Blueberry Muffin Recipe

You only need one bowl to make this easy blueberry muffin recipe with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Blueberry Muffin Recipe now. Or, watch our quick recipe video to see how we make them.

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.

Banana Bread RecipeYou May Also Like Our Easy Banana Bread Recipe with a quick recipe video showing you how we make it. The bread is so good, you will want to make 2 loaves!

Ginger Blueberry Muffins RecipeYou could also try these! Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats.Plus a spoonful of vanilla-scented glaze to make everything that much better.

How to Make Our Ridiculously Easy Blueberry Muffin Recipe

Making our blueberry muffins is simple. All you need to do is combine flour, sugar, baking powder and a little salt in a large bowl.

Our Favorite Easy Blueberry Muffin Recipe from

Add some vegetable oil, an egg, milk and vanilla extract then stir with a fork until blended. Throw in some blueberries, divide the batter between 8 muffin cups and bake. Easy!

By the way, this recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins! See the recipe below for how.

How to Make: Easy Blueberry Muffins Recipe

These muffins 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.

A+ J’s Tip: 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.

Our Favorite Easy Blueberry Muffin

Fresh Strawberry Muffins RecipeIf you loved these muffins, you’ll love our Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries.

Chocolate Chip Muffins RecipeOr, try our Classic Chocolate Chip Muffin recipe with brown sugar, a vanilla-scented batter and lots of chocolate chips. You could even add blueberries or strawberries.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

4.8 from 219 reviews
Quick and Easy Blueberry Muffins Recipe
Prep time
Cook time
Total time
Why we love this recipe. All you need is one bowl. This recipe is so easy when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead.

What you need to know. This blueberry muffin recipe will either make 8 large, big-topped muffins, 12 standard muffins or 22 to 24 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 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.

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.
Created By:
Yield: 8 large, big-topped muffins | 12 standard muffins | 22-24 mini muffins
You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400º F. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 tablespoons of water to helps to make sure the muffins bake evenly. For standard-size muffins, line 12 standard-sized muffin cups with paper liners.
Prepare Muffin Batter
  1. Whisk the flour, sugar, baking powder and salt in a large bowl.
  2. 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 and whisk until combined.
  3. 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.Easy Blueberry Muffin Step 1
  4. Divide 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.Easy Blueberry Muffin Step 2
Bake Muffins
  1. 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.
Notes and Tips
Using Frozen Blueberries: You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

Making Mini Muffins: You should be able to get 22 to 24 mini muffins from this recipe. The baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

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

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524 comments… Leave a Comment
  • Rachel August 22, 2016, 9:23 am

    Can I use this recipe with chocolate chips instead of blueberries, too?

  • Brian August 21, 2016, 7:37 am

    I’ve been playing around with this recipe. It’s good, but I use frozen blueberries which aren’t as tart. So I added some lemon zest and it was amazing. Just thought I would share that in case someone else wanted to try.

  • Sandy August 20, 2016, 5:35 am

    Great batter and wonderful blueberry muffins thanks Joann and Adam.

  • Starr L Leeman August 19, 2016, 11:48 pm

    Awesome recipe!!! I just made a double batch for family and friends. Love em!!

  • Teresa August 19, 2016, 5:13 pm

    I always enjoy having something easy to throw together when company comes, especially the coffee buddies. Thanks 😋

  • Judy August 18, 2016, 4:11 pm

    Anyone use dried blueberries?

  • Endra August 18, 2016, 2:13 pm

    Love this recipe! Muffin texture turned out perfect – soft and fluffy! I ran out of sugar so I used 1 cup sugar and added 2 tbsp soft brown sugar. It works too! 5 stars

  • Linda August 18, 2016, 2:12 pm

    Best muffins I have ever made! Thank you for the tips on keeping batter light and fluffy! What a great way to use our harvest of blueberries this year. I am totally thrilled with these! 5 stars!

