Best Blueberry Muffins
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Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.
Brimming with plump, juicy blueberries, these blueberry muffins boast a tender crumb and a sparkling sugar crust that practically begs you to take a bite. The recipe is simple yet yields incredibly delicious results. The secret? Using both vanilla and almond extracts to flavor the muffins. While vanilla is standard, a touch of almond extract perfectly complements the berries and infuses the muffins with an irresistible aroma.
Fresh blueberries are my preference in the summer, but frozen berries work just as well. Just remember to mix them in while they’re still frozen because thawing them can cause moisture and natural pigments to be released, resulting in purple muffins! By the way, these blueberry muffins freeze beautifully, so feel free to double the recipe and keep some on hand in the freezer for quick snacks or breakfast on the go.
What You’ll Need To Make Blueberry Muffins
Step-By-Step Instructions
To begin, combine the flour, baking powder and salt in a medium bowl.
Whisk to blend.
Next, beat the butter and sugar for a few minutes until light and creamy.
Beat in the eggs one at a time.
Then beat in the vanilla and almond extracts.
Gradually mix in the flour mixture.
Alternating with the milk.
The batter will be thick.
Add the blueberries.
Using a rubber spatula, fold the berries into the batter.
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.
Bake for about 30 minutes.
Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
Video Tutorial
How To Store & Freeze Blueberry Muffins
Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.
How To Freeze Fresh Blueberries
If you go blueberry picking or your supermarket has a great sale on them, you can freeze fresh berries to use throughout the cooler months. First, toss any stems or damaged berries then put them in a single layer on a parchment-lined baking sheet. Pop into the freezer until they are solid, 2 to 4 hours. After they’re frozen, transfer to an airtight container or reusable freezer bag and store for up to 3 months.
You May Also Like
- Blueberry Coffee Cake (aka Boy Bait)
- Blueberry Cobbler
- Blueberry Buttermilk Pancakes
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
- Blueberry Scones
Best Blueberry Muffins
Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick (½ cup) 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)
For Cooking
- Non-stick cooking spray
- 12 paper muffin liners
Instructions
- Preheat the oven to 375°F 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 252
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 39 g
- Sugar: 22 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 224 mg
- Cholesterol: 52 mg
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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These muffins are perfect! You are my “go to” site for delicious recipes. Thank you, thank you!!
💖
Hi Jenn
I made these many times and they are so yummy and moist. I was thinking to make a two layer blueberry with added lemon zest cake and frost it with cream cheese frosting. Do you think this recipe would work? And do you think I would need to use one batch for one layer or what would be your suggestion? Thanks
Zoe
Based on what you’re describing, I’d actually recommend my Lemon Blueberry Pound Cake. It’s likely to be dense, but still good. I’d suggest an 8-inch round pan. If you only want to make one layer, I’d cut the recipe in half. Bake time will be less – – I’d start checking it at 35 minutes. Please LMK how it turns out if you try it!
I did as you suggested and made 2 layer cake with cream cheese frosting. It turned out wonderful. It took 40 min or so to bake the layers. The cake is so tasty and not too sweet for my taste. Thank you so much for the instructions. Love your recipes
So glad it turned out well – thanks for the follow-up!
Would it be okay to use frozen blueberries?
Sure! Just don’t defrost them first or your batter will turn purple. 🙂
These are truly the best blueberry muffins! Added a couple extra tablespoons of milk as the batter is thick. Excellent texture & taste – puts store bought muffins to shame! Batter also works well even with an extra 1/2 cup of cranberries! Many thanks – you are awesome
Hi Jenn! I don’t have a mixer at home. Is it alright that I mix all the ingredients using a fork or whisk instead?
Hi Jennifer, Unfortunately, you really do need a mixer for these – sorry!
First time making blueberry muffins and they turned out perfectly! I was a little worried about how full the muffin liners were, but it made for big muffin tops (the best part)! Will make again. Thank you!
These are fantastic!! Family loved them.
Ok these are seriously the most amazing blueberry muffins I’ve ever had in my life. And I’ve eaten A TON of different blueberry muffins. Jen always kills it!
Wow… just wow! These muffins were AMAZING! I loved them so much I added them to my food app on my home screen. I added more vanilla and I also made them with almond milk and a bit of plain yogurt. They were so moist and delightful! I read someone asking about a mixer… I used a fork as I didn’t have a mixer and it worked well! Thumbs way up!
I’m not much of a baker, but this recipe was so easy to follow, I gave it a try. Made these muffins for Mother’s Day brunch. They were incredible and I love the turbinado sugar, have to add extra (love the stuff) Thank you. Sissy
My husband and I, LOVE these muffins!
