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 muffins are absolutely delicious. They freeze well and are very moist. I only use 3/4 cup of sugar rather than one cup.
The blueberry muffin recipe is fab.
I substituted baking spread for butter (easier to cream).
I’ve not made a “cake” mix with granulated sugar before, UK recipes mostly use caster sugar.
The blueberries I had were huge which made filling the cases interesting but wow the almond essence makes a wonderful addition to the flavour.
No chance of a freezer test…a warm day here in Cornwall meant sharing them over the garden fence with our neighbours.
Will be looking through the recipe list again very soon.
Thank you x
I love your recipes and tried the Boy’s Bait yesterday and yep… my boys were hooked! Tomorrow I will make the blueberry muffins for Easter but wanted to ask if I can make the batter ahead of time for the muffins? Looking for ways to save time tomorrow. Thank you again!
Hi Jessica, It might be okay with double-acting baking powder, but you may not get as much rise out of it. Unfortunately, I’ve never tried it so can’t say for sure. Sorry I can’t be more helpful!
Hello,
I’m not sure I understood your answer. I was also wondering if it is possible to bake the batter ahead, leave it in the fridge overnight and then bake the muffins the morning after?
Thank you!
Hi Angela, I’m sorry — I must’ve been confused and answered your question with a response intended for someone else!
Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
Agree. 5 stars.
This recipe was perfect for the blueberries I just picked this morning. They came out wonderfully but were done 3 minutes earlier than recommended.
Hello 🙂 is it ok to sub almond meal for almond extract?
Hi Yada, I wouldn’t recommend almond meal in place of the extract, but you can swap out the almond extract for more vanilla extract. Hope that helps!
I need to make some mini Bundt cakes to give my staff for breakfast. I love these blueberry muffins. Do you think they would work in a mini Bundt pan?
I wouldn’t recommend it, Terrie as I’m concerned they would stick — sorry!
I made this today and my husband loved it. He even said it was the best blueberry muffin he had (happy wife here 🙂) Thank you so much for sharing your excellent recipe
Can you use frozen Blueberries and, if so, what do you adjust in the recipe? Thank you.
Yes, frozen are fine and you don’t need to make any adjustments to the recipe. Just don’t thaw them first or they will turn your batter purple. 🙂 Hope you enjoy!
Once again, a fantastic recipe! I’ve given these to family and friends and all are circling back going BEST BLUEBERRY MUFFINS EVER!
I was wanting to try one of my gifts this year of maple syrup crystals… I used 3/4 of a cup instead of the full one cup plus added a tablespoon each of flaxseed, chia and hemp for fiber 🥰
Fantastic recipe-thank you for sharing and making me look like a hero!
Could you use raspberries ? Thank you
Hi Wendy, I haven’t tried it, but a number of readers have commented that they’ve used raspberries in this recipe successfully. Please LMK how they turn out if you try it!
Holy, moly are the scoops of batter enormous to fill 12 cups!! I was worried about making a mess of the oven, but they baked up light and moist and delicious. Followed the recipe EXACTLY. Can’t wait to bake them for company.
I’m excited to try this recipe. Will silicone muffin liners work just as well as paper liners?
Hi Anj, I’ve never used silicone liners so it’s hard for me to say for sure — I’m sorry!
Yes I use a silicon muffin pan and it’s awesome never ever any sticking muffins!