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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These muffins tasted great out of the oven, but they became soggy very quickly. Months later, I read the note about storing them with paper towels. It would be helpful for next time, but due to how soggy they became, I think that I will be looking for another recipe. I wouldn’t store these muffins beyond three days.
Too much oil and butter! Greasy, not moist! Muffins took longer to bake than 25 minutes. Disappointed!
No oil is listed in this recipe just 1 stick of butter = 1/2 cup.
Hi Jenn. Thanks for this amazing recipe. These were scrumptious! We made them for my 2 year old’s bakersman day at play school and they were happily gobbled up!
Yummm!! So good! 😋
Thank you for the recipe. The large amount of blueberries in these make them truly blueberry muffins. The almond extract adds tone of flavour. I made them twice this week. They are not huge in size but definitely huge in flavour. This recipe is keeper. Feel free to cut down the sugar amount added to the dough – I used 3/4 cup and they were plenty sweet.
Thanks again!!
Absolutely DEVINE!!! Thank you Jenn 🙂 The muffins came out perfectly & we all agreed they were way better than the store-bought ones which always lack the main ingredient – BLUEBERRIES!!! This is definitely a keeper – thanks for sharing!
Can you use frozen blueberries?
Yep 🙂
Hi, I’ve made this recipe 4 times now and it is by far the best muffin recipe I have ever used. My family and I love them. They last up to a week stored in a sealed container and are still moist and fresh. Yesterday I doubled the batch then split it into four and tried out a few variations. Obviously Blueberry, then banana and choc chip, raspberry and white chocolate lastly strawberries and cream. Making a yield of 6 each. They all tasted great.
Will try pineapple and coconut next. Thx for a great recipe.
Hi Jenn
I’ve made these and they’re wonderful. Actually I’m making them now but I’ve looked over the recipe 3 x and cannot find the baking temperature. Please reply!! Thanks Claudia
Hi Claudia, the oven temp should be 375°F/190°C. Hope you enjoy!
I found it! 375. Must have Brain fog!
Happens to the best of us! 🙂
Wow! These muffins are amazing! With all the fresh blueberries around, I have made many, many batches of these wonderful muffins, and I have shared them with so many friends and family. Thank you for this gem!
Yum! These are so light and fluffy! Also they are simple enough to make with my enthusiastic toddler.
I halved the sugar and probably could do a third next time as they are so lovely and sweet with so many blueberries.
I also used frozen blueberries which worked a treat. To avoid purple batter I submerged them in water until thawed and then gently rinsed them off until the water ran clear.
Thank you so much for your simplicity. My family loved this, I am so grateful. I have been looking online and a lot of folks are just pretentious and make no sense to me.
I appreciate you, and thank you🌸
(I’m not a baker, but I think I succeeded 😊)
Want to make these with frozen or fresh cranberries. How should the recipe be adjusted ? Thanks
Hi Mary, , I think these would be too tart with fresh cranberries. You could use this recipe for muffins if you’d like to use cranberries. Hope that helps and that you enjoy if you make them!
Jenn,
Thank you. My husband loves muffins and these were definitely a hit!
Made these twice so far and they are yummy. I omit the sugar topping and cut the sugar in the batter by 15% and they’re still plenty sweet. As others have commented, the almond extract adds an unexpected something that elevates the muffin. Also they are moist from being chock full of berries.
UMMMMM WOW!! No words! Amazing recipe!!!! Turned out perfectly …bakery style crisp on the outside, fluffy on the inside.
True to it’s name❣️Best ever! Easy to make & turned out each time I made them (4X’s so far!)
I find all your recipes so clear with all the how to’s included. Thank you so much Jenn
Very average muffins.
Can I use frozen blueberries for these muffins? If so, should I toss them with flour or sugar or just add directly to batter. Should they remain frozen or should I thaw and rinse?
Thanks for your help! LOVE these muffins, but have always only used fresh berries 😊
Glad you like them! Yes, you can use frozen blueberries; You don’t need to toss them with flour or sugar and don’t thaw them first (or the batter will turn purple). 🙂
Thank you! Did that and they turned out as delicious as always!
These muffins were delicious! I love the addition of the almond extract, and turbinado sugar on top.
I had extra blueberries and thought I would try your recipe. It was easy and they tasted great!
They aren’t overly sweet but very tasteful .
Can I mix these up the night before and bake them off in the morning?
Hi Nicki, Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
Best blueberry muffins ever. I added the zest of one lemon and 3 tablespoons lemon juice as I like a little lemon in my muffins. They turned out perfectly!
Hi! Love these muffins! Could these be made into a bread? If so, how long do you think they’d need to be baked?
Hi Samantha, So glad you like them! 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. Please LMK how it turns out if you try it!
I followed the directions exactly and didn’t bake the muffins for the full 30 minutes and they are hard on the bottom. The batter consistency was more like cookie dough than muffin batter as I’m accustomed to when I make my banana muffins. The taste is very good though. They are more like a scone than a muffin. Not sure what went wrong. It was a very thick and dense batter.
Trying today. Thank you.
