You only need one bowl to make this easy blueberry muffin recipe with blueberries, flour, sugar, vanilla, and vegetable oil. This is by far one of our absolute favorite blueberry muffin recipes. We just love how simple and quick they are to make. Not to mention the moist and tender center bursting with blueberries and perfect golden brown top.
How to Make Our Perfect and Easy Blueberry Muffin Recipe
Making our blueberry muffins is simple. All you need to do is combine flour, sugar, baking soda and a little salt in a large bowl. Then add vegetable oil, an egg, milk and vanilla extract. Stir with a fork then add the blueberries.
Divide the batter between 8 muffin cups and bake! Simple, right. These are so quick, you could whip them up for the family in the morning for breakfast. You can even make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
Something to keep in mind: When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.
Did you like our easy blueberry muffin recipe? If so, we bet you’ll love these:
- Easy Strawberry Yogurt Muffin Recipe from Inspired Taste
- Perfect Blueberry Muffin from Smitten Kitchen
- Banana Chip Muffin Recipe from Inspired Taste
- The Awesome-est Blueberry Muffins from The Pioneer Woman
- Pear and Vanilla Muffins Recipe from Inspired Taste
- Easy Blueberry Muffin with Video from Joy of Baking
What you need to know. This blueberry muffin recipe makes 8 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly. Also, you can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
Equipment you’ll need. You will need a 12-cup muffin pan, paper liners, 1 bowl, a whisk, a measuring jug that holds at least 1 cup, measuring cups and spoons, a fork and a spoon or spatula.
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup (79 ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 grams or 6 ounces) fresh blueberries
- Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
- Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
- Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide batter between 8 muffin cups. (The batter will come to the tops of the paper liners). Then, sprinkle a little sugar on top of each muffin.
- Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool completely.
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 correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.
Recipe inspired by and adapted from this Blueberry Muffin Recipe, found on Allrecipes.com.
About the Author
Adam
I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.
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I’m all for a blueberry muffin recipe – they’re so perfect for breakfast-on-the go!
These look fabulous!
Blueberry muffins are my favorite muffins! Love that this is such a simple recipe!
Good muffins! I didn’t follow the recipe exactly. I had a bit of ww pastry flour left and so combined that with all purpose flour. I also backed off the sugar a bit because I used egg nog instead of milk. Overall, a super simple recipe and delicious. Thanks for the inspiration
Love that you used egg nog! Yum!
I am going to try this with Quinoa/Hemp milk, as my son has a milk allergy. I will let you know how it turns out. It will definitely add a bit more nutrients, but may fall flat. We will see!!
Yes, please do let us know how it works
My 7-year-old daughter made these muffins all on her own – they were quick, easy and so delicious! We loved that they had a golden crunchy top, yet the inside was so soft and tender! Definitely a winning recipe in our house! Thanks!
Love that your daughter made our muffins
So happy you enjoyed them!
So I was truly excited at a recipe for Blueberry Muffins that looked so simple, I had to make them right away. I decided I’d make 6 oversized muffins instead of 8 regular, though.. and unfortunately, they baked fully on the inside, but weren’t done on the outside, so they ended up burnt. Today, however, I was determined to follow your instructions, and do 8 in my 12 cup tin, adding cinnamon, and they turned out so moist and delicious.. they did need to bake an extra 3 minutes or so than your max time, but they are amazing, and so simple. Thanks again!! Next up: Lemon Chicken thighs
Definitely easy and so tasty! I followed the directions but used a little less sugar as I was feeding it to my young kids for breakfast. They puffed up nice and tall with a golden brown crust. Like another reviewer, mine took a few minutes longer than 20. I measured the first two ingredients directly into a bowl, using a kitchen scale, and saving a couple of extra measuring cups to wash. Was able to pull these together on a weekday morning. I will add these to the keeper list and may try tweaking the recipe to make them a little more healthy (e.g. subbing some whole wheat flour, trading some oil for yogurt, etc.) Thanks for a wonderful recipe!
