Best Blueberry Muffins

Tested & Perfected Recipes
Best Blueberry Muffins

This post may contain affiliate links. Read my full disclosure policy.

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. I use both vanilla and almond extracts to flavor the muffins; vanilla is of course standard, but almond extract complements the berries and really makes the muffins special. For the blueberries, I prefer to use fresh, but if you’re using frozen, be sure to stir them into the batter without thawing, otherwise, they’ll turn the muffins purple.

What You’ll Need To Make Blueberry Muffins

how to make blueberry muffins

Step-By-SteP instructions

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

how to make blueberry muffins

Whisk to blend.

how to make blueberry muffins

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

how to make blueberry muffins

Beat in the eggs one at a time.

how to make blueberry muffins

Then beat in the vanilla and almond extracts.

how to make blueberry muffins

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

how to make blueberry muffins

how to make blueberry muffins

The batter will be thick.

how to make blueberry muffins

Add the blueberries.

how to make blueberry muffins

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

how to make blueberry muffins

Spoon the batter into a muffin tin lined with paper liners. (It’s important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)

how to make blueberry muffins

Sprinkle the turbinado sugar over top.

how to make blueberry muffins

Bake for about 30 minutes.

how to make blueberry muffins

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

Watch My Blueberry Muffin Video

How To Store & Freeze Blueberry Muffins

Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.

how to make blueberry muffins

More Blueberry Recipes

Best Blueberry Muffins

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

Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup milk
  • 2¼ cups fresh blueberries
  • 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)

For Cooking

  • Non-stick cooking spray
  • 12 paper muffin liners

Instructions

  1. Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
  4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
  6. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
  7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Powered by Edamam

  • Serving size: 1 muffin
  • Calories: 252
  • Fat: 9 g
  • Saturated fat: 5 g
  • Carbohydrates: 39 g
  • Sugar: 22 g
  • Fiber: 1 g
  • Protein: 4 g
  • Sodium: 224 mg
  • Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • This is my go-to recipe for delicious Blueberry Muffins. I follow this recipe exactly to the T, but I do leave out the Almond Extract as the Muffins are perfect without it. This recipe should be rated 10 stars. You can’t find an easier or more delicious Blueberry Muffin than this recipe makes. Mine are in the oven as I write this. Have used this recipe many times and they come out perfect every time!

    • — PhylliscField on June 24, 2022
    • Reply
  • Hi Jenn. I’ve been following you since the start of he pandemic. You kept my sanity intact during an insane time. Plus we have a lot of local farm stands which were easier to go to than a food store. Strawberries are in season now…. I’ve made your strawberry cake at least 5 times with rave reviews, plus your strawberry muffins…another 5 star. I’ve also made your carrot recipes, asparagus recipes, your corn recipes, your zucchini recipes and your crab cakes as well as your tuna salad and egg salad all of which I love!
    My question here is…since I have never made your blueberry muffins and I have blueberry maple syrup, could I substitute it in this recipe somewhere?
    PS… he 5 stars are for all he recipes I mentioned previously

    • — Judi on June 24, 2022
    • Reply
    • Hi Judi, So glad you’ve been enjoying the recipes! I wouldn’t use the syrup in this recipe, but it’d be delicious drizzled over my blueberry pancakes.

      • — Jenn on June 24, 2022
      • Reply
  • Really good and really easy – amazing!

    • — Eugenia B on June 16, 2022
    • Reply
  • These are wonderful! I had one last night…for dessert! Just added a bit of frozen vanilla yogurt on top – just like cake and ice cream…only BETTER!

    My husband had one this morning with his breakfast along with some sliced strawberries with his usual cereal. I froze 6 of them for another day – knew we wouldn’t be able to eat them all by ourselves – (but the thought was tempting!). I know I’ll make these again! Very moist and delishious!

    • — Ann on June 13, 2022
    • Reply
  • OMG where has this recipe been all my life? Didn’t change a thing, perfect as written!

    • — Stephanie on June 13, 2022
    • Reply
  • The most delicious and moist muffins I have ever had! I made 6 jumbo muffins and used the same 375 degree oven temperature and 30 min. cooking time. They were perfect . I froze the leftover batter. I really like the crunchy sugar topping .How many of these fluffy little morsels did I have for breakfast? Not telling ! Try them, bet you can’t eat just one!

    • — Kathy on June 11, 2022
    • Reply
  • The BEST blueberry muffin recipe I’ve ever made! Made them exact to the recipe and they are Delicious!

    • — Gwenn Sanders on June 11, 2022
    • Reply
  • If I wanted to do these as mini muffins what temperature and time should I use?

    • — Diane on June 8, 2022
    • Reply
    • Hi Diane, I’d keep the temperature the same and start checking them at 13 minutes. Enjoy!

