Best Ever Blueberry Muffins
- felichiccuisine
- May 5
- 3 min read
Updated: 5 days ago
There’s nothing quite like biting into a warm, freshly baked blueberry muffin—bursting with juicy berries, tender crumb, and a hint of sweetness.
This Best Blueberry Muffins recipe delivers tender, moist crumb, bursts of sweet blueberries, and a delightful crunchy sugar topping that makes them irresistible.
Whether you’re baking for breakfast, brunch, or a sweet afternoon snack, these muffins are quick to make (just 45 minutes total!) and guaranteed to become a family favorite.
Why You’ll Love This Recipe
✔ Soft & Fluffy Texture – The perfect balance of butter and milk keeps them moist.
✔ Double Blueberry Boost – Packed with 2¼ cups of fresh blueberries for maximum flavor.
✔ Hint of Almond Extract – Elevates the flavor beyond basic vanilla.
✔ Crunchy Turbinado Sugar Topping – Adds a bakery-style finish.
✔ Easy & Quick – Only 15 minutes of prep and 30 minutes of baking.
You might also like to try: Apple Cinnamon Crumb Muffins
Ingredients You’ll Need
Flour – All-purpose, spooned and leveled for accuracy.
Leavening – Baking powder for a light, fluffy rise.
Butter & Sugar – Creamed together for richness and sweetness.
Eggs & Extracts – For structure and depth of flavor.
Milk – Keeps the muffins tender.
Fresh Blueberries – The star of the show!
Turbinado Sugar – For a sparkling, crunchy finish.
What is Turbinado Sugar?
Turbinado sugar (sometimes called "raw sugar" or "demerara sugar") is a minimally processed cane sugar that retains some of its natural molasses.
Why It’s Perfect for Muffins: The coarse texture creates a sparkly, crackly topping when baked, giving these muffins their signature bakery-style finish.
Don’t Have Turbinado? Substitute With:
✔ Demerara sugar (nearly identical)
✔ Light brown sugar + a pinch of white sugar for texture
✔ White sugar (though you’ll lose the crunch)
Step-by-Step Instructions
✔ Prep the Pan – Line a muffin tin with liners and lightly spray with non-stick spray to prevent sticking.
✔ Mix Dry Ingredients – Whisk together flour, baking powder, and salt.
✔ Cream Butter & Sugar – Beat until light and fluffy, then
✔ Add eggs one at a time.
✔ Add Flavors – Mix in vanilla and almond extracts.
✔ Combine Wet & Dry – Alternate adding flour mixture and milk, mixing just until combined.
✔ Fold in Blueberries – Gently stir to distribute evenly without overmixing.
✔ Bake to Perfection – Fill muffin cups generously, sprinkle with turbinado sugar.
✔ Bake for 25-30 minutes until golden brown and firm. Transfer to a wire rack to cool completely before serving.
Tips for the Best Blueberry Lemon Muffins
✔ Use room-temperature ingredients – Ensures even mixing.
✔ Don’t overmix the batter – A few lumps are fine; overmixing = tough muffins.
✔ Toss frozen blueberries in flour – If using frozen, coat them lightly to prevent sinking.
✔ Fill muffin cups to the top – For that perfect bakery-style dome.
✔ Check for doneness early – Ovens vary; start checking at 25 minutes.
FAQs (Common Questions Answered)
Can I use frozen blueberries?
✔ Yes! Toss them in 1 tbsp flour before folding in to prevent bleeding.
Can I make these muffins ahead?
✔ Absolutely! Store in an airtight container for 2 days at room temp or freeze for up to 3 months.
Can I skip the almond extract?
✔ Yes, but it adds depth—replace with extra vanilla if needed.
Why did my muffins turn out dense?
✔ Possible causes: Overmixing, expired baking powder, or too much flour (always spoon & level!).
Enjoy!
Have you tried making this Blueberry Muffins? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All photographs on Feli Chic'Cuisine, signed by Feli Chic'Cuisine, are copyrighted.
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