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Best Blueberry Muffins

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Best Blueberry Muffins

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Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.

Blueberry muffins on a wire rack.

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

Muffin ingredients including blueberries, vanilla, and milk.

Step-By-Step Instructions

To begin, combine the flour, baking powder and salt in a medium bowl.

Bowl of unmixed dry ingredients.

Whisk to blend.

Whisk in a bowl of dry ingredients.

Next, beat the butter and sugar for a few minutes until light and creamy.

Bowl of beaten butter and sugar.

Beat in the eggs one at a time.

Egg in a bowl with a butter mixture.

Then beat in the vanilla and almond extracts.

Vanilla and almond extracts in a bowl with a butter mixture.

Gradually mix in the flour mixture.

Dry ingredients in a bowl with a butter mixture.

Alternating with the milk.

Milk in a bowl with a butter mixture.

The batter will be thick.

Bowl of thick muffin batter.

Add the blueberries.

Blueberries in a bowl with muffin batter.

Using a rubber spatula, fold the berries into the batter.

Bowl of blueberry muffin 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.)

Muffin tin full of muffin batter.

Sprinkle the turbinado sugar over top.

Muffin tin of muffin batter topped with turbinado sugar.

Bake for about 30 minutes.

Muffin tin of baked blueberry muffins.

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.

Blueberry muffins in a wire rack.

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Best Blueberry Muffins

Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.

Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

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

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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

Powered by Edamam

  • 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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Comments

  • Hello Jenn can I add lime zest to the batter

    • — Karlene Sezere
    • Reply
  • These muffins were the best I ever tasted. For the turbinado sugar, I used 1 tablespoon of regular sugar and 1 tablespoon of brown sugar. My husband loved these blueberry muffins as well.

  • I’m not a lover of blueberries but my husband is and he just loved these. He ate 2 right away, something he usually doesn’t do. So they were a hit here and I will most likely make this recipe often for him. The only thing I changed was I sprinkled coconut sugar on top, but I don’t think that changed much. Thank You: They were easy to make. That I enjoyed !!!

  • Wow, absolutely delicious! Followed the recipe exactly and everyone loved them! This site really has not let me down once. Definitely has become my go-to resource for recipes. Thank you and keep up the great work!

  • Delish with some revisions! I used 3/4 cup sugar instead as 1 cup was too sweet and did not put the turbinado sugar on the top to reduce sugar content further. I only had salted butter so used stick of that and did not include additional salt. And added a bit more almond extract, 1/2 tspn. It came out perfect in 29 min at 375 degree oven. The top of the muffin was nicely crispy with a soft moist center. I’ll definitely make this again with my revisions.

  • It really is the best blueberry muffin recipe I tried so far and I’ve tried quite a few. I reduced the sugar by 10% since we had really nice & sweet blueberries. It was perfection. I am really liking this website more and more, the recipes turn out great. Thank you!

  • Hi Jenn. Can you suggest a substitute for the almond extract? I will be making these for someone with a nut allergy. Thank you.

    • Hi Julie, You can replace it with more vanilla. Enjoy!

      • This is a delicious recipe, and the whole family could not get enough, the use of almond extract really enhances the flavor. I actually doubled the recipe and used evaporated milk instead, plus half white sugar and half brown sugar.

  • My family love these blueberry muffins. I’ve probably made them about a dozen times and wouldn’t dream of making muffins by any other recipe. Just follow the instructions and you really can’t go wrong.
    I found this recipe at the beginning of the Covid-19 lockdown along with a few other favorites from the ‘once upon a chef’ site.
    Thanks Jenn. Much appreciated.

  • These are the best muffins I have ever made. Thank you very much.

  • Delicious!! Easy to make too. My family loved them!!

  • Hi Jenn,

    I would like to make mini muffins from this recipe, what do you suggest the bake time and temperature be?

    • Hi Anna, I’d keep the temperature the same and start checking them at 13 minutes. Enjoy!

