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 are the best blueberry muffins I have ever made! Absolutely delicious!
Oh my goodness! The muffins are divine! I had a bumper crop of fresh blueberries and discovered your fabulous recipe. It’s like eating dessert for breakfast! YUM!
Hi, This looks amazing!
Will try to make this this weekend. One question tho, you think I can use almond flour instead of all purpose flour?
Thank you ^_^
Hi Gipper, Unfortunately, almond flour won’t work in this recipe. Sorry!
It turned out pretty good, not the best. But that’s probably because I used spelt flour instead of all-purpose flour, and coconut oil instead of butter. But besides that, the blueberry muffins turned out great!!
You didn’t even follow the recipe, so how can you say it –as in THIS recipe– is not the best?!
She did say it probably cause she didn’t use all ingredients listed ?
Muffins were easy to make and delicious. Can you freeze them?
Hi Grace, Yes, they freeze beautifully.
These are by far the most amazing blueberry muffins out there! The extra step of putting raw sugar on top is my family’s favorite part. So delicious have made them twice in less than a week!
I just made these today with fresh garden picked blueberries and my family have them gave reviews!! Very easy and one if the best blueberry muffins we’ve ever eaten!!
I don’t consider myself a baker but I just made these. They turned out AMAZING! I don’t have a mixer of any type so I just used a fork and a bowl. I only had salted butter so I decreased the the 3/4t by about half. I left out the almond extract and added more vanilla. Also, I only had garlic flavored pan spray…don’t think that would work… so I didn’t grease the tin nor the paper and hoped for the best. They didn’t stick at all! I used dark brown sugar on the top as well. Obviously this is a forgiving batter because these turned out so good. This is going to be my show-off recipe and there’s nothing to it. Thanks for the recipe!
Outstanding! So full of blueberries and easy enough that my girls, 14 and 10, made them for father’s day without any help. Only difficuty is deciding which of your incredibe muffina to make, as the donut muffins and strawberry muffins are also awesome!
Hello Jenn, I’ve made food from your website before, and they all turned out fantastic!! I’m so exited to try these blueberry muffins, I’m been looking to find the best blueberry muffins, but every one that I tried, they didn’t turn out:( So I’m so exited to try them out!! (I’ll tell you how they turned out:D) So anyway, I’ve been baking with coconut oil to replace butter for a while now, and most of the recipes turned out with coconut oil replacing the butter. Do you think that I can replace the butter w/ coconut oil in this recipe??
Thanks!
Hi Eden, I wish I could be more helpful but I don’t have any experience baking with coconut oil. Theoretically, it should work but, again, I haven’t tried it. I would probably make them first with butter, then play with substitutions after that. Hope you enjoy 🙂