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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The best recipe for blueberry muffins, quick, easy and really delicious. Will make again and again
Can I make this using my muffin top pan instead?
I’ve never tried it, but it should work — enjoy!
These muffins were so delicious they did’t get a chance to be put away. Our blueberries picked this summer were tart and contrasted beautifully with the sugar and butter.
Oven temp?
375°F/190°C.Hope you enjoy!
Hi Jenn, will this recipe work for mini muffins? If so, how long and what temp should I bake it? Thanks in advance!
Sure, I’d keep the temperature the same and start checking them at 13 minutes. Hope you enjoy!
Baked the blueberry muffins today. Excellent! Can hardly wait to bake scones.
Hi Jenn,
it’s the half term school holiday over here in London, UK and could there be anything better to do on a rainy day than whip up some blueberry muffins with the kids? I haven’t found a recipe that I really like before (there always seems to be some issue) but this I have to say is the best so far. They ended up being the perfect shape and there were the perfect amount of blueberries (I used fresh and they mixed in beautifully and did not sink to the bottom).
The only thing (if I’m being veeeeery picky) were that they were ever so slightly on the dry side but I am sure that has nothing to do with the recipe – I baked them for 30 minutes exactly but next time I’ll try them at 25 minutes, hopefully that will do the trick. They still definitely get 5 stars from me and the kids!!
These were delicious!!! I used frozen blueberries rolled in a bit of flour.
Hi As I don’t have quite enough blueberries on hand, could I add just about 40 grams of blackcurrants or apples?
Hi Andrea, Sure, I think you could supplement the blueberries with either one. Hope you enjoy!
Our favorite blueberry muffin recipe. Thank you so much!!
Wow these are amazing and they taste amazing too .. only issue I had is all the blueberries sank to the bottom, I did cover them in flour before folding them into the batter but they were all still at the bottom making them soggy
My family Hates blueberries, But LOVES LOVES LOVES this recipe! It’s just perfect – made with frozen blueberries (lightly rolled in flour). Yum! this is my go-to blueberry muffin recipe.
Can I add the cinnamon streusel from the boy bait coffee cake to these muffins or should I make the boy bait coffee cake into muffins?
Actually, I think you could go either way!
These muffins were soooo delicious! I ended up using the muffin recipe and topped with the streusel from the your boy bait coffee cake! Yummmmmmmy!!! Thanks for a great recipe! P.s. I forgot to spray the muffin liners, but there was no issue with the muffins sticking to the paper.
So glad it all worked out — thanks for the follow up! 🙂
Hi Jenn!
This has been a repeat recipe for us and they are delicious!!
I saw that you have a lemon blueberry bread recipe, but I was wondering how I could incorporate lemon into this blueberry muffins recipe?
Thanks !
Hi Lisa, Glad you like these! For a hint of lemon, you could add some lemon zest to the batter (I’d go with about 2 teaspoons). Hope that helps!
Sooo good, one of my kids ate three at once, she just couldn’t stop. I’ve been looking for the perfectly easy blueberry muffin recipe for a long time…this is the one!! The almond extract definitely kicked them up!
Jen, I have made your muffin recipe 3 times now, and they are excellent!! First time I did blueberry. I followed the recipe except added half wheat flour. The second and third time I had a lot of cherries on hand so I made them cherry muffins. They turned out just as good!! Used half wheat again plus apple sauce rather than butter, and a little coconut oil as a fat added. Plus I greased the tins with the coconut oil too. I love your recipe, it rocks! Thank you.
can i substitute blueberries for chocolate chips or something?
Hi Jessica, chocolate chips should work here. I also have a chocolate chip muffin recipe if you want to check it out. Hope you enjoy whatever you make!
LOVE these! Substituted almond extract with zest from one lemon because I didn’t have almond extract and they may now be my favorite blueberry recipe ever!
These Blueberry muffins were delicious!!! So moist and great texture!!
mine tasted like eggs and baking soda…. don’t recommend
This is going to be my go to recipe for blueberry muffins from now on. So easy to make and they taste so delicious! I might have doubled up the almond extract because I love the flavor and they were great! Thanks for such a simple but tasty recipe.
My! These muffins are appropriately named. They are the best! Delicious. I used the really large blueberries and it proved to be a great choice. Please don’t forget the turbinado sugar. I use it on most of my quick breads and sweet muffins. Delicious on these. My three year old granddaughter is smacking her lips as she enjoys. Thank you for this wonderful recipe. Will be made often in this house.
