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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These turned out great!!!!! I’m 11 and made these on my own. So easy and sssssoooooooo delicious!
These are amazing and delicious! I JUST made them and my husband and I already scarfed down one each. However, I only had silicone liners and used that. Storage tips? Help! I want to savor these for days! Sooooo good!
Hi Fallon, Glad they turned out nicely! 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. Store the muffins on the countertop.
I have been the main cook for the family since my wife had major surgery in 1984 (Married in 1967). Most say I’m pretty good at it but I believe its mostly because of websites like yours. Since we have been stuck at home, my skills have been practiced even more. Recently my granddaughter asked for Blueberry Muffins for her Birthday. She was thrilled with these muffins as was the entire family. I have literally tried a dozen or so recipes over the years and this is the best and remarkably better than the others………No, she didn’t get all twelve! Thank you.
Hi Jenn, Can I use sour cream instead of milk? Could I use your choc chip muffin recipe and replace the choc chips with blueberries and add some lemon zest? Thanks.
Hi Lorraine, I wouldn’t recommend using sour cream in place of the milk. If you want to use sour cream, I’d suggest making muffins from this Lemon Blueberry Pound Cake recipe. (You can replace the milk with sour cream there.) Like this recipe, I’d use paper liners and spray the pan and the liners with non-stick cooking spray. Please LMK how they turn out if you try them!
Amazing ! These were so good! I used frozen blueberrys and worked well.
I made the muffins last night and they are the best blueberry muffins I’ve ever had. Together with my coffee this morning they are helping get my Friday off to a great start!
How long would you bake these if one wanted to make mini muffins?
Hi Dave, I’d start checking them at around 12 minutes. Hope you enjoy!
Are these jumbo muffins so I know to buy the right muffin pan? This is the first time I am going to bake muffins.
No, these are standard-sized muffins. Hope you enjoy!
Jenn, I can’t thank you enough for this (and all your other) recipes – simply perfection! I’ve made them so often over the last two months and they’ve brightened my morning every time, and they’re even spectacular with adding lemon zest or raspberries too! 🙂
These blueberry muffins are the bomb!! Recipe is a keeper and so easy to make with simple ingredients.
I think the almond extract gave it that umph!
My picky eater son won’t even look at a blueberry but he loved these muffins and asked me to make them again…. and then again! Haha!
Thank you for another delicious recipe!
Delicious muffins! I also tried a few with fresh frozen cranberries and it turned out great – just enough tartness.
Delicious! Thank you