  • Tiffany August 17, 2016, 8:39 pm

    5 STARS!! DELICIOUS!!!! I did have to cook them for 25 mins in my oven but every oven is different. I will definitely be making these again!!

  • Betty August 15, 2016, 8:58 pm

    I made these following recipe exactly and they turned out perfect. Very tasty and moist. I used fresh blueberries. I really appreciated the extra tips and advise that were very informative.

  • mike August 14, 2016, 10:41 am

    nice recipe, adding it to the regulars. Made 10 delicious muffins baked on my gas grill (keeps the house cool!). I’m getting pretty good at it! My wife likes the flavor and I like the nice heat it produces for baking. Really liked your measure method, I had two small eggs, very small, and used buttermilk (all I had) and homemade vanilla extract (I use vanilla beans seeped in Golden Grain! awesome!) Moisture and texture were dead on. Thanks again!

  • Jenny August 13, 2016, 9:45 pm

    I made this recipe for my hubby as a romantic dinner and dessert! They came out perfect even though I used my convention oven to make them. They are delicious, tarty and easy to make. thank you, please keep posting some more of your recipes.😋😋😋

  • Igor August 13, 2016, 4:37 pm

    Hey! Thank you for an amazing recipe! I don’t have muffin cups, so I’ve cooked a big muffin-cake. It was very tasty and we ate it very-very quickly. I promise I’ll try other recipes by you! Thanks again, it’s a very good site!

  • Lindsay August 12, 2016, 8:50 pm

    Five stars! Made this recipe when we got our first harvest of blueberries at our home. Easy to make with my 3 year old son. I’ve only ever done a box mix before and I never will again. Made this recipe for several people to rave reviews.

  • Sofia August 10, 2016, 11:43 pm

    Just made a double batch of these blueberry muffins tonight. Took a bit longer than 20 minutes but the were SUPER easy to make and VERY delicious!!! Planning on bringing the OTHER dozen to my work tomorrow. This one is DEFINITELY a keeper!

  • Alisa August 10, 2016, 7:17 pm

    Found this recipe doing a search because I was having a pregnancy craving for some muffins – they turned out perfectly! I did have to put the 2 middle muffins (in a 12cnt muffin pan) back in to cook about 3 mins longer than the rest, but I use silicone liners so it was no problem.
    Delicious flavor & perfect texture and moisture balance! My hubby and 3yr old also loved them.
    Thanks for sharing your great recipe!
    -A New Fan & Follower

  • Samantha August 8, 2016, 6:40 pm

    I have never used coarse salt in baking before, (as this recipe calls for), but I wanted to follow it, so I didn’t use fine salt as I normally would. I just made these and tried one and while the flavour is good and they are moist, the course salt did not really dissolve, so some of the bites are quite salty and crunchy which I’m not used to in a muffin. Is this the way they are supposed to be?

    • Joanne August 10, 2016, 12:54 pm

      Hi Samantha, the salt should have dissolved — maybe the salt you used was extremely coarse? We use kosher salt in our recipes (it’s just what we have in our kitchen) and have not had this issue. I will update the recipe to be more clear.

  • Shannon August 8, 2016, 3:47 pm

    Big fan! These are simple and the taste is awesome.

  • anna August 7, 2016, 2:19 pm

    Made these to the letter and took forever to coo, and not only that but the tops burnt and the insides didnt even cook. I decided to do some baking on a night I just couldnt sleep and wasted a heap of blueberries. Should have opted for my nannas recipe. At least then I know they would have turned outand before people decide to tell me to learn how to cook, I do so on a regular basis with people always absolutely loving what I cook.

    • Joanne August 10, 2016, 2:14 pm

      Hi Anna, Sorry the muffins did not work well for you.

  • Kendra August 7, 2016, 11:15 am

    Baking them now. Is there any way to use water instead of the milk?

    • Joanne August 10, 2016, 2:13 pm

      Hi Kendra, we have used orange juice in place of the milk before with success, but never water. You could try it, but they will most likely lack some tenderness and flavor.

