried it. I would probably make them first with butter, then play with substitutions after that. Hope you enjoy 🙂

  • Second time I baked these muffins and they are simply the best. Keep beautifully for days. My only quibble is preparation time. It’s a good bit longer than 15 mins if you factor in gathering and measuring out all the ingredients before mixing.

  • These were super easy to make and tasted absolutely amazing!!! My family loved them. Thanks for the recipe 🙂

  • The lay out of this recipe is too hard to read…should have bullet points like most recipes, ingredients listed and directions…won’t use this website for that reason

    • If you scroll down far enough past all the pictures the recipe is laid out in the traditional format.

    • The recipe lays out perfectly, both ingredients and method. The pictures, I believe, are to help those who like to learn visually. For me, I like seeing both as I can gauge if my work resembles that of the provider, Jennifer Segal. You shouldn’t let anything deter you from trying this, or others as Jennifer Segal’s recipes are excellent!

  • This is a fantastic recipe! I was looking for something to do with the ripe mulberries growing in my background, and found these perfect way to use them. Followed the recipe exactly except subbed Bummel and Brown spread for the butter (I can’t believe I ran out of butter!). These were amazing.

  • These muffins truly are the best blueberry muffins I’ve made. I couldn’t stop myself from eating the batter but it still made 12 very large muffins. Super moist & perfectly sweetened for our tastes. It took about 25 minutes for my muffins to be perfectly baked. Thanks again, Jenn, for another amazing recipe.

  • Made them this morning!
    Excellent and easy to make!

  • We wanted to do a family baking project with our 2 girls this afternoon so I googled ‘best muffin recipe in the world’ (amused the girls) and it can back with this one and we are delighted. The recipe is simple and subtle yet full of flavour. A massive hit in this household.

  • should have trusted my got on this. This would make far more than 12 muffins and I was right. It technically made more like 16 but I only put it in 12 muffin pan. Now I have like a monster uni-muffin. Bet they will taste good though.

  • YUCKIE!!!!Worst Muffin recipe I have ever used

    • Why? Why do people leave 1 star and never explain the reason?

  • This is an excellent recipe!! Everyone knows I’m not a blueberry muffin fan until now. I will enjoy sharing with family and friends. Can’t wait to try another. Thanks!

  • Why do you have to spray the pan and the liners?

    • Hi Joni, The batter will still stick to the top of the pan if you don’t spray it, and spraying the liners helps the muffins release easily from the paper.

  • These came out SO GOOD!! Seriously, the best muffins I’ve ever made. They puffed up, and with the crunch from the sugar on top, they taste like they came from a bakery. LOVE these!!!
    Thank yoU!

  • Can you do without the turbinado sugar for it to still be good?

    • Hi Ingrid, Yes, that’s fine — you can also use regular or brown sugar instead.

      • wow, weird. I had the same question on the same day and we have the same name… These look so good so I will make these for our trip to Germany since the airline won’t feed us and we are flying all the way from Hawaii!

  • Hi,
    I’d love to try out this recipe, but I’m not familiar with a cup. How many grams approximately are in a cup? Thanks 🙂

    • Hi Bethan, I am in the process of updating all of my recipes with metric measurements. Have just completed this one — in the top right corner of the recipe, there is a button that allows you to switch to metric. Hope that helps!

      • Thank you very much! I can’t wait to try this recipe 🙂

  • Hi Jenn,

    I just followed your recipe for the blueberry muffins and they turned out to be the ‘Best Blueberry muffins’ I’ve made! Thank you for posting this delicious recipe.

    Ontario, Canada

  • Five Stars! I don’t usually eat dough, but after one taste of this, I couldn’t stop. I think it’s the touch of almond. My old gas oven is a hot one, so I set between 350-375 d. and started watching after 20 mins. and took them out after 26 mins. of baking. Perfection! Thank you Chef Jenn 🙂

  • Made these tonight really delicious! Loved how each muffin got a “crunch” from the brown sugar. I had run out of “cup cake liners” so just put the batter into muffin pans – had a hard time taking them out so please use the liners – I will next time!
    Great Recipe 10/10

  • I am making Bluberry muffins, but what’s temperare 350 ? or more ? Please let me know. Thank you !

