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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Update from 12/28/2023
Just made them in our new USA (Jenns recommendation) non stick jumbo muffin pan.Of course they are delicious and the recipe filled all 6 muffin liners beautifully.Hope this is helpful to others considering jumbo size muffins.
Hello,
I plan to make a large batch (48 muffins) for a brunch. What is the best way to thaw, can they be place in the fridge or counter overnight?
How can i warm a batch w/o wrapping individually!
Thanks for any tips!
Hi Michele, I’d thaw for 3 to 4 hours on the countertop before serving. To reheat an entire batch, I’d put them on a baking sheet, covere the sheet with aluminum foil, and place in a preheated 350°F oven until warm.
Thank you!
To clarify, when should the cupcakes be removed? Freeze with or without the liners?
I’d freeze them in the liners.
Can we use frozen blueberries instead?? They are less expensive and we could make these called “The best cheap easy blueberry muffins”😆🤣😅
Definitely, just add them while they’re still frozen so they don’t turn the batter purple. And the muffins may take a touch longer to bake as the frozen berries will make the batter a little cooler. Enjoy!
Jenn: I made this recipe for the first time this week. OMG. It is so wonderful. The best recipe I’ve tried. I don’t know what took me so long. Next time I will leave out sprinkling the top with sugar. The muffins would be great without it too.
I made these muffins a couple weeks ago. I made mini muffins for my granddaughters. They loved them and we did too! Best tasting muffins I’ve ever had. I’m making them again for vacation next week!
Dear Jenn,
How do I make these as a cake rather than individual muffins?
Thank You!!
Hi Cheryl, If you want to make a cake, I’d recommend I think an 8-inch square baking pan would work. I’d start checking for doneness at about 35 – 40 minutes. Lmk know how it turns out!
Love this recipe, best muffins me and my husband have tried!
I want to bake these muffins for a birthday party and would like to use a mini muffin pan (24 servings instead of 12) to get smaller but more servings, do I need to adjust the baking time for that?
So glad you liked them! Yes, you can make minis here. I’d start checking them at 13 minutes. 😊
Can I omit the almond extract? If so, do I need to replace it with something? Love your recipes!
Sure, Casey – just replace with more vanilla. Enjoy!
Have been making these muffins for a while now and always forget to comment.
Just perfect. I do halve the sugar content but everything else is just as the recipe states.
They never fail to turn out perfectly and are a breeze to make. My teenagers love them.
Thanks Jenny
I don’t like almond flavoring, so was thinking of skipping that. Could I replace it with cinnamon? If so, how much would you recommend?
Hi Kimberly, I’m assuming you mean ground cinnamon, not cinnamon extract, right? If so, I’d recommend about 1/2 teaspoon. Enjoy!
Can I use cranberries instead of blueberries? Would I need to make any other changes? Thanks
Hi Judy, I think these would be too tart with fresh cranberries. You could use this recipe for muffins if you’d like to use cranberries. Hope that helps and that you enjoy if you make them!