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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Excellent recipe!! I made this the other day and wow. Batter came together as described and I used my hand mixer to avoid over mixing and gluten development. Batter was very thick and I used frozen blueberries which I lightly dusted with flour to keep them from sinking but they probably would have been fine due to that thick batter. I used an ice cream scoop and sprayed the pan and liners which was a new step to me. I had a little extra so put that in a ramekin. I checked them at 20 minutes and baked another ten. I’m at 7,000 feet but made no adjustments to baking powder.
They are DELICIOUS!!! The sugar topping added a nice little crunch. I froze them on a sheet pan then vacuum sealed them. Thawed, they are just as delicious. Thank you for a fabulous blueberry muffin recipe…I’ve been searching for one for decades. ❤️
Just made these. They were delicious! I reduced the sugar to 6 Tbl and left out the sugar topping. The muffins were plenty sweet. Next time I will reduce the sugar to 5 Tbl.
Can you use frozen blueberries?
I pick fresh and freeze the blueberries.
Just wondering if I do, should I thaw or just add frozen to batter. Thanks!
Yes, frozen blueberries are fine. Just add them to the batter frozen. Just keep in mind they may take a touch longer to bake as the frozen blueberries will make the batter colder. Enjoy!
These are, hands down, the best muffins I’ve ever made. Today I made them with a mix of blueberries and raspberries.
Another great recipe from my new go-to food guru! The muffins were moist with a tender crumb and much better than supermarket bakery muffins. Jenn Segal, you know your stuff! The addition of almond extract is a great addition.
First I made Ms. Segal’s marble cake recipe (so good that weeks later my 11-year-old grandson still raves about it and is now irritating his mother by comparing all baked goods to The Cake, lol) and now I’ve made these delish blueberry muffins. When I scored a bunch of organic blueberries from the Farmer’s Market I knew that some would go in my Greek breakfast yogurt but some were going into MUFFINS, baby! And I also knew I was going to Once Upon A Chef for the recipe!
I doubled the recipe and kept out half the batter to add chocolate chips for the grandkids who don’t like blueberries but will eat anything if it includes chocolate! Hmmm…maybe I should have added chocolate to some of the blueberry muffins… either way, some are going to a new neighbor to welcome them to the neighborhood, and some are a treat for two of my grandkids who have offered to come to pull weeds and help mulch my flower beds.
Hi Jenn:
Since I have buttermilk on hand and want to use it up, do you think I might be able to sub buttermilk for the milk? If so, do I need a little baking soda too? ( no clue, just read the latter in a waffle recipe that also had baking powder:-)
Thank you, Wendy
Hi Wendy, I’d stick with regular milk here.
Would I be able to add some lemon extract to give it a slight lemony flavor instead of the almond extract since I have none. If so, how much should I use
Sure, Elijah, that’s fine. I’d recommend 1/2 to 1 teaspoon. Enjoy!
Dear Jenn,
These muffins are amazing and are a staple in our household now! We live in Sweden and pick our own blueberries in the end of the summer, this is one of our favourite recipes!
The trick with the brown sugar on top is amazing, it gives this amazing little extra, thank you!!
Really good! I used a cup for cup gluten free flour blend with no issues. Only used 3/4 cup of sugar and it was perfect for me.
Same for me on gluten free flour! I’m going to cut back on sugar next time!
Wonderful muffin recipe! I used half the sugar and they still turned out great. Also used Kamut All purpose flour. So delicious I”‘ll be making again!