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.

Homemade Blueberry Muffins

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

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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)

Directions

  • 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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613 comments… Leave a Comment
  • Debbie in California February 20, 2017, 7:13 pm

    Just made and devoured 3 of the quick and easy blue berry muffins. They are without a doubt..the easiest and BEST tasting blueberry muffins I’ve ever had. I used fresh blue berries but forgot to sprinkle sugar on top, didn ‘t matter they were still PERFECT !). I grew up opening fresh baked muffins as soon as they were able to be held and adding melty butter..pure Heaven. Saving the rest for my 22 month old grand daughter. Thank you for sharing this wonderful recipe.

    Reply
  • Beth February 18, 2017, 6:59 pm

    Delicious! Made these with frozen raspberries and half-and-half instead of milk. Wonderful texture. Not too airy, not too cake-like. This is now my go-to muffin recipe!

    Reply
  • Loveline February 18, 2017, 2:28 pm

    made them today and just out of the oven.theyre so good and easy.i used coconut oil instead of veg oil and fresh blueberries.thank you!

    Reply
  • Aradhana February 17, 2017, 1:28 pm

    Can I use baking soda and buttermilk instead of baking powder and milk ?

    Reply
    • Joanne February 22, 2017, 1:57 pm

      Hi there, you can, but I am unsure of the correct ingredient amounts. We have not tried the recipe with baking soda or buttermilk. You might need to do some experimenting.

      Reply
  • rita February 10, 2017, 4:45 pm

    Hi great recipe 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

    Reply
    • Reg February 18, 2017, 7:09 am

      I decided to try your blueberry muffins and needless to say they turned out terrific!!! I used a large muffin tin that holds enough batter for 6 oversized muffins so I was a wee bit concerned about the cooking time. I set my timer for 30 minutes and checked them after twenty and 29 minutes later they were perfect. My husband enjoyed them so much that I will now try you recipe for banana muffins. These 6 muffins didn’t last long at our house. They were here one day and gone the next!!! Thanks so much for simplifying baking!

      Reply
  • Ann February 8, 2017, 12:41 pm

    I’ve made these muffins numerous times and they are good, but wondering why they come out so crumbly? When I take a bite, they just fall apart. If I try to tear a piece of muffin off, they don’t hold together very well. I followed the instructions exactly – just wondering if they’re just a fragile, very light type of muffin?

    Reply
    • Joanne February 8, 2017, 1:02 pm

      Hi Ann, the muffins are pretty light, but I’m not sure why they would crumble apart. For a muffin that is more dense, try replacing the oil with butter.

      Reply
  • Katlyn February 8, 2017, 12:43 am

    These were really fast and yummy! I forgot i was out of milk and had to substitute with water and they still turned out delicious! Toddler and husband approved!

    Reply
  • Emily February 6, 2017, 4:13 pm

    Finally a quick and easy muffin that is moist and delicious. Next time I will double the recipe, they were all gone in minutes! Thank you for a great recipe.

    Reply
  • Hanna February 5, 2017, 12:11 pm

    Great recipe, first time I made these!! I used corn oil instead of canola but it worked out fine so thanks

    Reply
  • Jesseka February 5, 2017, 8:34 am

    I have made a few recipes from your site now and figured I would finally review. We love these! Instead of a flavourless oil, I used a Meyer Lemon infused Olive Oil , mighty tasty. My 3 year old goes gaga over them. I have your page booked marked now and whenever I want to bake I just pull something up. No fail a winner everytime 🙂

    Reply
  • Ginelle February 1, 2017, 7:59 am

    Was searching the web for an easy blueberry muffin recipe to make with my 2 year old son, and found this one. Super easy and they tasted great. We didn’t have any canola oil so I subbed coconut oil instead. I was surprised by how thick the batter came out, but seems like that’s how this recipe is supposed to work. Would definitely make these again.

    Reply

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