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 make spontaneous decisions to bake so the butter is always hard when I take it out of the fridge.
Is there a quick way to soften butter?
Hi Jacinta, You can cut the butter into pieces and microwave it at 50% in 10 second intervals. Keep a close eye on it so it doesn’t get too soft. Hope that helps!
Wonderful! Your recipes are always spot on! These were delicious. Full of fresh blueberries bursting with flavor complimented by the vanilla/hint of almond sponge. Definitely a keeper. Can not wait to try more of your recipes as each one has been excellent!
can the almond extract be omitted from the recipe as there is an allergy issue
Sure, Lynda; just replace with more vanilla.
Amazing! My son has a tree-nut allergy. The first time I made these delicious muffins, I increased the vanilla. I love the taste of almond baked goods, so I made them again today using Imitation Almond Flavoring which is safe for my son. They are even more delicious. I’m wondering if these could be made with large chocolate chips? The muffin itself is so tasty that I would like to try other mix-ins. Many thanks for sharing your talents with us, Jenn!
So glad you like these! Yes, chocolate chips would also work here. 🙂
I’ve made these several times now and these are the best blueberry muffins EVER! Question though… Can the recipe be converted into quick bread? Thanks for all you do!
Glad you like them! Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!
can you use frozen blueberries? Any difference in how the recipe is down with frozen blueberries?
Thanks
Hi Hannah, The recipe will work with frozen berries; just don’t thaw them or they’ll turn the muffins purple!
I made these muffins today and they turned out great. They are moist and delicious and I will definitely make them again.
Amazing!! The sweetness ratio is just right. I would add more vanilla extract next time as I felt that the almond flavor was stronger, purely preference . 🙂 I added chia seeds for added crunch & fiber
Can you take liners off muffins when they cool so they look nicer?
Sure, Lillianne, that should work. Enjoy!
What is the best way to store the baked muffins as I will be serving them tomorrow? Should I reheat in oven tomorrow?
Hi Jane, I’d store them in an airtight container at room temp, then reheat in the oven tomorrow.
When thawing the muffins on the counter, do you leave them in the container to come to room temperature?
Yep 🙂
Of I only have salted butter to use, will that ruin this recipe? Should I cut down on what this recipe calls for salt if I am using salted butter?
Hi Melissa, It’s fine to use salted butter; just reduce the salt to 1/2 teaspoon (one stick of butter contains about 1/4 tsp salt). Hope that helps!
My husband just asked, “If I go to the store and buy blueberries, will you make more of those amazing blueberry muffins?” He’s at the store now. I love them, too!