Blueberry Muffins
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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
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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.
Comments
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I made these for my husband’s coworkers……they are still raving about them 2 weeks later. Huge hit. Recipe is a keeper!
By far the best tasting blueberry muffins I’ve ever had! One of the problems I had was that my batter was much too thin. I think I beat it too much with the electric mixer. It was runny, not thick. Another problem was that the paper cups stuck to the muffins. I sprayed inside the cups with cooking oil but only on the bottom. The bottom was fine but the outside edge of the muffin all the way around stuck hard to the paper and I had to tediously peel all the paper off, taking much of the muffin with it. What a lovely delicious mess. I ate six of them after they had cooled a bit and they were scrumptious! I will make these muffins again using only my hand mixer as shown in the picture. I’m not sure why my paper cups didn’t work. They were on the small side, thin and quite old as I almost never make muffins. I filled them to the brim and had enough batter for 24 muffins, not 20 as stated in the recipe. I will try this recipe again and purchase new, larger muffin cups and hope I have better luck. I hate using so much oil, i.e., spraying the pan and then spraying the entire inside of the cup. Any suggestions? Thank you, Jean, for all the fabulous recipes! Everything I bake comes from your collection. I’m eighty years old and baking for the first time and having a blast. LOL
Hi Sue, Ellen, so glad you enjoyed these despite the issues with them sticking! I hope that purchasing new and larger muffin liners will help. Also, while it would be nice to cut back on the cooking spray, unfortunately, you really do need to spray the pan and the inside of the cup to prevent sticking.
I like to buy the muffin tins that have foil cups. I use the foil cups and toss the paper cups! The foil never sticks! I usually can find them at WalMart.
These were delicious! Ended up with 16 muffins and shared with friends. We live at 7,000 feet so the only change I made was to cut baking powder to 1/2 teaspoon.
Can I make this gluten free by just using gluten free flour or must I adjust anything else? I have a friend who only eats gluten free.
I have made this twice before exactly as recipe and a big hit in the neighborhood!
Yes, gluten-free flour will work here with no other modifications. A number of readers have commented that they have good luck with King Arthur Measure for Measure gluten-free flour and Cup4Cup gluten-free flour. (And glad they’ve been a hit with your neighbors!)
Oh so good! I am a beginner in baking. The recipe is simple and easy to follow. The result is the most perfect blueberry muffins I have ever tasted. Better than any professional bakery bought ones. I added an extra cup of frozen blueberries vs stated in the recipe because I just love blueberries. It turned out more than perfect. Thank you so much for this amazing recipe.
They are the best blueberry muffins! Got many compliments.
Absolutely perfect muffin.
Very disappointed in recipe. I have baked muffins for over 50 years and thought I would try a new recipe. Oh, stupid me. Followed directions to a T…watched them in oven b/c 30 minutes sounded like way too long for muffins.
baked for right at 21 minutes, tops were nicely browned, etc. Turned out to be the crispiest muffin tops I ever turned out. I cut one while still warm to share with family…no smiley faces. Made these for my grandson coming tomorrow…I have them packed with soft bread to try and soften tops. Ingredients too expensive to not try to salvage for something other than bird-food. Going back to what gets the ooos and ahhhhs from my family.
Sounds like you had a bad day Sandra
Lisa in Laton
Gave 5 Star-I’ve baked this countless times , and always a success. A very tender crumb-perfect every time, and a family favorite ❤️.
Thanks Jenn for another stellar recipe 😊❤️.
Maybe check your oven temperature with an oven thermometer.
This recipe sounds amazing. Can I use almond milk instead of regular milk?
Sure – enjoy!
Hi Jenn,
Just made your delicious “Best Blueberry Muffin” recipe. OMG! I have never ratted myself out in a public forum before, but fellow bakers need to know that this recipe works! First, I did not use fresh blueberries, but ones that I had frozen during the summer. Shhhh! I thawed them by rinsing, let them sit a bit, and then drained the purple residual water. Also, I did not have any Raw sugar, so mine were baked without ANY sugar on top and they were still AMAZING! Since every oven is different and these were packed to the gills, I started with a reduced time to observe and glad I did. I accidentally put my oven on convect bake, and fortunately caught my error in time. They were so moist and delicious. Thank you so much for sharing your fabulous recipe and much continued success. I have frozen peaches too, so now I am off to scour your recipes.