    • Hi Ludmila — Cook temp is 375°F.

  • These muffins are terrific!! Their aroma was mouthwatering even hours after sitting in the refrigerator to cool. The texture is really nice, moist and fluffy. I used thawed blueberries which didn’t hinder the flavor at all. I made some for mother’s day and gave the leftovers away to friends at school. Everyone loved them and some even offered to pay for more. I’m gonna make them again for a breakfast party I have coming up!

  • This is the best recipe I’ve ever tasted! I love anything blueberry but these muffins take the cake!

  • These are the best blueberry and strawberry and chocolate muffins, etc. (I could continue but you get the idea.)
    Everything I try from your website turns out fabulous…my husband is so happy when he gets something new he has started asking if it is from my favorite onceuponachef site. We are having fun trying everything! Thank you so much for sharing with everyone!

    Have you thought of creating some type of poppy seed muffin with almond or lemon? I keep looking for a good recipe and have not found one yet. Thanks again, Jen!

    • I’m on it, Christine! Glad you guys are enjoying the recipes 🙂

  • I’m a very novice baker and made these blueberry muffins this past weekend. Visually, they were the most aesthetically pleasing baked good I have ever made!
    They tasted very good and I am looking forward to making them again.

  • I love blueberry muffins and haven’t had them in ages. Made these and they were delicious. Excellent recipe! yum! Questions: could you use raw almonds instead of extract without ruining the recipe? and do you have any recommendations for reheating times and temperatures for the muffins to refresh in the oven and microwave?

    • Hi Dermot, I wouldn’t add raw almonds to the recipe — sorry! I usually zap them in the microwave for about 20 seconds to heat them up.

  • These taste wonderful and were the perfect size too. Didn’t take long to make or bake which was a perfect Saturday morning treat for us.

  • The worst part about this recipe is that I gave most of the muffins to my next door neighbor and now they want more and so do I! Followed recipe exactly – 5 star result!

  • I see what you did here! As I was making these, Something was telling me the method and basic ingredients seemed familiar. Then it hit me- this recipe definitely gives a nod to yellow cake making- and the resulting muffins are somewhat similar, and definitely delicious! Genius!

  • These were the best blueberry muffins I’ve ever made! The almond extract adds the perfect note

  • These muffins sound delicious and I’d like to try them but my son is allergic to almonds. Can I use extra vanilla extract or lemon extract instead of almond?

    • Hi Terri, Yes, either substitution will work perfectly fine.

  • I can’t stop eating the batter! Can’t wait to taste the muffins!

  • Best blueberry muffin recipe EVER!!! I didn’t have any butter or liners so I used shortening and sprayed the pan. HOLY BLUEBERRY! These turned out so great. The blueberries didn’t stick and they were so fluffy and perfectly sweet. Making them again and again and again….

  • Thank you I finally found the perfect muffin recipe!! They came out fluffy and almost cake like. Yummy!
    I have some canola oil I’ve been trying to get rid of and was wondering would it change the texture of the muffin if I used the oil instead of the butter?


    • Hi Keyana, Unfortunately oil won’t work with this recipe. Sorry!

  • I tried making your recipe from scratch and follwed the recipe to the t, but mine did not turn out. All of the blueberries sunk to the bottom. When I pulled the liners off the blueberries stuck to the liner. I greased both the liner and the pan. I think next time I’ll use less berries and I’ll add them indivially to the muffins after scooping them.

    • Hi Sunni, Sorry you had trouble with the recipe. Next time, you can try tossing the berries with a few teaspoons of flour; this will help prevent them from sinking to the bottom.

      • That’s an excellent tip. Thank you, I look forward to making your recipe again

  • Absolutely delightful. We made these this morning for breakfast. They have the perfect texture and the flavor hosts a full blueberry flavor with a backdrop of almond. We will make these over and over again!

