Blueberry Almond Muffin Cupcakes

Name: Blueberry Almond Muffin Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 teaspoon almond extract; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon

Highlighted under: Sweet Recipes

I absolutely love making Blueberry Almond Muffin Cupcakes because they combine two of my favorite flavors into a delightful treat. The sweetness of the blueberries pairs beautifully with the nutty essence of almonds, resulting in a moist, tender crumb that makes these cupcakes irresistible. Baking them is a joy, and the aroma that fills the kitchen while they’re in the oven is simply heavenly. Whether enjoyed for breakfast or as an afternoon snack, these muffins are sure to brighten anyone's day!

Created by

Emily

Last updated on 2026-02-07T19:45:27.750Z

When I first experimented with Blueberry Almond Muffin Cupcakes, I was in search of a recipe that would be both delicious and easy to prepare. Using almond extract instead of vanilla gave these muffins an unexpected twist that enhanced the flavor profile remarkably. I also found that adding a touch of lemon zest brightened the sweetness of the blueberries, balancing everything perfectly.

After several trials, I realized the secret to a fluffy texture is to not overmix the batter. I gently fold in the blueberries at the end, ensuring they don't get crushed. Trust me, this makes all the difference, resulting in beautifully risen, moist cupcakes that are perfect for any occasion!

Why You'll Love This Recipe
A delightful blend of sweet blueberries and almond flavor
Moist and tender texture that everyone will love
Perfect for breakfast, snacks, or dessert

Perfecting the Batter

When mixing the batter, it’s crucial to achieve a light and fluffy texture. Cream the softened butter and sugar thoroughly until it appears pale and airy. This process introduces air into the mixture, contributing to the cupcakes' overall rise and lightness. Remember, overmixing can lead to a denser texture, so mix just until combined after adding the flour.

Be mindful of the temperature of your ingredients. Having your butter and eggs at room temperature ensures better emulsification when they are combined. This helps create a uniform batter that bakes evenly, resulting in a perfect crumb. If you're short on time, place cold eggs in warm water for about 10 minutes to help bring them up to temperature quickly.

Selecting and Using Blueberries

Using fresh blueberries is key to achieving the best flavor in these cupcakes. Look for plump, firm berries that are deep blue in color. If only frozen blueberries are available, avoid thawing them before mixing as they can bleed into the batter, creating purple streaks. Instead, toss the frozen blueberries in a bit of flour to prevent them from sinking to the bottom during baking.

Adding lemon zest to the batter accentuates the sweetness of the blueberries while balancing the nuttiness of the almond extract. Ensure you only grate the yellow part of the lemon peel, as the white pith can impart a bitter taste. A microplane grater works wonders for zesting, allowing you to achieve fine, fragrant particles that infuse the cupcakes beautifully.

Ingredients

To get started on these fabulous Blueberry Almond Muffin Cupcakes, gather the following ingredients:

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon almond extract
2 teaspoons baking powder
½ teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon

Now that you have all the ingredients ready, let’s move on to the fun part—baking!

Instructions

Follow these steps to create your delicious Blueberry Almond Muffin Cupcakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until light and fluffy.

Add Eggs and Almond Extract

Add the eggs one at a time, beating well after each addition, then mix in the almond extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.

Fold in Blueberries

Gently fold in the fresh blueberries and lemon zest until evenly distributed.

Fill Muffin Liners

Spoon the batter into the prepared muffin liners, filling each about ⅔ full.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Your Blueberry Almond Muffin Cupcakes are now ready to be savored!

Pro Tips

For an extra special touch, consider adding a simple glaze made from powdered sugar and milk drizzled over the cooled cupcakes.

Storage Tips

Once baked, allow your Blueberry Almond Muffin Cupcakes to cool completely before storing. To maintain moisture, place them in an airtight container at room temperature for up to three days. If you want to keep them for longer, consider freezing them. Wrap each cupcake tightly in plastic wrap before placing them in a freezer-safe bag or container. They can be frozen for up to three months.

When you're ready to enjoy a cupcake from the freezer, simply remove it and let it thaw at room temperature for about 30 minutes. For a warm treat, you can also reheat them in a microwave for about 15-20 seconds. This will revitalize the taste and texture, making them feel freshly baked.

Serving Suggestions

These muffins are delightful on their own, but you can take them to the next level by serving them with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Alternatively, a light dusting of powdered sugar adds an elegant touch, making them perfect for brunch gatherings or special occasions.

For a healthier twist, try pairing your muffins with yogurt and fresh fruit to create a balanced breakfast. The tartness of Greek yogurt complements the sweetness of the muffin and adds a dose of protein. You can also add a drizzle of honey or maple syrup for extra sweetness, catering to different taste preferences.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but make sure to adjust the baking time slightly as frozen blueberries can release more moisture.

→ What can I use instead of almond extract?

You can substitute with vanilla extract if you prefer a different flavor.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I make a larger batch?

Absolutely! Just double the ingredients and bake in multiple muffin tins.