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These blueberry muffins have a tender crumb and are filled with blueberries in every bite. Topped with a sprinkle of sugar, they’re impossible to resist.
Holly’s Recipe Highlights & Notes
This is an old recipe from the department store Jordan Marsh, which had a bakery famous for its blueberry muffins. While the department store is long gone, the blueberry muffin recipe is still here and worth making!
- Flavor: These blueberry muffins are sweet and buttery with a delicious blueberry flavor.
- Difficulty: This recipe is easy and perfect for kids and beginners.
- Preparation: It’s important that the batter is mixed just until moistened. Overmixing makes dense muffins.
- Technique: Starting muffins at a high temperature and reducing the temperature for baking makes them nice and fluffy.
- Ingredient note: Frozen blueberries can be used right from frozen but they may discolor the batter slightly.
Ingredients For Blueberry Muffins
- Blueberries: Use fresh or frozen blueberries in this recipe. There is no need to thaw frozen blueberries, although they may color the batter slightly.
- Butter: Use unsalted butter and add your own salt for the perfect flavor.
- Flour: I use all-purpose flour in this recipe, other varieties of flour have not been tested in this recipe.
- Baking powder: Baking powder helps the muffins rise and become fluffy.
- Sugar: Sugar sweetens the muffins, but it also creates a tender crumb.
- Eggs: Ensure the eggs are at room temperature to help them incorporate better. Place them in warm water for a few minutes to quickly bring them to room temperature.
Variations
- Add chopped walnuts, almonds, or pecans for a little extra crunch.
- Skip the extract and add a teaspoon of lemon zest or orange zest.
How to Make Blueberry Muffins
- Combine dry ingredients in a bowl (recipe below).
- Cream butter & sugar and add remaining wet ingredients. Fold in the blueberries.
- Divide the batter evenly into the lined muffin tin. Bake.
Pro Tip: Toss fresh blueberries with a bit of flour to keep them from sinking to the bottom of the muffins.
Storage & Freezing
Cooled blueberry muffins can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container or zippered bag.
Cool completely before freezing and store them in a freezer bag or airtight container for up to 4 months.
More Five-Star Muffin Recipes
Did you make these Blueberry Muffins? Leave a comment and rating below.
Blueberry Muffins
Equipment
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar plus 1 tablespoon for topping
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- ⅛ teaspoon almond extract
- 2 ¼ cups fresh blueberries
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
- In a large bowl, cream the butter and 1 cup sugar with a hand mixer until fluffy. Beat in the eggs one at a time. Stir in milk, vanilla and almond extract.
- Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not overmix.
- Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.
- Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on top.
- Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for 18-23 minutes or until a toothpick comes out clean.
- Cool in the tin for 2 minutes and then transfer the muffins to a rack. Cool completely.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
We didn’t have any fresh blueberries, but we did have a bag of those tiny wild Maine blueberries.
We rinsed the berries until the water ran clear and then measured them out until we had the 2 ¼ cups needed per the recipe. Also, we used sparkling/sanding sugar instead of granulated sugar on top before baking. They were yummy and FULL of berries!
We didn’t have any fresh blueberries, but we did have a bag of those tiny wild Maine blueberries. We rinsed the berries until the water ran clear and then measured them out until we had the 2 ¼ cups needed per the recipe. Also, we used sparkling/sanding sugar instead of granulated sugar on top before baking. They were yummy and FULL of berries!
Excellent recipe. Delicious muffins ( I found myself munching on the batter) stuffed with blueberries. I never made blueberry muffins before, and this recipe was so easy!
I’ll be making these yummy treats again and again.
How can I use yogurt in this recipe, possibly to replace an ingredient.
I have not tried this recipe with yogurt so I can’t say for sure. I have this muffin recipe with yogurt you could try.
Can I make these extra large (as in a 6 muffin pan, rather than a standard 12-muffin pan)? What would the modifications be, regarding either ingredients or cooking time? Thanks for your help!