  • I just finished baking these muffins. They are delicious. I actually didn’t have enough blueberries so I used blueberries and raspberries. It was a perfect combination and turned out well. I did need to bake it the full 30 minutes unlike other comments, and I did use the almond extract. It adds a very subtle flavor that goes well with the blueberries and raspberries. I would imagine that the lemon extract other commenters used would be equally as good.

  • I don’t usually review recipes, but these are outstanding. I’ve tried other scratch recipes for blueberry muffins, but these were delicious as well as beautiful. Like other reviewers, I used lemon instead of almond, but that’s just my personal taste. I broke my own rule and made them for company before making them for myself first, and it was not in vain. They are fabulous.

  • The muffins tasted GREAT!

    I only had to cook mine for 21 minutes.
    I used some large blueberries so 2 1/4 cups seemed a bit too much.

  • EXCELLENT Muffins! The best blueberry muffin recipe! I love it!

  • “Best” Blueberry Muffins are the perfect name for the PERFECT muffin. These muffins are moist, flavorful, not too sweet and the little crunch on top makes the irresistible!. I added a few pinches of fresh lemon zest to make them my own, but that’s just my personal preference, they really need no tweaking. Thanks, Chef!

  • These muffins are VERY good. I have to watch my sugar intake so I cut the sugar to 1/2 cup instead of 1 cup and did not put any sugar on top. Still amazing muffins. The almond extract really comes through and makes the taste. I used black raspberries instead of blueberries because that is what I had on hand. Great muffins.

  • If I double this recipe will they still turn out the same? I have had trouble doubling recipes before… They don’t always turn out right, but I need to make a large batch for work so thinking of giving it a try in the morning.

    • Hi Kristen, Should be okay. Good luck!

  • These are absolutely wonderful! That small amount of almond really does make a difference!

    • — Michelle Mezzone
    • Reply
  • I loved this, except here at home replaced the milk with organic half and half, and the butter with homemade applesauce. They smelled great even before cooking I almost licked the bowl lol!

  • These recipe is extraordinary. The muffins are simply fantastic.

    Jenn can i use whole wheat flour instead if white? Or mix 1/2 of each? Thankd

    • Hi Raj, I’d either use all King Arthur White Whole Wheat or half regular all-purpose and half regular whole wheat.

  • I have made these muffins and they are wonderful! I would like to make them in a mini muffin tin as I am offering a variety of pastry items at a party I am doing and would like guests to be able to have small bites of several things. Do you know if this can be done? If so what should I cut the cooking time to?

    • Hi Kathryn, Yes, I think mini muffins would work fine. I’d start checking for doneness around 12-15 min.

  • This is a great recipe! The almond extract adds that little extra something that makes them special. I will use this recipe from now on when I make blueberry muffins. Thank you!

  • How can I keep fresh and not soggy for the next morning if I make the night ahead of time?

    • Hi Catherine, If you make them the night before, I would just leave them on a wire rack and cover with a clean, dry dish towel. Any longer than overnight, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. Hope you enjoy 🙂

  • Outstanding recipe

  • I baked these this morning and they were fluffy and delicious! Especially with salted butter on a warm muffin right out of the oven, doesn’t get any better. I didn’t have any of the raw crunchy sugar for on top, which I’m sure would have made them even better. But they were a big hit in my house! We are not a big fan of overly sweet pastries so I reduced the sugar by 1/4 cup, and would go even further and reduce it by 1/4 more next time and see how it comes out.

    • I don’t like a lot of sugar either, so did you add 1/4 c. of sugar to your batch, or did you subtract 1/4, leaving you 3/4?


  • These muffins were great! Only thing I did differently was cut about 1/2 C sugar from mix (I always decrease sugar on all my recipes) and added almond milk, only because I didn’t have extract. My entire family of five loved them, and I will make again. =)

  • i loved this recipe so much. best recipe. i can almost call this a foolproof cake. two things i changed was the raw sugar on top which i didnt want and the almond extract i replaced it with a bit more of vanilla extract and a tiny bit of lemon juice. it turned out well moist wonderful delicious everyone absolutely loved it. the second time i tried it i made with chocolate chips perfect! definitely will make again.

