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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Hi Jenn,
I would like to make mini muffins from this recipe, what do you suggest the bake time and temperature be?
Hi Anna, I’d keep the temperature the same and start checking them at 13 minutes. Enjoy!
These blueberry muffins set themselves apart from all others; and I believe the almond extract is the secret. Most recipes don’t have a ton of flavor but THIS one is the best! REHEAT tip: preheat an AirFryer, slice the top of the muffin and slide in a pad of butter then put in your preheated AirFryer for two minutes and OMG, like right out of the oven again!
Best blueberry muffins ever. Can’t make them too often. My husband and I will eat them all.
Has anyone made these with agave as sub for sugar?
So Jen, I have been using your recipes for maybe five years now and I love every single one, from dinners to desserts. Your blueberry muffins started it all!! You’re on a first name basis here also.
I recently moved into a new condo, eight units..all 55 and over! We are always having get-togethers and I bring so many of your goodies to our gatherings. Recently we had an outdoor picnic and I made your corn salad for my “bring a dish”, I also made two batches of your oatmeal, pecan, raisin cookies, and as usual they all loved them. The most loved is your BLUEBERRY MUFFINS! Everyone wants that recipe. I have made them on other occasions and they can’t get enough. Today texts were on sending them the cookie recipe. The other day on the candied pecans I made during the holidays. I have turned everyone on to you!
When is your third cookbook coming out?! Lol
You should do an all dessert cookbook next!!!
So glad you like the recipes and that you’ve been sharing them with your neighbors — thanks for all the kind words! 🙂
This is my go-to blueberry muffin recipe! Delicious!
My 1st attempt tried out this recipe and also my 1st attempt to bake muffins. The ingredients are for 12 muffin, so I reduced the ingredients by half for 6 muffins. The end product turns out tasty and moist. The only setback I discovered is I have added too many blueberries (perhaps, affected by the size of the berries) causes a slightly out of proportion ratio between the fruit and batter. End product turns out slightly soggy in the center. Nonetheless, overall still acceptable. I would probably cut down the blueberries slightly for the next round.
Delicious blueberry muffins. 5 stars.
I’m not sure what went wrong. Recipe says 375 for 30 minutes. I followed everything to the “T”. We have a normal electric stove, I set it to 370 and started at 20 minutes and they were burned and thoroughly cooked through (I greased the pan and skipped the liners). Not sure what I would have opened the oven to at 30 minutes.
Hi Holly, I’m sorry you had a problem with these! Was your oven rack set to the middle position in the oven? If so, you may want to check your oven to make sure the temperature is accurate. Here’s some guidance on how to do it.
Yes I did 20 min at 350 for 12 muffins with no liner
That was perfect
I think 30 min too long
But cooks always check in on the oven in new recipes
I give Alexa many times
I also don’t like extra sugar on top and drop regular sugar in half and used half wheat flour
Great easy delicious inexpensive recipe!! 100% recommend