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 was the first time of my entire life baking muffin and OMG !!! These are the best I have ever had! Feeling like Brie Van de Kamp right now 😉
I’ve made these wonderful muffins over a dozen times, everyone loves them. I use 1/2 all purpose flour and 1/2 wheat flour, I also use 1/2 the butter, I substitute with applesauce. Thank you so much!
These are awesome. What makes them special is the almond extract and the chunky sugar on top. I used frozen blueberries and half whole wheat flour instead and they turned out awesome. Also, my three-year-old spilled some of the milk and I didn’t add it back in… thick batter but still all good! Printing it out for keeps!
Yum yum! Just made and came out perfect. Used bunch of batter for a smaller Bundt pan then used remainder for 6 muffins. Omitted sugar sprinkling on top but think I’ll add cinnamon in my next batch. Also baked in convection countertop oven at 350 for 30 minutes. Will keep this one in rotation for sure.
Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.
Hello. I was wondering if I can bake the muffins at 425 degrees for first 5 minutes and then turn it down to 375 degrees for remaining baking time? I like a taller muffin top and I saw this technique on another recipe. Would I also need to reduce baking time? Thank you in advance
Sure, Wai, that would work, and yes, they will take less time to fully bake, so keep a close eye on them. Hope you enjoy!
Tried this recipe for the first time today, but it won’t be the last. They are scrumptious. I actually substituted dried cranberries for the blueberries. And Greek yoghurt instead of milk. I’m going to use this as my new base muffin recipe and experiment with other fruits etc. thank you.
I used 3/4 cup sugar and fine. Also used frozen Wild blueberries which are smaller. Used about a cup less and 2 1/2 cups would have been too much. I was worried with blueberry bleeding but was ok. I liked the tip to grease the muffin cup and liners. Worked well. Thank you for this recipe. Lauren
30 mins at 375 is way too long. Otherwise, tasty muffins
Loved these muffins! They are heavenly. Instead of the raw sugar on top, I did a sprinkle of cinnamon and sugar. The cinnamon added the perfect touch. Thank you for the recipe!!!
Hi. What is the correct weight in lbs or grams for a cup? I would do this recipe if I knew. It’s been an issue for me with following lots of recipes. What is a cup?
Angela O’Looney.
Hi Angela, If you look in the top right corner of the recipe, there is a button that allows you to toggle between metric and cup measures. Hope that helps! 🙂