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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Thank you Jen for the ULTIMATE blueberry muffin recipe! Wow, these are absolutely spectacular- not only in looks but moistness and amount of blueberry in every bite! They rise so beautifully and taste better than any other high end bakery blueberry muffins I’ve had!
Can whole wheat pastry flour or white whole wheat flour be substituted?
Hi Vicki, I would use white whole wheat. Please let me know how the muffins turn out 🙂
Perfectly simple and delicious. It’s amazing how hard it can be to find a good blueberry muffin recipe. This is now my go-to recipe. Thanks!
My search for the best blueberry muffin recipe is now over. The blueberry muffins were superb, in my opinion. I have tried so many blueberry muffin recipes. This recipe was perfect – moist, a little crunchy on top, very flavorful, but not overly sweet. There were perfect. This one is a keeper. I shared them today with others. When I have their comments, I will post them.
Hi,
Made these muffins last night using gluten free flour. Very good. However, not sure if I was suppose to spray the inside or outside of the muffin cups with the oil? I sprayed the inside which I thought made the muffins a little too moist.
Hi! Do you think replacing the butter with oil would work? ☺
Hi Kiran, Unfortunately, oil won’t work in this recipe. Sorry!
Spectacular muffins! I’ve made these with traditional and gluten free (Cup 4 Cup) flours. Both recipes have turned out terrific and delighted everyone who ate them! Keeping this one for sure!
Hello, im just wondering if anybody knows how replacing the eggs with flax eggs will change the texture or taste. Thanks!
These muffins were absolutely the best I tasted thus far. I’m not surprised anymore why you called them “Best Blueberry Muffins”.
I will probably not use fresh blueberry on a long term basis for cooking as they are very expensive fruit unfortunately. As frozen blackberries are not sold (as well locally to my place), I’m thinking of using a mix of frozen fruit like black forest fruit (my supermarket sells that to a better prices, containing blueberries, blackberries, blackcurrants and cherries). With the nice texture of this muffin dough, that should give a wonderful outcome as well.
Thank you very much for this great recipe, Jenn.
Hello Jen,
I’m really looking forward to trying this recipe out. I do not have a muffin tin, but i do have a 8 x 8 cake pan. Would the baking time and temp. be the same and would I need to butter and flour the pan first (I don’t have cooking spray on hand either)?
Hi Natisha, I can’t promise it will work (never tried it) but I would definitely recommend buttering and flouring the pan. Bake time will probably be a little longer; you’ll have to just keep an eye on it. Good luck!
Hi Jenn,
I ended up investing in a muffin pan and boy am I glad I did. These muffins are delicious and I will definitely be making these again. Thanks Jenn!