Quick and Easy Blueberry Muffins 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.

Easy Blueberry Muffin Recipe

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!

Easy Blueberry Muffins -- A One Bowl Recipe

By the way, this recipe can be used to make 10 standard-size muffins or 20 to 22 mini muffins! See the recipe below for how.

This recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

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.

Easy Blueberry Muffin Recipe

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

Quick and Easy Blueberry Muffins Recipe

  • PREP
  • COOK

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.

This blueberry muffin recipe makes 8 large, big-topped muffins, 10 standard muffins or 20 to 22 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.

Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 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)


  • Prepare Oven and Muffin Cups
  • Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

    • Make Batter
    • Whisk the flour, sugar, baking powder, and salt in a large bowl.

      Add 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 (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

      Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

      • Bake 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.Step - Blueberry Muffins

        Bake 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 to a cooling rack.

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

Adam and Joanne's Tips

  • You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
  • For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
  • 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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Recipe inspired by and adapted from Allrecipes.com

AUTHOR: Adam and Joanne Gallagher

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593 comments… Leave a Comment
  • Alanna January 13, 2017, 2:20 am

    These muffins are the best!

    I have often not had success in muffin-making, for one reason or another, but I made this recipe tonight and my husband said they were the best muffins I’ve ever made! He ate about ten of them in the first hour (they are mini), and I thought they were great too.

    *Initially the batter did come out pretty thick, but I added probably an extra 1/4 cup of milk and they came out great.

    Thanks for this simple but excellent recipe!

  • Amanda January 10, 2017, 11:07 pm

    Just made these and they’re delicious! I did find them a touch too sweet so next time I’ll use less sugar. I also left the sugar off the top. I have twin toddlers that love muffins and don’t need the extra sugar 😊

    • Amanda January 13, 2017, 1:16 am

      I made these again tonight with a few tweaks. I used melted butter and a 1/2 cup of sugar. The batter was much thicker but they turned out delicious! My new favourite muffin recipe!

  • Cristina January 10, 2017, 11:03 am

    These muffins were great! I actually quadrupled the recipe because I have two 48 ct. mini muffin pans and wanted to make both (there are 5 of us in the family so we need a lot of mini muffins!). When first baked, I thought “meh” I’ve had better…and stored them in a Rubbermaid container. The next day they were awesome! The day after that they were even better. I have a recipe for banana bread that is like this, the baked goods just need time for the flavors to come together. Oh, I also made them gluten free because two of us have Celiac Disease. I substituted GF all purpose cup for cup flour and added 2 extra tsp. of xanthan gum–this is for the quadrupled recipe. So it would only be an extra 1/2 tsp. of xanthan gum for a regular recipe.

  • Laura January 9, 2017, 3:19 am

    Made these and I think next time will make with butter instead of oil as they leave not a very nice taste in your mouth.

  • Miranda January 6, 2017, 8:33 pm

    I made these and they were amazing! I have an egg allergy so I replaced the egg with 1/4 cup of oil and increased the milk, they turned out delicious. Will definitely be making again.

  • Jessica S January 6, 2017, 4:57 pm

    Ok I just have to say that these are the best blueberry muffins i’ve ever had. I made these about half an hour ago and I didn’t even have blueberries but I had a pack of frozen field berries (blackberries, raspberries, strawberries, blueberries). They are amazing. I’m adding this recipe to my recipe box. I have to go the effort of handwriting this. Because it’s that good!

  • Amanda B January 5, 2017, 12:41 pm

    Ok, seriously THE BEST and EASIEST blueberry muffins ever! Thank you – we loooove them 🙂

  • Melissa January 2, 2017, 12:49 pm

    Does foil work better than freezer bags? Or is it because you can pop them individually right from the freezer to heat them up and go? Also I did the ten muffins but they took about 26 minutes kept checking them every two min after 20 and they were still wet on top but they got crisp very quick…is checking them too often bad? Should I try every 1 minute after 20 to avoid getting too crisp on top? They still tasted fabulous for my first time making!

    • Joanne January 4, 2017, 1:14 pm

      Both foil and freezer molds will work just fine. You do want to minimize how many times you open the oven door. It sounds like your oven may be a little off with its calibration — most ovens either run hot or cold. Next time, try adding 25 degrees to the baking temperature and see if they bake in less time.