  • I am confused on the amount of blueberries… 2 cups n 1/4 or 1/4 and 1/4… thanks

    • Hi Isa, It’s 2 cups plus 1/4 cup.

  • My daughter came home and said she needed to bring muffins to school the next day. I quickly searched for a recipe and found this. After reading the reviews I decided to try it. I followed the recipe exactly except I hand mixed my flour and milk so not to overmix. I also made mini muffins using a smaller scoop since she needed to take more than a dozen. They turned out perfect. Very good!
    Glad I found it. Will continue to make these now

  • Can you add chocolate chips instead of blueberries to this?

    • Sure, you can never go wrong with chocolate chips 🙂

  • I tried this recipe today…Excellent and mouth watering.. heaps of thanks to Jenn for this recipe…!

    • Does it make a difference to use butter or margarine?

  • Loved this recipe tasted great. To make high muffins bake for 6 min @ 425 then reduce heat to 400 for 12-15 min this works for all muffins

  • Heavenly! My picky daughter adores this. Indeed the best blueberry muffin recipe!

  • I made these muffins this morning. Excellent! I have tried a number of recipes for blueberry muffins claiming to be “the best” and have been disappointed. These are absolutely delicious. Thank you!

  • My husband said these are the best blueberry muffins he’s ever had in is whole life. i couldn’t agree more!

  • Have just finished making these delish muffins, been baking for years, I even supply our local cafes with cakes and desserts, these will go down a treat with their customers, will have to triple mix to keep up with the demand as I have no doubt these beauties will walk out the door.
    yum yum yum, thank you

    • — Michelle Philipps
    • Reply
  • I made these for breakfast tomorrow, and they were so good that I already ate 4! I used lemon oil instead of almond extract, and it made a good lemony flavor. I will definately make these again.

  • I made these just as recipe says and I thought they were perfect! First time making them from scratch and they taste so much better than store bought or box, not so sweet, blueberries burst in your mouth, so delicious!!!!

  • they were good, but not great. i substituted coconut milk for milk and did not find it necessary to use cooking spray. they came out just right at 22 minutes.

    • I don’t understand how people can comment that a recipe wasn’t great when they modify the recipe. If you screwed the recipe up then it’s not the recipe’s fault.

  • My daughter made these for her husband and me but baked the batter in a loaf pan, using the temp. And time for your banana bread. They made the house smell so good we could hardly wait for them to cool. They tasted even better than we thought they would. Light texture, loved the crumb topping!

  • Excellent muffins. I’ve tried heaps of recipes and these are by far the best. But, only cooked them for 22 minutes; 30 would have been way too long for my oven. A hint for those like me not in the USA, I used 120grams of butter.

  • YES! These are probably the most delicious muffins that have ever emerged from my oven. I used a cup of whole wheat flour and a cup of all-purpose white, and I used a shade less than a cup of sugar, and the results were marvelous. Thanks for another keeper of a recipe, Jenn!

  • Since I’m lactose intolerant, I would subsitute whole milk for almond milk. Would I still need the almond extract?

    • Hi Shavail, Yes, I would still use it.

  • I made these for my husband (and kids) with half white flour and half freshly ground soft white wheat and they were magnificent! Thanks for the great recipe!

  • My wife works along side a pastry chef in our RV park, so when I decided to make these muffins while she was sleeping I was given the “oh, these are really good, you made these”? These were so simple to make although I eliminated the almond, just didn’t have it. Cleanup was a snap, only using 2 bowls. Yeah, I definetly will be making these again. Thanks for sharing.

  • can i use tinned blueberries?

    • I think frozen is a better option.

    • I agree, the frozen blueberries are a better choice. Fold them in slowly so they don’t burst.

