Blueberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
Looking for the best blueberry muffin recipe? Look no further! Bursting with juicy berries, these moist and tender muffins taste just like the ones from your favorite bakery.
These blueberry muffins are loaded with juicy berries and topped with a sparkling sugar crust that practically begs you to take a bite. The recipe is simple, but the flavor is anything but. The secret? A mix of vanilla and almond extract. Vanilla adds the classic bakery-style flavor, while almond brings out the fruit and gives the muffins a little something extra.
In the summer, I use fresh blueberries, but frozen work too—just don’t thaw them first or the batter will turn purple. The muffins freeze beautifully, so go ahead and make a double batch. You’ll be glad to have them on hand for easy breakfasts or snacks.
“I made these for my husband’s coworkers…they are still raving about them two weeks later. Huge hit. Recipe is a keeper!”
What You’ll Need To Make Blueberry Muffins
- All-purpose flour, baking powder & salt – The dry mix: flour provides structure, baking powder helps the muffins rise, and salt brings out the flavor.
- Butter & sugar – Creamed together to create a rich, tender crumb and sweetness.
- Eggs – Bind the batter and add structure so the muffins hold together.
- Vanilla & almond extract – For warm, bakery-style flavor with a hint of nuttiness.
- Milk – Loosens up the batter just enough and adds moisture.
- Fresh blueberries – Fresh is best if you’ve got them, but frozen work too—just add them straight from the freezer (the batter may be a little streaky, but it’ll bake up just fine).
- Turbinado sugar – Also called raw sugar or demerara sugar, this coarse, golden sugar adds a pretty sparkle and a crunchy top. Look for it in the baking aisle; it’s great for topping muffins, cookies, and even oatmeal (or you can add it to your coffee).
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the dry ingredients. To begin, combine the flour, baking powder and salt in a medium bowl and whisk to blend.
Step 2: Cream the butter and sugar. Next, beat the butter and sugar for a few minutes until light and creamy.
Step 3: Add the eggs and flavoring. Beat in the eggs one at a time. Then beat in the vanilla and almond extracts.
Step 4: Combine the wet and dry ingredients. Gradually mix in the flour mixture alternating with the milk. The batter will be on the thicker side.
Step 5: Finish the batter. Using a rubber spatula, fold the blueberries into the batter.
Step 6: Fill the pan. 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.
Step 7: Bake and cool. Bake for about 30 minutes, then let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Because they’re packed with juicy blueberries, they stay moist for days—but they can get a little soggy. To store, line an airtight container with paper towels, place the muffins in a single layer, and top with another layer of paper towels. Keep them on the counter for a few days or freeze for up to 3 months.
Video Tutorial
More Blueberry Recipes You May Like
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) 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)
Instructions
- Preheat the oven to 375°F (190°C) 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.
Notes
Nutrition Information
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Serving size?
1 muffin. 🙂
Is it possible to make the batter the night before (storing in the refrigerator), add the blueberries the next morning and bake?
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 it.
I used this recipe as a starting point for a gluten free, no refined sugar version. So instead of wheat flour, I subbed 1-1/2 cups almond flour and 1 cup tapioca flour; and, instead of white sugar, 3/4 cups apple juice concentrate. They were amazing 🙂
Really good easy to read recipe. The video was good to have. The step by step with pictures were great. The muffins turned out amazing and my friends and family loved it!
Only thing i would add is that it didn’t state what to leave the temperature as when in the oven, it only stated the preheat temperature, so I just estimated and kept and eye on the muffins.
Regardless, the recipe is really good and the muffins looked and tasted amazing. Thank you!
These are amazing! Don’t skip the turbinado sugar. Makes a delicious sweet crunchy top. Gave half away to a friend recovering from surgery. Big hit! Loved by all (including ME.)
These turned out wonderful, however I did find the batter so thick it was hard to work with. I had a little left over so I put it in a lined loaf pan.
Made this for my colleagues yesterday and people loved them, as did I! They are not too sweet which I love and they looked like they came from a lovely bakery. Thank you!
Hi
I love all your recipes !
I made the muffins using frozen blueberries . It was very difficult to fold the blueberries into the batter – the batter became very hard and also to scoop the batter into the liners. Although the toothpick inserted into the muffin cane out clean the muffins seemed a bit tacky inside when I ate them. I would appreciate your thoughts and suggestions for future .
Thank you !
Glad you like the recipes but sorry you had a problem with the batter! I’ve not heard of anyone else having issues with using frozen blueberries, but if you make these again, I’d add a little at a time instead of all at once and stir briefly to combine. Also, make sure to make quick work of scooping the batter into the liners. Moving quickly will keep the batter from getting too cold/thickening up. Also, you mentioned they came out a bit tacky inside; that could be because the batter was a little extra cold and so they were a touch underbaked. I think if you use these strategies, you’ll be able to avoid that.
Made the recipe last night. The taste is AMAZING, but I noticed they seemed kind of flat and they spread out across the top of my tin. Any suggestions? I was thinking of adding a bit of baking soda to the recipe. I also did a batch with a touch of lemon instead of almond and they turned out phenomenal.
Hi Lily, Sorry to hear they came out flat. Did you use a mixer? Is your baking powder old or expired?
Sooooo good! Just what you think a blueberry muffin should be – tender, sweet and delicious. I’ve made these with and without the almond extract and just that little bit of almond flavoring adds so much. Now I can’t wait for blueberries to come back into season
Light and flavourful. Didn’t have any almond essence but I added a bit of cinnamon.