Best Blueberry Muffins Recipe
Tender blueberry muffins that are bursting with juicy berries in every single bite! Easy homemade recipe with that perfect bakery-style texture.
Servings: 12 Servings
Calories: 231kcal
Equipment
- Large Cookie Scoop (helpful, but not required)
Ingredients
- ½ Cup salted butter, melted
- ¾ Cup granulated sugar
- ½ Cup milk (we use 2% or whole dairy milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 + ¾ Cup all-purpose flour
- 1 pint fresh blueberries, washed, drained, and picked-through (1 pint = ~2 Cups)
- turbinado sugar for topping the batter
Instructions
- Preheat the oven to 400°F. Line a standard 12-cup muffin tin with cupcake liners (or grease the cups well) and set aside.
- In a large mixing bowl, whisk together the wet ingredients and sugar until well combined.½ Cup salted butter, melted, ¾ Cup granulated sugar, ½ Cup milk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, 2 large eggs
- Slowly stir in the dry ingredients, mixing it about 75% of the way.½ teaspoon salt, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 + ¾ Cup all-purpose flour
- While there are still large streaks of flour in the batter, gently fold in the blueberries until well distributed throughout and the batter is just combined (a few lumps are ok, do not overmix).1 pint fresh blueberries, washed, drained, and picked-through
- Evenly divide the batter between the 12 prepared muffin cups.
- Sprinkle turbinado sugar generously over the batter.turbinado sugar for topping the batter
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few crumbs are ok, we don't want to see wet batter).
- Allow to cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Video
Notes
Storage: Store fully cooled muffins in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months by placing fully cooled muffins into a freezer-safe zip top bag or airtight container. More details on freezing noted in the blog post.
Variation Ideas:
- Add some lemon zest to your batter for a little lemon-blueberry twist.
- Replace the butter 1-for-1 with a neutral oil (like vegetable or canola oil) if desired. This is a great choice if you're looking to make your muffins dairy-free (along with using a dairy-free milk).
- Make a streusel topping to replace the sprinkle of the turbinado sugar on top. If desired, grab the streusel topping details from our pumpkin streusel muffins recipe and use it on these muffins, using ½ teaspoon of cinnamon instead of the pumpkin pie spice noted.
Nutrition
Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 289mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 314IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