Since I had made these once before, I didn’t re-read the critical part, “Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.” Do NOT miss this important step! Otherwise, the muffins will be difficult to remove from the pan, and the muffins will cling to the paper liners. I found out the hard way. Lol! Still delicious, though.
These turned out great!!!!! I’m 11 and made these on my own. So easy and sssssoooooooo delicious!
These are amazing and delicious! I JUST made them and my husband and I already scarfed down one each. However, I only had silicone liners and used that. Storage tips? Help! I want to savor these for days! Sooooo good!
Hi Fallon, Glad they turned out nicely! To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop.
I have been the main cook for the family since my wife had major surgery in 1984 (Married in 1967). Most say I’m pretty good at it but I believe its mostly because of websites like yours. Since we have been stuck at home, my skills have been practiced even more. Recently my granddaughter asked for Blueberry Muffins for her Birthday. She was thrilled with these muffins as was the entire family. I have literally tried a dozen or so recipes over the years and this is the best and remarkably better than the others………No, she didn’t get all twelve! Thank you.
Hi Jenn, Can I use sour cream instead of milk? Could I use your choc chip muffin recipe and replace the choc chips with blueberries and add some lemon zest? Thanks.
Hi Lorraine, I wouldn’t recommend using sour cream in place of the milk. If you want to use sour cream, I’d suggest making muffins from this Lemon Blueberry Pound Cake recipe. (You can replace the milk with sour cream there.) Like this recipe, I’d use paper liners and spray the pan and the liners with non-stick cooking spray. Please LMK how they turn out if you try them!
Amazing ! These were so good! I used frozen blueberrys and worked well.
I made the muffins last night and they are the best blueberry muffins I’ve ever had. Together with my coffee this morning they are helping get my Friday off to a great start!
How long would you bake these if one wanted to make mini muffins?
Hi Dave, I’d start checking them at around 12 minutes. Hope you enjoy!
Are these jumbo muffins so I know to buy the right muffin pan? This is the first time I am going to bake muffins.
No, these are standard-sized muffins. Hope you enjoy!
Jenn, I can’t thank you enough for this (and all your other) recipes – simply perfection! I’ve made them so often over the last two months and they’ve brightened my morning every time, and they’re even spectacular with adding lemon zest or raspberries too! 🙂
These blueberry muffins are the bomb!! Recipe is a keeper and so easy to make with simple ingredients.
I think the almond extract gave it that umph!
My picky eater son won’t even look at a blueberry but he loved these muffins and asked me to make them again…. and then again! Haha!
Thank you for another delicious recipe!
Delicious muffins! I also tried a few with fresh frozen cranberries and it turned out great – just enough tartness.
Delicious! Thank you
This was the first time of my entire life baking muffin and OMG !!! These are the best I have ever had! Feeling like Brie Van de Kamp right now 😉
I’ve made these wonderful muffins over a dozen times, everyone loves them. I use 1/2 all purpose flour and 1/2 wheat flour, I also use 1/2 the butter, I substitute with applesauce. Thank you so much!
These are awesome. What makes them special is the almond extract and the chunky sugar on top. I used frozen blueberries and half whole wheat flour instead and they turned out awesome. Also, my three-year-old spilled some of the milk and I didn’t add it back in… thick batter but still all good! Printing it out for keeps!
Yum yum! Just made and came out perfect. Used bunch of batter for a smaller Bundt pan then used remainder for 6 muffins. Omitted sugar sprinkling on top but think I’ll add cinnamon in my next batch. Also baked in convection countertop oven at 350 for 30 minutes. Will keep this one in rotation for sure.
Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.
Hello. I was wondering if I can bake the muffins at 425 degrees for first 5 minutes and then turn it down to 375 degrees for remaining baking time? I like a taller muffin top and I saw this technique on another recipe. Would I also need to reduce baking time? Thank you in advance
Sure, Wai, that would work, and yes, they will take less time to fully bake, so keep a close eye on them. Hope you enjoy!
Tried this recipe for the first time today, but it won’t be the last. They are scrumptious. I actually substituted dried cranberries for the blueberries. And Greek yoghurt instead of milk. I’m going to use this as my new base muffin recipe and experiment with other fruits etc. thank you.
I used 3/4 cup sugar and fine. Also used frozen Wild blueberries which are smaller. Used about a cup less and 2 1/2 cups would have been too much. I was worried with blueberry bleeding but was ok. I liked the tip to grease the muffin cup and liners. Worked well. Thank you for this recipe. Lauren
30 mins at 375 is way too long. Otherwise, tasty muffins
Loved these muffins! They are heavenly. Instead of the raw sugar on top, I did a sprinkle of cinnamon and sugar. The cinnamon added the perfect touch. Thank you for the recipe!!!
