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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I love the texture, very moist, and lovely rise. Too sweet for me, and I didn’t like the almond extract. I could really taste it in the muffin. I used a crumb topping instead of raw sugar.
I would definitely use this recipe again without the extract and with less sugar.
This was a good recipe but it makes 18 muffins not 12.
I have made these twice now and I can say they are the best muffins I have ever made thank you so much.
I bake a lot, and these are DEFINITELY well-titled–they are the best blueberry muffins ever. It’s the almond extract and the turbinado sugar sprinkle. The one thing I would caution–make sure you do use the paper liners and spray the heck out of the muffin tin and the liners–these babies stick and without the liner (and with all those yummy blueberries) they can fall apart. Doesn’t affect the taste but presentation is better all intact. LOVE this site!!
We love these muffins! They are just beautiful when combing out of the oven and serving. I am wondering if I could use the same recipe and making it in a loaf pan. What do you think?
I think that would work, Cheri. If you try it, please let me know how it comes out!
Can I make chocolate chip muffins with this recipe?
Yes, I think you could easily replace the blueberries with chocolate chips.
How many choc chips please? Also could I use glacé morello cherries instead if blueberries?
I’d suggest 1 – 1 1/2 cups of chocolate chips. And I’d be a bit hesitant to go with the cherries as I think they may be too big for these muffins.
What’s that in grams please?
I’ve used glacé cherries and just cut them in halves. Roll in flour so don’t sink.
Love this muffin recipe!
Hi Sam, I give metric measurements for most of my recipes. To view them, click on the recipe tab (or scroll down to the recipe) and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
Hi Jenn,
I was wondering if you have to use the almond extract, or if it is optional.
Thanks:)
I think the almond extract adds a nice flavor, but if you don’t have any, you can replace it with additional vanilla extract. Hope you enjoy!
Seriously SUPERB, truly are “thee” BEST, Bursting with Flavor Blueberry Muffins E-V-E-R-rrrr! Liked an old recipe until we tried these Super moist & luscious muffins. Everyone loved & ate them like there was no tomorrow. Will make repeatedly. Left off the top sprinkled sugar (preference). Made as is, except a splash of Limoncello along with the extracts, since I had it on hand. Also made a light white chocolate Limoncello glaze, (tasty but we decided they truly tasted best exactly “as is!” Must check out the Strawberry ones next. Thank you, Thank you, Thank You for sharing your recipes and passion with the world!
I just tried this recipe for the first time.Oh my goodness, fantastic. I added a touch of cinnamon and made a crumb topping for them. This will be in my permanent recipe file. Awesome. Makes great baked donuts too!
These were moist and tasty!