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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These are the nicest muffins I’ve ever made!
Could I make a variation on these using the same mixture but adding something different to blueberries? For example, would strawberries, raspberries or chocolate chips work?
Hi Isabel, so glad you like them! I’ve never made them with raspberries but a few readers have commented that they have successfully, so I think it’s worth a go. Strawberries and chocolate chips would also work but you may want to check out the recipes I have for those.
I loved this recipe, although it was not moist enough.
We used frozen blueberries instead of fresh.
Next time we will add more milk.
I leave three stars.
Delicious recipe. I made them with gluten free flour and skipped the sugary topping. They were loved by children and adults.
Outstanding! Best I’ve ever had!
I have made these many times, love them! Can I bake this recipe as a loaf, will I have issues with the center not cooking through? Should I separate the batter into 2 pans? How long would I cook a loaf?
Thank you for your help!
Glad you like them! If you want to convert this to a loaf, I’d use a 9 x 5-inch loaf pan, reduce the oven temp to 350 degrees, and start checking it for doneness at about 45 minutes. Please LMK how it turns out if you try it!
Hi Jen,
Absolutely love your recipes!!
Can I use your recipe as is and switch it for almond flour?
I am trying to make them Gluten free.
Thanks so much!
So glad you like the recipes!
You may be able to swap part of the all-purpose flour with almond flour, but I’m concerned the texture of muffins won’t be right with all almond flour. If you go to http://www.kingarthurbaking.com, click on the “Learn” button at the top of the page and search for “gluten-free baking tips” you’ll find some information on using almond flour and potential tweaks that may be necessary (scroll down to the bottom of the page to find it). King Arthur also has a gluten-free flour that’s great for baking called Measure for Measure. Hope that helps!
Hi Jen,
Thank you SO much for your prompt response with all the tips.
I will check on it.
Hi Thilini! When I make these muffins gluten free for my mom, I use a tip from another user I read on the reviews a couple years ago. Sub for each cup all purpose flour: 3/4 cup gluten free 1:1 flour and 1/4 cup almond flour. They turn out great! No one even notices they are gluten free!
I love how many blueberries this recipe calls for. Every bite is a blueberry explosion! My granddaughter and I will be making these again soon!
I make these regularly as written for friends but now need to make a batch dairy free. Would you recommend 1:1 substitutions of coconut oil for butter and almond milk for milk? Is there something else you would recommend? Thank you!
Hi Jennifer, both of those alternatives should work nicely. Hope everyone enjoys!
Found muffins a little dry, any suggestions?.
Hi Donna, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method for measuring flour? Even a few extra ounces can make a big difference. Number 1 in this Baking Tips post explains it nicely.
100% amazing! I used the colossal blueberries and did the first 10 minutes at 400 before lowering it down to 375 to finish for the 20 minutes. This gives it an amazing rise and top. Cooked them in a large muffin tin for 6 muffins. So delicious!!!