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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Hi Jenn! Can you substitute the milk with buttermilk? If so, do you still use baking powder!
Hi Melissa, I’d stick with regular milk here – sorry!
This is a great recipe! I just loved them, they’re so soft, moist and have plenty of blueberries!
My go-to blueberry muffin recipe!
Through all the years of baking, this recipe for blueberry muffins is the absolute best ever! Very moist & not dry at all. Thank – you for sharing.
My husband and I absolutely love this recipe! The muffins come out perfectly and they are delicious. Thank you for sharing this recipe. I’ll keep it forever.
I’ve tried many blueberry muffin recipes, but this is the best I’ve ever had. Since it is only my husband and I at home I make a half a batch and my husband wants to eat them all in one sitting. They are fantastic. Keep up the great recipes I love them all.
Love this recipe! I am about to make these muffins for the third time in as many weeks. They just come out beautifully- perfect flavor and texture, last time I made them, I realized after I started that I was out of milk. I used coconut milk instead. They came out just as good with a subtle variation in the flavor, not noticeably coconut-y but with a certain depth of flavor.
Went blueberry picking today with my 5 & 4 year olds. Found your very simple & delicious recipe. I have a six muffin tin so I had to go 45 min.
We will use this recipe again. Thank you
I used your recipe last month and it came out perfect. I followed your exact recipe.
I would like to try it again tomorrow but I realized I run out of turbinado sugar. Can I replace it with other kind of sugar?
Sure, Emi – brown sugar or granulated sugar will both work.
These are perfection and have become a real staple in our house! The paper towel tip was much appreciated (always a problem with other blueberry muffins). Thank you Jenn!
I froze my blueberries and now they are very soft and squishy. Will these work as well as fresh picked?
Hi Joanie, Frozen blueberries will work but I would add them frozen (or they will turn your batter purple).
I have made these blueberry muffins at least a dozen times now and they always come out moist and delicious! Thanks for a great breakfast staple that my family loves! I will try the cornmeal blueberry muffin recipe too.
Can I add lemon zest and if so how much?
Sure — I’d probably go with about 2 teaspoons. Hope you enjoy!
I added the zest of a lemon. 375 degrees for 30 minutes is too long. Glad I was keeping an eye on them!
Your oven may be hotter than you think. I’d get an oven thermometer that hangs off the shelf in your oven. That way if necessary you can adjust the time and temperature. I had to do that in my previous oven.
These muffins are too sweet for my taste. They came out tasting like a muffin you would buy at the store: cake like and very sweet. If that is what you like then this recipe is for you.
I’m so proud I made this recipe. I’m a retired teacher NOT a baker… but I picked my blueberries this morning and followed the recipe step by step.. husband ate 2 before cooled …Perfect recipe Yum!
My favorite after trying 5 other recipes. Right amount of sugar, butter for my taste.
Should the blueberries be rinsed before adding to the batter?
You don’t need to rinse them from the perspective of the recipe, but I’d give them a quick rinse just to clean them a bit. Hope you enjoy the muffins!
I rinse my blueberries and put them in a salad spinner then dust them with my flour shaker.
Substitute the almond for lemon. Tried it with almond and the flavor didn’t pop. The recipe needs that citric element to go with the blueberries.
I’ve made a lot of blueberry muffins in my life and these are a slam dunk. No need to look any further. Delicious, not too sweet and the texture is spot on. My 3 year old helped me make these and requested them all weekend long. I’m looking forward to making them again. I might try them next in the mini muffin pan for my youngest. Thanks Jenn!
Hi Jenn – I found your website while searching for blueberry muffin recipes. I liked your ingredients as some recipes call for way too much sugar and then oil. They turned out great and i will definitely keep this recipe for next time. I have a convection oven and found them done in 25 minutes. As suggested by one of your other Reviewers I might try adding some nuts next time. I was thinking sliced almonds might be an idea to capture the almond extract.
I made these muffins last night and they were delicious. I didn’t have almond extract so I substituted bourbon and it came out great. I would definitely make these again.
I like your substitution i will have to try to remember this next time.
Have been making this recipe for over 30 years!! One of my favorites!
The ultimate muffin recipe. I will be making it again and again. Thank you so much for sharing!
Could I substitute almond flour for some of the regular flour or would that change the texture too much?
Hi Stella, for the best results, I’d stick with all-purpose flour — sorry!
Used muffin liners only – no spray – worked perfectly. This is an outstanding recipe – packed with blueberries and the crispy top takes them up a notch. Shared with friends who raved – always nice to get appreciative comments. I folded in a 1/2 cup of pecans pieces – muffins were baked to perfection at 30 minutes.
Diane, i never thought about adding nuts what a great idea. I am wondering with the almond extract how sliced almonds might be. Tammy
Can the muffins be made without the use of liners (just using the non-stick spray)?
I wouldn’t recommend it, Joy. The blueberries give off juice and can cause the muffins to stick.
This is a lovely recipe. Just made this morning, I put two small punnets of blueberries in so very heavy on the fruit! Love them!
Also only baked for 25mins and completely done!
Made these this weekend for first time. What a hit! The fam doesn’t rave too much over my baking but they definitely did this time. Thank you Jenn. I’m about to make again tmw for coworkers but only have salted butter. Any tips to decrease or omit salt?
Thanks, Staci
Glad these were a hit! And while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Super good. Super easy! Only thing I changed was 375 degrees for 25 minutes. Perfect!
Blueberry muffins were very Very good and enjoyed by all. Easy recipe to follow and I did not have to add more blueberries as I typically to for muffin recipes.
Followed directions and were excellent! Moist, delicious, not too sweet. About as perfect as I could ask for.
