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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This really is the best blueberry muffin recipe ever! I think the almond extract is the secret ingredient that makes these muffins so darn delicious. Plus butter taste better than vegetable oil don’t you think? I’m so glad I found this recipe.
I’ll be very honest I didn’t get as far as baking these. I tasted the batter raw to make sure everything was okay before I put it in the oven. It was delicious. My best friend and I ended up eating all the raw batter. We got very sick. Totally worth it. Maybe next time I’ll actually get them in the oven.
Highly recommend to other hungry 20 yr olds stupid enough to eat raw batter
OMG. This made me laugh so hard!!! I want to bake it purely based on this review alone.
I hope you get to try the final product at some point.
This review is way down the list, but – AGREED! 😀
This blueberry muffin recipe really does make THE BEST blueberry muffins. I wouldn’t change anything about the recipe, and the only additional information I could provide is that the more you cream the sugar and butter, the lighter and fluffier the muffins become, so delicious!
These are most excellent just as they are, but I can tell you that I added slivered almonds under the sparkling sugar and it really added just a little something extra, a little “crunch”.
The best blueberry muffins ever. I made them exactly by the recipe. So moist and flavorable. Highly recommend. Betcha can’t eat just one!
This recipe makes moist and tasty muffins! I have made it numerous times for all kinds of occasions! The only thing that I do differently is add 1/2 tsp. Cinnamon. Thank you for a great recipe, it is ALWAYS A WINNER 🙂
Good as Blueberry Loaf.
I made this recipe a few weeks ago. It was good and I recommend it.
Lots of blueberries and quite moist.
I decided to make it in s loaf pan instead of a muffin pan.
I did reduce the sugar by 1/4 and it was just right for my liking.
I intend to make it again and I’ve saved the recipe in my files.
My son and I ate it for dessert and then as a snack and for breakfast with tea the next morning.
Quick Story Alert!
As an artist, photographer and aspiring writer, I happen to also be a big foodie! SO, when the urge to bake overcame me recently, I wanted to know—WHO was at the top of their game, showing up professionally in regards to baking and cooking. Because of course I am a better baker/cook when I’m inspired by the best…
And that is when I was not only impressed by the “Best Blueberry Muffin” recipe, (which was delicious by the way), but also blown away by the love of cooking that pours out of Jenn Segal, as she presents herself online with grace, lots of attention to detail and with generosity to share with all of us recipes, and techniques, etc.
Bravo to —Once upon a Chef—I appreciate YOU!
And I appreciate YOU and your very kind words! 💕
My absolute go to for fresh blueberry muffins! The recipe is perfect, the only thing I change slightly is putting in a few more blueberries, as I have an abundance of them from my garden. Thank you for this recipe…..it is a keeper!
Delicious Muffins.
Great recipe