Best Blueberry Muffins
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Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Bursting with fresh blueberries, with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins. I’ve tried fussier recipes that call for mashing some of the blueberries into the batter or even swirling homemade blueberry jam into the mix, but there’s no need for all that — this simple recipe tops them all. The secret is using both vanilla and almond extracts to flavor the muffins; vanilla is standard, but a touch of almond extract complements the berries and really makes the muffins special.
I prefer to use fresh blueberries, but frozen will work, too. Just be sure to stir them into the batter without thawing, otherwise, they’ll turn the muffins purple. If you have an abundance of blueberries on hand, or find them on sale, you can also whip my blueberry pancakes or blueberry cobbler. You’ll be glad you did.
What You’ll Need To Make Blueberry Muffins
Step-By-SteP instructions
To begin, combine the flour, baking powder and salt in a medium bowl.
Whisk to blend.
Next, beat the butter and sugar for a few minutes until light and creamy.
Beat in the eggs one at a time.
Then beat in the vanilla and almond extracts.
Gradually mix in the flour mixture, alternating with the milk.
The batter will be thick.
Add the blueberries.
Using a rubber spatula, fold the berries into the batter.
Spoon the batter into a muffin tin lined with paper liners. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)
Sprinkle the turbinado sugar over top.
Bake for about 30 minutes.
Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
Watch My Blueberry Muffin Video
How To Store & Freeze Blueberry Muffins
Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.
More Blueberry Recipes
- Blueberry Coffee Cake (aka Boy Bait)
- Summer Berry Trifle
- Blueberry Cobbler
- Blueberry Buttermilk Pancakes
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
- Cake Pans to Cookie Sheets: 16 Essential Baking Pans
Best Blueberry Muffins
Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick (½ cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup milk
- 2¼ cups fresh blueberries
- 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
For Cooking
- Non-stick cooking spray
- 12 paper muffin liners
Instructions
- Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
- Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
- Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
- Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 252
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 39 g
- Sugar: 22 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 224 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Yummy Yummy, best muffins ever. My husband doesn’t like whole berries so I cut them up in pieces and he loved them! Everything I make here turns out perfect, thank you!
Love this recipe xxx easy and gorgeous
I tried this recipe out, it was my first time making muffins ever. “This is the best blueberry muffins I’ve had ever had” – husband. They lasted a day or less in our household and went down a treat.
These are delicious! I’d definitely recommend. I find letting the oven heat up for extra long makes it so I can cook them 5 minutes quicker and it doesn’t burn them or anything 🙂
Awesome muffins!
I liked how the muffins turned out. I used less sugar, but that is just a personal preference.
Light, fluffy, full of blueberry flavor!! Amazing! My family loved them! Did not have almond extract so used 2 tsp. vanilla, Also used skim milk. (all I had)Truly the best muffins. My new go to recipe! Thank You!
I may or may not have eaten 3 of these tasty muffins in one day… 😉 These are REALLY good! Require a little more work than some recipes (having to cream butter and sugar), but well worth it! They have a lot of flavor and are not dry AT ALL! Maybe I had a perfect batch of blueberries…? But I’m wondering if the almond extract added something special to them? Weighed all the ingredients too. A+
I had an amazing recipe for “Big Blues” but I lost it. I’ve never been able to find a comparable recipe…until now! Thank you so much!
I made them twice they were DELICIOUS, they came out perfect. I personally did not care for the Raw Sugar on top, SO the second batch I omitted it.
Thank YOU for the recipe !
Bob
They are the BEST EVER BLUEBERRY MUFFINS!
Hi Cornelia, Glad you like them! I don’t have any real experience working with almond flour, if you scroll down a bit in this piece, it gives some tips for baking with almond flour (including information about increasing the eggs). Hope you find it useful!
Not sure how these went so wrong since followed instructions and I’m a frequent baker, however, these were extremely dry plus had timer set for :30 at 375 and removed with :06 left and cap edges were burnt so won’t repeat this recipe (oven should be lowered to 350)—move on elsewhere.
The blueberry muffin recipe was wonderful. They were so easy to make and came out delicious. I did use pastry flour since that is the flour I use for baking. I will definitely make them again following your recipe. Thank you for a great recipe. My family loved them.
The very best muffins indeed!
Your blueberry muffin recipe is sooo good! Not too sweet, moist, it’s delicious!! Thanks for sharing 🙂
Best muffins ever!!! Forever my go-to receipe. Thank you so very much!
Yes, these are the BEST blueberry muffins!
I made these muffins but subbed 1 cup almond flour (so 1 cup almond flour and 1 cup regular flour), used a little less than 1/2 cup butter, 2/3 cup of sugar instead of 1 full cup, and used almond milk. I mixed everything by hand since I don’t have a mixer. They turned out amazzzing. I’ll definitely be making these again.
Thanks for tip. I always like to use less better and sugar as well.
I have a dozen in the oven now! Blueberry season has hit the Pacific NW and that means one thing for sure, time for Jenn’s blueberry muffins!
These truly are the best blueberry muffins. Turn out perfect every time and the flavor is so so good! Thank you for sharing this recipe with us!
These are so delicious! Must be all the butter! Or the addition of just a little almond? Even my partner loved them and he is a tough critic of my baked goods. Another treasure from your blog. Thank you!
Amazing recipe just perfect coffee cake
Made your muffins, eating one now. Great recipe..
Thanks for your email will try out other recipes.
Isobel
I recently made these Blueberry Muffins. My husbands favorite kind of muffin. I didn’t have milk on hand, so I subbed Almond Milk (Malk is my favorite brand), and they turned out perfect. I love the addition of Lemon Zest and added a little more than the recipe called for. Just because I love the citrus note in the muffins.
Thank you again Jenn for another DELISH recipe. EVERYTHING I make of yours is just perfect.
Only recipe I will use for blueberry muffin. Even turned out well with frozen blueberries and I love the note you’ve made on for using frozen berries. Definitely will make it again.
Easy to make. They always come out perfect.
OH. MY!
I’ve made these a few times over the years, and I have NEVER been disappointed. More importantly, when I’ve given them to people they’ve all had a similar WOW experience.
I use the metric version (Brit living in Germany).
Sorry, but the name says it all; these are, quite literally, the BEST BLUEBERRY MUFFINS. #FactyMcFact
The whole family loved these! Thank you for another amazing recipe!