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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Honestly amazing! So moist and flavourful. The almond extract really adds so much complexity and we love the turbinado sugar sprinkling 🙂 Will definitely make again!
These blueberry muffins are very delicious and easy to make! I’ve made them a couple times by now. The only complaint I have is the tops of the muffins baked so flat and ran into each other. I’m not sure how to prevent it. Not pretty looking but they taste good.
Thank you so much for the recipe -we made them last night and they’re delicious! I don’t think they will be with us for very long. At first I was concerned that filling the cups so full would make them run over but they didn’t. I look forward to more recipes!
WHAT AMOUNT IS 2 CUPS OF FLOUR
Hi AW, I’m assuming you’re wondering about the weight? If so, it’s 240 grams. And the majority of my recipes have metric/weight conversions. 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.
Hi Jenn
I finally had time to make your blueberry muffins and they did not disappoint!
They looked picture perfect and tasted delicious!! Only issue I have is they are soo
moist that the tops were sticky the next day. I put them in a metal round tin and covered the tops with a paper towel but still they were sticky. Any suggestions?
Also I would love to make blueberry corn muffins. Can you suggest the measurements
if I add them to your corn muffin recipe?
Many thanks. You are my go-to when I need a recipe!
Best
Pat
Hi Pat, So glad you like them! Because of the blueberries, they tend to get a little soggy as they sit. 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. It sounds like you were on the right track; maybe just put another paper towel under the muffins as well. And I actually have a recipe for blueberry corn muffins here. Hope you enjoy if you make them!
Hi, going to make these today. Can I substitute the sugar with applesauce? Thank you, stay safe
Hi Diane, Sorry if I’m weighing in too late to be helpful. I wouldn’t recommend replacing the sugar with applesauce, but you could cut the sugar back a bit. I’d suggest using 3/4 cup instead of a cup.
This is the best blueberry muffin recipe I’ve ever seen. I took a chance and tried it and now I won’t use any other recipe. My husband compared the muffins to a franchise bagel/bakery/cafe and said these muffins were much better than the franchise muffins!
Absolutely love this recipe! Even my non-blueberry muffin eaters have been enjoying these. This recipe is a definitely replacing a few others I have tried and not enjoyed nearly as much.
I have made may different blueberry muffin recipes, and I can truthfully say yours is the BEST. My family loves them. Actually I love all of your recipes I have tried, and they all turn out successfully. You are one of my favorite chefs, and I look forward to trying more of your delicious recipes.
Absolutely delicious muffins. I’ve made them a couple of times and have managed to impress my mother in law even!
Can I add a lot of oatmeal to this recipe? And use whole wheat flour?
Hi Kate, I’d probably cut back the flour by about a 1/4 cup and use 1/4 cup of oats. (I wouldn’t recommend any more than that.) Keep in mind that the oats will make the muffins a little more dense and a bit drier. And if you want to use whole wheat flour, I’d suggest white whole wheat. If you’d like the minimize the impact on the texture, I’d suggest using half all-purpose and half white whole wheat. Hope that helps!