My family made this for Mother’s day breakfast, they made a mistake (added way to much almond extract) but I love it. I think it boosted the flavor of the blueberries. I have made these so many times already and we still enjoy eating it every time. The only change I made was I used 1/2 tsp almond extract. Thank you for the wonderful recipe.
I tried your recipe tonight, but I don’t know where I went wrong. My oven may be too hot, because at 8minutes left, they ALMOST burnt, so that I can fix. However, after I let them cool, they came out with a very bitter aftertaste and I can’t pinpoint what it is, might you know? I read that it may be too much Baking Soda? Help! I do want to try it again.
Hi Rose, Sorry you had a problem with these! You’re right — too much baking soda can make things taste bitter. Is there any chance you mis-measured it?
Hello Rose,
Baking soda can be very tricky. It needs to be combined with an acid to produce carbon dioxide and help in the rising effect, and neutralizing its bitter flavour. In baking most people use milk which contains lactic acid. Since I don’t use milk in any of my baking and I replace it with water and some lemon/lime juice. You can always add more lemon juice to milk as well. Always let your mixture rest just a bit before baking it so that science can do its job. I promise you, it will help with any bitterness from the baking soda 💙.
Also, if a recipe calls for baking powder, you can use baking soda, but make sure you use less. I will usually half the amount and add some creme of tartar and arrowroot/corn starch for the remaining amount.
The problem may have been that the recipe calls for baking powder not soda. This may or may not be the reason for the bitterness. I’m not a great baker but it’s a thought.
You’re right Jane! I should’ve referred back to the recipe to see whether or not I used baking soda or baking powder in it. I think that’s the likely cause of the bitterness. Sorry for any confusion!
I made these today for my husband. Simple enough that the kids could help, and delicious enough for all my husbands co-workers to request a weekly batch vowing to never get store bought blueberry muffins again. I am in tropical NQ Australia, I followed the recipe at 190•C for the allotted time, then turned it down to 160•C for 15 minutes as the tops were browning but the middles were still batter and they were perfect!
I’ve made a lot of blueberry muffins. None have been this good. I think the almond extract takes them to next level. I also made the pumpkin bread. Another winner!
I have twin teenage sons. They’re not very picky, but they’re brutally honest. I have tried SO many recipes for blueberry muffins, and neither boy was too crazy about any of them. Then I saw this recipe and thought I’d give it a try. They raved about it. The muffins are wonderful! The boys are in college now. They ate a blueberry muffin in the cafeteria and texted me to say that there is no way they’ll eat any blueberry muffins again except mine! These are amazing. Thanks for the great, easy, practical recipe.
These are the best muffins I have ever made. The recipe is easy to follow and the flavour is phenomenal. It deserves way more than just 5 stars. I just tried the recipe again but using peaches (skins removed and chopped) instead of the blueberries, and they turned out as good as the blueberry ones. I didn’t change anything else, just the fruit. I bet they’d taste great with any fruit substitution. I think I’ll try chopped apples next.
The Best Blueberry Muffins truly are the best! Thank you for a wonderful recipe that was easy to follow and a treat for all.
These are absolutely the best blueberry muffins I’ve had in a long time 😋 Easy to make too.
I think this is the first review for a recipe I am ever writing – and I use the internet daily! This recipe is gold. pure gold. I’m in the UK and I halfed your recipe, still used cup measurements. I didn’t have almond extract to hand but followed others’ tips of using lemon – what a difference that made! This is the 4th time i’m making these muffins but the tiny bit of lemon zest really did make a huge difference. I cooked for exactly 30 minutes, perfect for my oven.
Previously, I’ve underbaked them before at around 25 minutes, because I thought ‘oh they look like muffins now so i’ll take them out’ and despite them being pale and only slightly golden, they were still yummy. But this time – a whole 30 minutes, the top was golden! and the inside was soooo moist and fluffy, more so than when i took them out at 25 minutes and no weird smells or anything that I sometimes get with baking like that ‘eggy’ smell – none of that. These were divine. A great use of blueberries and the sugar: butter quantities are much less than what other recipes e.g. for brownies call for – so I class these muffins as a ‘healthy’ option 😉
Thank you for posting and sharing this, you’re making plenty of kitchens smile!
I made these yesterday (Sept. 2020), with a few minor adjustments and they were light, fluffy and delicious. I didn’t use the Almond Extract (didn’t have any), so I used fresh squeezed lemon juice instead. I also left off the sugar topping, which we prefer. They were perfect! Will make them again and again.
