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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Thank you I finally found the perfect muffin recipe!! They came out fluffy and almost cake like. Yummy!
I have some canola oil I’ve been trying to get rid of and was wondering would it change the texture of the muffin if I used the oil instead of the butter?
Thanks!
Hi Keyana, Unfortunately oil won’t work with this recipe. Sorry!
I tried making your recipe from scratch and follwed the recipe to the t, but mine did not turn out. All of the blueberries sunk to the bottom. When I pulled the liners off the blueberries stuck to the liner. I greased both the liner and the pan. I think next time I’ll use less berries and I’ll add them indivially to the muffins after scooping them.
Hi Sunni, Sorry you had trouble with the recipe. Next time, you can try tossing the berries with a few teaspoons of flour; this will help prevent them from sinking to the bottom.
That’s an excellent tip. Thank you, I look forward to making your recipe again
Absolutely delightful. We made these this morning for breakfast. They have the perfect texture and the flavor hosts a full blueberry flavor with a backdrop of almond. We will make these over and over again!
I just finished baking these muffins. They are delicious. I actually didn’t have enough blueberries so I used blueberries and raspberries. It was a perfect combination and turned out well. I did need to bake it the full 30 minutes unlike other comments, and I did use the almond extract. It adds a very subtle flavor that goes well with the blueberries and raspberries. I would imagine that the lemon extract other commenters used would be equally as good.
I don’t usually review recipes, but these are outstanding. I’ve tried other scratch recipes for blueberry muffins, but these were delicious as well as beautiful. Like other reviewers, I used lemon instead of almond, but that’s just my personal taste. I broke my own rule and made them for company before making them for myself first, and it was not in vain. They are fabulous.
The muffins tasted GREAT!
I only had to cook mine for 21 minutes.
I used some large blueberries so 2 1/4 cups seemed a bit too much.
EXCELLENT Muffins! The best blueberry muffin recipe! I love it!
Can I substitute other fruit or chocolate chips instead of blueberries?
Hi Carmen, Yes, see my new strawberry muffins for a delicious variation:https://www.onceuponachef.com/2015/05/strawberry-muffins.html
Gracias.
“Best” Blueberry Muffins are the perfect name for the PERFECT muffin. These muffins are moist, flavorful, not too sweet and the little crunch on top makes the irresistible!. I added a few pinches of fresh lemon zest to make them my own, but that’s just my personal preference, they really need no tweaking. Thanks, Chef!
These muffins are VERY good. I have to watch my sugar intake so I cut the sugar to 1/2 cup instead of 1 cup and did not put any sugar on top. Still amazing muffins. The almond extract really comes through and makes the taste. I used black raspberries instead of blueberries because that is what I had on hand. Great muffins.
If I double this recipe will they still turn out the same? I have had trouble doubling recipes before… They don’t always turn out right, but I need to make a large batch for work so thinking of giving it a try in the morning.
Hi Kristen, Should be okay. Good luck!