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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Way too sweet. I used 1/2 to 3/4 the sugar and it was still almost overboard. The directions and proportions are otherwise good and easy to follow, 4 minutes more in an older oven, tap the peak of the muffin.
Hi, Jenn! I tend to not make muffins because they always come out with flat tops, not rounded domes like the ones from a bakery. I have seen several suggestions like allowing the batter to stand in the tins for 15 minutes, adding more flour, or baking at a higher temperature. Any suggestions from you? We are at sea level, if altitude makes a difference.
Hi Alice, I don’t think being at sea level would have an impact on your baking. What brand of flour are you using? Also, some muffin recipes are definitely more prone to doming than others.
I’ve made these blueberry muffins so many times. My family and I just love them.
These are incredible! This recipe is a keeper. The almond extract is just right. Very nice.
This is my go-to recipe for delicious Blueberry Muffins. I follow this recipe exactly to the T, but I do leave out the Almond Extract as the Muffins are perfect without it. This recipe should be rated 10 stars. You can’t find an easier or more delicious Blueberry Muffin than this recipe makes. Mine are in the oven as I write this. Have used this recipe many times and they come out perfect every time!
I was hesitant to fill my muffin tin to the top with the batter, but was trying to follow the recipe to the letter. That was a mistake. The cups ran over and dripped to the bottom of my oven making a mess and smelling up my kitchen with the scent of burned batter. The muffins tasted ok but I am a bit underwhelmed with the results. Next time I’ll try a different recipe and follow my instincts about how much batter to put in each cup.
Hi Jenn. I’ve been following you since the start of he pandemic. You kept my sanity intact during an insane time. Plus we have a lot of local farm stands which were easier to go to than a food store. Strawberries are in season now…. I’ve made your strawberry cake at least 5 times with rave reviews, plus your strawberry muffins…another 5 star. I’ve also made your carrot recipes, asparagus recipes, your corn recipes, your zucchini recipes and your crab cakes as well as your tuna salad and egg salad all of which I love!
My question here is…since I have never made your blueberry muffins and I have blueberry maple syrup, could I substitute it in this recipe somewhere?
PS… he 5 stars are for all he recipes I mentioned previously
Hi Judi, So glad you’ve been enjoying the recipes! I wouldn’t use the syrup in this recipe, but it’d be delicious drizzled over my blueberry pancakes.
Really good and really easy – amazing!
These are wonderful! I had one last night…for dessert! Just added a bit of frozen vanilla yogurt on top – just like cake and ice cream…only BETTER!
My husband had one this morning with his breakfast along with some sliced strawberries with his usual cereal. I froze 6 of them for another day – knew we wouldn’t be able to eat them all by ourselves – (but the thought was tempting!). I know I’ll make these again! Very moist and delishious!
OMG where has this recipe been all my life? Didn’t change a thing, perfect as written!
The most delicious and moist muffins I have ever had! I made 6 jumbo muffins and used the same 375 degree oven temperature and 30 min. cooking time. They were perfect . I froze the leftover batter. I really like the crunchy sugar topping .How many of these fluffy little morsels did I have for breakfast? Not telling ! Try them, bet you can’t eat just one!
The BEST blueberry muffin recipe I’ve ever made! Made them exact to the recipe and they are Delicious!