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These blueberry muffins are simply the best! Moist on the inside with a crisp sugar coated muffin top. Perfectly sweet and loaded with blueberries. No need to hunt for another blueberry muffin recipe because you’ve found it!
Looking for more blueberry recipes for breakfast? Try this lemon blueberry baked oatmeal or this blueberry almond granola!
This recipe and post have been updated since it was originally published on 11/14/2013.
Why you’ll love them
Nostalgic muffin – If there’s one muffin we can probably all remember eating as a kid, it’s a blueberry muffin. They’re classic, comforting, and generally loved by everyone who enjoys a good muffin.
Loaded with blueberries – Have you ever had a blueberry muffin where you had to search for the blueberries? It’s so disappointing. That isn’t going to be an issue with these perfect blueberry muffins, the recipe uses 2 cups of blueberries!
Easy to make – Muffins are one of the easiest baked goods to make, in my opinion. Both novice and experienced bakers will appreciate the simplicity of these blueberry muffins. No fancy equipment required and they can be ready in about 30 minutes.
The ingredients
- All-purpose and white whole wheat flour – The combination gives the muffin a slightly nuttier flavor without making it too dense.
- Baking powder – The leavening agent that allows the muffins to rise.
- Salt – Salt balances out the sweetness and enhances the flavor. I recommend this salt for both baking and cooking.
- Unsalted butter – Butter adds moisture to the muffins and gives them that crisp exterior.
- Sugar – Granulated sugar is used to sweeten the muffins.
- Milk – Any type of milk should work for this recipe. I typically use unsweetened
- Vanilla and almond extract – The combination of both extracts is key to making them have that classic bakery style blueberry muffin flavor.
- Blueberries – The pop of the blueberries in your mouth when you take a bite is simply the best! Fresh or frozen blueberries can be used.
- Turbinado sugar – Also called sugar in the raw or raw cane sugar. Gives the muffin tops a crunchy sweet texture.
How to make perfect blueberry muffins
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 400° F. and spray a muffin pan with cooking spray or insert parchment paper muffin liners.
Combine and whisk the dry ingredients in one mixing bowl and the wet ingredients in a separate mixing bowl.
Pour the wet ingredients in with the dry and use a rubber spatula to fold them together just until combined. Don’t overmix or the muffins will be dense and tough.
In a small bowl, toss the blueberries together with a tablespoon of flour until they’re coated. Pour them into the batter and gently fold them in.
Divide the batter evenly into the prepared muffin pan. I like to use this cookie scoop to ensure all the muffins are the same size. Sprinkle turbinado sugar on top of the muffins and then place them on the middle rack of the oven to bake.
Bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached. Cool the muffins on a wire rack for several minute before removing them from the muffin pan and cooling completely.
Tips for the best blueberry muffins
- Make sure the ingredients are at room temperature so that they combine evenly.
- Check to make sure your baking powder hasn’t expired. This can affect how the muffins rise.
- Fluff the flour and scoop it into the measuring cup until slightly mounded, then level it off. If you have a kitchen scale, weighing it in grams is the most accurate method. You’ll want to use 120 grams all-purpose flour and 120 grams of white whole wheat flour.
- Use a good quality muffin pan. My recommendation is the Williams Sonoma Goldtouch Pro Non-Stick Muffin Pan. It’s on the pricier side, but totally worth it in my opinion.
- Spray the muffin pan thoroughly with cooking spray or use parchment paper muffin liners to prevent the muffins from sticking to the pan or liners.
- Don’t overmix the batter. If you overmix the batter, the muffins will be dense and chewy because you worked the gluten in the flour too much.
Blueberry muffin FAQs
How do you keep blueberries from sinking in muffins?
Toss the blueberries in a tablespoon of flour before mixing them into the batter. This will keep them suspended throughout the muffin and not just sitting on the bottom.
Can I use frozen blueberries?
Yes. If you use frozen blueberries, don’t defrost them. Toss them in the tablespoon of flour and then add them to the muffin batter while they’re still frozen. If blueberries are in season, I recommend using fresh.
Can the muffins be made using only all-purpose flour?
Yes. Simply swap out the white whole wheat flour with an equal amount of all-purpose flour.
If you choose to make whole wheat blueberry muffins using only whole wheat flour, be aware that the texture will be more dense, the flavor nuttier, and they may not rise as much.
Storage
Storage – Blueberry muffins will keep on the counter in an airtight container lined with paper towels for 3 days.
Freezing – Blueberry muffins are freezer-friendly! Let the muffins cool completely, then store them in a freezer bag, with the air pressed out, for up to 3 months. When you’re ready to eat one, let it defrost on the counter or microwave it for 30-45 seconds.
More muffin recipes
- Rhubarb Pecan Muffins
- Pumpkin Banana Muffins
- Lemon Zucchini Muffins
- Cranberry Apple Carrot Muffins
- Cranberry Orange Muffins
- Strawberry Banana Muffins
Did you make these blueberry muffins? I’d love if you’d leave a recipe rating and review below.
Perfect Blueberry Muffins
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mix-in ingredients
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- Turbinado sugar for topping the muffins optional
Instructions
- Preheat oven to 400° F. and line a 12 cup muffin pan with liners or spray with cooking spray.
- In a large bowl whisk together the flours, baking powder, and salt.
- In a separate bowl whisk together the sugar, melted butter, eggs, milk, vanilla and almond extract.
- Pour the wet ingredients in with the dry and use a rubber spatula to fold them together until just combined. Don’t overmix.
- In a small bowl toss the blueberries together with the tablespoon of flour until coated. Pour them in with the batter and gently fold them in.
- Divide the batter evenly into the prepared muffin pan. Sprinkle turbinado sugar on top of the muffins and then place them onto the middle rack of the oven and bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
- Cool the muffins in the pan on a wire rack before removing them.
Notes
- If using frozen blueberries don’t defrost, simply mix in while they are frozen.
- For a sweeter muffin, increase the sugar to 1 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many eggs for this? I am going to guess 2 but I don’t see that listed
Yes, 2 eggs.