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Blueberry Muffin Recipe

by on December 9, 2012 · 250 comments

You only need one bowl to make this easy blueberry muffin recipe with blueberries, flour, sugar, vanilla, and vegetable oil. 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.

Our Favorite Easy Blueberry Muffin Recipe from www.inspiredtatse.net

How to Make Our Perfect and 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. Then add vegetable oil, an egg, milk and vanilla extract. Stir with a fork then add the blueberries.

Divide the batter between 8 muffin cups and bake! Simple, right. These 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.

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 MuffinDid you like our easy blueberry muffin recipe? If so, we bet you’ll love these:

4.8 from 66 reviews
Easy Blueberry Muffins
 
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 makes 8 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 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. Also, you can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

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
You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup (79 ml) vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (170 grams or 6 ounces) fresh blueberries
Directions
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
  1. Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
  2. Next, 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 extract 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 8 muffin cups. (The batter will come to the tops of the paper liners). Then, 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 completely.
Notes and Tips
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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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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250 Comments

1 Chung-Ah | Damn Delicious December 9, 2012 at 8:10 pm

I’m all for a blueberry muffin recipe – they’re so perfect for breakfast-on-the go!

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2 Katrina @ Warm Vanilla Sugar December 9, 2012 at 8:17 pm

These look fabulous!

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3 Christin@FortMillSCLiving December 10, 2012 at 7:03 am

Blueberry muffins are my favorite muffins! Love that this is such a simple recipe!

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4 Sarah December 23, 2012 at 12:16 pm

Good muffins! I didn’t follow the recipe exactly. I had a bit of ww pastry flour left and so combined that with all purpose flour. I also backed off the sugar a bit because I used egg nog instead of milk. Overall, a super simple recipe and delicious. Thanks for the inspiration :)

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5 Joanne December 27, 2012 at 1:07 pm

Love that you used egg nog! Yum!

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6 Carrie B March 6, 2013 at 11:17 am

I am going to try this with Quinoa/Hemp milk, as my son has a milk allergy. I will let you know how it turns out. It will definitely add a bit more nutrients, but may fall flat. We will see!!

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7 Adam March 6, 2013 at 3:53 pm

Yes, please do let us know how it works :)

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8 Jamieanne January 23, 2013 at 7:09 pm

My 7-year-old daughter made these muffins all on her own – they were quick, easy and so delicious! We loved that they had a golden crunchy top, yet the inside was so soft and tender! Definitely a winning recipe in our house! Thanks! :)

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9 Joanne January 24, 2013 at 11:48 am

Love that your daughter made our muffins :) So happy you enjoyed them!

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10 Kelly Fisher February 15, 2013 at 3:01 pm

So I was truly excited at a recipe for Blueberry Muffins that looked so simple, I had to make them right away. I decided I’d make 6 oversized muffins instead of 8 regular, though.. and unfortunately, they baked fully on the inside, but weren’t done on the outside, so they ended up burnt. Today, however, I was determined to follow your instructions, and do 8 in my 12 cup tin, adding cinnamon, and they turned out so moist and delicious.. they did need to bake an extra 3 minutes or so than your max time, but they are amazing, and so simple. Thanks again!! Next up: Lemon Chicken thighs :D

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11 Jo February 21, 2013 at 10:39 am

Definitely easy and so tasty! I followed the directions but used a little less sugar as I was feeding it to my young kids for breakfast. They puffed up nice and tall with a golden brown crust. Like another reviewer, mine took a few minutes longer than 20. I measured the first two ingredients directly into a bowl, using a kitchen scale, and saving a couple of extra measuring cups to wash. Was able to pull these together on a weekday morning. I will add these to the keeper list and may try tweaking the recipe to make them a little more healthy (e.g. subbing some whole wheat flour, trading some oil for yogurt, etc.) Thanks for a wonderful recipe!

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12 Aly February 25, 2013 at 4:35 pm

These look delicious! Would it be okay to sprinkle brown sugar (rather than white) on top of the muffins once they are in the muffin pan?

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13 Adam February 26, 2013 at 4:23 pm

That would work just fine. That is a great idea.

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14 Alicja May 16, 2013 at 11:16 pm

I tried brown sugar and went back to original recipe, because regular sugar makes perfect crisp tops. The brown sugar is completely unnecessary and too sweet in this simple, but perfect recipe. I also made it with canned well-drained well-squeezed wild Maine blueberries using 1/2 c canned in place of 1 c fresh and they were perfect. I will have to try it with fresh blueberries one day. 5 stars!!!
It’s my families favorite!!! And we like simple and fresh everything!
We bake them 24 min for 10 muffins in gas stove.

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15 Liz March 1, 2013 at 9:34 am

I just made these and followed the directions exactly… My batter is thick like dough rather than batter. What do you think went wrong and can I save it by adding milk our something? Thank you :)

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16 Joanne March 1, 2013 at 10:59 am

Hi Liz, the batter really shouldn’t be that thick. You could try to add a little extra milk. Hope that helps :)

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17 Teresa March 10, 2013 at 11:33 am

These are excellent and so yummy! I made them for the grandchildren this Sunday morning and they turned out amazing. I used frozen blueberries as that is what I had. Very filling too!
I have some Raw sugar so I sprinkled that on top and that made it so pretty and special.

