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 made these using frozen blueberries and they are absolutely scrumptious. I only had 6 large muffin pan not the smaller 12 muffin pan but cooking time was still the same 30 minutes.
I am so excited to try more of your recipes.
Jenn,
Will the small wild Maine blueberries work in this recipe? Do I need to adjust anything, including baking time?
Yes, you can use them with no adjustments. Enjoy! 🙂
Hi Jen
I’m excited to try these recipes. I was wondering if I could use buttermilk instead of regular milk?
Thanks!
Hi Jenn, for the best results, I’d stick with regular milk here. Hope you enjoy!
These muffins are very aptly named. Just delicious and easy to make. I did substitute cream for the milk, as I was out of it. I think they probably would have been just good.
Hello Jenn
I am gluten-free and sugar-free and thought I’d try your Blueberry Muffin recipe as it had such great reviews, substituting gluten free flour and fructose. The first time I baked them (in an electric oven at 190) they were getting very brown by 25 minutes so I took them out of the oven then, and the second time I baked them I tried in a Fan Oven at 170 and they were ready in 30 minutes.
They were delicious!! – the only thing I’m finding though is that they are a bit soggy on the bottom even after letting them cool for a while. Do you have any suggestions as to what I can do to prevent this?
Many thanks for sharing this great recipe.
So glad to hear these turned out nicely with your tweaks! Because the muffins are full of berries, they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Hope that helps!
Many thanks for your quick and helpful reply, much appreciated!
Delicious! The almond extract really makes the muffin. I’ve tried others before and they were bland but these are great! For the sugar topping, I used 1 tbsp. brown sugar mixed with 1 tbsp. white sugar and about 1/2 tsp. of cinnamon mixed in as well. Worked great and tasted great too!
This is what a blueberry muffin aspires to be! They are amazing! I love the light crunch of the turbinado on top and the light essence of almond with just 1/4 teaspoon! The one thing I changed was using the paper liners without cooking spray. I tried that before and it was very messy and greasy. I used the liners in a clean, dry pan and they came out perfectly, and once they were cool, the liners peeled off cleanly.
I made these this morning! Subbed lemon extract for almond and used frozen blueberries. They are perfect!!! Taking them to my coworkers today😁❤👏
Amazing! I do y even love blueberry muffins that much, but these are awesome. Second time I made a batch of chocolate chip and blueberry, both were great.
Can u substitute rhubarb in this recipe? They are great muffins. I love the texture.
Hi Linda, I think rhubarb would work but worry that the muffins may be a bit tart. I’d suggest using half rhubarb and half blueberries (or strawberries). I’d love to hear how they turn out!
The best! I did not have cooking spray on hand. Instead I dampened a paper towel with canola oil and moistened the muffin pan and paper cups. Worked just as well.
Thank you for the recipe.
They turned out really sweet and tasty! Worked out well and didn’t disappoint! Thank you for the recipe! 🙂 <3