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 have made this recipe twice now and oh my goodness, it is by far the best blueberry muffin recipe I have ever made! 😍
Do you think this would work with bananas instead of blueberries?
Thank you!
Glad you like them! I’m not sure how using bananas would impact the recipe, so to be safe, I’d opt for a recipe that’s intended for bananas. You may want to try these banana nut muffins. Hope you enjoy if you make them! 🙂
This is a beautiful, classic blueberry muffin. Great rise. Lovely taste and texture. Only change I made was adding blackberries as well. It’s made it into the family recipe box. Thank you!
So good, I had to write this down. The almond extract is a must!!
Hi! Would cake flour be ok? I’ve read it will just make them lighter and to add an extra Tablespoon or 2. Correct? I’ve been baking everything from scratch for years but have limited experience with cake and bread flours! Thank you 😊
Hi Jerianne, for the most predictable results, I’d stick with the all-purpose flour here. Sorry!
Loved these muffins. The recipe is easy and the muffins are wonderful. Great comfort food.
Soooo delicious! Another go to muffin in my repertoire along with your delicious chocolate chip muffin! Thank you Jennifer!!
Yum! So good and easy to make. Thank you for the great recipe.
I’ve made this recipe so many times, I only think it’s fair that I share my thoughts. i love reading reviews myself, especially to see tips, so i’ll try to leave some of those too. sorry if this gets long!
the first time i made these i used normal blueberries from the store. they turned out good but i didn’t like them that much (the blueberries may not have been that ripe, so i guess thats my fault). recently from costco my mum bought frozen blueberries, and when i used those the muffins tasted much much better 🙂
using a different recipe i made some chocolate chip muffins. (I’m 20 and for some reason I’ve never made these??) anyway that recipe was a mess because the batter was too runny. i came back to this recipe and used the chocolate chips instead of blueberries and they turned out perfect.
since I’ve found this recipe a few months ago I’ve only been using this to make blueberry muffins and chocolate chip muffins !! (I’m making some today too hehehe) I’ve frozen these and when i want to eat them i put them back in the oven for 15 minutes at 150/200C fan oven – tastes better than just microwaving
since new years I’ve actually been eating healthier, so for this recipe I’ve halved the sugar and they’ve turned out great. the other day i also made these using 70/80g of sugar and i think they still tasted great (some people might not like the muffins with less sugar, but personally i didn’t mind and i still ate them all) when baking them with less sugar they were very white, but i just cooked them longer until they turned brown. i think i also cut the salt to half a teaspoon or less
i take the eggs, butter and milk out beforehand so they can get to room temperature. as for the berries/chips i usually put around 1 1/2 cups in because thats enough for me. make sure you don’t over-mix! i don’t put sugar on the top either
ok thats all! thank you so much for this amazing recipe, i’m never gonna use another one again! 🙂
Hi Jenn!
I love your recipes! would I be able to make this in a loaf pan? Thank you!
Glad you like the recipes! Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Hope you enjoy!
The recipe did not say what kind of milk.
Hi Janet, Any kind is fine. Hope you enjoy the muffins! 🙂
Hi Jenn, I just baked this blueberry muffin recipe in a loaf pan & unfortunately it didn’t work out. The flavor is delicious but it took around 60-65 mins to fully cook & after cooling period, the loaf is lopsided in shape & gummy in places as though there’s too many blueberries. I’ll attempt this again as a muffin recipe, but it really didn’t bake well as a loaf. Otherwise I love all your other recipes!
Sorry to hear it didn’t work well for you as a loaf, Donna! Hope you have more success with the muffins. If you want to try a blueberry recipe that was developed as a loaf, you may want to try this one.
I love all your recipes! I haven’t made this one yet, but I’m sure it will be super delicious like all your other recipes I’ve tried.
I only have whole milk, can use that instead of 1%?
Sure!