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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YUM! They were super easy. Moist and delicious. I used frozen blueberries because I didn’t have fresh. Other than turning the muffins purple, they are just fine.
I use lemon vanilla and regular in mine, I also added 2 heaping teaspoons of ground flax seed. They were very good.
Hi Jennifer, thanks for the recipe, it was amazing, definitely the best blueberry muffins ever (if you like cakey and light, not hearty and coarse-grained muffins) The almond extract was a bit too much for me so the 2nd time round I cut that in half, and I subbed half of the flour for whole wheat and it was just as good. This is actually the best vanilla cake I’ve ever eaten – I wonder if anyone has tried baking them as cupcakes? If you don’t mind, could you tell me how this recipe tastes compared to your buttermilk vanilla cupcakes? Thanks so much! 🙂
Hi Myrth, Glad you enjoyed these! The muffins are a bit heavier in texture and taste a bit more tart (due to the blueberries) than the cupcakes.
Love love love this recipe!! I’ve made it a couple times now and they don’t last long at all in my house… so quickly gobbled up!
The only changes I made were to use frozen blueberries (didn’t have any fresh) and to add slivered almonds to the top instead of the sugar.
I have to say I think this is my favourite blueberry muffin recipe ever. Thank you!
Jenn! These are awesome! I cooked them with very big fresh blueberries so I think I could have cooked them longer? My husband turned the oven to 325degrees on convection oven and said that would be the same as the suggested temp. What do you think? I love them. I am a beginner and proud to bring them to work tomorrow! 🙂
Hi Denise, everyone’s oven is a bit different so it’s hard to say for sure, but all of the recipes on the site have been developed using the standard oven function (versus convection), so for the most predictable results, you may want to stick with the standard setting. Hope everyone at work likes the muffins!
These muffins are AMAZING!! They were perfectly made to your exact measurements. I want to make raspberry muffins, do you think the same recipe would follow for rasberries? Maybe add some lemon extract or zest? What do you think?
So glad you liked them, Addie! Yes, I think raspberries would work here. And assuming the raspberries aren’t too tart, a bit of lemon zest would be a nice addition.
I make these for breakfast often and they always turn out perfect. I have a 6 muffin pan, so I cut the recipe in half. Also, I don’t have the special sugar, so usually I just don’t put sugar on top. They are delicious.
The best blueberry muffins I’ve ever had. Both of my grandmas asked me for the recipe.
Has anyone tried to stores these? want to make them 2 days ahead to bring camping???
Hi Rachel, If you plan to make them in advance, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. Have fun camping!
Made these recently with fresh, small wild berries. Following your instructions resulted in an easy & very yummy muffin! Normally use a jumbo pan but decided that a regular one would do. So glad ’cause they gave a large muffin! Sprayed my non-stick pan, & didn’t use liners. No problem removing them. Reached for the turbinado & switched to a pure maple syrup sugar.
Have been going over your recipes & can hardly wait for cooler weather to try so many others!!