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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Really good! Loved them!!!!
Hi Jenn, Just made your blueberry muffins and they are out-of-this-world delicious!! So happy I can stop searching for the best blueberry muffin recipe, because I’ve finally found it! I made two small changes: didn’t add the almond extract and I sprinkled a mixture of brown sugar and cinnamon on the tops, instead of the raw sugar (because I didn’t have any). When I took them out of the oven, they looked exactly like your picture. Can’t wait to try more of your great recipes! Thanks!!!
Can I make the batter a day ahead, so that I can just put it in the oven in the morning?
PS have made many of your recipes, and have loved them all.
So glad you like the recipes, Doreen! I wouldn’t recommend refrigerating the batter; they won’t rise as well when you go to bake them. You can bake them a day in advance though and serve the next day.
Awesome Muffins.
I did the Blueberry Muffins Jen and added the strawberries as you said it should work and they were awesome.
Your recipes are amazing and all of them will keep me busy in the kitchen. You are an inspiration!
Hi, Jen. These muffins smell and taste DELICIOUS. Unfortunately, though, the tops were a little flat compared to your photo. I used coarse white sugar instead of turbinado. Do you think it could have weighed them down? Or, maybe I should have used King Arthur AP flour instead of Gold Medal? The dome difference is slight, but I’d love them to be as pretty as they taste next time. Your baking know-how would be so appreciated!
PS-I used weight measurements, so I’m doubtful it had anything to do with the amount of BB’s, flour, or sugar.
Hi Kaime, I don’t think the white sugar would’ve weighed these down and the Gold Medal flour should’ve been fine. is your baking powder really old? Was the oven completely preheated before you put the muffins in?
My baking powder is fresh. I didn’t have an oven thermometer in my oven at the time, so I’ll be careful to do this next time. I could see how that could have been the issue. Thanks for your input and quick response! Love your recipes and excited about your cookbook!
Be very careful to not over mix muffin mixes- you want them JUST come together and still kind of lumpy for them to not have flat tops. That’s what my grandmother always taught me.
Here is a GREAT answer regarding baking- it TRULY is science…THEN an art :~)
– Over-mixing the batter!!!! You’ll know that you’ve done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles.
– Under-mixing the batter. You have to develop some gluten, otherwise there’s nothing to trap the gas bubbles and the muffins will just deflate before they get any rise. It’s a lot easier to over-mix than under-mix, but if you drastically under-mix and don’t even bother to get all the dry ingredients wet, then you won’t get any leavening action at all.
– Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder. You should be able to see some bubbling action before you pop the muffins in the oven; if you don’t, you might have this problem.
– Improper substitution of baking soda for baking powder. A lot of people think these are the same, but they aren’t. Both use sodium bicarbonate, which is what produces the CO2 bubbles but needs an acid in order to do it. Baking soda is intended to be used with mixtures that are already acidic; baking powder has an built-in acidifier, usually cream of tartar, which reacts with the water as soon as you incorporate it. If you ever substitute baking soda for baking powder, you need to add cream of tartar or some other acid/acidifier.
– Not resting the batter, or resting too long. If you use double-action baking powder (the norm, e.g. Magic brand) then you are supposed to rest for 5-10 minutes to allow for the first action. If you use single-action baking powder, you must get those muffins into the oven right away or they’ll start to collapse.
– Finally, and this might be stating the obvious – not filling the tins enough. It’s possible that the muffins are rising just fine, but they’re not supposed to double in size like bread or triple like pastries; you should be filling the tins at least 3/4 of the way up if you want tops.
I LOVE Jen’s recipes! I recommend them to anyone who asks for recipes. This is another one that I LOVED (I also left out almond, its just MY preference).
Lovely, lovely muffins. Extra brownie points for a recipe which worked perfectly in gram conversion and with British ingredients. More often than not a US baking recipe isn’t successful overseas as our flour is different, our sugar is milled differently, etc. This works! I shall make those heavenly muffins again and again ( probably without the almond extract, but this is simply personal preference) – thus, many thanks for sharing a GREAT recipe. PS I used frozen blueberries and my muffins took nearly 40 min to be perfectly baked ( and yes my oven is calibrated and temp checked via additional thermometer). Just goes to show how different ovens require adjusting the suggested baking time.
I am just wondering if your temperature settings for the oven are for standard or fan forced. I live in Australia and also wonder if your measurements are the same as we use here, ie. spoon ¾ or shld I adjust.
I am just cooking the blueberry muffins hopefully they turn out as good as the picture. I didn’t have fresh berries and used frozen (??) seemed to work fine. they didn’t rise as much as the picture.
Hi Larraine, I develop all my recipes using the standard oven setting. And most of my recipes have metric conversions; to view them, 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. Frozen berries are fine to use here. Hope they turned out nicely!
I don’t really like the smell of almonds so I substituted with the freshly grated zest of 1 lemon and juice of 1/2 a lemon. Replaced milk with leftover buttermilk from another project. The resulting muffins were excellent! Light, fluffy and reminded me of summer. Great recipe
I’ve made many, many blueberry muffins and these are the best. Classic flavor and they look like they came from a bakery. I use King Arthur Flour sparkling white sugar on top and it adds a nice crunch and a professional-looking finish.
This is my go to recipe for muffins. I also cut the sugar to a scant 3/4 cup and left the turbinado sugar off the top after making the recipe as called for the first time. Still delicious! If I’m having guests the sugar gets put on!!