Blueberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve tried many other recipes, this is definitely the best Blueberry muffin recipe! 12 muffins do not last long in our family. Sometimes will omit the turbinado sugar on top for a healthier option…. Thank you.
I would like to try with unbleached flour, will it be heavier? Should I add more baking powder?
Hi Odile, So glad you like them! Unbleached flour is perfectly fine here with no other modifications.
This recipe is fabulous! I’ve also made your apple spiced and strawberry muffins which are both fantastic. I’d like to know if I can use either the strawberry or blueberry muffin recipes with raspberries? If so, which recipe should I follow and are there additions or substitutions I should make? Thanks.
Susan
Hi Susan, Glad you like these! I think either these or the strawberry muffins would work, but I may go with these as a number of readers have commented that they’ve used raspberries in this recipe successfully (and I don’t think you’ll need to make any adjustments). Please LMK how they turn out if you try them!
I made these muffins today and they were awesome. The texture was great, not crumbly with a delicate yummy butter taste the almond extract was a great addition. I’ll only use this recipe from now on Thank you so much family loved them ❤
I have made these blueberry muffins multiple times and they come out perfectly every single time – absolutely delicious! A friend of mine cannot tolerate white flour, so I was wondering Jenn if I could substitute almond flour for the white flour and if so, what ratio would I use? All your recipes are delicious Jenn. Thank you!!!!
Hi Dot, Glad you like them! Unfortunately, I would not recommend almond flour here though — sorry!
Jenn is correct. Almond flour does not work here. It chemically changes during baking. BUT King Arthurs ” Measure for Measure ” works well for gluten free baking. No adjustments needed. Just be sure to fluff and spoon flour into measuring cup as Jenn suggested in her intro.
I followed the recipe exactly. They were a little too flour(y) tasting for me. Missing something in the batter, but thank you, everyone is different.
Can I use frozen blueberries?
Yep!
Have made these blueberry muffins many times. As a matter of fact, I made them yesterday and we gave six of them to an ailing neighbor. My hubby loves them and asked this morning if I could make more. So right now another dozen are in the oven. This is the most delicious recipe I have ever tried. Love the ice cream scoop idea, too! Easy peasy! Thank you for the perfect recipe!!!
Hi,
How long would I cook this for 6 jumbo size muffins?
Thank you 😊
Hi Autumn, I’d add an extra 5 minutes to the baking time and then start checking for doneness. (And make sure you use muffin liners.) Please LMK how they turn out!
This is really good recipe
Thanks for sharing this recipe i did it for the first time and it was perfect 🥰
Jen, I found your site by accident and am very happy I did! You have become my go to person when looking for special recipes to share with family and friends. I made these muffins several times, most recently for my daughter who wanted box mix muffins! She didn’t want me to go to the trouble of making them from scratch. I told her it wasn’t a problem and she was so happy I did. She said these were the best muffins she had ever had! Then just this weekend I found myself with a lot of blueberries so I made 2 batches to take to work. I was concerned there might be leftovers because the office isn’t fully staffed yet but they were all gone before noon. And I received plenty of e-mails telling me how wonderful they were. People really like the turbinado sugar on top too.
Hi Jenn and all your cooking and baking fans and friends,
I’ve made these muffins multiple times and they always turn out perfectly. This time I thought I’d add a little lemon zest (in fact I thought the recipe had called for lemon..) anyhow I think it added a little something but they were perfect before…
We have lemons on our tree this time of year so..why not?
I took a photo – food styling a la Dorie Greenspan’s Baking book but I couldn’t upload it…no matter…
Happy Mother’s Day!! 🌸💐
So glad you like these and felt like the lemon enhanced the flavor. And unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