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+ servings
Better than a bakery, these delicious blueberry muffins are super easy to make and are toped with a crunchy sugar top.

Blueberry Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 24 muffins


  • 1/2 cup unsalted butter (softened)
  • 1 cup sugar
  • 2 large eggs (room temperature)
  • 1/2 cup half and half
  • 2 cups all-purpose flour (plus 1 tbsp for the blueberries)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 cups blueberries (fresh or frozen)
  • 1 tsp almond extract
  • 1/4 cup turbinado sugar (for sprinkling on top)


  • Heat the oven to 400℉.
  • In medium mixing bowl, cream the butter and sugar then add eggs, almond extract, and half and half. Mix well.
  • Add the baking powder, salt, and 1/2 of the flour. Mix until incorporated. Add the remaining flour and mix until there are no large pockets of flour left. Do not over mix.
  • Toss the blueberries in 1 tablespoon of flour until lightly coated, then gently fold into the batter.
  • Spoon the batter evenly into a greased muffin cups or cupcake liner about 2/3 full then sprinkle the tops with a generous layer of turbinado sugar.
  • Bake for 20 minutes or until they are golden brown and a toothpick tested in the middle-most muffin comes out clean.
  • Cool before serving.


Store at room temperature covered with a loose breathable cover like a paper towel or tea towel to preserve the crunchiness. Will keep for 7 days.
Course: Breakfast, Snack
Cuisine: Baked Goods
Keyword: blueberry, breakfast, muffins
Tried this recipe?Let me know how it was!