Best Blueberry Muffin Recipe

This is our favorite blueberry muffins recipe! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

If blueberry muffins are your favorite, you have to try these cake-like blueberry muffin cookies and super easy blueberry muffin bread.

If you’ve tried my simple Pumpkin Muffins or Pumpkin Crumb Cake Muffins, or bakery style Chocolate Chip Muffins, you know I’m serious about muffin recipes. Muffins are a favorite because they’re easy to make, quick to bake, and the flavors are endless just like scones. Everyone appreciates a fresh batch of muffins and, best of all, muffins double as breakfast and snack. (Or in the case of double chocolate muffins… dessert!)

But when it comes to muffin varieties, blueberry muffins hold the crown. Nothing compares to the classic blueberry muffin and today I’m showing you exactly how to prepare my best version:

Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors.

They’re a texture lover’s dream with soft centers and a crunchy cinnamon brown sugar on top! They’re not as dense as jumbo blueberry muffins and have a little more flavor from the brown sugar and butter.

Best Blueberry Muffins

Bursting with fresh blueberries with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins.

Prep: 15min

Total: 45min

Yield: 12 muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 252, Fat 9 g, Carbohydrate 39 g, Protein 4 g, Saturated Fat 5 g, unSaturated Fat , Sugar 22 g, Fiber 1 g, Sodium 224 mg, Cholesterol 52 mg

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)
• Non-stick cooking spray
• 12 paper muffin liners

Instruction:

1. 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.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. 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).
4. 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.
5. 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.
6. 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.
7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 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.

Quick and Easy Blueberry Muffins

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Prep: 10min

Total: 30min

Yield: Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 217, Protein 3 g, Carbohydrate 33 g, Fiber 1 g, Sugar 18 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 20 mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
• 1 large egg
• 1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Instruction:

1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
7. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Famous Department Store Blueberry Muffins

These blueberry-stuffed muffins are a clone of “The Famous Jordan Marsh Blueberry Muffins” — which were indeed famous up until the mid-1990s, when Jordan’s, one of Boston’s iconic department stores disappeared. With this recipe, you can recreate the signature sugary crown and imagine sitting in the Jordan Marsh dining room on the top floor, enjoying a bountiful blueberry muffin.

Prep: 8min

Total: 38min

Yield: 12

Serving Size: 1 muffin (101g)

Nutrition Facts: servingSize 1 muffin (101g), calories 260 calories, Carbohydrate 42g, Cholesterol 50mg, Fiber 1g, Protein 4g, Sodium 200mg, Sugar 25g, Fat 9g, Saturated Fat 5g, Trans Fat 0g

Ingredients:

• 8 tablespoons (113g) unsalted butter at room temperature
• 1 cup (198g) granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (113g) milk
• 2 1/2 cups (354g) blueberries fresh preferred
• 1/4 cup (50g) granulated sugar for topping

Instruction:

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers., In a medium-sized bowl, beat together the butter and sugar until well combined., Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition., Beat in the baking powder, salt, and vanilla., Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl., Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute., Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here., Sprinkle about 1 teaspoon granulated sugar atop each muffin., Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Blueberry Muffins

These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

Prep: 15min

Total: 45min

Yield: 12

Ingredients:

• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (67g) chopped walnuts (or pecans)
• 1 teaspoon ground cinnamon
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk, at room temperature
• 1 and 1/2 cups (250g) fresh or frozen blueberries

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
2. Mix all of the topping ingredients together. Set aside.
3. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Blueberry Muffins

FAQ

What makes blueberry muffins better?

1. Add Lemon to Your Blueberry Muffin Mix.
2. Add More Berries.
3. Cream Cheese Please!
4. Spice It Up!
5. Add a Streusel Topping.
6. Add Nuts and More Fresh Fruit.
7. Use Sour Cream or Yogurt for Fluffy Muffins.

Are fresh or frozen blueberries better for muffins?

Why do you rinse blueberries in muffin mix?

What is the difference between a blueberry muffin and a blueberry cupcake?