Amazing Blueberry Muffins

Amazing Blueberry Muffins


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Keeping it simple and delicious with this amazing muffin recipe! Bursting with fresh blueberries in a tender, buttery batter and sparkling sugar crust, these really are the best blueberry muffins you’ll ever have.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 C. unsalted butter, softened
  • 1 C. granulated sugar
  • 2 large eggs
  • 1-1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/2 C. milk
  • 2-1/4 C. fresh blueberries
  • 2 T. raw sugar

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Preheat the oven to 375°F. 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 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. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula. Scoop the batter into the prepared muffin tin. Sprinkle the raw sugar evenly on top of the muffins. Bake for about 30 minutes until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary, then transfer the muffins to a rack to cool completely.

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