      • Jean August 20, 2016, 1:26 pm

        I used water and they turned out fine! Still moist and tender.

  • Shell August 6, 2016, 12:56 pm

    I made these for my 10 month old, he loved them! Made a second time with coconut oil and added chopped strawberries, so delicious and easy breakfast!

    • Jill August 18, 2016, 11:52 am

      That sounds good too! Did you just swap out the same amount of coconut oil for the vegetable oil?!

  • Carly July 31, 2016, 9:00 pm

    Just made these muffins… They just came out of the oven. I went to rinse and add my farmers market fresh blueberries… only to discover they were housing a small freakin ant colony. I added semi sweet chocolate chips instead because I didn’t have anymore fruit. I’m expecting sweetness overload but they smell delicious and were so easy to make! Can’t wait to make them again 🙂
    5 stars

  • DTS July 31, 2016, 1:14 pm

    Well my son and I are making these muffins?? Followed all the steps, Well? I asked my son to fold in the berries while I do the dish up real quick. And he added the whole 16 oz. Bag and whipped it till it looks like gelato 😁 so I put it in loaf pans and we’ll see.

  • Kathy July 31, 2016, 11:26 am

    Can you use regular salt instead of course? Thank you.

    • Joanne August 10, 2016, 2:14 pm

      Yes, definitely.

  • Cayce July 30, 2016, 10:29 am

    These were delicious! The hubs LOVED them! Thanks for the recipe.

    • Cayce July 30, 2016, 10:30 am

      Forgot to rate. 5 Stars all the way!

  • Amy July 29, 2016, 11:11 pm

    Thank you for this simple, straight forward recipe. We subbed white whole wheat flour and used 1/2 c sugar and 2/3 c honey. They turned out so yummy, best blueberry muffins I’ve ever made I think. 🙂

  • Peggy July 27, 2016, 1:54 pm

    Made them twice they good my grandson ate10 by his self he loved I did to

  • Sweet_Lady July 26, 2016, 9:02 pm

    This recipe was super easy to follow word by word! It was my FIRST time baking blueberry muffins and they came out looking and tasting better than the ones in the stores! THANK YOU so much for sharing your baking tips and for explaining why they work best! My family and I ate them like there was no tomorrow! Hehe! 😀 If I could give this recipe 10 stars, I would with out a doubt!

  • Emma July 26, 2016, 7:25 pm

    Just made the gluten free version , awaiting the results

  • Meghan July 24, 2016, 7:48 pm

    I made these and they were delicious me and my sister ate the whole batch in one sitting!

  • Erin Day July 23, 2016, 8:08 am

    5 Stars

    I followed this recipe almost exactly and they turned out AMAZING. I doubled the batch, the only thing I did different was I added 2 teaspoons of vanilla extract and 1 teaspoon of almond extract. My son who never eats anything with fruit has had 2 muffins already. I will definitely be making these again. Thanks so much for this ridiculously easy recipe.

  • Huguette July 21, 2016, 7:15 am

    Definitely a keeper. I made the mini muffins as per the recipe and got rave reviews from the guys my husband works with. Will make these again. Thank you.

  • cindy July 18, 2016, 4:24 pm

    WOW….just made them and took my first bite – YUM. thanks for the recipe.

  • Redonna Levis July 16, 2016, 12:07 pm

    I just made this today for breakfast. It is so good and super easy!! Thank you for sharing this recipe, my 5 yr old will be bringing this to school for snacks for sure!

  • Rachel July 14, 2016, 9:42 pm

    Hi – is there a reason for using oil over melted butter?

    • Joanne July 22, 2016, 1:57 pm

      Hi Rachel, Melted butter does work in this recipe, but the oil actually makes the muffins lighter in texture. We usually opt for butter in baking, but this time the oil wins.

    • Celeste July 25, 2016, 11:41 am

      Personally, I feel the oil gives them a lighter and fluffier texture.