Wow! These are totally outstanding muffins! They are light and fluffy and just the right thing for an indulgent bite at coffee break. I was looking for a little thank you gift for a friend, and I gave her half my batch. She loved them, too! I’m making another batch this morning.
This is the best blueberry muffin recipe. I have tried many others in the past but will only use this one from now on. The texture, sweetness, & moisture are all fantastic, and they come out perfectly every time!
Best Blueberry muffins I’ve ever tasted 😋😃
I’ve rated 5 stars for most of your recipes, but this one just didn’t make the grade. I followed the recipe exactly (with the exception of not adding almond extract). Perhaps it is just a matter of my taste, but…
Tons of compliments from friends and family, best muffins I have ever made, Thank You.
I unfortunately did not have cup cake liners as i thought so I had to improvise and make a cake. First time making blueberry anything and though the taste was there i found the cake to be too dry. Since i’m not a seasoned baker of any kind I wouldn’t know where i went wrong if any as i followed the recipe to the tee. Will try again with a little less flour, sugar and much less blueberries to see if comes out any different. Crazy because I LOVE blueberries and eat them in one sitting if i don’t portion them but i quickly found out there is a such thing as too much! haha. Thank you for the recipe.
I do have a silly question, would the measurements make any difference if I did make a cake instead of cupcakes?
Hi Anna, glad to hear that, overall, you enjoyed this. What size cake pan did you use?
Very easy and incredibly light and fluffy! No oil /cooking spray needed. Nice crown. I used the convection oven and they were done in about 15 minutes.
Very good recipe. I’ll be saving it for future use. I used a full pint of fresh blueberries, which when measured was 2 1/2 cups (slightly more than the recipe calls for).
For those who have no almond extract: I used 2 tsp. vanilla extract with successful results.
For those who have no raw sugar: I sprinkled slightly more than 2 Tbsp. brown sugar across the 12 muffins and was very happy with the results. Brown sugar on top is so good that I won’t even try making these with raw sugar in the future.
I believe combining the wet and dry ingredients as specified in the recipe is very important to getting good results. I also want to state that I don’t have an electric mixer and beat it all by hand successfully. I just made sure the butter was truly softened before I started.
Very good, moist and tasty!
Ohh no, I think I screwed them up. I used gluten free coconut flour and the batter does not look anything like yours. I’m sooo upset. Next time I will try to remember to use regular flour.
I’ve made muffins many times, but my husband never raved about them. Today he raved about these. I guess they are the best! They sure are delicious. Thank you for sharing!
Totally agree with the title – ‘Best Blueberry Muffins’. Straightforward and yummy! And the uncooked batter is hard to resist… Thanks.
Super delicious and easy recipe!!! They were a big hit with the family. It’s a keeper!!!!
Jenn,
I hardly ever have regular milk in the fridge. Any chance I could substitute half and half instead?
Staci
Sure, half and half will work here. Enjoy!
Lovely and light. A touch sweet for my taste, next time will reduce sugar by ⅛-¼ cup and add a splash of lemon juice and rind.
Good Lord! Make them and make them now! Do not deviate from the instructions!
Really good muffins! I had a recipe I’ve used for years, didn’t have 1 of the ingredients, so went to you, always my Go-To for good recipes. These are great! A hit. Like the hint of almond in them too. Turbinado sugar is a nice addition.
Best berry muffin recipe! I used wine berries since they were ripe in the yard, and this recipe was perfect! They were moist, and the sugar was just right for us. I used King Arthur sparkling sugar on top. I’m going to use this recipe for all berry muffins from now on!
I made this morning and perfection! I had fresh blueberries, followed instructions completely. I was a little concerned about filling so full and using all batter but it worked out great! Can I use any other fruits that are in season? Apples, peaches, strawberries?
So glad you liked them, Jeri! If you want to use apples, I’d recommend this recipe, and strawberries, this recipe. I’ve never made this with peaches (and don’t have a recipe for peach muffins), but I think it should work. I’d love to hear how they turn out if you try it!
Hi ! Stupid question but…can this recipe be tweaked using canned blueberry pie filling instead or will that make an entirely different muffin ? Thanks in advance.
Nicole
Hi Nicole, not a stupid question! I wouldn’t recommend pie filling here though. Sorry!
These blueberry muffins are amazing! I’ve got a variety of recipes for blueberry muffins, but this one buy and far exceeds all of them. Especially when my husband who grew up in Maine, says it is exactly how he remembers his grandma‘s blueberry muffins… The berries just pop!
I did do one thing different… I used, frozen blueberries! ❤️
How much would you reduce the salt if using butter with salt and not unsalted butter. I have everything for the recipe and don’t want to get unsalted butter. 🙂
Hi Tammy, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
The VERY BEST blueberry muffin recipe! This is my go to for blueberry muffins.
so reliable, I love this recipe!
Best!
So good! Yes! They are the best blueberry muffins! I did not use the turbinado sugar on top because I didn’t have it, but still so good! Make sure you spray the outside of pan as well as inside muffin liners! The muffins have a high crown, so they stick to outside of pan if not sprayed.