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 there,
Please can you translate this recipe to grams or oz for little old me in the UK?
I love the sound of these blueberry muffins!
Kind regards,
Gillian
Hi Gillian, The recipe is available in metric – in the top right corner of the recipe, you’ll find a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂
Can I make these in a mini muffin tray? How should the bake time be adjusted?
Sure. Sasha, I’d start checking them at around 12 minutes. Hope you enjoy!
Can I substitute whole wheat pastry flour? I am making these tonight. I love your recipes.
Hi Marea, So glad you like the recipes! 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!
Pure, unadulterated happiness in these muffins!! I made them today with the help of my 4 year old. They’re absolutely delicious! I only had one cup of my previously fresh blueberries that I froze for my smoothie. Based on the reviews, I also adjusted the bake time. Instead of 375 for 30 minutes, I did 350 for 34 minutes. They came out the perfect golden brown I’ve ever seen!! It turns out that for me, 1 cup of blueberries is enough, 2 1/4 cups would have been too much for me. Thanks Jennifer!! Another keeper for my recipe box! PS: Since I’ve been trying your recipes, my family thinks I’m a great cook!!
😊
I made these last night exactly as written. They are absolutely delicious and taste like they came from a bakery. Another keeper!!
Wow .. beautiful Muffins.. so moist and we loved the crunchy top.. these are a hit with all the family.. Will definitely cook them again…
do you need to grease pans then grease liners. Can you not just grease pans and not use liner
Hi Irene, I would use both the liners and spray for easy removal — if the liners aren’t sprayed, the blueberries will stick to them. The batter will still stick to the top of the pan if you don’t spray it. Hope that clarifies!
This is a really lovely recipe. I made a batch and they turned out great. I always weigh my ingredients. This will take the ambiguity out of the 2 cups of flour (spooned and leveled). I also don’t care for nuts, so went for the lemon zest
250g (2 cups) all-purpose flour
2 tsp baking powder
3/4 tsp salt
113g (1/2 cup) unsalted butter, softened
178g caster sugar / 200g (1 cup) granulated sugar
2 large eggs
Zest of one lemon
1-1/2 teaspoons vanilla extract
1/2 cup milk
2-1/4 cups fresh blueberries
2 tablespoons turbinado sugar
bake 375F/190C; use an oven thermometer; check at about 25 min
Never baked my favorite muffins before, I am so glad I chose this recipe for my first attempt. They baked in 25 minutes because of my choice of pan. My joy is that they looked like the picture in the recipe and the taste is sooo good. Now I can bake my own blueberry muffins and enjoy its deliciousness.
Excellent muffins-my new go to. Martha Steward’s recipe was always my go to recipe. This recipe’s ingredients are identical to Martha Steward’s with one exception-the almond extract. What a fabulous addition to the muffin. I would always eat a little of the Martha Stewart’s batter prior to cooking and it would leave a bad aftertaste in my mouth, BUT NOT THIS RECIPE. Delicious tasting batter and the baked muffins are even better. HOWEVER, I did not fill the tins up and instead made 18 muffins, cooking only for 23 minutes. I’m removing the Martha Stewart recipe from my book and replacing it with this one.