Spencers Big 30 Whip Cream and Blue Blueberries

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

Bursting with fresh blueberries, with a tender crumb and sparkling sugar crust, these really are the best blueberry muffins. I've tried fussier recipes that call for mashing some of the blueberries into the batter or even swirling homemade blueberry jam into the mix, but there's no need for all that — this simple recipe tops them all. I use both vanilla and almond extracts to flavor the muffins; vanilla is of course standard, but almond extract complements the berries and really makes the muffins special. For the blueberries, I prefer to use fresh, but if you're using frozen, be sure to stir them into the batter without thawing, otherwise, they'll turn the muffins purple.

What You'll Need To Make Blueberry Muffins

Step-By-SteP instructions

To begin, combine the flour, baking powder and salt in a medium bowl.

Whisk to blend.

Next, beat the butter and sugar for a few minutes until light and creamy.

Beat in the eggs one at a time.

Then beat in the vanilla and almond extracts.

Gradually mix in the flour mixture, alternating with the milk.

The batter will be thick.

Add the blueberries.

Using a rubber spatula, fold the berries into the batter.

Spoon the batter into a muffin tin lined with paper liners. (It's important to use the liners, otherwise the blueberries will stick to the bottom of the pan, making the muffins difficult to remove.)

Sprinkle the turbinado sugar over top.

Bake for about 30 minutes.

Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.

Watch My Blueberry Muffin Video

How To Store & Freeze Blueberry Muffins

Since the muffins are full of juicy blueberries, they stay moist for days. The flip side of this is that they tend to get a little soggy. To store them, line a sealable container with a sheet of paper towels. Arrange the muffins in a single layer and cover with another sheet of paper towels to absorb any excess moisture. Store the muffins on the countertop or freeze for up to 3 months. Reheat the muffins in the microwave or oven to refresh, if desired.

More Blueberry Recipes

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• Cake Pans to Cookie Sheets: 16 Essential Baking Pans

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Best Blueberry Muffins

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

Ingredients

• 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)

For Cooking

• Non-stick cooking spray
• 12 paper muffin liners

Instructions

1. 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.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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 Information

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• Serving size: 1 muffin
• Calories: 252
• Fat: 9 g
• Saturated fat: 5 g
• Carbohydrates: 39 g
• Sugar: 22 g
• Fiber: 1 g
• Protein: 4 g
• Sodium: 224 mg
• Cholesterol: 52 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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