  • These blueberry muffins set themselves apart from all others; and I believe the almond extract is the secret. Most recipes don’t have a ton of flavor but THIS one is the best! REHEAT tip: preheat an AirFryer, slice the top of the muffin and slide in a pad of butter then put in your preheated AirFryer for two minutes and OMG, like right out of the oven again!

  • Best blueberry muffins ever. Can’t make them too often. My husband and I will eat them all.

  • Has anyone made these with agave as sub for sugar?

    • — Cynthia McCormick
    • Reply
  • So Jen, I have been using your recipes for maybe five years now and I love every single one, from dinners to desserts. Your blueberry muffins started it all!! You’re on a first name basis here also.
    I recently moved into a new condo, eight units..all 55 and over! We are always having get-togethers and I bring so many of your goodies to our gatherings. Recently we had an outdoor picnic and I made your corn salad for my “bring a dish”, I also made two batches of your oatmeal, pecan, raisin cookies, and as usual they all loved them. The most loved is your BLUEBERRY MUFFINS! Everyone wants that recipe. I have made them on other occasions and they can’t get enough. Today texts were on sending them the cookie recipe. The other day on the candied pecans I made during the holidays. I have turned everyone on to you!
    When is your third cookbook coming out?! Lol
    You should do an all dessert cookbook next!!!

    • So glad you like the recipes and that you’ve been sharing them with your neighbors — thanks for all the kind words! 🙂

  • This is my go-to blueberry muffin recipe! Delicious!

  • My 1st attempt tried out this recipe and also my 1st attempt to bake muffins. The ingredients are for 12 muffin, so I reduced the ingredients by half for 6 muffins. The end product turns out tasty and moist. The only setback I discovered is I have added too many blueberries (perhaps, affected by the size of the berries) causes a slightly out of proportion ratio between the fruit and batter. End product turns out slightly soggy in the center. Nonetheless, overall still acceptable. I would probably cut down the blueberries slightly for the next round.

  • Delicious blueberry muffins. 5 stars.

  • I’m not sure what went wrong. Recipe says 375 for 30 minutes. I followed everything to the “T”. We have a normal electric stove, I set it to 370 and started at 20 minutes and they were burned and thoroughly cooked through (I greased the pan and skipped the liners). Not sure what I would have opened the oven to at 30 minutes.

    • Hi Holly, I’m sorry you had a problem with these! Was your oven rack set to the middle position in the oven? If so, you may want to check your oven to make sure the temperature is accurate. Here’s some guidance on how to do it.

    • Yes I did 20 min at 350 for 12 muffins with no liner
      That was perfect
      I think 30 min too long
      But cooks always check in on the oven in new recipes
      I give Alexa many times
      I also don’t like extra sugar on top and drop regular sugar in half and used half wheat flour

  • Great easy delicious inexpensive recipe!! 100% recommend

  • Okay, you have done it again. I am a home baker/cook and do a lot of both. These are hands down the best blueberry muffins. I love the crunch of the sugar on top. I would give it ten stars if I could. The thing I like best is you add a lot of berries, I used fresh as it’s blueberry time and just picked 50 pounds. The only thing different I did was to zest some lemon rind in the batter.

  • Moist and fruity, very easy to make. Spraying the liners was brilliant! Loved it!

  • Brilliant recipe. Loved the touch of almond extract and spraying the pan and muffin liners with cooking spray worked really well.

  • These are by far the best Blueberry Muffins I’ve ever eaten much less made!! Everyone I gave them to All agreed they are the Best!!! Thank You for this perfect recipe 👍

  • This recipe turned out absolutely delicious!!! I don’t like to cook, but I wanted to try making them for my grandkids. I will never do boxed blueberry muffins again!

    • I have finaly found my “go to” receipe for blueberry muffins! I was bit nervous first as i was using frozen blueberries and they made the mix quite hard (frozen) but the muffins baked well – i just need to reduce the baking time to 25min for my oven.
      Thank you!

