Best 11 Best Of The Best Blueberry Muffins Recipes

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Blueberry muffins are a delightful treat that can be enjoyed for breakfast, lunch, or as a sweet snack. With their fluffy texture, sweet blueberry filling, and golden brown crust, they are a favorite among people of all ages. Whether you are a seasoned baker or just starting out, there are many recipes available to help you create the perfect blueberry muffins. This article will guide you through the process of finding the best recipe for your needs, ensuring that you end up with delicious, moist, and flavorful blueberry muffins that will be the envy of your friends and family.

Here are our top 11 tried and tested recipes!

BEST BLUEBERRY MUFFINS



Best Blueberry Muffins image

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

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 45m

Yield 12 muffins

Number Of Ingredients 13

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

Steps:

  • 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.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : ServingSize 1 muffin, Calories 252, Fat 9 g, Carbohydrate 39 g, Protein 4 g, SaturatedFat 5 g, Sugar 22 g, Fiber 1 g, Sodium 224 mg, Cholesterol 52 mg

BEST BLUEBERRY MUFFINS EVER



Best Blueberry Muffins Ever image

The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You'll love this recipe from the world famous original Jordan Marsh department store muffins.

Provided by Rachel Farnsworth

Categories     Breakfast

Time 35m

Number Of Ingredients 10

1/2 cup butter (softened)
1 cup granulated sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup granulated sugar (for topping)

Steps:

  • Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
  • In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
  • Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
  • Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
  • Add the blueberries to the batter and use a rubber spatula to gently fold them in.
  • Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
  • Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 260 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 180 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY MUFFINS



Blueberry Muffins image

Provided by Ina Garten

Time 40m

Yield 20 muffins

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
1/4 pound (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs, lightly beaten
2 cups fresh blueberries (2 half-pints)

Steps:

  • Preheat the oven to 350 degrees. Line muffin tins with paper liners.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
  • Bake the muffins for 20 to 25 minutes, until golden brown.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 12 muffins

Number Of Ingredients 14

2 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 tablespoon baking powder
2 cups fresh blueberries
1 cup buttermilk
1/4 cup sour cream
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
Nonstick cooking spray
10 tablespoons unsalted butter, at room temperature
1 1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1 large egg
2 large egg yolks
3 tablespoons raw sugar

Steps:

  • Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
  • Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
  • Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
  • Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
  • Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

THE BEST BLUEBERRY MUFFINS



The Best Blueberry Muffins image

I got this recipe years ago and make it several times during blueberry season. The flavor is very fresh.

Provided by Lvs2Cook

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4-1/2 teaspoon salt (I use 1/4 tsp)
2 1/2 cups blueberries, mash 1/2 cup with a fork
2 cups flour
1/2 cup milk
1 tablespoon sugar

Steps:

  • Heat oven to 375º. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too.
  • In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt.
  • Mix mashed berries into batter.
  • Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries.
  • Scoop batter into muffin cups. Sprinkle with sugar.
  • Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.

Nutrition Facts : Calories 249.6, Fat 9.2, SaturatedFat 5.4, Cholesterol 57, Sodium 180.8, Carbohydrate 38.8, Fiber 1.3, Sugar 20.9, Protein 3.8

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
3/4 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

AWESOME BLUEBERRY MUFFINS



Awesome Blueberry Muffins image

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

Provided by PSOPHIA17

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs, lightly beaten
½ cup canola oil
2 cups frozen blueberries

Steps:

  • Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  • Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.

Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 11 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 201.8 mg, Sugar 15.8 g

Tips:

  • Choose the freshest blueberries. Fresh blueberries will give your muffins the best flavor and texture. If you can't find fresh blueberries, you can use frozen blueberries, but be sure to thaw them completely before using.
  • Use good quality ingredients. The better the ingredients you use, the better your muffins will be. Use real butter, not margarine, and use fresh eggs. You can also use a combination of all-purpose flour and whole wheat flour for a healthier muffin.
  • Don't overmix the batter. Overmixing the batter will make your muffins tough. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups evenly. This will ensure that all of your muffins are the same size and shape.
  • Bake the muffins at a high temperature. This will help them to rise and brown properly. Reduce the temperature after the first 10 minutes of baking to prevent the muffins from overcooking.
  • Let the muffins cool before serving. This will help them to set and will make them easier to eat.

Conclusion:

Blueberry muffins are a classic breakfast treat that are loved by people of all ages. They are easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find a blueberry muffin recipe that you'll love. So next time you're looking for a delicious and satisfying breakfast, give one of these blueberry muffin recipes a try.

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