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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Just made these muffins and think they are absolutely delicious. I took a chance and used buttermilk instead of milk because I had just the right amount left over from two of your other fabulous recipes that I tried. I also added cranberries. This recipe, like all your recipes, are keepers. Thank you for all that you do, Jenn. You always make me look good!!!!!
😊
30 minutes was way too long to cook- the muffins were too dark and over cooked. I would not do more than 25 minutes
Wow, I thought 30 minutes was a tad too short. Mine were not dark at all – a nice light golden color – and definitely were not over cooked. I could have left them in a couple of minutes more. There’s a lot of butter in this recipe and I thought a few more minutes would have helped. Nonetheless they were very good. And rich. Maybe the recipe called for slightly too many blueberries. Almost a bb pudding.
I had the same experience. Although I baked them for 30 mind, my muffins were dry and a little tough at the top.
These muffins truly are the best! Anywhere I bring them, EVERYONE loves them! Thank you Jen for sharing your wonderful recipes!
Made these today. They were easy to make and tasted great. You can’t go wrong with these.
BEST blueberry muffin recipe EVER!!! I followed it to a “T” except I added 1/2 cup chopped pecans and used 2 tsp. vanilla and omitted the 1/4 tsp. almond extract. I also made a streusel topping with flour, brown sugar, butter and chopped pecans and sprinkled it over the muffin tops and baked them. DELICIOUS!!! I froze the cooled muffins and pull 2 at a time out of the freezer to thaw for a mid morning coffee break. I microwave them for about 15 seconds to warm them and the topping is still crunchy. They came out of the oven looking like gourmet muffins. I’m making them again today but instead of blueberries, I’m using ripe bananas that I have on hand. Definitely will be making these again and again!!
These were truly outstanding! My children always ask for blueberry muffins but don’t get them very often because the recipe I had asked for blueberry puree as well as whole blueberries – it was super involved and I dreaded making it. Not anymore! This was simple and incredibly good. I used frozen blueberries which I coated with 1 T flour. They didn’t sink. Thank you for a keeper recipe!
Hi Jenn,
These blueberry muffins are the BEST! I have made them many times and they are always delicious. My husband and I love cranberry muffins and I was wondering if I could substitute the blueberries for cranberries and if so, would you suggest any additional tweaks to the recipe.
Thank you.
My most favorite blueberry muffin recipe. EVER.
Thank you a million times
I’ve made these muffins a few times, for us at home, to bring to people in hospital and for a bake sale at work. Everyone who eats them says they are THE BEST blueberry muffins they’ve ever had and I agree wholeheartedly! I followed the recipe to a tee using fresh blueberries. Like all of your recipes, another delicious, fail proof recipe. I’ve pre-ordered your book and can’t wait to get it.
I made these for Breakfast the day after Thanksgiving, using fresh blueberries. They came out perfectly and were all gone in an hour. We have made many blueberry muffin recipes and this was the best, definitely a keeper. I will be trying the base recipe with other berries, in the future.