  • These are the best blueberry muffins I’ve tried! My entire family loved these muffins. Even my mom, who can be quite a critic when it comes to food, absolutely loved these muffins! The little bit of almond extract in this really adds a lot. I have one question though, would I be able to use this muffin recipe to turn into a loaf bread?

    • So glad they were a hit! Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes.

  • I’m an Aussie mum-of-eight and I LOVE these muffins! I used frozen blueberries because fresh blueberries are expensive here in Australia and it worked beautifully. I also made a dairy-free version with almond milk and coconut oil which also worked beautifully!
    These muffins are so fluffy and luscious inside – and that crispy outside, oh my goodness! So delish!
    Thanks so much for this recipe, it’s helped this not-so-great mummy baker feel like a pro 🙂

  • Great muffins! Not too sweet, and the sweet crunch on top is just right.

    • Can you use oat milk instead of regular milk

      • Sure, that’s fine. Hope you enjoy!

  • Omg these are delicious!!!! I’ll never use another recipe to make blueberry muffins!

  • Hi Jenn,
    As you said, baking is chemistry. For repeatability will you include the weights of the ingredients, namely flour, sugar, water, milk, blueberries, etc. ?
    Thanks

    • Hi Rob, The great majority of my recipes (including this one) include conversions to metric/weight measurements. 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. Hope you enjoy the muffins if you make them!

      • Perfect. Thank you.

  • I’ve tried many other recipes, this is definitely the best Blueberry muffin recipe! 12 muffins do not last long in our family. Sometimes will omit the turbinado sugar on top for a healthier option…. Thank you.

    I would like to try with unbleached flour, will it be heavier? Should I add more baking powder?

    • Hi Odile, So glad you like them! Unbleached flour is perfectly fine here with no other modifications.

  • This recipe is fabulous! I’ve also made your apple spiced and strawberry muffins which are both fantastic. I’d like to know if I can use either the strawberry or blueberry muffin recipes with raspberries? If so, which recipe should I follow and are there additions or substitutions I should make? Thanks.
    Susan

    • Hi Susan, Glad you like these! I think either these or the strawberry muffins would work, but I may go with these as a number of readers have commented that they’ve used raspberries in this recipe successfully (and I don’t think you’ll need to make any adjustments). Please LMK how they turn out if you try them!

    • I made these muffins today and they were awesome. The texture was great, not crumbly with a delicate yummy butter taste the almond extract was a great addition. I’ll only use this recipe from now on Thank you so much family loved them ❤

      • — Dianne Molinari
      • Reply
  • I have made these blueberry muffins multiple times and they come out perfectly every single time – absolutely delicious! A friend of mine cannot tolerate white flour, so I was wondering Jenn if I could substitute almond flour for the white flour and if so, what ratio would I use? All your recipes are delicious Jenn. Thank you!!!!

    • Hi Dot, Glad you like them! Unfortunately, I would not recommend almond flour here though — sorry!

    • Jenn is correct. Almond flour does not work here. It chemically changes during baking. BUT King Arthurs ” Measure for Measure ” works well for gluten free baking. No adjustments needed. Just be sure to fluff and spoon flour into measuring cup as Jenn suggested in her intro.

  • I followed the recipe exactly. They were a little too flour(y) tasting for me. Missing something in the batter, but thank you, everyone is different.

    • — Carol in Cincinnati
    • Reply
  • Can I use frozen blueberries?

    • Yep!

    • Have made these blueberry muffins many times. As a matter of fact, I made them yesterday and we gave six of them to an ailing neighbor. My hubby loves them and asked this morning if I could make more. So right now another dozen are in the oven. This is the most delicious recipe I have ever tried. Love the ice cream scoop idea, too! Easy peasy! Thank you for the perfect recipe!!!

  • Hi,

    How long would I cook this for 6 jumbo size muffins?

