My family has been making these incredible blueberry muffins for years! Our recipe is so quick and easy that you can have warm homemade blueberry muffins in less than 30 minutes. This one is a keeper!
I’ve baked these blueberry muffins so many times that I can practically make them in my sleep! Even on my sleepiest mornings, these muffins turn out perfectly light and fluffy inside, with a sweet, irresistible crackly top. They work beautifully with fresh blueberries and do well with frozen, so my family makes them all year round.
These muffins call for ingredients we usually have on hand, which makes this one of the most loved muffin recipes we’ve shared. We love this recipe so much that we’ve used it as a base for these lemon blueberry muffins, our strawberry muffins, and these chocolate chip muffins!
Key Ingredients
- Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
- Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I use whole wheat flour when making these banana blueberry muffins.
- Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
- Oil: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
- Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with great results.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
- Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free (I like Bob’s Red Mill).
You absolutely do not need an electric mixer for this recipe! These blueberry muffins are as simple to make as homemade pancakes. Honestly, just stir and bake!
Before baking them, I love to sprinkle a little sugar on top – it adds that incredible crackly sugar top I was talking about. I do the same when making these lemon blueberry muffins. It’s such a simple step, and I love the result! Then, bake your muffins at 400°F for 15 to 20 minutes. That higher oven temperature really helps them rise quickly and get that lovely dome.
This recipe is one of our favorites! To see more, here are 12 of our most-loved muffin recipes!
Easy Blueberry Muffins
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This easy blueberry muffin recipe is our most popular for a reason! It’s quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top. When baking this recipe, you can make 10 standard-size muffins, or fill the cups a bit more and make 8 larger muffins with big, beautiful bakery-style tops. (I’ve also included tips for mini muffins in the recipe below!).
When measuring the flour for these muffins, either weigh it or use the “spoon and level” method shared in our tips section below.
Watch Us Make the Recipe
You Will Need
1 ½ cups (195g) all-purpose flour, spooned and leveled
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
1 large egg
1/3 cup (80ml) milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Directions
1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
3Make batter: Whisk the flour, sugar, baking powder, and salt in a large bowl.
4Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
5Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
6Gently fold in the blueberries.
7Bake muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin.
8Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Adam and Joanne's Tips
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Then, level off the top with a knife for accurate measuring. Or, use a scale and measure the flour by weight (in grams) for even more accuracy.
- Frozen blueberries: Add frozen blueberries while frozen, do not thaw them.
- Using different fruits: Yes, you can use other fruits! Replace the blueberries with a similar amount (approximately 1 to 1 1/4 cups of fruits like raspberries, blackberries, or finely chopped peaches. Remember to add frozen fruit while still frozen! See our peach muffins and strawberry muffins as examples!
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the consistency is correct. If the batter is dry or too thick, add milk a tablespoon at a time until it has the proper consistency.
- For mini blueberry muffins: This recipe makes 20 to 22 mini muffins. The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- Storing: Place the room-temperature muffins into an airtight container and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or store them in freezer bags. Freeze for up to 3 months.
- Recipe inspired by Allrecipes blueberry muffins.
- The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
Great recipe. Easy and sure is inspiring! I just tried it yoday. It’s yummy! Thank you!
Wonderful! 🙂
Best muffin recipe I have tried and I’ve tried many! So glad I found this one.
So happy that you found us and enjoyed the recipe 🙂
This has become my go to muffin recipe. I have it memorized. Thanks so much!
Amazing! Thank you so much for coming back and letting us know!
The best and easy
I’ve made these a few times with avocado oil and mixed berries and they’re fantastic. It’s the easiest recipe. They’re ready to put in the oven right as it done preheating. Minimal dishes and minimal mess!
So good! My kids gobbled them up for breakfast a couple days ago and requested them today so I’ll make them while they nap for their snack. Thanks!
We all Love these muffins. We make them “gluten free” with gluten free flour and a bit of extra milk, works a treat. Thank you
Made at the last minute a relative was here over night and mentioned she liked muffins I happened to have frozen wild blueberries they turned out excellent before she left to continue her journey she sure liked them
We love making these with frozen wild blueberries. So happy to hear that you enjoyed them 🙂
I absolutely love this recipe – and so do my kids! I’m not much of a baker, but this recipe is incredibly easy and fuss-free. Even I can make moist, light, and delicious muffins every time. I’ve made them countless times, and they always turn out perfect!