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
More Blueberry Recipes You May Like
Blueberry Muffins
Easy homemade blueberry muffins with a sugar-crusted top—perfect for breakfast, snacking, or freezing for later.
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)
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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OMG! I consider myself a good baker and therefore I am rarely surprised with recipes, but I have to take my hat off to you Jenn. Then I read that you are a cook. No wonder, and an excellent one I have to confess. These muffins are by far one of the best ones I have made. Thanks!!
These were a huge hit with co-workers this morning. Thank you!
Can I make these in mini ?
What temperature and for how long?
Hi Salma, Yes, I think mini muffins would work. I’d bake them at the temp that the recipe specifies and start checking for doneness around 12-15 min. Hope you enjoy!
Can i make the batter a day before and store batter?
Yes Gerri, that should work. Hope you enjoy!
These muffins are awesome but my kids don’t like blueberries. Can they be made with a different fruit?
Hi Robyn, Yes, you can use another fruit if you’d like. Also, your kids may like these strawberry muffins.
Made them as per receipe and just enjoyed a cup and muffin, delicious. Definitely will make them again, also easy and quick to make them.
How many grams in a stick of butter?
So glad to hear you enjoyed them Dagmar! A stick of butter is 113 grams.
After these are baked and cooled, how should I store them if I plan to use them the following day for a brunch?
Hi Hannah, If you plan to make them in advance, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. Hope everyone enjoys 🙂
Would you be able to place in a baggy lined with paper towels for the same result ?
Sure, I think that would work as well.
Hi Jennifer!
Thankyou for a very delicious blueberry muffin recipe. I made the recipe with vanilla only as I did not have any almond extract on hand. The flavor was awesome; I can’t wait to make it again this time as directed with the almond and vanilla. Thank you again!
These are the very best blueberry muffins I’ve ever made! I’ve tried several recipes and always come back to this one. They are very moist, they are loaded with blueberries which makes every bite delicious, the almond flavoring as Jenn as said really compliments the blueberries, the raw sugar top gives it that step up and slight sweet crunch to the top.
Things I’ve tried with this recipe:
-Added more almond flavoring, but it was too strong.
-Tried Frozen versus fresh blueberries because I wanted larger blueberries and can’t seem to find larger blueberries that are fresh, but it did leak some of the blueberry juice into the muffins making them not as white as I’d like. I tried thawing them out, getting them as dry as possible but they still leaked a little bit in the batter.
– Used unsalted butter and have tried salted butter when I didn’t have it. They both turned out fine, I just didn’t add the extra salt in the recipe when I used salted butter.
-Added 1/4 tsp cinnamon to the four mixture, muffins tasted good with our without it. I’ve tried a different streusel topping from another site using cinnamon, flour, brown sugar and butter but my husband prefers the raw sugar topping, both were good though.
I fill the muffin tins to the very top so they have that fluffy top and bake them for 25 min. and they come out perfect with that slight golden top.
This is such a delicious recipe, I absolutely love that hint of almond flavoring. These muffins are just as good or better than the muffins you would buy in a bakery. Thank you for a delicious recipe Jenn!
Dear Chef, I just tried your recipe and while I love that it turns out with a nice cakey texture, it lacks a lot of flavour for me. I didn’t have almond extract so I substituted with additional 1/4 tsp vanilla bean paste (I actually used vanilla bean paste instead of extract, is this okay)? As I didn’t want to much sugar, I also omitted the raw sugar topping. May I know how can I improved on the flavour as I do love the texture of this muffin. Also, if I like to make banana walnut muffins next Time, how much bananas and walnut to use for this recipe? Oh sorry, can I substitute milk for butter milk if I do, how much should I use and do I need to cut back on the baking powder? Many thanks for your kind advice and sorry for the many questions!
Hi Jane, thanks for the great feedback. I do think while the vanilla bean paste is a good substitute for vanilla extract, that the almond extract does give the flavor of the muffins a little “oomph.” Also, although you can omit the sugar sprinkled on top of the muffins, I’ve included slightly less sugar in the muffin batter to account for that, so without the sprinkled sugar, they may just not taste quite sweet enough for you. For a tasty Banana Walnut Muffin, check out this recipe. (It doesn’t call for any buttermilk.)
Jane, I forgot to mention that you could add some additional flavor to the blueberry muffins by adding 1 tsp. of lemon zest, or using a lemon glaze like this one in this recipe on top of the muffins.