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.
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Delicious! The best blueberry muffins I’ve ever had! These were done in 25 minutes in my oven at 375 degrees. Yum, yum, yum!
Just made these for the second time and they turned out fantastic again! I doubled the recipe this time so I can freeze some for later. I am pregnant and craving blueberry muffins so they really hit the spot! Thank you for this and your other fabulous recipes.
Super yummy! I didn’t have the special sugar but it still tasted awesome and was a hit with my husband and son!
I had a craving for blueberry muffins. I always check Once Upon A Chef first to see if you have a recipe. Everything I have made from your site has been delicious. These muffins did not disappoint, they are SO good! Since the berries are not in season I used quality canned blueberries and drained them well. I also substituted almond milk with 1tsp of cider vinegar for the milk because of an allergy. Everything else was followed exactly. My friends and family loved them. Thank you for always making all of us look good!
I always substitute almond milk in recipes and have never added the vinegar. Why do you? I didn’t know about doing that.
When I had to stop cooking with milk I researched a lot of vegan recipes. Many of them called for cider vinegar in the almond or soy milk, including a vegan blueberry muffin recipe. So when I made Jen’s muffins, I used that modification. Typically the vinegar and almond milk would be a substitute for buttermilk but the vinegar ratio was lower for the muffins. I honestly don’t know what purpose it serves here but it was great!
Also, I made these again and I tried raspberries in place of the blueberries. It was amazing!
Has anyone made these with gluten free flour blends? I used to make this recipe all the time before I discovered the food allergies that were ruining my body. Would love to keep using it!!
Hi Kait, It looks like several readers have use gluten free flour blends to make these and have been happy with the results. Hope that helps!
My family requested blueberry muffins so I searched for a recipe and came upon this one. They turned out both tasting and looking amazing. This is now my go to recipe for muffins. Do follow the helpful tips included in the recipe. I leave off the sugar on top and they are still the most delicious muffins we have ever had. They are easy to make and delicious every time.
These were the best blueberry muffins I have ever made. The sugar on top was such a nice addition to have just a touch of added sweetness and crunch
Wasn’t my favorite but they were over all good!
Jenn, new to your site but am looking forward to trying several recipes during Christmas. My question is…how do the Blueberry Muffins freeze? I wanted to make them 2 weeks ahead? Thank you
Hi Veronica, glad you found the site! Yes, these muffins freeze nicely- hope you enjoy!
Absolutely love these… Make them at least twice a month. Take them for a breakfast at the office. Husband will snarf two before they are cool.