  • Stephanie S. December 19, 2016, 10:23 am

    These muffins are amazing. For years I have tried various blueberry muffin recipes but have never been able to find one that was just right. This recipe is IT! I may try backing off just a bit on the sugar next time to see if they are still as good. I also made these in the large muffin tin of 6 muffins & baked for about 26 minutes. LOVE, LOVE, LOVE!!

  • Mary December 6, 2016, 7:00 pm

    The thing I love most about this recipe is that it is so forgiving. If you don’t have granulated sugar use brown – they’ll be great. Don’t have blueberries? Use a can of mixed fruit and you can substitute fruit juice for the milk – tastes great! I have an ancient oven that doesn’t cook evenly and has led to a lot of baking disasters. These always come out great. I would definitely recommend using the tip to put water into the empty slots in the muffin tins. That really helps with even baking. Thanks for sharing this great recipe with us!

  • Debbie November 26, 2016, 11:03 am

    Awesome!!!!!! My stepdaughter Emily Loved your blueberry muffins and so did I !!!! I usually make muffins from a store bought package, I am so Proud of myself!!!! This recipe was Wonderful!!!! ❤️👍😃Thank you !!!!!

  • Jenn November 25, 2016, 4:01 pm

    This is my “go to” muffin recipe & my husbands favorite! So easy & delicious! I’ve probably made them 10 times, I’ve lost track! 5 STARS!

  • Kimberly Van Roekel November 23, 2016, 5:32 pm

    I have done this recipe with the all purpoes flour and then the gluten free flour as will. I have found that the gluten free flour takes longer to rise then the all purpose flour. The gluten free ones come apart more easily but they are still good.

  • noorulain fatima November 21, 2016, 4:58 am

    This recipe is so easy, it helped me in completing my homework

  • Maggie November 14, 2016, 11:28 am

    Not sure what I did wrong :-/ I made 10 because after filling 8, there’s was still batter and blue berries left over. My problem came with the cooking time. I checked at 10 min, brown on bottom and sides, still goopy (not surprised). Checked at 15 min, golden and crispy on top, goopy inside. 23 min, brown on top, still batter inside. I took them out so they wouldn’t burn. I let them sit for 10min and we ate some, there was still some goopy parts inside and not as sweet as I thought they’d be. Hmmm, was it the frozen blueberries? Too hot of oven temp (400′)? Drat!!

  • Isabelle November 12, 2016, 11:15 am

    I used coconut oil, fewer blueberries, and added a dash of cinnamon powder and almond essence.

    Very nice!

  • Frances November 11, 2016, 3:59 pm

    I topped them with sugar and walnuts, taste great and look great. baked for 15 minutes at 200 degrees with my big stove oven.

  • rita November 10, 2016, 6:27 pm

    Hi great recipee so fast easy and homemade yum. Can I use half whole wheat flour and half almond flour? Also can I substitue the sugar for stevia (artificial sweetener) if I making for someone who is restricted in sugar intake. Do I go to reviews or comments to see the response from u.
    thanx 5 star

  • Sue November 10, 2016, 10:27 am

    Do I sift the flour? Also my berries are little do I still use 8 ounces? Thanks

    • Joanne November 10, 2016, 3:01 pm

      Hi Sue, we usually do not sift the flour, but it would not hurt. 8 ounces of blueberries is perfect.

      • Rose Christ November 19, 2016, 10:45 am

        I think that 8 oz. is a lot for 8 muffins I only used 4 o. on they were still loaded.

  • Ritchel November 4, 2016, 1:18 am

    Great recipe. I used butter and cooked it for 27 mins at 200C.

  • Tara October 27, 2016, 9:38 pm

    Gave these a whirl this evening. Smells yummy! Excited to take our 1st bite of this easy to do recipe! Thanks for sharing!

  • Karine October 21, 2016, 7:20 pm

    Am I able to use dried blueberries with this muffin recipe?
    I have tried using dried blueberries, rehydrating them first, used water then microwave then let sit for an hour.
    And with the rehydration would I use any of the liquid left with the rehydration process?

    • Joanne November 10, 2016, 3:02 pm

      Hi Karine, You can definitely use dried berries in this. Rehydrating is a good idea, but there is no need to add the liquid.

  • Janet October 21, 2016, 8:53 am

    I made these using triple berry mix (strawberries, blueberries and blackberries). So good! I used a little extra fruit and was able to get 12 muffins.


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