Hi. What is the correct weight in lbs or grams for a cup? I would do this recipe if I knew. It’s been an issue for me with following lots of recipes. What is a cup?
Angela O’Looney.
Hi Angela, If you look in the top right corner of the recipe, there is a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂
I made these this morning (without the sugar topping because I’m not a fan of that) and I can legitimately say these are the best I’ve either made or eaten. They are incredible.
Really good muffins.
Delicious! Thank you
I made them and they were dry. we had the throw them in the microwave for a few seconds to moisten up. They were good but yeah dry. I followed the instructions I did make a double batch that was the only thing I changed.
Hi Kristy, I’m sorry you found these dry! Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Can one use half oat flour and half white flour? Or whatever combination you may have tried.
Oats are healthier.
Hi Tina, You could substitute a little of the flour with oat flour (maybe 1/2 cup) but I’d go easy as oat flour can dry things out. Hope that helps!
This is a very good recipe indeed! I don’t have almond extract but it still turned out very good! I used only a cup of frozen blueberries since they are expensive here in the Philippines and another is that my batter turns out more than 12 muffins if I put more than a cup of blueberries.
I made these for breakfast this morning. I opted not to top with sugar (cut down on sugar just a bit). I also used margarine instead of butter – and frozen organic blueberries. I was worried the additional water content in the margarine would have an impact on the final product but they turned out excellent! Thanks very much for this, It will be a new family favorite!!
Made these today. I’ve been trying to make blueberry muffins for years, and was always disappointed. These are absolutely the best. I did switch out 1/4c granulated sugar for 1/4c brown sugar in the batter. Also added about 1/4 tsp True Lemon crystals.
Hello Jen
I would like to bake these and mail to a friend. Delivery takes two days, will they be too soggy?
Love all your recipes.
Unfortunately, I don’t think these are the best candidates for being sent through the mail – sorry! A couple options that I think would ship nicely – any of my banana breads, Toffee Almond Sandies, any of my biscotti, or Scottish Shortbread. Hope that helps!
Thank you Jen for taking the time to reply. I’ll go with one of your suggestions instead. I so enjoy your site, recipes are wonderful. All the best to you and family.
These are delicious. Only change I made was to omit the almond extract and add the zest of a lemon. Awesome results. Thanks.
I made these yesterday with frozen blueberries and they were deeeeelish!
We love these muffins! I’ve made them 4 times recently. Thank you!
These were divine. Easy to make in the morning if you get out the butter the night before. I used cane sugar on top since I keep that for my morning Irish breakfast tea.
I’ve tried many blueberry muffin recipes in the past and this was our family’s favorite. So good!
is there a way to use vegetable oil or avocado oil instead of the butter for this recipe?
I don’t recommend it here – sorry!
Hi, I made two batches of these muffins. I substituted the blueberries for white chocolate chips for one of the batches but they sank to the bottom once they were made. Is there a reason for this? I’m not sure if I didn’t mix them well enough. The blueberry muffins were amazing and I wanted a similar texture for the white choc chips.
Hi Zeenat, it could be that the chocolate chips were too heavy to remain suspended in the batter. If you tried these again, I’d suggest using mini chips. Because they’re lighter, they’re more likely not to sink. Hope that helps!
When adding chips to my batters. I usually dust them with a little flour..this helps them from sinking when baking.
These were the best blueberry muffins I’ve ever made….delicious in every way….Thank you!
Can I substitute blueberries with diced up strawberries?
Hi Angela, I actually have a similar recipe for strawberry muffins. You can find it here. 🙂
Followed the recipe (minus sugar topping) and they turned out AMAZING! This will be my go to recipe from now on, thank you!
I cooked them for 25 minutes and they’re completely burnt. Feel like the 30 minute suggestion is too high.
Hi M, Sorry these didn’t work out for you! I wonder if your oven runs a little hot. Here are some tips for checking it.
I never could make a good muffin. But I tried this recipe and I was changed! My muffins were finally tasty and wonderful! Thanks for this.
Easy to follow recipe for someone who rarely bakes (so helpful with the pictures!). I had standard cupcake liners which made about 18 blueberry cupcakes. Turned out perfect – so tasty! Will be my ‘go-to’ recipe. Thank you 🙂
How long did you cook for as cupcakes instead of muffins? Do they take less time?☺️
I’ve made this recipe at least 4 times now (exactly as per the instructions). Best blueberry muffin recipe ever! It’s quick and easy and so delicious. My husband and I really enjoy them. This is my go to recipe from now on. Thanks, Jenn!
More like a cupcake than a muffin. Texture is a little odd but flavour is good!