Blueberry Muffins
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
256g Flour
2 teaspoons baking powder
3/4 teaspoons salt
113g butter (un salted)
200g sugar
2 large eggs
1.5 teaspoon vanilla extract
1/4 teaspoon almond extract
120g milk
5.3 dl blueberries
2 tablespoons raw sugar
190°C
for my fellow europeans
I went blueberry picking in Michigan yesterday afternoon and made these last night. They were fantastic! I didn’t have almond extract or raw sugar so I experimented a little. I added a splash of maple syrup instead of almond extract and for the topping I mixed together brown sugar, cinnamon, and maple syrup. I will definitely be using this recipe again!
Great flavor but a little too sweet for my taste. I will make them again but with less sugar.
I usually cut the sugar in half and use whole wheat pastry flour and they taste plenty sweet.
One of the best muffin recipes I’ve tried. I increased the vanilla to 2 tsps. and almond to 1/2 tsp. Love the flavor.
This is the best blueberry muffin recipe I’ve ever used! My family keeps asking me to make them over and over again. I’ve tossed out all the others- this is keeper!
Best blueberry muffins ever!! I have made these several times always yummy!!LOVE
I was hoping you could tell me how long and at what temperature i should bake them using a jumbo size muffin tin pan. Thank you!
Hi Nicole, I’ve never made these jumbo-sized, but I think should you should add about 5 – 10 minutes to the baking time. (I’d start checking them after 5 extra minutes.) I’d keep the oven temperature the same. I’d love to hear how they turn out!
Best muffin recipes ever tried, i halved the recipe and made 6 instead of 12 and it turned out great!
Muffin was moist and delicious! Would definitely use this recipe again!
Simple recipie, followed to the letter, amazing muffins! For sure the best I’ve ever had or made. Was wondering about making high altitude adjustment but couldn’t wait to make them so just made them according to recipe. Came out great.
Had I made adjustments, would they be better? Don’t think they could be!
I used a muffin top pan and it worked great, 12 big muffin tops. Yum!!!!!!!
HI Kristine, So glad you enjoyed the muffins! Although it sounds like these were perfect as is, here are some guidelines for high altitude baking. Hope that helps!
This is the time of year to try these! Fresh blueberries are in season and my markets and grocery stores are full of them. Never made a muffin in my life before now. Not to worry, followed Jenn’s lead and they came out perfect. My son declared them to be the best blueberry muffins he ever ate. The only thing I did was use 50% whole wheat flour and 50% all purpose. Actually I baked 2 batches, one I used 100% Gold Medal whole wheat flour. Both batches came out delicious. Also I used the raw topping sugar in the recipe rather than refined white sugar. If you do not have a mixer you can still make these very well mixing by hand. Sift the dry ingredients around in the bowl with your fingers, squeeze the butter and sugar and eggs together through your fingers. Hands are a great tool!