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 absolutely love this recipe. I took a shortcut in making it and they came out fantastic. After mixing flour with baking powder in a bowl, I added rest of the ingredients, except milk and just roughly mixed them the with spatula. I warmed the milk in the microwave, just enough to be lukewarm and added to the bowl. After that I mixed it with the mixer, until it was smooth. Last steps were the same: folding blueberries and topping with sugar. They are so delicious!
Your recipes are always my go to favorites! These blueberry muffins are the BEST I have ever made. Your lemon bars are also a favorite and just getting ready to make the chocolate chip cookies.
You have a way of perfecting whatever I am looking for…… I find myself always double checking to see if you have a version of what I want to make.
This is the first time I made blueberry muffins and I was so happy with how they turned out! They came out perfectly and the whole family loved it. I would definitely make these again!
I have to say, I was very disappointed in these muffins… I was very excited to make them, I decided to use frozen blueberries instead of fresh just because I like them better for baking, and I used all vanilla extract instead of almond because I just don’t like the taste. Now, neither of those things should have resulted in the muffins that were produced… the batter look great going in to the tins- albeit a bit purple because of the frozen blueberries, but I didn’t care. I even had more batter than for 12 muffins and got 18! I put them in the oven and then… they fell apart. They sunk completely in the middle, they didn’t brown, they spread all over my muffin tin at the top and almost ruined my pans because I had to scrape them from the top. I couldn’t get the muffins out of the pan in one piece- and I used paper liners- and had to throw all 18 of them out, they were completely misshapen and inedible. I was really disappointed because they smelled awesome baking, and they looked on the inside like they would have tasted yummy. I’m sad that I lost so much time and ingredients to this recipe. I’m not sure what went wrong, but I was thoroughly disappointed.
Hi Amy, I’m so sorry the muffins were a flop! Is there any chance you might have measured something incorrectly?
These are the best excuse for eating cake for breakfast! I love them!! The touch of almond (extract) is nice. I had one, warm from the oven for part of my Easter breakfast, along with your strawberries and oranges with mint. Delightful!! My muffin tins are 40+ years old, so they are not real large. I actually got 18 nice muffins from this recipe. I think I’ll share a few with my neighbors (but will freeze some just for me later on) Thank you for your excellent recipes.
Jen
Can I make this in a square pan instead of muffin pan? If yes, how long should I bake it. And would oven still be @ 350 degrees?
Hi Lynn, I think an 8-inch square baking pan would work here and I’d start checking for doneness at about 35 – 40 minutes. Lmk know how it turns out!
Im in UK & the metric helped, thank you. I also have a fan oven and found 170 deg C for 27 mins was perfect. I had no almond essence so subbed 60g of the flour with ground almonds, worked well! Didn’t add so much salt, a small pinch is adequate. I also used Soya milk, also perfect. Nice recipe. 400g of fresh blueberries used and i thought it looked too much.. Will make these again with slightly less.
Add a hint of ground cinnamon as well… It will not alter the flavor. I am big fan of almond extract so I tend to add a bit more than it called for! It is definitely sweet! Daughter loves it!
Hello is granulated sugar castor sugar(the fine stuff)? Or is it the same sugar you put in a coffee? Thanks
Hi Steph, Granulated sugar is the standard, larger grained sugar (probably what you’d put in your coffee) whereas caster sugar is finer. Hope that helps!
I made the muffins this weekend for our brunch. It was so delicious and moist! I thought the recipe may have called for too much blueberries when I was folding it in but it turned out perfect. I didn’t put the sugar on top and I will probably decrease the sugar to 3/4 next time. My nieces (9 & 5) came over and had two each and asked if I can pack the extras home for them. My husband thinks I’m a great cook but since I started trying your recipes, he thinks I’m the most amazing cook and says that he gets better meals at home than at restaurants. Thank you for the inspirations and culinary adventures!