This is the first Jenn recipe that I haven’t been over the moon about (after many, many recipes). The almond flavor is great, the crumb is very tender. The only thing I think is that these are much too sweet. If I try this recipe again, but I will literally halve the sugar. Our blueberries were pretty sweet, too, which probably exacerbated the problem. My husband absolutely loved them for his Father’s Day breakfast, but what does he know? 🙂
Second time I made these and second time we LOVED them. So moist with a bit of crunch in the muffin top! And, the almond extract really adds that little something extra. They definitely are the “Best Blueberry Muffins “.
Should the oven be a fan oven at 190 degrees or a conventional oven at 190 degrees?
Conventional 🙂
Thanks so much, gave them a try today and they were perfect! 🙂
Glad you enjoyed!
Loved this amazing 😉 recipe 👌super delicious 😋 Thank you very much for sharing 👍
Ok, so I’m going to be one of *those* people with this review. I thought I had more blueberries in the freezer than I actually did – I only had a cup – so I cut up a slightly underripe peach and threw it in, and omitted maybe a tbsp or two of the milk to account for the extra moisture. SO GOOD! I can see how this recipe would be amazing made according to the directions. I really do think the almond extract and the sugar topping are the key ingredients, so don’t omit those.
How could I make these lemony?
Hi Corrina, I actually have a lemon blueberry pound cake recipe that can be converted into muffins. You can find it here. Hope you enjoy if you make them!
Can I use half and half in place of milk?
I think that should work. Enjoy!
Perfect! Made it for guests- and now I am passing on the recipe, it was such a big hit. The almond extract is genius idea!:)
I know I must be missing it somewhere, but I don’t see the temperature for baking. I went with 350 degrees and have my fingers crossed.
PS I love everything I have tried from Once Upon a Chef, all keepers. Thank you!
So glad you like the recipes and sorry you had a hard time finding the oven temp. It’s actually 375°F. How did the muffins turn out?
Wow! First time I had made blueberry muffins, and I had to transpose the ingredients into British measures, but they were a massive hit in this house, light, fluffy & evenly distributed with fruit, and the first batch only lasted 2 days. For the 2nd lot I made I added chopped nuts, which were even nicer. Thanks!
So glad you enjoyed them! For future reference, the recipe has conversions to weight/metric. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
Thanks Jenn for the recipe. I made them a few times and they were delicious! My kids love them but didn’t eat the blueberries! Just wondering if I can cut the blueberries out from the recipe without replacing them with anything? And do I have to double the recipe to get 12 muffins? Thanks.
Hi Chutima, I wouldn’t recommend making these without the blueberries. (The blueberries add tartness to the batter and I’d be concerned that the muffins would be way too sweet without them.) You may want to give these muffins a try instead.
Thank you Jenn. Will give it a try.
Really excellent muffins! Have never had better.
Honestly amazing! So moist and flavourful. The almond extract really adds so much complexity and we love the turbinado sugar sprinkling 🙂 Will definitely make again!
These blueberry muffins are very delicious and easy to make! I’ve made them a couple times by now. The only complaint I have is the tops of the muffins baked so flat and ran into each other. I’m not sure how to prevent it. Not pretty looking but they taste good.
Thank you so much for the recipe -we made them last night and they’re delicious! I don’t think they will be with us for very long. At first I was concerned that filling the cups so full would make them run over but they didn’t. I look forward to more recipes!
WHAT AMOUNT IS 2 CUPS OF FLOUR
Hi AW, I’m assuming you’re wondering about the weight? If so, it’s 240 grams. And the majority of my recipes have metric/weight conversions. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
Hi Jenn
I finally had time to make your blueberry muffins and they did not disappoint!
They looked picture perfect and tasted delicious!! Only issue I have is they are soo
moist that the tops were sticky the next day. I put them in a metal round tin and covered the tops with a paper towel but still they were sticky. Any suggestions?
Also I would love to make blueberry corn muffins. Can you suggest the measurements
if I add them to your corn muffin recipe?
Many thanks. You are my go-to when I need a recipe!
Best
Pat
Hi Pat, So glad you like them! Because of the blueberries, they tend to get a little soggy as they sit. 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. It sounds like you were on the right track; maybe just put another paper towel under the muffins as well. And I actually have a recipe for blueberry corn muffins here. Hope you enjoy if you make them!
Hi, going to make these today. Can I substitute the sugar with applesauce? Thank you, stay safe
Hi Diane, Sorry if I’m weighing in too late to be helpful. I wouldn’t recommend replacing the sugar with applesauce, but you could cut the sugar back a bit. I’d suggest using 3/4 cup instead of a cup.
This is the best blueberry muffin recipe I’ve ever seen. I took a chance and tried it and now I won’t use any other recipe. My husband compared the muffins to a franchise bagel/bakery/cafe and said these muffins were much better than the franchise muffins!
Absolutely love this recipe! Even my non-blueberry muffin eaters have been enjoying these. This recipe is a definitely replacing a few others I have tried and not enjoyed nearly as much.
I have made may different blueberry muffin recipes, and I can truthfully say yours is the BEST. My family loves them. Actually I love all of your recipes I have tried, and they all turn out successfully. You are one of my favorite chefs, and I look forward to trying more of your delicious recipes.
Absolutely delicious muffins. I’ve made them a couple of times and have managed to impress my mother in law even!
Can I add a lot of oatmeal to this recipe? And use whole wheat flour?
Hi Kate, I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. (I wouldn’t recommend any more than that.) Keep in mind that the oats will make the muffins a little more dense and a bit drier. And if you want to use whole wheat flour, I’d suggest white whole wheat. If you’d like the minimize the impact on the texture, I’d suggest using half all-purpose and half white whole wheat. Hope that helps!