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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So so good.Definitely lives up to its name.When I first saw the recipe I wasn’t so sure about it,because, well,some recipes are just a lie about how good they are, but this one was out of this world! It’s so so so so great and delicious and so fluffy.I would definitely recommend it to anyone who’s looking for a good dessert recipe. It’s so good and thanks so much for recommending it.
Absolutely correct this is the “BEST” recipe for Blueberry muffins. I substitute the milk with buttermilk. My question is, for some reason when I sprinkle the Demerara sugar on top it has a tendency to sink into the muffins and not remain at the top. Which where one wants it so that it creates that wonderful crunch. Any remedies? I invite a solution. Thank you for all of your fabulous recipes, you are a treasure.
Thank you for your kind words! 💗
So glad you enjoyed the muffins. It’s strange that your Demerara sugar sunk into the batter. Although I don’t think it should have an impact, as using buttermilk is the one change you made, I’d try them again with regular milk to see if that solves the problem.
Incomplete recipe
Hi Willcutt, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
The name does not lie, these are the best. I love being adventurous in cooking, trying new recipes. But when a meal really counts, when I want to make people happy, this is the site I come to and Jenn never lets me down.
I honestly thought that I couldn’t bake until I found your website. Your recipes are the best. The muffins were so good, so fresh and so fluffy. I had tried making them before and was so disappointed that I refused to make anything out of the BOX :). Thank you so much for sharing!
These muffins are delicious and easy to make. I used spelt flour so they turned out a little different than the recipe but they still taste amazing
Must use cupcake papers…they definitely stick to pan, even when sprayed.
I ” think” Jenn mentions somewhere on her site that she likes BAKING Spray. It has flour in it. I too like that. NOTHING sticks in my muffin pans. I have just a smallish spritz or 2 in each cup then spread around the cup a bit with my finger. One note: It should not be used for gluten-free recipes due to the flour containing gluten. People with wheat allergies OR Celiac WILL have adverse reactions.
Definitely the best recipe I’ve come across. A keeper. In my enthusiasm I inadvertently mixed everything together (except the blueberries!) first as I would for a normal sponge. The recipe forgave me and they were marvellous. Almost too good to eat. Loved the almond and vanilla
Absolutely the best blueberry muffins! I use the large jumbo blueberries when I can find them. So delicious. Thank you for sharing!
Someone commented that these were too sweet, I felt there was not enough sugar in the batter. Maybe it was baker error and I’ll need to try again. I really want to love these, my toddler is in a blueberry muffin phase.
THE BEST…… EVER…… MAKE THESE NOW….. !!!!!!!
This is my go to blueberry muffin recipe. I found this recipe during 2020 . They are easy to make and super delicious. Throw any OTHER recipe you have away and try these today !
After trying several other recipes for blueberry muffins, I made these today.
Although the others were good, these were fabulous!
I loved the generous amount of blueberries, the soft texture ( but not crumbly), the crispy top with sugar crust and the nice rise and perfect flavor. And it was easy to make.
Now, I have the best recipe.
Thank you so much!
Great muffins. Buttery taste. Mine overcooked in 26 minutes, so I will put a thermometer on my oven (it is getting old) or check them at 22 minutes next time. I did cut back on the sugar a smidge and didn’t miss it.
You’re my go to chef for all of our recipes! My husband always asks if this is from you. I must have messed up bc my muffins are dry & except for the blueberries are kind of tasteless. I did substitute almond milk & truvia complete. Any suggestions?
Hi, thanks for your nice words about the recipes – so glad you like them! I’m sorry you had a problem with the muffins – the almond milk should not have made a difference, and many people have written that they’ve used sugar substitutes in my baking without a problem, so that shouldn’t have been an issue either. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, could they have been a bit overbaked?