    Thank you 😊

    • Hi Autumn, I’d add an extra 5 minutes to the baking time and then start checking for doneness. (And make sure you use muffin liners.) Please LMK how they turn out!

  • This is really good recipe

    • — madhavi liyanaarachchi
    • Reply
  • Thanks for sharing this recipe i did it for the first time and it was perfect 🥰

  • Jen, I found your site by accident and am very happy I did! You have become my go to person when looking for special recipes to share with family and friends. I made these muffins several times, most recently for my daughter who wanted box mix muffins! She didn’t want me to go to the trouble of making them from scratch. I told her it wasn’t a problem and she was so happy I did. She said these were the best muffins she had ever had! Then just this weekend I found myself with a lot of blueberries so I made 2 batches to take to work. I was concerned there might be leftovers because the office isn’t fully staffed yet but they were all gone before noon. And I received plenty of e-mails telling me how wonderful they were. People really like the turbinado sugar on top too.

  • Hi Jenn and all your cooking and baking fans and friends,
    I’ve made these muffins multiple times and they always turn out perfectly. This time I thought I’d add a little lemon zest (in fact I thought the recipe had called for lemon..) anyhow I think it added a little something but they were perfect before…
    We have lemons on our tree this time of year so..why not?
    I took a photo – food styling a la Dorie Greenspan’s Baking book but I couldn’t upload it…no matter…
    Happy Mother’s Day!! 🌸💐

    • — Joan - and Nana :)
    • Reply
    • So glad you like these and felt like the lemon enhanced the flavor. And unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂

  • Rarely review, but these muffins were exceptional! We loved the taste and texture. I did not have almond extract, so I added 1Tablespoon Orange Juice and Lemon Zest. I always keep 1/3 of the berries to top off each muffin after I spoon them in the muffin pan. I baked only 25 minutes. Perfection…

  • So, so, so, so delicious! Jenn, this recipe and your Buttermilk Blueberry Pancakes are the reasons we go blueberry picking each year. ☺️ Absolutely delicious every time and so easy to make. If I could give ten stars I would!

  • These muffins are excellent!

  • I’ve tried many Blueberry muffin recipes, but this is the last one I need to try. This recipe turned out the best I have eaten, much less cooked. I was not sure I would be a fan of the sugar on top, though I love turbinado sugar, so I left it off of half. Now wish I had put it on all of them. Very small light sprinkle is all it takes, but that tiny bit of sweetness and the really cool texture contrast that results is just fantastic! I used fresh blueberries, but will give it a try with frozen in the near future.

  • These muffins are just divine. I used a spoon, not electric beater, and they turned out just perfect. My grandchildren said they were the best blueberry muffins they have ever had. Thank you for sharing. I’ll be making these over and over again.

  • These couldn’t be better. Baked to perfection in 30 minutes. I only had a bit over 2 cups of blueberries, and made a baker’s dozen (13) delicious muffins. Thank you for this recipe; I love it!

  • I made these a few times and they never disappoint. I baked a batch of mini muffins in hopes of having a quick breakfast option for the kids this week. We ate half the batch before I could lock them up. So good!!

    • How long did you bake the mini muffins?

  • These really are the “Best Blueberry” muffins!!! So moist and flavourful! They still tasted just as delicious & fresh two days after baking!! Thanks again Jenn!🙌🏻

  • This is the best blueberry muffin recipe but after making it I made 2 changes that I think enhanced them
    I used 1 1/2 sticks of butter and I used 1/4 cup whole milk with 1/4 cup buttermilk…

  • Loved the recipe! I used instead 1 tsp vanilla/ tsp orange extract, crushed the blueberries to make blue muffins, and cooked for only 23min, until the edges were lightly golden to keep the muffins moist. It was a success!
    I also tried the version above with frozen raspberries (crushed) and white chocolate chips, and that was also tremendous.

    • — Alexandra Holland
    • Reply

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