Best Blueberry Muffins
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Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.
Brimming with plump, juicy blueberries, these blueberry muffins boast a tender crumb and a sparkling sugar crust that practically begs you to take a bite. The recipe is simple yet yields incredibly delicious results. The secret? Using both vanilla and almond extracts to flavor the muffins. While vanilla is standard, a touch of almond extract perfectly complements the berries and infuses the muffins with an irresistible aroma.
Fresh blueberries are my preference in the summer, but frozen berries work just as well. Just remember to mix them in while they’re still frozen because thawing them can cause moisture and natural pigments to be released, resulting in purple muffins! By the way, these blueberry muffins freeze beautifully, so feel free to double the recipe and keep some on hand in the freezer for quick snacks or breakfast on the go.
What You’ll Need To Make Blueberry Muffins
Step-By-Step Instructions
To begin, combine the flour, baking powder and salt in a medium bowl.
Whisk to blend.
Next, beat the butter and sugar for a few minutes until light and creamy.
Beat in the eggs one at a time.
Then beat in the vanilla and almond extracts.
Gradually mix in the flour mixture.
Alternating with the milk.
The batter will be thick.
Add the blueberries.
Using a rubber spatula, fold the berries into the batter.
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.
Bake for about 30 minutes.
Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
Video Tutorial
How To Store & Freeze Blueberry Muffins
Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. 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 or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.
How To Freeze Fresh Blueberries
If you go blueberry picking or your supermarket has a great sale on them, you can freeze fresh berries to use throughout the cooler months. First, toss any stems or damaged berries then put them in a single layer on a parchment-lined baking sheet. Pop into the freezer until they are solid, 2 to 4 hours. After they’re frozen, transfer to an airtight container or reusable freezer bag and store for up to 3 months.
You May Also Like
- Blueberry Coffee Cake (aka Boy Bait)
- Blueberry Cobbler
- Blueberry Buttermilk Pancakes
- Blueberry Cornbread Muffins
- Lemon Blueberry Pound Cake
- Blueberry Scones
Best Blueberry Muffins
Looking for the quintessential blueberry muffins? Look no further! These are hands down the absolute best.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 stick (½ cup) 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)
For Cooking
- Non-stick cooking spray
- 12 paper muffin liners
Instructions
- Preheat the oven to 375°F 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 252
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 39 g
- Sugar: 22 g
- Fiber: 1 g
- Protein: 4 g
- Sodium: 224 mg
- Cholesterol: 52 mg
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.
These were delicious! Ended up with 16 muffins and shared with friends. We live at 7,000 feet so the only change I made was to cut baking powder to 1/2 teaspoon.
Can I make this gluten free by just using gluten free flour or must I adjust anything else? I have a friend who only eats gluten free.
I have made this twice before exactly as recipe and a big hit in the neighborhood!
Yes, gluten-free flour will work here with no other modifications. A number of readers have commented that they have good luck with King Arthur Measure for Measure gluten-free flour and Cup4Cup gluten-free flour. (And glad they’ve been a hit with your neighbors!)
Oh so good! I am a beginner in baking. The recipe is simple and easy to follow. The result is the most perfect blueberry muffins I have ever tasted. Better than any professional bakery bought ones. I added an extra cup of frozen blueberries vs stated in the recipe because I just love blueberries. It turned out more than perfect. Thank you so much for this amazing recipe.
They are the best blueberry muffins! Got many compliments.
Absolutely perfect muffin.
Very disappointed in recipe. I have baked muffins for over 50 years and thought I would try a new recipe. Oh, stupid me. Followed directions to a T…watched them in oven b/c 30 minutes sounded like way too long for muffins.
baked for right at 21 minutes, tops were nicely browned, etc. Turned out to be the crispiest muffin tops I ever turned out. I cut one while still warm to share with family…no smiley faces. Made these for my grandson coming tomorrow…I have them packed with soft bread to try and soften tops. Ingredients too expensive to not try to salvage for something other than bird-food. Going back to what gets the ooos and ahhhhs from my family.
This recipe sounds amazing. Can I use almond milk instead of regular milk?
Sure – enjoy!
Hi Jenn,
Just made your delicious “Best Blueberry Muffin” recipe. OMG! I have never ratted myself out in a public forum before, but fellow bakers need to know that this recipe works! First, I did not use fresh blueberries, but ones that I had frozen during the summer. Shhhh! I thawed them by rinsing, let them sit a bit, and then drained the purple residual water. Also, I did not have any Raw sugar, so mine were baked without ANY sugar on top and they were still AMAZING! Since every oven is different and these were packed to the gills, I started with a reduced time to observe and glad I did. I accidentally put my oven on convect bake, and fortunately caught my error in time. They were so moist and delicious. Thank you so much for sharing your fabulous recipe and much continued success. I have frozen peaches too, so now I am off to scour your recipes.
Should you remove those tiny stems from blueberries by picking through all of them before adding to batter?
Hi Meredith, you can, but I honestly never do. 😊
Absolutely the best blueberry muffins! Everyone always ask me to make them!!
The best recipe for muffins so far!
I added extra milk to stir contents but the end result was very fresh and delicious. 5stars
These are the most delicious muffins and we make them when the craving hits (thank you Jenn for the best recipes!!)
For anyone looking to up the protein in these for a little more glucose stabilization, I decided to experiment with protein powder. I added 2/3 of a cup of vanilla whey (Just Ingredients brand) protein powder. This replaced 2/3’s cup of the flour (and I reduced the sugar to 3/4 cup). I think they may taste even better! This increases the protein to 8.6 grams of protein per muffin. Not significant, but a least a little more satiating.
*Not all protein powders have this much protein per serving so that is why I mentioned the brand I used.
These are THE BEST blueberry muffins I’ve ever had! My family loves them! Thank you so much for another amazing recipe!
My new go to recipe! I will never make them any other way. Thank you!!!
The BEST muffins ever. Thank you so much!
These are delicious.The first time I made them I forgot the extracts! Today did not forget them.The organic berry`s came in 1 pint container and were still plentiful in my muffins.The turbinado sugar is great creating a crunchy top.Simple and delicious.Highly recommend!
I have used this recipe several times and it always turned out great. I used half of the white sugar and half with brown sugar instead. We never had any leftover.l to worry about too much moisture. 😁