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.
These muffins are excellent. This will be my go to blueberry muffins from now on. Five stars all the way!
These are delicious!
These muffins are amazing! I followed the recipe closely but subbed 3/4 gluten free Measure to Measure flour and 1/4 almond flour for the regular flour as one of us (me!) cannot have wheat flour. My husband came back for seconds and said nonchalantly, “These aren’t gluten free are they?”. When I replied “They are”, he added “Hard to believe as they are the best I’ve ever had!” So…it’s your wonderful recipe, choice of ingredients and method…that make this recipe a keeper (though the muffins won’t stick around long)!
Thank you for this GF tip! I have made these for myself before and loved them. I used your suggestion and made them for my mom who is GF. They were just as delicious as the original version!
Hi Jenn
I don’t have any blueberries. Do you think frozen cranberries would work?
Hi Judy, I think these would be too tart with fresh cranberries. You could use this recipe for muffins if you’d like to use cranberries. Hope that helps and that you enjoy if you make them!
I see only a half cup of milk. Is that enough to make a moist muffin?
Yes, they come out moist (the blueberries add a lot of moisture to them too). Hope you enjoy if you make them!
You were kind to return my inquiry about oven temp. As a courtesy, I went through the Blueberry Muffin recipe again and did not find a temp recommended, if you care to update the recipe content.
Respectfully,
Daniel Groff
CPO USN RET
Hi Daniel, You must’ve just overlooked it as it’s the first paragraph of the instructions. Hope the muffins came out well! 🙂
Hi Jenn, I have to agree with Daniel, I have read through the recipe several times and don’t see an oven temperature.
Maybe it gets hidden in the mobile formatting?
In any case can you please advise the temperature?
Kind regards
Elisa
Hi Elisa, I just took a peek at my phone (I have an iPhone) and can see the oven temp so that’s really strange! What kind of mobile device are you using? And is there any chance you’re looking at the step by step section with the pictures as it’s not specified there — just in the full recipe below. The oven temp is 375°F/190°C.
These are the best muffins ever. It’s all in the butter. I will never buy store bought again!
I’ve tried lots of recipes I have found on the internet and never left a comment, BUT these muffins are WONDERFUL, and just had to say so! Just made them today and the almond extract makes these these exceptional. Thank you, Jenn!
Followed the recipe exactly and it was perfect! Loved the crunch from the sugar on top with the moistness of the blueberries and cake at the bottom! I would definitely make the recipe again.
These are the best blueberry muffins I’ve had! I love the almond extract kick! Subscribing to your site!!
Amazing flavour! Definitely keeping this recipe.