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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Delicious!! I made these muffins today. My husband and I thoroughly enjoyed them! I only had 1 cup of blueberries so I added strawberries and blackberries. I also added slivered almonds on top and then the turbinado sugar. This will be my go-to muffin recipe. Thank you!
Congrats, and thank you for a perfect recipe. Moist, tender, fruity. A nice surprise after so many failed internet experiments. You’ve gained a new follower.
I made your Recipe this morning for Blueberry Muffins. My husband ate one and said: “this is a really good muffin. Is it a new recipe? It’s a keeper!”
Thank you Jenn!
These turned out delicious, although more cake-like in texture. I used Doves Farm gluten free plain flour, Trex dairy free butter, and almond milk to make them gluten and dairy free. I was confused when it came to adding the milk and flour, however, as usually muffin recipes call for all the wet ingredients to mixed separately to the dry, and only then combining the two; perhaps that is why they were cake like? Would you be able to clarify the method of adding the milk and flour at the end? Thank you.
These muffins deserve 10 stars!
I made them with frozen blueberries and raspberries. Simply amazing!
Thank you very much for this recipe
1st time using this recipe and these muffins came out perfect! I didn’t have 2 cups of blueberries on hand (I used 8oz frozen blueberries), so I cut the recipe in half and made 6 muffins – still perfect! Will definately be adding this to my repertoire of staples. Thank you!
Oh my gosh, these are the best blueberry muffins I think I’ve had. I used frozen blueberries but followed the rest of the recipe exactly and they turned out perfectly! I’ll be making these often!
Hi! I’m excited to try this recipe. I was wondering if you think replacing 1cup of the all purpose flour with 1 cup of stone ground wheat flour would turn out just as well? So 1cup of wheat and 1 cup or all purpose. I saw that someone asked about using wheat flour but I didn’t see any feedback as to whether or not it worked.
30 minutes is way to long to cook these muffins. The bottoms were burnt. Luckily I smelled the burning before the 30 minutes was up. What a waste!
Sorry you had trouble with the muffins, Brandy. The cook time is correct so you might want to check your oven — sounds like it could be running hot. Also be sure your oven is fully preheated before baking — the initial surge of heat during preheating can easily burn muffins.
I felt the same way and mine were done way before my 30 minute timer went off. I also felt that these tasted like cornbread. They looked lovely, but wasn’t very pleased with the muffins.
Hi there what could I use instead of almond extract as I’m making them for my kids school lunches 🙂
Hi Shay, You can add additional vanilla extract. Hope the kids like them 🙂