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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Do you have a different crumb topping recipe? I don’t have coarse sugar.
Hi Lynn, you can just use regular/granulated sugar on top of the muffins. Hope you enjoy!
I’ve been making this recipe for years, it really is the Best:) !! My 95 year old father in law wants me to make them as muffin tops, can you use muffin top tins, if so what would the cooking temperature and time be?
Thanks much, Susan
Hi Susan, so glad you like the muffins! I think they could work as muffin tops; I’d keep the temperature the same and start checking them at 15 minutes. My only concern is that the blueberries may cause the muffin tops to stick to the pan. If you try them, I’d love to hear how they come out and if they release without a problem.
Absolutely the best! I love baking and usually baking time is different from the recipe but in this case I didn’t have to change anything! The result is amazing! They are moist, not too sweet, fluffy, PERFECT!!!
I’ve been making my own almond milk for years and have been looking for a good recipe in which to utilize the leftover wet almond meal. Being a huge fan of Jen’s, I decided to try and tweak this recipe. What a huge success! All I did was substitute one cup of the AP flour for my almond meal (which measured to a heaping 1 cup, packed). The muffins came out so moist and light, just delicious! I am a fan of ingredients listed in terms of pre-packed portions, so I used 2 pints of blueberries (not bothering to measure if they met 2 1/4 cups) and they were perfect. The turbinado sugar on top is the best part – I was a little more liberal than 2 tbsp, gotta admit! This just shows what a great recipe this already was – and if you want muffins with a little less gluten, try this substitute. Btw, once you make your own almond milk, you’ll never go back to store-bought!
Holy moly these were the BEST blueberry muffins I’ve ever had! Definitely a keeper recipe. Husband and kids couldn’t get enough of them.
Excellent!!!!
I made these for the first time today and made a few changes: substituted almond milk for milk; omitted almond extract (we didn’t have any); added ~1 tsp lemon zest and 1/2 tsp Penzey’s Baking Spice. The turbinado sugar is a must! These are so soft, and the tops are so crunchy! As far as I’m concerned these are the best muffins in the world and no other muffins exist. Thank you!
Super delicious muffins!
I baked these today with my toddler (his first baking activity) & they were a hit. Everyone who tastes them agreed.
Thank you for such a delicious + simple recipe!
These are delicious! Simple ingredients, but the quantities and procedures make them perfect. My parents have a blueberry farm, so we have an abundance of fresh blueberries, and have tested a few different recipes,.this one being my favorite.
I have made this recipe three times, the muffins are so moist and delicious. I make 24 muffins with this recipe by filling the paper liners only to the top. They are perfect this way.
Do you always use kosher salt in your recipes? Thanks
No, If a recipe (like this one, for example) just has salt as an ingredient, that means it calls for table salt. I will specify if kosher salt should be used.
We have a local blueberry farm (orchard?). Regardless, today was its opening day; the weather was 72°, no humidity, and songbirds serenaded. Enchanting 90 minutes spent picking one of the super foods. Upon arriving home, I looked up a blueberry muffin recipe and happened upon this one. I didn’t want to go back to the store, so mine had 2 alterations: no turbinado sugar on top, and I used the zest of an orange for lack of a fresh lemon.
My muffins are crazy delish! Thank you Jenn Segal! (I should have lead with that. :))
Great recipe. Thank you again!