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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This is hands down the best blueberry muffin recipe EVER! For such a simple recipe the results are truly outstanding, compliments all around whenever I bake these.
I’ve tried so many muffin and cup cake recipes and I’ve always been disappointed. This recipe is amazing. By far the best I’ve ever made and my kids love the muffins. I make 6 large ones and they take them to school.
Can I use this same recipe and substitute blueberries for raspberries or raspberries plus white chocolate? My daughter loves raspberry and white choc muffins but again I’m struggling to find one that works.
I love this recipe… thank you
Hi Ali, glad these are a hit with your kids! I do think they’d work with raspberries and/or white chocolate chips. 🙂 I’d love to hear how they turn out if you make them this way!
Yummy, but not mindblowingly good. Maybe expected too much.
Hi – I need to make this for a big crowd and will be using mini-muffin tins. How should I adapt the cooking time? Thanks so much and love your site 😊
Hi Abby, Glad you like the blog! For minis, I’d start checking them at about 12 minutes. 🙂
I’m keen to try these – my children like strawberries more than blueberries – would it be ok to substitute strawberries?
Hi Sadia, I actually have a recipe for strawberry muffins! You can check it out here.
Fantastic – thank you!
Can I substitute blueberries with semisweet chocolate chips? If so, are there any changes in the recipe needed? My brother doesn’t like blueberries. We love these muffins though!
Sure, Vanessa, chocolate chips would work here with no other adjustments necessary.
Instead of 1 stick butter, can i use 1/2 stick butter and 1/4 cup + 2 table spoons vegetable oil?
I wouldn’t recommend it here — sorry!
Hi! I accidentally put salt since I was looking at another recipe at the same time. Will it be ok ??
Hi Julie, the recipe does call for 3/4 tsp. salt. How much did you add?
Can I use brown sugar instead of granulated? And can I make crumble for the top? Thank you
Hi Zoe, the type of sugar called for in baking recipes has a significant impact on the texture and browning. I’d stick with the granulated sugar for the best results. Sorry!
Thanks for such a great recipe! Made them tonight and my husband and I both loved them. I followed the recipe as is but had to use frozen blueberries. Can’t wait to make them again.
Can these be made with buckwheat or with whole wheat flour? (Happy New Year, Jen!)
Hi Kate, I don’t recommend buckwheat but whole wheat should work. If you can find King Arthur white whole wheat, that will work best. Enjoy 🙂
Could I add some oatmeal to this or to the maple blueberry muffin recipe. I am looking to make a not-to-sweet, heart healthy morning muffin.
Hi Katie, Yes, I think you could add oats to either recipe. I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. Keep in mind that the oats will make the muffins a little more dense and a bit drier. I’d love to hear how they turn out!
What kind of milk did you use skim or whole or 2%?
Any of those will work fine, but I usually use 2%.
I didn’t have any all purpose flour so I use self rising flour and I didn’t put any baking powder Or salt since I know self rising flour has that already is this OK? If not what’s the right way to substitute flour for this recipe
Hi Kimberly, I haven’t made these with self-rising flour, but that should work. Here’s some more info for future reference. How did the muffins turn out?
I was visiting my Son and family and found on the internet your blueberry muffin recipe. They LOVED it!
So I am back visiting again (they live two airplanes rides away) and they are asking for the blueberry muffins. Only THAT recipe! I was not sure of the recipe as to where it was but thankfully I took photos of the recipe and there it was!
Thank you for a lovely tasting recipe. Take care xo