Made these Blueberry Muffins today and was very satisfied with the results. The Almond Extract is the secret ingredient that sets these muffins apart from other recipes I have tried.
I increased the amount of milk by about two Tablespoons to thin the batter just a bit. Not overly sweet; well balanced flavors. Would use this recipe again. Thanks for sharing.
These were delicious! I have a tried and true recipe I’ve used for years and the fact that this used 2X the blueberries intrigued me! I didn’t have almond extract so I used all vanilla. I bought almond extract today so I will try again as written. I followed the rest of the recipe exactly and somehow got 18 muffins which was a bonus!
I make these muffins all the time. The almond extract adds a nice touch. I also grate a little lemon rind in the mixture and I use buttermilk instead. The muffins are super moist and delicious!
Thanks Jenn for the recipe!
Hi Jenn! Can I use solidified coconut oil instead of butter here?
Yep – hope you enjoy! 🙂
Hi Jenn,
Can I leave these muffins on the counter overnight even though I live in a very humid climate? Won’t it turn rancid because of the butter? Please advise.
Hi Lucy, Yes, you can store them on the counter even in a humid climate. I’d 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. Hope that helps!
Jenn! These truly ARE the BEST blueberry muffins I have ever had!! So wonderful that I would like to make them in the giant muffin size. Any idea how long to cook the larger size? Thanks so very much!!
Glad you like these! These will work as jumbo muffins (just make sure you use muffin liners). I’d add an extra 5 minutes to the baking time and then start checking for doneness.
Hi! Can i use frozen blueberries? If so, how much and do i just treat them the same as fresh ones?
Yes, frozen blueberries are fine here. You’ll need the same amount (so 2-1/4 cups) and don’t defrost them first or the batter will turn purple. 🙂 Hope you enjoy!
Thanks! The first time I made them I didn’t have the almond extract and they were super yummy! Yesterday, I added the almond extract and they were out of this world! It really is an amazing addition.
This is a recipe worth sharing and handing down. Moist, delicious muffins!! So happy I tried it. 😊
I don’t know if I did something wrong, but I folded through 2 cups of blueberries (the recipe calls for 2 1/4 cups) and it seemed to be way to much. There was barely any actual cake/muffin…mostly cooked blueberries. I could tell this has potential to be a great tasting muffin. I will try again with just a cup of blueberries.
I made this a few days ago as I had fresh blueberries. Tasted great and my kids enjoyed. This recipe is a keeper.
Love this recipe! Perfect muffins every time and the kids can’t get enough! Thank you!!
Delicious!
Delicious!! I doubled the recipe and made half into muffins and the other half into loaf form. I used fresh picked blueberries, and threw in a bunch of locally foraged blackberries as well. The texture was excellent in both the muffins and the bread. I used 50% whole wheat flour, and subbed almond milk for dairy milk. With both muffin pans and the loaf all in the oven at once, the muffins weren’t quite done at 30 minutes. Could have used an extra 5.
I’m wanting to try this recipe with blackberries and maybe even raspberries. How did they do in your attempt? I’m worried it might make them too moist and add too much liquid to the batter but have yet to try it
Made these a few days ago with blueberries that were gifted (sadly MUCH too sour to eat, so I wanted to make something with them). Currently baking my second batch.
They are DELICIOUS! Such an amazing blueberry muffin recipe.
Thank you for this amazing and easy to follow recipe! These muffins were the BEST blueberry muffins I ever made. I didn’t have the turbinado sugar, so I used regular granulated white sugar. And I used Almond milk instead of regular. Still turned out perfect!
These truly were the best blueberry muffins I’ve ever made and they were a piece of cake! lol I was surprised at just how full my muffin tins were, next time I might split off some of that batter to make 2-3 more muffins.
These really are the best ever blueberry muffins!
Bad
Awesome! Made them as I still had blueberries left. I’ve always used the Jordan Marsh recipe but these turned out even better. Mixed everything all together at once…so simple!
Hi Jenn,
My family and I are big fans of your cookbook and website. Such amazing recipes every time! Thank you for that.
I have some young children, and was wondering if it is possible to make these as mini muffins? If so, at what temperature and for how long?
Thank you again for all your amazing recipes!
Hi Anne, So glad you enjoy all the recipes! You can definitely make these as mini muffins; the temp would be the same and I’m guessing they’d take 13 to 15 min.
Jen, you named these muffins aptly. I made them for a friends family and they all agreed that they were the best blueberry muffins they ever had. Terry R.
Best blueberry muffins indeed! Made it quite a few times the last two months and it was always a hit with my family.