These look delicious! Would it be okay to sprinkle brown sugar (rather than white) on top of the muffins once they are in the muffin pan?
That would work just fine. That is a great idea.
I tried brown sugar and went back to original recipe, because regular sugar makes perfect crisp tops. The brown sugar is completely unnecessary and too sweet in this simple, but perfect recipe. I also made it with canned well-drained well-squeezed wild Maine blueberries using 1/2 c canned in place of 1 c fresh and they were perfect. I will have to try it with fresh blueberries one day. 5 stars!!!
It’s my families favorite!!! And we like simple and fresh everything!
We bake them 24 min for 10 muffins in gas stove.
I just made these and followed the directions exactly… My batter is thick like dough rather than batter. What do you think went wrong and can I save it by adding milk our something? Thank you
Hi Liz, the batter really shouldn’t be that thick. You could try to add a little extra milk. Hope that helps
These are excellent and so yummy! I made them for the grandchildren this Sunday morning and they turned out amazing. I used frozen blueberries as that is what I had. Very filling too!
I have some Raw sugar so I sprinkled that on top and that made it so pretty and special.
I made one of these just today. And my husband LOVED it! I made some small changes though. For one, I don’t have muffin paper liners so I just greased the muffin pan (except for the 4 muffin spot which I put 2 tablespoon of water as instructed). Second, instead of cooking for 20 minutes, I added an extra 3 minutes. Third, instead of fresh blueberries I used frozen ones. According to my husband, the outside is crunchy and soft in the inside. True to the title, the recipe is easy! Just as long as you follow instructions thoroughly, you won’t have a problem.
I followed the directions Exactly and my batter was thick like dough
I have no clue why but seeing as how I was out of milk I added a little water instead. They LOOK good, but I haven’t tasted them yet.
Hi Sarah — We’re not sure why your batter was thicker. We’re wondering if it was a difference in flour brand or maybe something simple like egg size? Whatever it is, adding the extra milk (or in your case, water) should do the trick.
Easy peasy! thanks
The best homemade Blueberry Muffins EVER. Spectacular!
I just made these 10 minutes ago, and my batter was really thick also…i had to add quite a bit more milk to get it to muffin consistency. They looked wonderful after that. I also used frozen blueberries seeing how its April, and i live in Maine!
Lovely muffins I love it thanks for your help guys
You are so welcome.
My husband made these this weekend and they are fabulous! Very tender and the perfect balance of flavors. One suggestion would be for you to modify the recipe to make the standard 12 muffins. 8 is such a weird number. Thanks!
Working on it
Yum! Added a tbsp of lemon juice…other than that I did not modify the recipie and these muffins are delicious. Simple and moist!
These are easy and delicious just like they say!
Great recipe, easy and tasty…..I mixed my batter with 2 tablespoons of butter and topped with sugar crystals, my family loved them.
Do I need to alter any of the wet or dry ingredients to this Blueberry muffin recipe if I am using Frozen berries? Should I thaw them and drain before adding or pop them in the batter frozen? I don’t want a doughy inside from too much moisture!
Hi Sue, We add the frozen blueberries while they are still frozen. The recipe should work out just fine.
Sorry to say these did not turn out well at all. The liquid proportions are way off – I had to add another 1/2 cup milk to get the proper batter consistency. They also did not come out of the pan well. They were moist and tasty, but only after the addition of the extra milk. 5 stars for taste, 2 stars for the recipe itself.
This is an amazing and simple recipe! I used frozen blueberries and they worked just fine! Thank you so much for sharing with us
Hi, I love blueberry muffins. I was looking for a video and found yours. I am so glad that they are simple to make. I’ve been making these mostly everyday for the past week. I substituted the vegetable oil with coconut oil and the milk with almond milk as I am allergic to milk. But all in all they came out delicious and fluffy.
ps Thanks for letting us know why you added water to the empty parts of the muffin tin. Good info to know!
Thank you
Thanks for the recipe! Made the regular size muffins yesterday and mini ones today. My picky kids really like these. I used melted butter instead of vegetable oil and reduced the amount of sugar by a wee bit.