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 www.inspiredtatse.net

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 205 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 coarse 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
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 Allrecipes.com.

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491 comments… Leave a Comment
  • Peggy July 27, 2016, 1:54 pm

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

    Reply
  • 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!

    Reply
  • Emma July 26, 2016, 7:25 pm

    Just made the gluten free version , awaiting the results

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • Linda July 22, 2016, 8:06 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!

    Reply
  • 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.

    Reply
  • cindy July 18, 2016, 4:24 pm

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

    Reply
  • 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!

    Reply
  • Rachel July 14, 2016, 9:42 pm

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

    Reply
    • 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.

      Reply
    • Celeste July 25, 2016, 11:41 am

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

      Reply
  • 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!!!!!

    Reply
    • 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.

      Reply

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