Margaret
You can also find this info in the post. Let us know how it goes!
For Texas (jumbo) sized muffins, bake for 24 to 28 minutes.
These sound delicious! I have frozen berries…can I use them? Do I need to thaw them first? Thanks!
You can also find this info in the post. Let us know how it goes!
Blueberries: Use fresh or frozen blueberries in this recipe. There is no need to thaw frozen blueberries, although they may color the batter slightly.
Always my favorite muffin recipe! It turns out perfect every time. SWP Employee
These are absolutely fantastic!! Thank you so much for sharing!!
Yay! So happy you loved them!
I have a large muffin pan will the amount of time be the only thing that would change.
I love all of your recipes and I am so happy that I receive them. Thank You for sharing all the recipes and tips
Hi Marion! For jumbo muffins, they will need to cook longer, for about 22-25 minutes but I would recommend checking them for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean they are cooked!
I made these tonight but didn’t add the topping. My apartment oven doesn’t register temperature correctly so cooked longer. They were delicious and had to force myself not to eat all of them at once. Will be making again.
It is honestly my biggest problem as well! If it’s delicious why wouldn’t I indulge
Good muffins, not overly sweet, plenty of berries. I do enjoy how simple the recipe is, thanks
I am so glad you love this muffins Connie!
Hi Holly, I just finished baking a batch of these blueberry muffins, as my friends and family really enjoyed the carrot muffins I baked using your recipe. I have a question before i bake a second batch of these blueberry muffins (im getting ready to in a few minutes) so, while they baked they were nice and plump however, upon cooling they went flat. Is there a trick or tip to keep them plump on top? Thank you so much! I am really enjoying your recipes!!!
So glad you are enjoying our muffin recipes, Loretta! We have some tips to help to keep your muffins from falling in: fill the muffin tins only ¾ full to allow for room to expand as they cook, be sure to fully cook the muffins, check your baking powder and make sure it is fresh as that can affect the rise and structure of the muffin, and lastly the batter could also be over mixed so make sure to only mix until moistened. Hope those tips help!
Trying these !! Can I replace butter with oil? Same quantity?
Hi Lara, we have only tried this recipe as written but would love to hear how it turns out for you.
I just baked these today and they are DELICIOUS! Super moist and light, and just the right amount of sweet: the PERFECT blueberry muffin! This recipe is a keeper! :)
So glad you loved these muffins Claire!
Do you use hard butter, like a crumble mix for the topping of these blueberry muffins?
I usually use room temperature butter. Enjoy Elaine!
Can’t wait to try! How would you recommend I make them with frozen fruit? Should I be thawing the fruit first or is frozen ok? I don’t want to ruin the texture. ❤️
There is some info in the post on using frozen berries.
Freezing blueberries forces their delicate skins to burst and the berries to release some of their juices. So when baking with them, you may notice the color bleeds a bit more.
Do Not Thaw
Rinse frozen berries several times in a strainer until the water runs clear.
Drain and dab dry on paper towels, then add to batter.
Hope that helps!
Super easy and superb texture and flavor!
We couldn’t agree more Rachelle! Thank you for the feedback.
Do you melt the butter first for the topping or mix it like crumble mix
Mix it like a crumble mix. Enjoy!
Wow! These are great! I was given blueberries and wanted to make muffins with them and went to my default site … Spend With Pennies … for a recipe. Very good! I don’t ordinarily use liners for muffins but need to remember to next time as they were so most they were a little difficult to get out of the pan. Oh, and I used buttermilk instead of milk because I had some that needed to be used. I also didn’t add lemon zest to the topping because my berries were already tart. Definitely a keeper!
Ahh Shannon, thank you so much! Buttermilk would be great in these, so glad you enjoyed them!
Can we use almond flour .. if so how much measurement to substitute
Thank u
I haven’t tried this with almond flour so I can’t say for sure how it would work.