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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Hi,
I’m about to try this recipe but I have dried blueberries. Do I need to make an adjustment?
Thanks!
Unfortunately, I don’t think dried blueberries will work here – I’m sorry!
what about soaking the dried blueberries in the rum for a bit and then throwing them in the batter? Just a thought 🙂
Absolutely the best recipe ever. This is my go-to family favorite.
Perfection!!
Hi! This is the best blueberry muffin ever! just a question thou, can i substitute the all purpose flour with pastry flour?
Glad you like these, Rhea! For best results, I’d stick with the all-purpose flour here. If you do happen to try them with pastry flour, I’d love to hear how they turn out!
Just made them for the first time after being inspired by a discarded half muffin in its wrapper outside my local super Asda. Cut the recipe in half (used 1/2 tsp salt, as I wasn’t playing around with 8ths and more or less eyeballed the butter as we don’t have sticks here and I didn’t feel like getting out the scale) for a 200g punnet of blueberries. The muffins are absolutely stuffed to the brim with berries and they rose really well! I took them out when they were just a bit browner on top than the pics, very happy with the results, will be making these again for sure!
Best recipe ever ! Thank you <3
Absolutely the best muffins ever!!!
Even though I forgot to add eggs they were delicious! Thanks so much for this recipe!
Used wholemeal flour, half the sugar and twice the blueberries. Came out absolutely scrumptious, thanks to this excellent recipe!
Thanks for sharing this absolutely delicious blueberry muffin recipe . I love fresh blueberries in the summer . This recipe is simple, easy to create using ingredients most bakers have on hand. I would definitely make them again.
Hi,
I need your advice. I have made these muffins many times and they are by far the best I ever made. I made some this morning and they did not turn out well. They had a hole in middle after baking and the blueberries were all mushy inside. I drained the blueberries well and gently folded them into the batter. I timed the mixing and I leveled all ingredients. Also, my baking power was new. What did I do wrong this time? I’m so confused. My ingredients were measured correctly.
Hi Gail, That’s a bit of a head-scratcher considering you’ve made these successfully several times. You mentioned that your baking powder is new, so that’s not the issue. Perhaps they were a bit underbaked so they didn’t have time to fully set. You may want to check your oven temp to make sure it’s calibrated. Hope that helps at least a bit!
Thank you for sharing your blueberry muffin recipe. First time I baked blueberry muffins and I follow your recipe/instruction and then I felt like a pro chef with the result. haha😂