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Our Favorite Blueberry Muffins

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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.

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.

adding butter to sugar to make Blueberry Muffins

adding egg to sugar and butter mixture to make Blueberry Muffins

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.

Muffin Baking Times:

For mini muffins, bake for 18 to 20 minutes.
For regular-sized muffins, bake for 21 to 25 minutes.
For Texas (jumbo) sized muffins, bake for 24 to 28 minutes.

adding Blueberry Muffins batter to mufin tin

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.

Blueberry Muffins with one on a plate with wrapper taken off

More Five-Star Muffin Recipes

Did you make these Blueberry Muffins? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

stack of Blueberry Muffins on a plate

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Blueberry Muffins

This easy blueberry muffin recipe is packed with juicy blueberries.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

▢ 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

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.

To maintain freshness, store cooled blueberry muffins in an airtight container or zippered bag. Keep them at room temperature for up to 2 days or refrigerate them for approximately 5 days.

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.

juicy Blueberry Muffins on a plate with a title

fluffy and fragrant Blueberry Muffins with writing

close up of a stack of Blueberry Muffins with a title

plated Blueberry Muffins in a stack and one in half with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly