If you love muffins packed with fresh blueberries and almond flavors, then you are going to love these To Die For Blueberry Muffins! Tender muffins are bursting with flavor and blueberries and are lower in sugar than your typical bakery muffins.
These muffins are perfect for blueberry season, when berries are plump and juicy and plentiful in the market!
This was inspired by my buttermilk blueberry muffins on this site, and pairs well with an Almond Coffee Cream!
[feast_advanced_jump_to]Why You'll Love To Die For Blueberry Muffins
- Fresh berries: this recipe is packed with juicy fresh blueberries!
- Compliment of flavors: blueberry and almond are a flavor pairing that goes together very well!
- Easy to make: muffins are so easy to make and are ready to serve in just 30 minutes!
Muffin Ingredients
Just a few basic pantry ingredients will bring you the most incredible flavor in these To Die For Blueberry Muffins!
- All-purpose flour
- Granulated sugar
- Salt
- Baking powder
- Vegetable oil
- Large egg
- Almond extract
- 2% milk
- Fresh blueberries
- Butter
- Powdered sugar
See recipe card for quantities.
How To Make To Die For Blueberry Muffins
Just a few easy steps and you will have delicious, moist muffins bursting with blueberries for your breakfast table.
- Step 1: Mix dry ingredients and wet ingredients into separate bowls.
- Step 2: Add the wet to the dry ingredients and stir until just combined. Fold in blueberries.
- Step 3: Scoop muffin batter into parchment lined muffin pan. Bake for 18 minutes.
- Step 4: Cool in pan for 10 minutes, then remove and cool completely on wire rack.
Hint: a ¼ cup sized cookie scoop (affiliate link) gives the perfect portion of muffin batter for evenly sized muffins.
Substitutions
Sometimes you don't have all the ingredients on hand but you can still make these muffins by making any of the substitutions below.
- Frozen berries - it is ok to use frozen blueberries, just be sure they are frozen when added to the batter (do not thaw).
- Vanilla extract - use vanilla extract in place of the almond extract.
- Low fat muffins - substitute equal amounts of unsweetened applesauce for the oil.
Variations
Try making these muffins with the suggestions below for a different take on this to die for blueberry muffin recipe!
- White Chocolate Blueberry Muffin - stir ¾ cup of white chocolate chips into the muffin batter.
- Blueberry Nut Muffins - stir 1 cup chopped pecans or walnuts into the muffin batter.
- Berry swap - substitute fresh or frozen blackberries for the blueberries.
Love citrus? Try this orange flavored blueberry muffin recipe!
Equipment
- Muffin pan
- Large bowl
- Medium bowl
- ¼ cup size cookie scoop
- Parchment paper muffin liners
Storage
Store leftover muffins in an airtight container at room temperature up to 3 days. Can be stored in the refrigerator up to 1 week and in the freezer up to 3 months.
If desired, reheat thawed muffins in the air fryer or microwave until heated through.
Top tips
- Be sure to gently mix the wet and dry ingredients together until the dry ingredients are just combined. Over mixing can cause a tough muffin.
- When adding blueberries, gently fold them in to prevent berries from bursting.
- Place a sheet of foil or parchment paper beneath the cooling rack to catch any icing drips when frosting the muffins.
FAQ
Yes, frozen blueberries can be used in place of fresh. Just be sure the berries are added while still frozen.
Serve with...
These blueberry muffins are a delicious addition your breakfast or brunch table and make great snacks. They pair well with overnight oats or garlic scrambled eggs.
More Blueberry Recipes
Looking for more blueberry recipes like this? Try these:
When you make this recipe for To Die For Blueberry Muffins, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
To Die For Blueberry Muffins
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Ingredients
For the muffins
- 1½ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ½ teaspoon almond extract
- ½ cup 2% milk
- 1 cup fresh blueberries
For the almond icing drizzle
- ½ tablespoon butter
- ⅓ cup powdered sugar
- ½ teaspoon almond extract
- ½ tablespoon 2% milk
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
- In another bowl, whisk together vegetable oil, egg, milk, and almond extract.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until dry ingredients are just combined.
- Fold in blueberries then scoop blueberry muffin batter into the prepared muffin cups.
- Bake for 20 minutes, or until lightly browned and a toothpick comes out clean after inserted into the center of the muffin.
- Cool on wire rack for 5 minutes, then remove muffins from pan and continue cooling.
- In a small saucepan, heat butter over low heat until melted.
- Stir in powdered sugar, almond extract, and milk.
- Drizzle icing over top of the baked muffins.
