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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I absolutely love this recipe. I took a shortcut in making it and they came out fantastic. After mixing flour with baking powder in a bowl, I added rest of the ingredients, except milk and just roughly mixed them the with spatula. I warmed the milk in the microwave, just enough to be lukewarm and added to the bowl. After that I mixed it with the mixer, until it was smooth. Last steps were the same: folding blueberries and topping with sugar. They are so delicious!
Your recipes are always my go to favorites! These blueberry muffins are the BEST I have ever made. Your lemon bars are also a favorite and just getting ready to make the chocolate chip cookies.
You have a way of perfecting whatever I am looking for…… I find myself always double checking to see if you have a version of what I want to make.
This is the first time I made blueberry muffins and I was so happy with how they turned out! They came out perfectly and the whole family loved it. I would definitely make these again!
I have to say, I was very disappointed in these muffins… I was very excited to make them, I decided to use frozen blueberries instead of fresh just because I like them better for baking, and I used all vanilla extract instead of almond because I just don’t like the taste. Now, neither of those things should have resulted in the muffins that were produced… the batter look great going in to the tins- albeit a bit purple because of the frozen blueberries, but I didn’t care. I even had more batter than for 12 muffins and got 18! I put them in the oven and then… they fell apart. They sunk completely in the middle, they didn’t brown, they spread all over my muffin tin at the top and almost ruined my pans because I had to scrape them from the top. I couldn’t get the muffins out of the pan in one piece- and I used paper liners- and had to throw all 18 of them out, they were completely misshapen and inedible. I was really disappointed because they smelled awesome baking, and they looked on the inside like they would have tasted yummy. I’m sad that I lost so much time and ingredients to this recipe. I’m not sure what went wrong, but I was thoroughly disappointed.
Hi Amy, I’m so sorry the muffins were a flop! Is there any chance you might have measured something incorrectly?
These are the best excuse for eating cake for breakfast! I love them!! The touch of almond (extract) is nice. I had one, warm from the oven for part of my Easter breakfast, along with your strawberries and oranges with mint. Delightful!! My muffin tins are 40+ years old, so they are not real large. I actually got 18 nice muffins from this recipe. I think I’ll share a few with my neighbors (but will freeze some just for me later on) Thank you for your excellent recipes.
Jen
Can I make this in a square pan instead of muffin pan? If yes, how long should I bake it. And would oven still be @ 350 degrees?
Hi Lynn, I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 35 – 40 minutes. Lmk know how it turns out!
Im in UK & the metric helped, thank you. I also have a fan oven and found 170 deg C for 27 mins was perfect. I had no almond essence so subbed 60g of the flour with ground almonds, worked well! Didn’t add so much salt, a small pinch is adequate. I also used Soya milk, also perfect. Nice recipe. 400g of fresh blueberries used and i thought it looked too much.. Will make these again with slightly less.
Add a hint of ground cinnamon as well… It will not alter the flavor. I am big fan of almond extract so I tend to add a bit more than it called for! It is definitely sweet! Daughter loves it!
Hello is granulated sugar castor sugar(the fine stuff)? Or is it the same sugar you put in a coffee? Thanks
Hi Steph, Granulated sugar is the standard, larger grained sugar (probably what you’d put in your coffee) whereas caster sugar is finer. Hope that helps!
I made the muffins this weekend for our brunch. It was so delicious and moist! I thought the recipe may have called for too much blueberries when I was folding it in but it turned out perfect. I didn’t put the sugar on top and I will probably decrease the sugar to 3/4 next time. My nieces (9 & 5) came over and had two each and asked if I can pack the extras home for them. My husband thinks I’m a great cook but since I started trying your recipes, he thinks I’m the most amazing cook and says that he gets better meals at home than at restaurants. Thank you for the inspirations and culinary adventures!