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 tried your recipe tonight, but I don’t know where I went wrong. My oven may be too hot, because at 8minutes left, they ALMOST burnt, so that I can fix. However, after I let them cool, they came out with a very bitter aftertaste and I can’t pinpoint what it is, might you know? I read that it may be too much Baking Soda? Help! I do want to try it again.
Hi Rose, Sorry you had a problem with these! You’re right — too much baking soda can make things taste bitter. Is there any chance you mis-measured it?
Hello Rose,
Baking soda can be very tricky. It needs to be combined with an acid to produce carbon dioxide and help in the rising effect, and neutralizing its bitter flavour. In baking most people use milk which contains lactic acid. Since I don’t use milk in any of my baking and I replace it with water and some lemon/lime juice. You can always add more lemon juice to milk as well. Always let your mixture rest just a bit before baking it so that science can do its job. I promise you, it will help with any bitterness from the baking soda 💙.
Also, if a recipe calls for baking powder, you can use baking soda, but make sure you use less. I will usually half the amount and add some creme of tartar and arrowroot/corn starch for the remaining amount.
The problem may have been that the recipe calls for baking powder not soda. This may or may not be the reason for the bitterness. I’m not a great baker but it’s a thought.
You’re right Jane! I should’ve referred back to the recipe to see whether or not I used baking soda or baking powder in it. I think that’s the likely cause of the bitterness. Sorry for any confusion!
I made these today for my husband. Simple enough that the kids could help, and delicious enough for all my husbands co-workers to request a weekly batch vowing to never get store bought blueberry muffins again. I am in tropical NQ Australia, I followed the recipe at 190•C for the allotted time, then turned it down to 160•C for 15 minutes as the tops were browning but the middles were still batter and they were perfect!
I’ve made a lot of blueberry muffins. None have been this good. I think the almond extract takes them to next level. I also made the pumpkin bread. Another winner!
I have twin teenage sons. They’re not very picky, but they’re brutally honest. I have tried SO many recipes for blueberry muffins, and neither boy was too crazy about any of them. Then I saw this recipe and thought I’d give it a try. They raved about it. The muffins are wonderful! The boys are in college now. They ate a blueberry muffin in the cafeteria and texted me to say that there is no way they’ll eat any blueberry muffins again except mine! These are amazing. Thanks for the great, easy, practical recipe.
These are the best muffins I have ever made. The recipe is easy to follow and the flavour is phenomenal. It deserves way more than just 5 stars. I just tried the recipe again but using peaches (skins removed and chopped) instead of the blueberries, and they turned out as good as the blueberry ones. I didn’t change anything else, just the fruit. I bet they’d taste great with any fruit substitution. I think I’ll try chopped apples next.
The Best Blueberry Muffins truly are the best! Thank you for a wonderful recipe that was easy to follow and a treat for all.
These are absolutely the best blueberry muffins I’ve had in a long time 😋 Easy to make too.
I think this is the first review for a recipe I am ever writing – and I use the internet daily! This recipe is gold. pure gold. I’m in the UK and I halfed your recipe, still used cup measurements. I didn’t have almond extract to hand but followed others’ tips of using lemon – what a difference that made! This is the 4th time i’m making these muffins but the tiny bit of lemon zest really did make a huge difference. I cooked for exactly 30 minutes, perfect for my oven.
Previously, I’ve underbaked them before at around 25 minutes, because I thought ‘oh they look like muffins now so i’ll take them out’ and despite them being pale and only slightly golden, they were still yummy. But this time – a whole 30 minutes, the top was golden! and the inside was soooo moist and fluffy, more so than when i took them out at 25 minutes and no weird smells or anything that I sometimes get with baking like that ‘eggy’ smell – none of that. These were divine. A great use of blueberries and the sugar: butter quantities are much less than what other recipes e.g. for brownies call for – so I class these muffins as a ‘healthy’ option 😉
Thank you for posting and sharing this, you’re making plenty of kitchens smile!
I made these yesterday (Sept. 2020), with a few minor adjustments and they were light, fluffy and delicious. I didn’t use the Almond Extract (didn’t have any), so I used fresh squeezed lemon juice instead. I also left off the sugar topping, which we prefer. They were perfect! Will make them again and again.
Made these Blueberry Muffins today and was very satisfied with the results. The Almond Extract is the secret ingredient that sets these muffins apart from other recipes I have tried.
I increased the amount of milk by about two Tablespoons to thin the batter just a bit. Not overly sweet; well balanced flavors. Would use this recipe again. Thanks for sharing.
These were delicious! I have a tried and true recipe I’ve used for years and the fact that this used 2X the blueberries intrigued me! I didn’t have almond extract so I used all vanilla. I bought almond extract today so I will try again as written. I followed the rest of the recipe exactly and somehow got 18 muffins which was a bonus!