      • — Jenn on June 8, 2022
      • Reply
  • Hi Jenn,

    Why is the temperature set at 375 and not 350 like other muffins? Is this a typo.?

    Lucy

    • — Lucy Sim Conway on June 1, 2022
    • Reply
    • Hi Lucy, Most but not all of my muffins bake at 350. These bake at 375 as the higher temp helps them to dome more. 🙂

      • — Jenn on June 3, 2022
      • Reply
  • This is the best recipe!! It’s the iconic old Iconic Jordan Marsh’s in Boston. It calls for1 C pastry flour and 1C bread flour. (didn’t know there were different kinds). The closest I could find to pastry flour was cake flour.
    I’ve made some with AP flour and some with the other flours. I do mash 1/2 of the blueberries with a fork and fold the rest in. I’ll add some almond extract the next time I make them, and I’ll still mash that 1/2 though.

    • — Diane K on May 23, 2022
    • Reply
  • OMG, delicious! Moist, flavorful & limited ingredients, which I especially like! The best blueberry muffin recipe I’ve ever tried! Definitely a keeper!
    Thank you for another fantastic recipe!

    • — Alisa F Weaver on May 17, 2022
    • Reply
  • Thank you for this super recipe…..my muffins turned out really well! I just changed a few things: I used self-raising flour as I didn’t have any plain flour and added half a teaspoon of baking powder. Also 2/3rds cup of caster sugar. Omitted the demerara sugar topping. This will be my go-to blueberry muffin recipe.

    • — Sheila on May 16, 2022
    • Reply
  • Could I use buttermilk? Thanks

    • — JJ on May 16, 2022
    • Reply
    • Hi JJ, I wouldn’t recommend buttermilk here — sorry!

      • — Jenn on May 16, 2022
      • Reply
  • These Blueberry muffins were delicious. Came out perfect. I made them for my granddaughter. I definitely will be making them again.

    • — Lory Woodin on May 14, 2022
    • Reply
  • Thank you! This is a great recipe. Very nice flavor with the hint of almond. Now I’m about to find out how well they freeze…the instructions you posted for storage and freezing are much appreciated. I usually pull my recipes from Americas Test Kitchen but I consider this recipe to be superior to similar on ATK.

    • — Patricia McConville on May 12, 2022
    • Reply
  • Awesome recipe!

    • — Mar on May 8, 2022
    • Reply
  • These are definitely the best blueberry muffins. I make them almost every week! This week, I did a mix of blueberries and red raspberries and it was great!

    • — Brooklyn on April 27, 2022
    • Reply
  • These muffins are absolutely delicious. They freeze well and are very moist. I only use 3/4 cup of sugar rather than one cup.

    • — Diane on April 27, 2022
    • Reply
    • The blueberry muffin recipe is fab.
      I substituted baking spread for butter (easier to cream).
      I’ve not made a “cake” mix with granulated sugar before, UK recipes mostly use caster sugar.
      The blueberries I had were huge which made filling the cases interesting but wow the almond essence makes a wonderful addition to the flavour.
      No chance of a freezer test…a warm day here in Cornwall meant sharing them over the garden fence with our neighbours.
      Will be looking through the recipe list again very soon.
      Thank you x

      • — Jane on May 14, 2022
      • Reply
  • I love your recipes and tried the Boy’s Bait yesterday and yep… my boys were hooked! Tomorrow I will make the blueberry muffins for Easter but wanted to ask if I can make the batter ahead of time for the muffins? Looking for ways to save time tomorrow. Thank you again!

    • — Jessica on April 16, 2022
    • Reply
    • Hi Jessica, It might be okay with double-acting baking powder, but you may not get as much rise out of it. Unfortunately, I’ve never tried it so can’t say for sure. Sorry I can’t be more helpful!

      • — Jenn on April 16, 2022
      • Reply
    • Agree. 5 stars.

      • — Keith Christiansen on April 17, 2022
      • Reply
  • This recipe was perfect for the blueberries I just picked this morning. They came out wonderfully but were done 3 minutes earlier than recommended.

    • — Tracey H on April 11, 2022
    • Reply
  • Hello 🙂 is it ok to sub almond meal for almond extract?

    • — Yada on April 3, 2022
    • Reply
    • Hi Yada, I wouldn’t recommend almond meal in place of the extract, but you can swap out the almond extract for more vanilla extract. Hope that helps!

      • — Jenn on April 4, 2022
      • Reply
  • I need to make some mini Bundt cakes to give my staff for breakfast. I love these blueberry muffins. Do you think they would work in a mini Bundt pan?