SWEBSTER – I used a 1/2 and 1/2 blend of allulose and Lakanto Classic sweetener for this recipe and it turned out great. I didn’t have milk, so I just used water. Sweeteners like Truvia Complete and Lakanto use mostly erythritol which, if a lot of in a recipe, it often results in a weird cooling effect to the final product (like eating a Peppermint Patty). I countered this by only using a 1/2 cup of the erythritol based sweetener and a 1/2 cup of allulose, to make up the full 1 cup.
I wanted to cut the carbs further and make the muffin recipe more diabetic friendly, so I substitute out the all purpose flour for the Fiber Gourmet high fiber flour. The recipe came out wonderfully… light and fluffy muffins with the right sweetness and mouthfeel. My kids gave the muffins a resounding two thumbs up despite the “healthy” modifications.
Thank you again, Jenn for another amazing recipe!
I found these way TOO sweet….just consulted an old FF cookbook and it calls for 1/3 cup of sugar. Maybe tastes have changed.
I used jumbo organic blueberries. Fabulous! I took these straight from the oven in the muffin tin to the park for Saturday morning coffee. My friends exclaimed “Please make these again and again!” Are there any extras?…Big hit! The top remains crunchy on the only one left for my tea on Sunday morning. As Jenn’s instructions read, I left it uncovered on the counter.
These muffins are quintessential blueberry muffins!! My husband loves them and I make them often. Just the right amount of sweetness! My go to blueberry muffin recipe! Thanks!!
Made then for the first time with gluten free flour lactose free milk salted butter and frozen blueberries right out of the freezer…added regular sugar on top as I didn’t have the other. They were done in 26 minutes.
Best blueberry muffin recipe ever…Thankyou!
We love these muffins!
This is my go to recpie for blueberry muffins from now on!
Thankyou for sharing
What high altitude adjustments would you recommend?
Hi Aj, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.
I am so excited to get to try these just the only thing is I don’t have almond extract and turbinado sugar. Do you think I could just not use them or is there something else I could use instead?
Hi Avery, you can replace the almond extract with more vanilla extract and use either brown or granulated sugar in place of the turbinado. Hope you enjoy!
Way too much batter for 12 cupcakes!
Hi, thanks for sharing this recipe.
I just finished making them, and followed the instructions with the exception of the extra sugar on top.
They are tasty however the edges of the muffins are a quite hard. Please can you let me know how I can prevent this in the future?
Hi Vivi, it sounds like they are just a touch overbaked. Next time, I’d bake them for just a minute or two less.
My new go to muffin recipe! I’ve baked these amazing muffins three times now & am about to bake my fourth batch. Everyone loves them and are now requesting them for family gatherings. I was sprinkling cinnamon sugar on top until I was able to purchase turbinado sugar. Both ways are fantastic. Thank you for sharing such a delicious recipe!
This is my go-to blueberry (or cranberry) muffin recipe! Not only does it taste great, but you can also make a half batch easily.
I bake, a LOT, wouldn’t change a thing about this recipe!! They are delicious! I did use my own frozen blueberries, about half-thawed, since not in season. They came out perfect.
Hi! Do you think almond milk would be a good substitute for regular milk? Thanks
Sure!
Really are the best muffins I’ve ever had. The texture is more like cake and honestly the most delicious blueberry muffin I’ve ever had. My first time making any kind of muffin besides cornbread and these were super easy to make. I made no tweaks to the recipe followed it 100% and it turned out absolutely perfect!
Oh my gosh Jenn – you’ve done it again! Every recipe I’ve tried of yours is spot on perfect! I made these blueberry muffins this morning after being sick for 3 weeks and needing a comfort… boy did I get it! My husband said they were the best he’s ever had! Thank you so much for sharing your wonderful recipes with us. I know that I really appreciate the step by step pictures and the videos too – it helps so much! Keep them coming❤️
Just too dry and flavorless.
Agreed. This is a recipe that is not very good at all. Dry because of long baking time, more milk had to be added to help the overly thick batter, and no there is not enough sugar at all in this recipe. Unfortunate waste of ingredients.
