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 make these muffins and gave out this recipe to everyone who tried and asked!:) they are seriously the best discovery and tastiest ones I’ve had!:) even store bought or bakery bought are not even close to this goodness!!! Thank you so so so much for this recipe!
Can I use frozen blueberries? I want to try this for Christmas Morning breakfast but blueberries are out of season. Thank-you. All your recipes always turn out wonderful.
Sure, frozen blueberries would be fine – just don’t defrost them or the batter will turn purple. 🙂
I tried and luv it!! Yum!!
Excellent!
Hi! Can you sub chocolate chips for blueberries? Would the conversion be the same? Thanks!
Sure, Jenna, I think you could substitute the blueberries for chocolate chips, and I’d keep the amount the same. Hope you enjoy!
I am very picky when choosing recipes to follow and this one did not disappoint! I am on a muffin craze this whole week and by far these ones are my favourite. I love the crunchy sugar texture added to the muffins. It added a nice touch. I had frozen blueberries to use up, a lil less than two cups and the muffins did not come out soggy but moist. I followed the directions exactly written, I used almond milk instead and they honestly came out perfect. These are so damn good. I am now known as the muffin goddess thanks to this recipe! You too can be a muffin goddess! Just follow the recipe as directed. 🙂
Was a tad concerned when I added the 425g of Blueberries as it looked far too large an amount. My concerns were justified. Took the muffins out of the oven and they looked amazing. Well risen, looked delightful in their tulip liners. Took them out of the tin after 10mins and the whole of every muffin, excluding the lovely crispy tops felt like liquid. Oven temp is spot on and followed the recipe perfectly. I decided to open one up and they looked like blueberry soup. I will try again but with only 225g of Blueberries instead. The sheer amount in these just made for incredibly wet muffins despite tossing them in flour before folding in. Where there was batter it was perfectly cooked, but sadly the juice of so many Blueberries overwhelmed all 12 of the cakes and ended up in the bin. £6 of Blueberries wasted.
I am so sorry about that, Lynette. I just checked the metric conversion and looks like there was a mistake. The amount should be 340 g. I apologize!
Thank you Jenn for your reply. I did wonder if there was an issue with conversion. Am very grateful to you for taking the time to reply. Will give them another try 😊
Wow. These are amazing muffins. I made a few changes that suit our household, all of which worked out: (1) I used Bob’s Red Mill all-purpose 1:1 gluten-free flour. (2) I cut the sugar to 3/4 cup, which was just right for us. (3) I substituted almond milk for regular milk because that’s what we had. (4) I used frozen berries, but let the batter sit after mixing so it would start baking closer to room temperature. (5) I didn’t have any baking spray, so I individually oiled all of the cupcake liners with canola oil while the batter was sitting. The muffins had a tasty, crispy brown edge all around. I’m not sure if it was the canola oil, but I will keep that step, in case it was.
These are truly THE BEST Blueberry muffins. I always make them from this recipe. I sometimes double the recipe and make a blueberry cake. Delish!
Also probably the Only recipe where I do not change a single ingredient.
I had been looking for a good berry muffin recipe, hopefully equivalent to the excellent ones served at a local cafe. This is it! It is not too sweet; I find that most recipes use twice the amount of sugar and has an excellent crumb.
I did not use the almond extract as I did not have any in the house and used a frozen emix of berries – bluberries, cranberries and raspberries – and the results were excellent.
Top marks on this one.