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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Had a bunch of hungry 20-something guys over for brunch and made these. What did these dudes rave about?
The bacon? No.
The sausage casserole? Nope, not that either.
Anything meat-y or cheesy? Nuh-uh.
These boys lost their MINDS over these muffins. So, so good–and totally easy!
LOL – so glad everyone enjoyed! 🙂
These were so amazing!!! Better than any blueberry muffin I’ve ever bought. Thank you!!!
I just made my first batch of these amazing muffins. They are the best I ever tasted! Such a great recipe. Thank you so much!!!!
Hi From South Australia!
Just baked these Blueberry Muffins, and they are so YUM!!!!!
Didn’t change anything in the recipe, turned out perfectly 🙂 If I could rate this recipe higher I would, thank you for sharing.
Best muffins! I’ve made it exactly as written and also adding lemon curd and poppy seeds. Both amazing and bursting with flavor. It freezes well and even my son (who will not eat a blueberry to save his life), eats those and loves every piece of it.
Super recommend it!
PS: no adjustments were necessary for high altitude.
I made these this evening and found that they were cooked perfectly at 15 minutes. I did use coconut milk rather than cow’s milk do you think this accounts for the quick cook time?
Interesting! No, I don’t think that coconut milk would have an impact on the baking time. I’m wondering if your oven runs a little hot–do you find that other things cook or bake more quickly than a recipe generally indicates? Here are some tips on how to check the temperature of your oven. Regardless, glad they turned out nicely!
Hi Jenn,
I’m getting ready to make these blueberry muffins (blueberry picking tomorrow) and I was wondering how long I would need to bake them as jumbo muffins? I have looked at so many recipes but yours stood out and I can’t wait to try them. I have an Airbnb cabin and I always make a basket of homemade goodies for my guests. I think this will make a wonderful addition to my basket.
Thank you so much,
Beth
How nice, Beth! I haven’t made these jumbo-sized, but I think should you should add about 5 – 10 minutes to the baking time. (I’d start checking them after 5 extra minutes.) Hope everyone enjoys!
Absolutely the best blueberry muffins recipe, and I’ve tried many. The almond extract is a genius touch. The crumb is perfect!
The BEST blueberry muffins I’ve ever made, according to the family. Followed the recipe exactly as written but halved it due to the amount of blueberries I had. Also, ovens are different, so my batch finished in just 23 minutes.
Wow! I have been making muffins for decades. This is an outstanding recipe (loved the addition of the almond extract — nice touch!). Thanks for sharing.
Fantastic! Eliminated the sugar topping bringing calories down to 235. Delish!!