  • Hello! I did this recipe this afternoon and where a big success!! My husband prefer the chocolate chip ones, but I saw him eat al least 3! 🙂 I can’t wait to “swim” into your webpage, looking for new amazing recipes. Thank you and kind regards from Chile

  • Just made these muffins today since I had fresh picked blueberries and they were amazing!! Me and my dad both agreed that they were like muffins you’d buy from a café. didn’t add almond extract because I didn’t have any and only added a pinch of salt and used salted butter 🙂 think I’ll experiment now and add different things but use this recipe as a muffin base! 🙂

  • These were fantastic. I did however, use brown sugar instead of regular sugar, less blueberries, and almond milk instead of regular milk. Another thing I did was omit the almond extract and salt because I was using Trader Joe’s baking mix (which has enough sodium as is.) I would recommend using cupcake liners too–I did not, and they turned out really crumbly, crispy, and at the same time, moist. Despite difficulties in getting them out of the pan, I liked them a lot and would make them again.

  • I have not attempted these recipe, my question is I do not have raw sugar will this make a difference? do I use more white sugar or not. I usually cut all sugar in my recipes. Thank you.

    • Hi Lena, It’s just for the topping; you can use regular granulated sugar instead.

  • This is a fantastic recipe – the best blueberry muffins I’ve ever made. I’ve also made this batter with raspberries and chocolate chips (I just added a little less sugar) and they are to die for. Thanks for sharing!

  • The name says it all – – these really are the best blueberry muffins. It’s the only recipe I use now. They are moist, fluffy, loaded with blueberries & have wonderful flavor – – – oh yea, easy to make too. Thx!

  • This is certainly the best muffin mix ever!! I have never had homemade blueberry muffins that tasted so grand! They were simply amazing! Thanks so much for the recipe!

  • Can you use dried blueberries in this recipe? If so do any adjustments need to be made?

    • Hi Elisa, I don’t think dried blueberries will work. Sorry!

  • This recipe was perfect. I left out the salt because I only had salted butter; I think I might have included a pinch of salt anyway. And I left out the almond extract because I didn’t have any, but it’s a great idea! Used fresh local in-season blueberries. Fantastic. Thanks so much for the recipe.

  • Can you use sugar substitutes

    • Hi Donnalynn, I haven’t tried it myself but generally don’t recommend it. Sorry!

  • Excellent! I’ve been baking for years and have tried a number of blueberry muffin recipes. This is definitely one of the best I’ve found! Also, the first batch I made, the blueberries came out really sour. This time, I soaked them in hot water with a little bit of agave syrup and it plumped them up great- no sour taste at all!

  • Great muffins! The ‘crust’ on these lovelies makes these sparkle, so beautiful. Biting into them, you get the crunch and sweet of raw sugar, then the whiff of the vanilla-almond extracts with the bite of blueberry. Didn’t change a thing in the recipe except lessening the scoopful in each muffin liner. That’s how the batch made 15. Thank you so much Jenn!

  • Followed receipe exactly came out perfect!! Truly the best don’t change anything.

  • I made these last night and they were awesome, but the blueberries all sank to the bottom of the muffins, making the bottoms very blueberry mushy. Still great tasting, but what did I do wrong? I’d like to have them scattered more throughout the muffin.

    • Hi Tracy, Glad you enjoyed but not sure what went wrong with the berries sinking to the bottom; I haven’t had that issue with this recipe. Did you use fresh or frozen berries? In any case, you can always avoid this problem by tossing the berries with about one tablespoon of the flour mixture before mixing them in. Hope that helps!

      • Hi, Jenn. I used fresh blueberries. They are still good, but they are definitely “bottom heavy”, for lack of a better description. I’ll try the flour trick next batch. Thanks!

  • Love these muffins! I made them a few weeks ago and they were delicious. I made them again yesterday, but with PEACHES instead of blueberries. They were amazing!!! I also substituted half of the flour with whole wheat flour and they tasted just as good!!

  • I made these this morning with a few substitutions since I have diabetes. Used 3/4 cup Splenda and 1/4 cup of sugar and used almond milk instead of regular milk and skipped the turbinado sugar.

    They were delicious even without the sugar topping. Who would have thought about adding almond extract to blueberry muffins? It was tasty.

