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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Great muffins! The ‘crust’ on these lovelies makes these sparkle, so beautiful. Biting into them, you get the crunch and sweet of raw sugar, then the whiff of the vanilla-almond extracts with the bite of blueberry. Didn’t change a thing in the recipe except lessening the scoopful in each muffin liner. That’s how the batch made 15. Thank you so much Jenn!
Followed receipe exactly came out perfect!! Truly the best don’t change anything.
I made these last night and they were awesome, but the blueberries all sank to the bottom of the muffins, making the bottoms very blueberry mushy. Still great tasting, but what did I do wrong? I’d like to have them scattered more throughout the muffin.
Hi Tracy, Glad you enjoyed but not sure what went wrong with the berries sinking to the bottom; I haven’t had that issue with this recipe. Did you use fresh or frozen berries? In any case, you can always avoid this problem by tossing the berries with about one tablespoon of the flour mixture before mixing them in. Hope that helps!
Hi, Jenn. I used fresh blueberries. They are still good, but they are definitely “bottom heavy”, for lack of a better description. I’ll try the flour trick next batch. Thanks!
Love these muffins! I made them a few weeks ago and they were delicious. I made them again yesterday, but with PEACHES instead of blueberries. They were amazing!!! I also substituted half of the flour with whole wheat flour and they tasted just as good!!
I made these this morning with a few substitutions since I have diabetes. Used 3/4 cup Splenda and 1/4 cup of sugar and used almond milk instead of regular milk and skipped the turbinado sugar.
They were delicious even without the sugar topping. Who would have thought about adding almond extract to blueberry muffins? It was tasty.
This recipe is fabulous; my muffins turned out great! They are so easy to make. My husband and neighbors absolutely loved them; I keep having to tell my husband to lay off on the muffins! I will definitely make these again.
I made these the other day and took out the almond extract and substituted lemon zest instead, awesome recipe.
BlueBerry Muffins – It ain’t nothin’ I love betta than blueberry muffin’s.
I loved the recipe. I did tweak it a little. I reduced the sugur to 3/4 cup, removed the almond extract (not a fan), and reduced the turbinado sugar. (Sugar reduction as a whole is a good thing, too sweet for my taste). I also used a stand mixer. Also reduced the amount of blue berries to 2 cups.
All in all, it came out quite tasty. I think next time I might use salted butter just to see if it gives it a more prominent buttery taste.
To keep berries, nuts or raisens from sinking to the bottom of your baking mix, keep a little of your flour mix to the side. Toss your berries, etc in the extra flour mix. Make sure all your berries, etc are covered with the mix. Then place the mixture in with your main flour mix. The reason you want to use the mixture is so you are not adding addition flour to the recipe. I learn trick from a baking show. Now I do it all the time.
Wow, these really were the best blueberry muffins I have ever had. Mine did not turn out nearly as beautiful as yours though. I think I may have overmixed the flour (?) because the batter got sticky and didn’t mold to the cupcake liner as well as it should have. Eh, at least they tasted delicious.
Hi Kathleen, So glad you enjoyed the muffins. Do you think maybe they were under-cooked?
Made these with frozen raspberries—they were fabulous. Omitted the almond extract and just used vanilla, as almonds are not my favorite.