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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THE BEST…… EVER…… MAKE THESE NOW….. !!!!!!!
This is my go to blueberry muffin recipe. I found this recipe during 2020 . They are easy to make and super delicious. Throw any OTHER recipe you have away and try these today !
After trying several other recipes for blueberry muffins, I made these today.
Although the others were good, these were fabulous!
I loved the generous amount of blueberries, the soft texture ( but not crumbly), the crispy top with sugar crust and the nice rise and perfect flavor. And it was easy to make.
Now, I have the best recipe.
Thank you so much!
Great muffins. Buttery taste. Mine overcooked in 26 minutes, so I will put a thermometer on my oven (it is getting old) or check them at 22 minutes next time. I did cut back on the sugar a smidge and didn’t miss it.
You’re my go to chef for all of our recipes! My husband always asks if this is from you. I must have messed up bc my muffins are dry & except for the blueberries are kind of tasteless. I did substitute almond milk & truvia complete. Any suggestions?
Hi, thanks for your nice words about the recipes – so glad you like them! I’m sorry you had a problem with the muffins – the almond milk should not have made a difference, and many people have written that they’ve used sugar substitutes in my baking without a problem, so that shouldn’t have been an issue either. Dryness is usually caused by measuring the flour incorrectly. Did you use the spoon and level method to measure the flour? Even a few extra ounces can make a big difference. This article/video explains it nicely. Also, could they have been a bit overbaked?
SWEBSTER – I used a 1/2 and 1/2 blend of allulose and Lakanto Classic sweetener for this recipe and it turned out great. I didn’t have milk, so I just used water. Sweeteners like Truvia Complete and Lakanto use mostly erythritol which, if a lot of in a recipe, it often results in a weird cooling effect to the final product (like eating a Peppermint Patty). I countered this by only using a 1/2 cup of the erythritol based sweetener and a 1/2 cup of allulose, to make up the full 1 cup.
I wanted to cut the carbs further and make the muffin recipe more diabetic friendly, so I substitute out the all purpose flour for the Fiber Gourmet high fiber flour. The recipe came out wonderfully… light and fluffy muffins with the right sweetness and mouthfeel. My kids gave the muffins a resounding two thumbs up despite the “healthy” modifications.
Thank you again, Jenn for another amazing recipe!
I found these way TOO sweet….just consulted an old FF cookbook and it calls for 1/3 cup of sugar. Maybe tastes have changed.
I used jumbo organic blueberries. Fabulous! I took these straight from the oven in the muffin tin to the park for Saturday morning coffee. My friends exclaimed “Please make these again and again!” Are there any extras?…Big hit! The top remains crunchy on the only one left for my tea on Sunday morning. As Jenn’s instructions read, I left it uncovered on the counter.
These muffins are quintessential blueberry muffins!! My husband loves them and I make them often. Just the right amount of sweetness! My go to blueberry muffin recipe! Thanks!!
Made then for the first time with gluten free flour lactose free milk salted butter and frozen blueberries right out of the freezer…added regular sugar on top as I didn’t have the other. They were done in 26 minutes.
Best blueberry muffin recipe ever…Thankyou!
We love these muffins!
This is my go to recpie for blueberry muffins from now on!
Thankyou for sharing
What high altitude adjustments would you recommend?
Hi Aj, I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.