side angle of fresh baked blueberry muffins, cooling on a wire rack
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5 from 1 vote

Blueberry Muffins

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 12 muffins


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup milk
  • 2 1/4 cup fresh blueberries
  • 2 tbsp turbinado sugar


  • Pre-heat your oven to 375°F and line a 12-cup muffin tin with paper liners.
  • In a medium sized bowl, whisk together flour, baking power and salt.
  • In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy. 
  • Add the eggs, one at a time, beating well after each addition. 
  • Beat in the vanilla extract and the almond extract.
  • Add the flour mixture in 3 additions, alternating with the milk (flour, milk, flour, milk, flour). Mix until just combined after each addition.
  • Add the blueberries and gently fold them into the batter using a spatula. 
  • Divide the batter across the prepared muffin cups. They should be full to the brim, if not slightly heaped.
  • Sprinkle the turbinado sugar evenly across the tops of the muffins.
  • Bake for about 30 minutes, until golden brown.
  • Allow the muffins to cool in the pan for about 10 minutes, before transferring to a wire rack to cool completely. 


  • Original Recipe Source: Once Upon a Chef
  • I substituted brown sugar for turbinado sugar.
  • I used salted butter, instead of unsalted, and reduced the amount of salt in the recipe to a big pinch.
  • Poking a few extra blueberries into the surface of the batter before baking adds a nice touch, since you ensure that you get to see some of the berries on the top of each muffin when the bake.