  • Erin July 13, 2016, 5:46 pm

    I ate half the pan. 6 flippin’ muffins!! These were ridiculously good. Best muffins I have ever made. Loved the easy recipe and pigged the heck out on the awesome muffins. Even my picky 2 and 3 year olds loved them. Made them exactly as the recipe said and they were perfect. Will be using this as my base recipe. My husband already declared that at the first opportunity he has he will be making these with coconut and pineapple instead of blueberries. Any recommendatins to avoid too much moisture from the pineapple? Dried, frozen, fresh,canned? Thank you!!!!!

    • Joanne July 22, 2016, 1:58 pm

      Hi Erin, I’m so happy you loved them so much! Pineapple would be great! Fresh would be amazing, but you could definitely use canned (just drain the liquid). I would assume frozen would work, too. I’d thaw them then drain excess liquid.

  • Rose Gunn July 12, 2016, 9:37 pm

    I love these muffins, the best I have ever made.
    Can you use any fruit with these muffins?

    • Joanne July 22, 2016, 1:59 pm

      Hi Rose, Yes. Any berry or fruit should work. Peaches are really good!

  • M Lawrence July 11, 2016, 12:56 pm

    These were delicious. The proportions of the ingredients are perfect. I used Palm Sugar in place of the regular sugar (it is slightly less sweet and a darker color) and I used melted coconut oil instead of vegetable oil. My guests commented that they were perfect – not too sweet and did not taste like a cupcake like so many muffins. The coconut oil left an extremely mild coconut after taste. I personally did not notice it but one of my guests did and said it added a really nice dimension to the muffin. I loved the one bowl method!

  • Lena July 10, 2016, 11:32 pm

    Thank you for the simple and awesome recipe! 😀 I have made it a few times already sharing it with family and co-workers. Everyone likes them. I used frozen blueberries from Trader Joe’s instead of fresh berries. I rinse them a few times before putting them into the batter. I had read that frozen berries leave a funny color to the batter if you don’t rinse them. The muffin is filling and not too sweet. The top of the muffin comes out almost like a crust.

    Thank you again! 😀 I will definitely keep using this recipe for blueberry muffins for sure!

    Five stars!

  • Marcia July 9, 2016, 8:04 am

    I made this recipe and while it was simple to make, and tasty, they were not the best blueberry muffins I have had. I would only use this recipe for when I am in a crunch for time. If I do use it again I would double the recipe to get one dozen muffins.

  • Rizelle Bethzaida July 8, 2016, 7:33 pm

    Can I use canned blueberry filling instead? We don’t have fresh blueberries in our country and I can’t seem to find frozen ones, too. Thanks in advance.

    • Joanne July 22, 2016, 2:01 pm

      Hi there, Canned blueberries can work, I’d just drain any excess liquid from the can before adding the blueberries. If you want to use blueberry pie filling, I’d follow our directions for the crust, but follow the directions on the can for the filling.

  • Debbie July 7, 2016, 10:41 pm

    This recipe was super easy and super delicious ! I doubled it and baked at the same time! My family still can’t believe I made these from scratch! I like the sugar sprinkled on top too!

  • Geetha July 3, 2016, 12:37 am

    This recipe is a keeper. Absolutely perfect muffins. Thanks Joanne.

  • Hillary @ 918 Plate July 2, 2016, 4:10 pm

    SO YUM! Made these this afternoon. I uses coconut palm sugar (a fluke) and I was surprised that they were still sweet enough!

  • Jennifer July 2, 2016, 1:06 pm

    I followed the recipe exactly(using fresh blueberries)this will be my “go to” blueberry muffin recipe.

    They turned out perfect! Simple recipe, 12 nice size regular muffins, domed crusty tops, tender inside, great flavor!

  • Michelle June 30, 2016, 11:08 am

    Thank yo SO much for this recipe!! The muffins are delicious, and I am thankful to have a butter free recipe. I find that I am not able to get 12 standard size muffins out of one recipe, though. Do you have any idea what I may be doing incorrectly?

    Thanks again for your fabulous recipe!


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