Blueberry Muffins
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Looking for the quintessential blueberry muffins? Look no further! Bursting with juicy blueberries, these tender muffins with a sparkling sugar crust are simply irresistible.
Bursting with plump, juicy blueberries, these blueberry muffins have a tender crumb and a sparkling sugar crust that practically begs you to take a bite. The recipe is simple but the results are incredibly delicious. The secret? A mix of vanilla and almond extracts. While vanilla is a classic, a touch of almond extract complements the berries and gives the muffins an irresistible aroma.
In the summer, I love using fresh blueberries, but frozen ones work just as well. Just make sure to mix them in while they’re still frozen—otherwise, you might end up with purple muffins! These muffins freeze beautifully, so double the recipe and stash some in the freezer for quick snacks or an easy breakfast on the go.
“I made these for my husband’s coworkers…they are still raving about them 2 weeks later. Huge hit. Recipe is a keeper!”
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.
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Blueberry Muffins
Looking for the quintessential blueberry muffins? Look no further! Bursting with juicy blueberries, these tender muffins with a sparkling sugar crust are simply irresistible.
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.
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These came out perfect, but I left out the sprinkle of sugar on top. Personal preference of having them less sweet.
Made this recipe for the first time a few days ago and was extremely disappointed. I normally have no issues with baking or following a recipe. But my muffins turned out completely overdone. I was going to make them to have for a while and freeze some. But they are barely edible. I even tried cooking my second pan for less time but the top was overdone and the middle was sank in like it was still raw. When I opened one up that was the case. I don’t know if this is because I live at a very high elevation (8000+ feet) but I will not be making them again. Waste of ingredients.
I live at 7500 ft and after adjusting for that altitude (a little less butter and 1/4 cup less sugar as well as decreasing the baking powder by not quite half), we agreed that this is our favorite blueberry muffin recipe. I don’t think the recipe works quite as well with frozen blueberries and I do bake them for less time.
My husband Loves these muffins. I like the recipe as written with fresh blueberries. The hint of almond is really nice. My husband likes the small Maine blueberries. I exchange frozen small Maine blueberries for the fresh ones. I leave the berries in the freezer until I’m ready to add them so the muffins don’t turn purple. I use 2 1/4 cups. It looks like a lot of berries but theycome out perfect every time. Best muffins ever.
This is absolutely the only blueberry muffin recipe you need. So moist and flavorful… I could eat the entire batch myself!
I make these muffins all the time. The first time I used blueberries. After that I tried chocolate chips. We never went back to the blueberries. I’ve also tried substituting ½ cup cocoa powder for ½ cup flour. Those are good also although I add about ¾ cup of milk. They were a bit dryer otherwise. My mother lives with us and loves the muffins.
I’ve been baking for years, but I realized I never made blueberry muffins before. I found this recipe on Pinterest when I had some extra blueberries, and it definitely didn’t disappoint! The batter came together quickly and easily in my stand mixer. I’ve made this a couple times, and it has been consistently good. Since I don’t currently have any almond extract, I’ve been omitting it and increased the vanilla (2 tsp of the Madagascar Bourbon Vanilla Extract). I hope to get some though soon to try it out. I also use less blueberries (1.5 full cups) which I saw was suggested in other comments. With my oven, I typically need 27-28 minutes for them to cook through.
This recipe suits the title of Best Ever! These were sooooo good. I purchased the Turbinado sugar specifically for this recipe and was not disappointed. Don’t skip it – the crunch will be worth it.
These are the best blueberry muffins I’ve ever had. They are so moist and delicious. When I realized it was another Once Upon a Chef recipe (I had tried one once before and loved it), I started going through all Jenn’s recipe and kept trying others. Everything I tried was good – simple to make, uses ingredients I mostly had and all delicious. Jenn and I are definitely on the same page in terms of palate and ease of cooking.
Really moist muffins. This is my go to Blueberry Muffin recipe. I did add some lemon zest and it really enhanced the flavor as well as used wild blueberries. Awesome!!
I’ve made these blueberry muffins several times and they always turn out great. One time I was 1/4 cup shy on the blueberries-still tasted great. I finally bought turbinado sugar and it adds a sweet crunch to the top of these muffins. I love them, thank you.