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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Can I add the cinnamon streusel from the boy bait coffee cake to these muffins or should I make the boy bait coffee cake into muffins?
Actually, I think you could go either way!
These muffins were soooo delicious! I ended up using the muffin recipe and topped with the streusel from the your boy bait coffee cake! Yummmmmmmy!!! Thanks for a great recipe! P.s. I forgot to spray the muffin liners, but there was no issue with the muffins sticking to the paper.
So glad it all worked out — thanks for the follow up! 🙂
Hi Jenn!
This has been a repeat recipe for us and they are delicious!!
I saw that you have a lemon blueberry bread recipe, but I was wondering how I could incorporate lemon into this blueberry muffins recipe?
Thanks !
Hi Lisa, Glad you like these! For a hint of lemon, you could add some lemon zest to the batter (I’d go with about 2 teaspoons). Hope that helps!
Sooo good, one of my kids ate three at once, she just couldn’t stop. I’ve been looking for the perfectly easy blueberry muffin recipe for a long time…this is the one!! The almond extract definitely kicked them up!
Jen, I have made your muffin recipe 3 times now, and they are excellent!! First time I did blueberry. I followed the recipe except added half wheat flour. The second and third time I had a lot of cherries on hand so I made them cherry muffins. They turned out just as good!! Used half wheat again plus apple sauce rather than butter, and a little coconut oil as a fat added. Plus I greased the tins with the coconut oil too. I love your recipe, it rocks! Thank you.
can i substitute blueberries for chocolate chips or something?
Hi Jessica, chocolate chips should work here. I also have a chocolate chip muffin recipe if you want to check it out. Hope you enjoy whatever you make!
LOVE these! Substituted almond extract with zest from one lemon because I didn’t have almond extract and they may now be my favorite blueberry recipe ever!
These Blueberry muffins were delicious!!! So moist and great texture!!
mine tasted like eggs and baking soda…. don’t recommend
This is going to be my go to recipe for blueberry muffins from now on. So easy to make and they taste so delicious! I might have doubled up the almond extract because I love the flavor and they were great! Thanks for such a simple but tasty recipe.
My! These muffins are appropriately named. They are the best! Delicious. I used the really large blueberries and it proved to be a great choice. Please don’t forget the turbinado sugar. I use it on most of my quick breads and sweet muffins. Delicious on these. My three year old granddaughter is smacking her lips as she enjoys. Thank you for this wonderful recipe. Will be made often in this house.
My family made this for Mother’s day breakfast, they made a mistake (added way to much almond extract) but I love it. I think it boosted the flavor of the blueberries. I have made these so many times already and we still enjoy eating it every time. The only change I made was I used 1/2 tsp almond extract. Thank you for the wonderful recipe.