    • — Terrie Garrison on April 2, 2022
    • Reply
    • I wouldn’t recommend it, Terrie as I’m concerned they would stick — sorry!

      • — Jenn on April 4, 2022
      • Reply
  • I made this today and my husband loved it. He even said it was the best blueberry muffin he had (happy wife here 🙂) Thank you so much for sharing your excellent recipe

    • — Lorna on April 2, 2022
    • Reply
  • Can you use frozen Blueberries and, if so, what do you adjust in the recipe? Thank you.

    • — Dusty on April 1, 2022
    • Reply
    • Yes, frozen are fine and you don’t need to make any adjustments to the recipe. Just don’t thaw them first or they will turn your batter purple. 🙂 Hope you enjoy!

      • — Jenn on April 2, 2022
      • Reply
      • Once again, a fantastic recipe! I’ve given these to family and friends and all are circling back going BEST BLUEBERRY MUFFINS EVER!
        I was wanting to try one of my gifts this year of maple syrup crystals… I used 3/4 of a cup instead of the full one cup plus added a tablespoon each of flaxseed, chia and hemp for fiber 🥰
        Fantastic recipe-thank you for sharing and making me look like a hero!

        • — Jennifer O on May 8, 2022
        • Reply
  • Could you use raspberries ? Thank you

    • — Wendy on March 26, 2022
    • Reply
    • Hi Wendy, I haven’t tried it, but a number of readers have commented that they’ve used raspberries in this recipe successfully. Please LMK how they turn out if you try it!

      • — Jenn on March 28, 2022
      • Reply
  • Holy, moly are the scoops of batter enormous to fill 12 cups!! I was worried about making a mess of the oven, but they baked up light and moist and delicious. Followed the recipe EXACTLY. Can’t wait to bake them for company.

    • — Mare R on March 26, 2022
    • Reply
  • I’m excited to try this recipe. Will silicone muffin liners work just as well as paper liners?

    • — Anj on March 25, 2022
    • Reply
    • Hi Anj, I’ve never used silicone liners so it’s hard for me to say for sure — I’m sorry!

      • — Jenn on March 25, 2022
      • Reply
    • Yes I use a silicon muffin pan and it’s awesome never ever any sticking muffins!

      • — Liz miller on April 14, 2022
      • Reply
  • OMG Jenn, these are absolutely delicious Blueberry muffins! I was a bit worried at how thick the batter was and rechecked the recipe where you said it would be thick (thanks for that).
    Thank you for posting this wonderful recipe 🙂

    • — Dan Simmons on March 20, 2022
    • Reply
  • This recipe was lovely. Not too sweet, and absolutely LOADED with blueberries. I used blueberries out of season, and really loved how tart they were in this. I also quite liked the addition of almond extract, though I might try it again next time with lemon zest instead as I love the combination of lemon and blueberries. I didn’t have any Demerara sugar, so I used regular granulated sugar and I actually thought the shiny hard crust it developed was really nice. I topped half of them with rolled oats, and that added a great textural and visual component as well. Another winner from Jenn!

    • — Missy on March 20, 2022
    • Reply
  • These muffins were sooo delicious my whole family ate half of them in one night! heavily recommended making these but be aware that people you make them for might beg u to make them again 😅

    • — Km on March 18, 2022
    • Reply
  • Best recipe I have ever tried! Thank you!

    • — Izzie on March 11, 2022
    • Reply
  • Our favorite blueberry muffins! Thank you!

    • — Leanna on March 5, 2022
    • Reply
  • My tongue is tingly from the baking powder. I think 2 tsp is too much.

    • — Heather on March 1, 2022
    • Reply
  • We don’t have muffin tins (I know, what!?) but I turned this into a blueberry loaf and I was NOT disappointed. Holy MOLY, the crust we got on this thing was amazing, and the top didn’t burn at all, which was shocking.

    Oven temp: 350°F
    Pan size: 9×5 (I think)
    Cook time: 70-90 mins
    Substitutions: 2tsp vanilla (instead of vanilla and almond extract)

    • — Alex on February 27, 2022
    • Reply
  • I love the recipe. Can I use frozen blueberries?
    Thanks,
    Kathy

    • — Kathy on February 27, 2022
    • Reply
    • Sure — just don’t defrost them first or your batter will turn purple. Hope you enjoy!

      • — Jenn on February 28, 2022
      • Reply
  • These are such great blueberry muffins. Nice muffin tops, a little crunchy and very moist and airy in the middle. This will be my go-to blueberry muffin recipe from now on

    • — Christina on February 26, 2022
    • Reply
  • These are absolutely the best blueberry muffins I have ever had! Thank you so much for the recipe.

    • — Kim Lane on February 26, 2022
    • Reply

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]