Can you make these as mini muffins? If so, how long would you bake them?
I’d start checking them at 13 minutes. Enjoy!
Soo good! I’m a beginner Baker and this recipe was so easy to follow. Taste amazing
I’ve made these multiple times and they are absolutely a hit every time! Recommending a few healthier swaps I did without compromising taste:
–almond milk instead of regular milk
–1/4 cup of sugar + 1/4 cup of monkfruit sugar (vs 1/2 cup sugar)
–added chia seeds for a crunch and more fiber
I just made these with my standard high altitude adjustments (Denver) and they were the best blueberry muffins I’ve ever had! Great recipe, love the hint of almond!
mmmmmm 🙂
Fantastic muffins. I added a little bit of lemon zest. So delicious. 5stars indeed.
These muffins are delicious! We made them yesterday and they had a marvelous crunchy top. Today I warmed them in the toaster oven at 325 degrees for 15 minutes and they were a good as yesterday’s, crunchy top and all.
These definitely are the best Blueberry muffins ever!! Thanks so much for the amazing recipe!! The only question I have is that I read putting muffin batter in the fridge overnight is the ‘best thing you could ever do for your muffins.’ According to the article, as the muffin batter rests, the starches in the flour have more time to absorb the moisture from the eggs and liquid in the batter. I’m told that’s why bakeries often do this!
Hi Sharon, Glad you like the muffins! That’s interesting that you’ve heard that — I don’t recommend refrigerating the batter as the muffins won’t rise well when you go to bake them.
They are divine!! Saving recipe, so easy and quick to do!!
I made these yesterday and they were delicious! The turbinado sugar made a nice crunch and a great caramelization on the edges. Super easy recipe that I will make again.
I halfed the sugar and they still tasted like cupcakes, not muffins. They ended up pretty firm and not moist. They made great coffee dunkers.
Followed the exact recipe (inluding using fresh blueberries) and they were PERFECT – great instructions; very easy to make. Not only were these gorgeously domed and browned at 30 minutes, but they tasted DELICIOUS! Thanks for your well-tested recipes with such clear, easy to follow instructions. I’ve purchased both cookbooks, and everything I’ve tried has been so wonderful that I am actually having fun cooking and baking once again! Thank you, Jenn.
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Wow! These were by far the best blueberry muffins I have ever had. I followed the recipe exactly, but added a splash of lemon juice as well as raspberries. I won’t be adding the lemon again but this is definitely a new staple recipe. They baked perfectly, and the addition of the almond extract really makes a difference!
These really are the best muffins ever!!! They turn out perfect each time I make them and are a huge favorite of my grandkids!
Absolutely the best recipe for blueberry muffins!! Cooks nicely all the way through!! And the almond extract is the perfect combo! I preferred frozen blueberries because it freezes the batter a bit and bakes better!
I’ve made these muffins many times, not just with blueberries. We like it with all kinds of berries but our new favorite is cranberries. Delicious muffin recipe, thanks so much for sharing!
Awesome is the word to use!
Best blueberry muffin recipe out there! I bring this in on night shifts for my unit and they’re always gone in a flash. Many thanks for this lovely recipe 🙂
I accidentally added bicarbonate of soda instead of baking powder and they turned out absolutely fine! No baking powder whatsoever..
I also subbed 1/2 cup of wheat bran for 1/2 cup all purpose flour, just to make them a bit easier on my digestive system:)
Hi. I made this yesterday and it was delicious with a little crunch due to the sugar on top. But this morning the crunchiness on top was gone,I followed your instruction of lining paper towels, etc, as to how to store them instructions. What could I have done wrong? Please advise, thanks.
Hi Liza, glad you enjoyed the muffins! You didn’t do anything wrong – the crunchiness you get on the top of the muffins doesn’t last beyond the first day. Even storing them correctly, the muffins are very moist so the crisp texture on the muffin tops softens as they’re stored. Hope that clarifies!