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 muffins are amazing. All 12 disappeared in a day 🙂
I have been meaning to write this note for quite some time. I never write reviews but i had to share how many compliments i got for the recipes i tried from your website yesterday.
I came across this website few weeks back when i was looking for blueberry muffins recipe. I am not a baking person and hardly bake. I tried this recipe and muffins came out wonderful. I ended up making these muffins again when few of my friends came over and they liked the muffins so much that they requested me to make them again for my friend’s baby shower, which i hosted yesterday. I also tried your butternut squash soup recipe for the shower. These two items were a hit in yesterday’s baby shower. So many people even asked me for the soup recipe.
I will end up trying a lot more recipes from your website. Thank you for sharing such wonderful recipes. The photos are such a lovely addition to each recipe. This amazing website shows how much effort you must be putting in to maintain it. Thank you!
Thank you for all the wonderful feedback, Parul! I’m so happy the recipes were a hit 🙂
I made these without the turbinado sugar. I’ll try it next time. They were good with coffee at breakfast or as a dessert. They weren’t overly sweet, but satisfied my sweet tooth. I shared with family and friends. I will make them again.
I’m assuming the milk used is full milk and not low fat or non fat. Will using non fat milk be okay?
Hi Diana, I use low fat so I think skim will be fine.
Okay, after reading most of the reviews saying how great the recipe was I’m wondering where I went wrong. I made a batch of these muffins following the directions. When I started adding the 1/2 cup of milk called for alternately with the flour mixture is where I was befuddled. After adding the milk and long before getting all of the flour incorporated I had a ball of dough instead of a batter consistency. Figuring there might have been a typo and the number 1 was left out (which seemed like the most logical thing) I added another cup of milk. I did get a batter then. The result was enough to make 16 muffins instead of 12, increased cooking time, berries sunk to the bottom, trouble with liners sticking to muffins despite spraying them, and so so muffins. I’m still shaking my head and wondering how everyone else got muffin batter with 1/2 cup milk and I got muffin dough.
Hi Larry, I’m so sorry you had trouble with the recipe! I’m guessing you measured the flour incorrectly (too much) — that’s the only thing that would explain the dry batter and so many extra muffins. I would try the recipe again.
These are seriously the best muffins I’ve ever had. So moist and light. They still tasted fresh baked 3 days later. I didn’t add the raw sugar on top only because I don’t like sugar topped muffins.
This blueberry muffin recipe is great! My family loves it! But indo have a question, can I cut down the baking powder?
Thanks,
Eva
Hi Eva, The recipe won’t work without the full amount of baking powder. Sorry!
Jenn,
Made the Blueberry Muffins tonight. My husband and I each just had one and they are absolutely delicious! Thanks for creating this website and always being responsive to my questions! I love all of your recipes and enjoy making anything from your website. My husband just commented that the house smells so good…thanks to the BEST blueberry muffins!
-Lisa
Excellent! Light and fluffy, but still very tasty!
first, let me say that these muffins are incredible. i am not a baker but i’ve tricked people into believing i am with this recipe. any suggestions on how to change around to make lemon poppyseed muffins?
thanks again!!
Hi Alison, So glad you enjoyed the muffins. Unfortunately, there’s no easy way to adapt this recipe to make lemon poppyseed muffins, but I’ll add those to my list…stay tuned 🙂
That would be great! Thanks again for these wonderful recipes!