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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These are the best muffins! They melt in your mouth and the crunchy top is delicious! i will make these again! love them!
Absolutely loved them!!! Great way to combine a stack of yummy ingredients together to produce a very delicious and appetising muffin.
My blueberry plants have started producing with a vengeance and I needed something other than a handful on my cornflakes to use them. I thought this recipe could be a great way to use some of them. Not being an accomplished cook, I followed the recipe precisely, even purchasing some exotic items like turbinado sugar and almond extract (I did mention I wasn’t too accomplished). As far as I’m concerned, the best word to describe the finished product is exquisite. Nothing I’ve purchased comes close. These are moist and delicious. I wouldn’t change a thing.
I made these this past weekend, just as written, delicious!
I would like to try using a mix of fresh blueberry, raspberries and blackberries next. Would the almond extract also work with the raspberries and blackberries?
Sure! 🙂
What happened? Made this recipe several times and…perfection! This last time, although delicious, they did not RISE at all. I checked dates on soda, powder, etc. and all were within dates. I bake pretty well every other day so my ingredients are fresh. I would appreciate your input.
Thanks and also thank you for the continuing declicious recipes.
Tannis
Hi Tannis, That’s kind of a head-scratcher since you’ve successfully made these several times! Was your oven fully pre-heated before you started baking them? Is there any chance you may have measured something incorrectly?
I noticed a number of people having issues with over-done muffins. The culprit may be the pans. Please check out this link from King Author Flour regarding dark-colored baking pans:
https://blog.kingarthurflour.com/2017/03/10/baking-cake-in-a-dark-pan/
Wonderful and very easy to make, from now on this will be my go to recipe for blueberry muffins!
I did it! It turns out very soft muffins! I only add half of sugar, and they are perfect for my family! Thanks for this receipt!
I’ve made this twice now. Fresh US blueberries are in season and I couldn’t wait to try this recipe. It was perfect. The end result was the best blueberry muffin I’ve ever eaten. I’m usually not a fan of turbinado sugar topping but it works with this recipe. I like that the muffins aren’t overly sweet yet are cake-like in texture. They also are just as good the second day which is rare with muffins. I get 22 muffins per recipe so my baking time is actually 25 minutes. Other than that there were no changes to this recipe. I’m a new fan. I’ve tried four recipes already and everything has turned out wonderful. Thank you!
You’re welcome – so glad you’re enjoying the recipes! 🙂
Exceptional muffins! I have tried 12 different recipes and this is our favorite. I made these muffins using all organic ingredients for two dear friends who are cancer patients. They loved the muffins, but were concerned with the sugar content. Please let me know how to substitute honey, stevia or maybe something we have not thought of for the sugar. Love you and all you do!
Hi Sheryl, So happy that you settled on this one as your favorite! 🙂 I haven’t used any sugar substitutes here, but one reader commented that she made these using 1/2 cup honey & 1/2 cup Stevia in the Raw for the sugar. Typically when baking, I’m hesitant to use honey in place of sugar as things can burn more easily, but it sounds like she had success going this route. I’d love to hear how it turns out if you try it!
Bakes up great! Moist and delicious.
Will be my new recipe from this bake off.