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Best Blueberry Muffins
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.
What You’ll Need 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.
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.
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
- Chocolate Chip Muffins
- Blueberry Buttermilk Pancakes
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
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
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup milk
- 2-1/4 cups fresh blueberries
- 2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
For Cooking
- Non-stick cooking spray
- 12 paper muffin liners
Instructions
- 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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Reviews & Comments
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This is my go to recipe! Absolutely delicious, soft and moist. My kid who does not like blueberries asked for seconds! This time I realized I did not have any milk therefore, substituted with evaporated milk and water. Also, I ran out of almond extract so I added some lemon zest and lemon juice. A great combination!
I have been wanting a fresh Blueberry muffin for a while and went with this recipe. Turned out great, I used a muffin tin, 6 count, instead of a cupcake tin. Thank you, C.
I’ve made these before and they were delicious. The addition of almond extract is perfect. However I can’t find good fresh blueberries currently, so can I use frozen wild blueberries in this recipe?
Glad you like these! Yes, you can use frozen wild blueberries. Just don’t defrost them first or the batter will turn purple. 🙂
These are by far the best Blueberry Muffins I have ever made! My husband always requests the “muffins with the almond extract”. I do not change a single thing in this perfect recipe. And I love the ice-cream scoop idea to fill the paper muffin tins. If you want perfection, this is the recipe to use. It’s a win-win recipe!
Absolutely amazing recipe. First time made muffins and turned out absolutely delicious. Highly recommend!! Family loved them and the sugar on top was such a treat.
These muffins were delicious! I used brown sugar on top and omitted almond extract and they still tasted great!
Absolutely perfect. The recipe is very easy. Usual ingredients and delightful results. We live in the Okanagan Valley BC which is full of fruit so this is a go to recipe for many of our options.
They came out perfectly. I did substitute Earth Balance for butter and almond milk for the regular just to make them parve. They were so delish and light that I ate 2.
Very best blueberry muffins I have ever made! Delicious! Thank you for the great recipe.
Adding lemon zest makes these muffins the best ever!
These blueberry muffins are amazingly delicious! They turned out perfect despite having to make a couple adjustments, including substituting almond milk for the milk, adding a bit more vanilla extract to compensate for not having almond extract and omitting the turbinado sugar. I highly recommend this recipe! I look forward to to trying out some of your other muffin recipes.
I decided to try to replace the blueberries with raspberries and it was delicious. I followed the recipe with the exception of replacing the almond extract with a 1/4 teaspoon of lemon extract. Instead of mixing the raspberries in the mixture, I filled in the muffins cups halfway with the mixture, added some raspberries then topped it off with remaining mixture. Also added a sprinkle of turbinado sugar on top. Perfection! Jen, I love how your recipes can be easily adapted.
I have made these a number of times. They are absolutely delicious every time & make 12 muffins each time. Plenty of berries. The only thing I do different is leave out the almond & use 1/2 the amount (of sugar) using Stevia blend which would be equal in sweetness to the full amount of sugar!
These are the best muffins. I have made them many times. Today it was with organic blueberries that I picked in Oregon! I may have asked this question before but, can you substitute with blackberries? We have a bush overflowing with berries right now. You need to post a blackberry recipe (hint hint).
So glad you like the muffins! While I’ve never made these with blackberries, a few other readers have commented that they have successfully. And I’ve taken your hint and will add a blackberry recipe to my list of new things to develop. 🙂
These muffins turned out perfectly! The best recipe I’ve tried!