Blueberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
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
More Blueberry Recipes You May Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn,
I’m pretty critical of my baking……but these muffins are fantastic. They are not only very moist, but very flavorful with all the blueberries. This is my “go to” recipe for blueberry muffins!
Hi Jenn,
Thank you for the recipe. Tried it for the 1st time yesterday and it worked! I have a question though. Why doesn’t the top spread like yours does? It rose but it didnt spread, if you get what I mean. Also if i intend to make peanut butter or chocolate chips muffins, is this recipe suitable?
Thanks and Regards,
Zuby
Hi Zuby, Was the oven completely preheated before you put the muffins in? Did you make 12 muffins as the recipe indicates?
Can I use oil instead of butter?
I don’t recommend it here, Rebecca. Sorry!
Jenn, these are the best blueberry muffins. I’m finally leaving a review because I’ve now made these 4 times for my family and they are such a new favorite in our house. I now freeze the muffins we don’t finish on the first day and take them out one at a time when someone wants one for breakfast and they warm perfectly for one minute in the microwave at 20-30% power and then another 10 seconds on high. This recipe is perfect as it is, but I add an entire teaspoon of almond extract just because we like the flavor so much. Thank you so much for sharing your wonderful recipes. This is the first place I look when I want to try something new!
Hi Jen! I am so excited to try this! I anticipate that I will have leftovers- what is the best way to store them and how long will they last for?
Thanks!
Hi Crystal, Because the muffins are full of berries, they tend to get a little soggy if not eaten the day they’re made. 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. Also, see the bottom of the recipe for freezer-friendly instructions. Hope you enjoy the muffins! 🙂
I just made these and ate one. I’m normally quite critical about my baking but I have to say the these turned out anazing!!!! I think they’re truly the best blueberry muffin I’ve ever tasted! And so easy to make. I made a small adjustment by adding buttermilk instead of just milk only because I had it on hand and it still turned incredible. That little bit of almond extract gave it a wonderful added flavour! I’ll be making these again and renewing my gym membership!
LOL! Glad you like them. 🙂
Love all your recipes! Just got your book! Hope in the future you will come out with another book.
Just made these with my kids and they are amazing!
Glad you all enjoyed! 💗
I hope to get you book soon xo
🙂 So glad you’re family enjoyed the muffins enough to request them again!
I’ve been using this recipe for a couple of months switching out the fruit and it’s amazing. Today I used pineapple/mango that I had in the fridge. Last time I used sour cherries and white chocolate. everyone agrees that this recipe is the best one that I’ve used….
Can I use apples and walnuts in this recipe
Darlene, I suppose you could, but instead, I’d suggest these muffins which are designed for apples (and walnuts would be a great addition to them). Hope that helps!
I love these muffins best I ever had. I have taken them to work and everyone loved them, even gave husband some to take. I made like 3 dozen and all were gone quickly. The recipe was so easy to follow. I can’t wait to make other recipes. Thanks so much for sharing!!
I have been looking for a muffin recipe like this for ages and I agree with the name of your recipe, they are absolutely the best I’ve ever made! I’ve made them four times already this summer, using fresh blueberries and substituting the granulated sugar with turbinado sugar, since that’s all I use. Thank you
Can I use freeze dried blueberries instead? It’s all we can get where I live.
Hi Laura, Unfortunately, I don’t think dried blueberries will work here – I’m sorry!