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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I have tried so many blueberry muffin recipes and been quite disappointed with everyone of them for one reason or another. So this morning I decided to begin another search for the best blueberry muffin and when I saw the number of positive reviews, I decided to give this one a try. Oh my goodness. This recipe is undoubtedly the winner of the BEST BLUEBERRY MUFFIN RECIPE EVER!! Easy to make, moist, excellent taste and cook time was spot on. I followed the recipe exactly but added some lemon zest since I love the taste of blueberry and lemon together. This is so much better than the Jordan Marsh recipe that everyone raves about. After years, I’ve finally found the one recipe worth keeping and making.
Dear Jenn,
They were perfect and delicious! I don’t like almond essence, so I did not add it. My kids finished more than half of the batch within an hour!! Instructions were very clear and precise. Thank you for this awesome recipe ! I will try your other recipes too.
Jenn, this recipe of yours made me a convert from using packaged blueberry muffin mix. My only change was to switch up the turbinado topping for coarse sanding sugar. When these come out of the oven my hubby and 10yr old son are laying in wait to eat them up! So good warm with a bit of butter! Thanks!!
The perfect combo ingredients. Not overly sweet, soft and flavourful. My favourite!
I loved this recipe. it’s the best I’ve found out there so far 😁 the only thing I find is the muffins are a little dry for my taste. Would there be anything I could add to the mixture to moist them up a little (without affecting the taste too much or rise)?
Thank you! 😁
Hi Keely, Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely.
Hey Jenn,
Thank you so much for your reply!
I’m going to try it again this evening. Thanks again for your advice. I’ll let you know how I get on!
Thanks again 😁
Kindest regards
Keely
I used a digital scale…but I never fluffed the flour as shown on the video 😯 Very handy tip to have.
Thank you 😁
First time for baking anything from scratch. Wanted to make the mammoth ones like you get in the stores. Followed recipe exactly. Recipe made six muffins. No store bought muffin has as many blueberries. Very good taste, will make again. Stored in sealed plastic bag. Will see how they are second day.
If you used a jumbo muffin pan, how long did u bake them ?
These Blueberry Muffins were by far the best I’ve ever made. Followed your recipe to a T. Saved 12 of the best blueberries to add to the top before baking. I’ll be using this recipe going forward. Thank you for such an easy recipe. No mashing blueberries or adding extra ingredients. No hour or more baking time. Just follow this simple recipe and enjoy!!
I just baked this recipe and loved it! They are easy to make and really yummy! I particularly liked the softness of the dough inside and how crunchy on the top! Absolutely recommended! 🤩
any substitutes for whole milk?
Hi Rita, Any type of milk will work here. Enjoy!
The best blueberry muffins! Its become a hit with my family! My 4 yr old even loves them! Thank you for this delicious recipe!
I do not have whole milk … I have 2% and heavy cream … will any combination of those work or should I wait until I can get to the store? 🙁
loved these the first time I made them!
Hi Rita, You can use the 2% or mix a little heavy cream into it to approximate whole milk. Definitely no need to go to the store. 🙂
don’t hav whole milk … can I use 2% … or I have heavy cream
Hi Rita, 2% is fine. Enjoy!