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. They’re the kind of muffins you’ll want to make all summer long. The secret to their flavor is a mix of vanilla and almond extract. Vanilla adds classic flavor, while almond enhances the berries 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’ll Love
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.
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I would like to use unsweetened applesauce and almond milk instead will it change the texture of the muffins?
Hi Natalie, almond milk is fine. If you’re referring to replacing the butter with unsweetened applesauce, I’d still use half the butter, and replace the remaining half with applesauce.
One word – fantastic! Can’t wait to buy more blueberries to make them again.
Love the flavor but way too many blueberries. The bottom half of the muffins consist of a soggy mass of blueberries. Next time I will halve the amount. First recipe from Once Upon a Chef that I didn’t love!
This is the first ever recipe I found unpleasant. Jenn is my go to for all things delicious. The ratio of blueberries to batter is excessive. Half the blueberries.
Another winner Jenn.
I didn’t have almond extract so I used lemon and grated in some lemon rind.
They’re DELISH and the crunchy sugary topping is a perfect finish.
This sounds so delightful ! Is there a ratio to just use honey in this recipe ?
Hi Anna, one reader commented that she made these using 1/2 cup honey & 1/2 cup Stevia in the Raw for the sugar. Typically when baking, I’m hesitant to use honey in place of sugar as things can burn more easily, but it sounds like she had success going this route. Please LMK how they come out if you try it!
I gave 5 stars because everything I’ve baked from you previously was delicious; I have just mixed these and am looking at my pans…not all 12 muffin tin holders seem to be the same size; what size pan did you use …do you recommend a 2 1/2″ or another size. Thank you
Hi Lorraine, I use the standard muffin pan that you’re describing. I wouldn’t worry too much about it, but if you’re concerned about them baking evenly, you could do a little redistributing of the batter among the wells. Hope they come out well!
Best blueberry muffin recipe ever. This is the only one I found that uses this many berries, which I love! The turbinado sugar adds a nice sweet crunch.
If you like this recipe, you should also make Jenn’s recipe for Bluuberry Cobbler and Blueberry Jam! Such deliciousness!😋🤤
Blueberries were on sale this week, so I bought a big carton with no idea what to use them for. My first thought was to look for a blueberry recipe from Once Upon a Chef. This recipe is simple and so delicious. My husband raved about the muffins and ate 4 over a few hours. I had to freeze most of them before he overdosed! Thanks Jen! A real winner!
One of my favorite breakfast muffins. I also like to put one in a bowl and pour some blueberry or Huckleberry, or Chokecherry, or pure Maple syrup on it, Um Yum!. Thank you.