  • This recipe is fabulous; my muffins turned out great! They are so easy to make. My husband and neighbors absolutely loved them; I keep having to tell my husband to lay off on the muffins! I will definitely make these again.

  • I made these the other day and took out the almond extract and substituted lemon zest instead, awesome recipe.

    • — Therese F Cislak
    • Reply
  • BlueBerry Muffins – It ain’t nothin’ I love betta than blueberry muffin’s.

    I loved the recipe. I did tweak it a little. I reduced the sugur to 3/4 cup, removed the almond extract (not a fan), and reduced the turbinado sugar. (Sugar reduction as a whole is a good thing, too sweet for my taste). I also used a stand mixer. Also reduced the amount of blue berries to 2 cups.

    All in all, it came out quite tasty. I think next time I might use salted butter just to see if it gives it a more prominent buttery taste.

    • To keep berries, nuts or raisens from sinking to the bottom of your baking mix, keep a little of your flour mix to the side. Toss your berries, etc in the extra flour mix. Make sure all your berries, etc are covered with the mix. Then place the mixture in with your main flour mix. The reason you want to use the mixture is so you are not adding addition flour to the recipe. I learn trick from a baking show. Now I do it all the time.

  • Wow, these really were the best blueberry muffins I have ever had. Mine did not turn out nearly as beautiful as yours though. I think I may have overmixed the flour (?) because the batter got sticky and didn’t mold to the cupcake liner as well as it should have. Eh, at least they tasted delicious.

    • Hi Kathleen, So glad you enjoyed the muffins. Do you think maybe they were under-cooked?

  • Made these with frozen raspberries—they were fabulous. Omitted the almond extract and just used vanilla, as almonds are not my favorite.

  • I love these muffins but like to use frozen berries, my own or store bought. Frozen firms up the batter and makes it easier to fill the muffin cups

  • You are right again. These are the BEST blueberry muffins and they are no fuss easy. The flavor, the crispy top, the delicate inside and the whole, but perfectly bursting berries….I am sold and won’t try any other. The combination of the vanilla and almond is evident and I used the vanilla bean paste for the added effect with the dark specks in the batter. Brunch at my house tomorrow and it is a onceuponachef menu. The savory sausage strata, the peach with lemon and mint fruit salad and blueberry muffins….YUM!

  • Made these this morning and brought one in for myself and my co worker for our morning snack. Needless to say, I can’t wait to go home and have another one!! They were delicious!! I think I will add a little lemon zest next time to the batter 🙂

  • I just made these for my family and they were gone before the pan cooled. Absolutely delicious. Thank you!

  • Just made these tonight – outstanding!

  • Hi –
    These look great. My daughter is allergic to almonds, so I need to omit the almond extract. Should I increase the amount of the vanilla extract or just leave out the almond extract without substitution?


    • Hi Paula, It’s fine to just leave it out without increasing the vanilla. You could also add some lemon zest for additional flavor. Hope you enjoy!

  • Looks delish. I have an abundance of fresh blueberries right now and am going to make these. Do you think they would take well to freezing after baking? I do this a lot with my banana bread and muffins all the time and they turn out great. Just curious about the blueberries. Thanks so much – love your recipes!

    • Hi Amy, They should freeze beautifully.

  • Thank you for this delicious recipe for blueberry muffins. Blueberries are in season in Florida right now so I made these right away. Awesome!

  • This is my go-to recipe for blueberry muffins. It really is the “Best”! Very easy to make & they always turn out great! Thx for another super recipe!

  • Hi Jenn,
    I find myself delving into your recipes more frequently, as I am having one success after the other. I guess it’s time for me to ask which type of salt you use in your recipes. Your Blueberry muffins call for 3/4 tsp., and I’m not sure if this is table salt, or Kosher salt.
    Thank you,

    • Hi Jeff, So glad you’re having success with the recipes — that is very nice to hear! If a recipe calls for salt, you should use table salt or fine sea salt (I use Baleine Fine Sea Salt but any ordinary table salt is perfectly fine). I do use Kosher salt in some of my recipes, but in that case it is always specified. Hope that helps!

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