Quick and Easy 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.

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

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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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574 comments… Leave a Comment
  • 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!

    Reply
  • 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 !!!!!

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • Sue November 10, 2016, 10:27 am

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

    Reply
    • 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.

      Reply
  • Ritchel November 4, 2016, 1:18 am

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

    Reply
  • 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!

    Reply
  • 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?

    Reply
    • 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.

      Reply
  • 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.

    Reply

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