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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Can I use frozen blueberries?
Yes — just don’t defrost them or the batter will turn purple. 🙂 Hope you enjoy!
Can you use whole wheat flour instead of regular flour or will this dry out the muffins??
Hi Jen, I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make these, you can up the ratio of whole wheat to white a bit more. I’d love to hear how they turn out!
I used 1.5 cup of All purpose flour and 0.5 cup of almond flour and they came out great. Not dry at all. 🙂
So glad to hear it! 🙂
I’ve baked these muffins About a dozen times and every time I use this recipe they come out perfect! My husband loves them. The instructions are nicely detailed. I appreciate when they mention that the batter will be grainy or thick, this gives me a good idea that my baking is going well. These muffins are my favorite!
I made the recipe just as listed here, but we had no muffin tin so we made it in a cake pan. We had it with ice cream, and my whole family raved about it. Thank you!
Hello. What size cake pan did you use ?
Just made these. They are tasty but mine seem to be drier than I like for a blueberry muffin. Don’t know why.
Hi Valerie, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Hope that helps!
Just baked these with blueberries, but also baked some with raspberry/ chocolate chips. Everything turned out super yummy, not too sweet and not dry at all.
These are truly the BEST blueberry muffins EVER! I’ve made them numerous times. Can’t wait to learn more recipes from you! Thank you for sharing.
Jenn you did it again!! This recipe will be a go-to. So far I have made your stew, chili, and these wonderful blueberry muffins.
Can you use buttermilk instead of milk? I have an entire carton of buttermilk at home that I would like to use.
I wouldn’t recommend it — sorry!
I made these blueberry muffins for Mother’s Day my family loved them so much now I am making them again for my niece’s graduation brunch.
These are the best homemade muffins. They are not hard to make and taste awesome.
Hi, love the sound of this recipe – however, I use ounces/grams for measuring dry ingredients. Are you able to provide the equivalent for your recipe?
Many thanks in advance.
Yes, the recipe has conversions to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope you enjoy the muffins!
Wonderful! Just returned from the supermarket with my ingredients 🙂 Thank you!
I love all of your recipes !! Anxious to try this recipe, only have jumbo cupcake holders and a 6 muffin large muffin tin. Is this possible ? Can I use these liners ? If so how much batter in each liner ? Thank you so much.
Sure Cyrisse, that should work. I believe you’ll need to put about 1 cup of batter in each well. Bake time will be a bit longer; I’d add 5 additional minutes and then start checking them. Please LMK how they turn out!
TY for your prompt reply Especially during this difficult time around the world . Can’t wait until tomorrow to make the muffins 😉 Be safe🙏🏼
❤️
Oh ! Can I use the Paper cupcake Holders and place them in the muffin pan or just fill them and place on cookie sheet?
Yes, if you have jumbo muffin liners, I would definitely use them. The muffins will stick without them.
Made these muffins in a six muffin pan size today. This recipe is a keeper. Husband is a picky eater and we loved them. Easy to make , not too sweet. Next time I will use my regular size muffin pan. I did not have turbinano sugar but I just sprinkled some regular sugar on top of the muffins and it tasted fine. Thank you Jenn.