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18 Vivian March 10, 2013 at 5:10 pm

I made one of these just today. And my husband LOVED it! I made some small changes though. For one, I don’t have muffin paper liners so I just greased the muffin pan (except for the 4 muffin spot which I put 2 tablespoon of water as instructed). Second, instead of cooking for 20 minutes, I added an extra 3 minutes. Third, instead of fresh blueberries I used frozen ones. According to my husband, the outside is crunchy and soft in the inside. True to the title, the recipe is easy! Just as long as you follow instructions thoroughly, you won’t have a problem.

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19 Sarah March 24, 2013 at 3:07 am

I followed the directions Exactly and my batter was thick like dough :( I have no clue why but seeing as how I was out of milk I added a little water instead. They LOOK good, but I haven’t tasted them yet.

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20 Joanne March 24, 2013 at 10:03 am

Hi Sarah — We’re not sure why your batter was thicker. We’re wondering if it was a difference in flour brand or maybe something simple like egg size? Whatever it is, adding the extra milk (or in your case, water) should do the trick.

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21 Stacia Sapp March 31, 2013 at 7:33 am

Easy peasy! thanks

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22 RetiredLady April 2, 2013 at 9:50 am

The best homemade Blueberry Muffins EVER. Spectacular!

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23 Tiara April 6, 2013 at 4:07 pm

I just made these 10 minutes ago, and my batter was really thick also…i had to add quite a bit more milk to get it to muffin consistency. They looked wonderful after that. I also used frozen blueberries seeing how its April, and i live in Maine!

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24 Men black April 14, 2013 at 9:04 pm

Lovely muffins I love it thanks for your help guys

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25 Joanne April 17, 2013 at 1:28 pm

You are so welcome.

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26 sheryl April 15, 2013 at 7:36 am

My husband made these this weekend and they are fabulous! Very tender and the perfect balance of flavors. One suggestion would be for you to modify the recipe to make the standard 12 muffins. 8 is such a weird number. Thanks!

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27 Joanne April 17, 2013 at 1:30 pm

Working on it :)

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28 Elizabeth April 16, 2013 at 5:58 pm

Yum! Added a tbsp of lemon juice…other than that I did not modify the recipie and these muffins are delicious. Simple and moist!

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29 Jupes569 April 17, 2013 at 5:20 pm

These are easy and delicious just like they say!

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30 Lois April 22, 2013 at 7:44 pm

Great recipe, easy and tasty…..I mixed my batter with 2 tablespoons of butter and topped with sugar crystals, my family loved them.

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31 Sue April 23, 2013 at 12:11 am

Do I need to alter any of the wet or dry ingredients to this Blueberry muffin recipe if I am using Frozen berries? Should I thaw them and drain before adding or pop them in the batter frozen? I don’t want a doughy inside from too much moisture!

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32 Joanne April 23, 2013 at 4:59 pm

Hi Sue, We add the frozen blueberries while they are still frozen. The recipe should work out just fine.

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33 Amanda April 27, 2013 at 1:31 pm

Sorry to say these did not turn out well at all. The liquid proportions are way off – I had to add another 1/2 cup milk to get the proper batter consistency. They also did not come out of the pan well. They were moist and tasty, but only after the addition of the extra milk. 5 stars for taste, 2 stars for the recipe itself.

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34 mary December 8, 2013 at 12:16 pm

did you add frozen blueberries or fresh ones???

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35 Joanne December 9, 2013 at 12:06 pm

We have done both. If using frozen, there is no need to thaw.

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36 Aria April 30, 2013 at 9:24 am

This is an amazing and simple recipe! I used frozen blueberries and they worked just fine! Thank you so much for sharing with us :)

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37 dyamondrose May 9, 2013 at 9:24 pm

Hi, I love blueberry muffins. I was looking for a video and found yours. I am so glad that they are simple to make. I’ve been making these mostly everyday for the past week. I substituted the vegetable oil with coconut oil and the milk with almond milk as I am allergic to milk. But all in all they came out delicious and fluffy.

ps Thanks for letting us know why you added water to the empty parts of the muffin tin. Good info to know!

Thank you

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38 Mimi May 19, 2013 at 2:58 pm

Thanks for the recipe! Made the regular size muffins yesterday and mini ones today. My picky kids really like these. I used melted butter instead of vegetable oil and reduced the amount of sugar by a wee bit.

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39 Lisa Levy May 23, 2013 at 12:21 pm

I love that you explain everything so clearly and give reasons for things. For example, I never knew why you weren’t supposed to “beat” pancake & muffin batter – now I know! And the pictures are beautiful and helpful. AND, the muffins were quite yummy!

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40 Lisa Levy May 23, 2013 at 12:29 pm

As I’m reading over comments made by others, I see a lot of people ended up with thick batter. I also got a really thick batter, but not knowing enough to add milk, I just baked them the way they were. They came out perfect! Nice crust, soft on the inside.

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41 Adam May 23, 2013 at 12:49 pm

Hi Lisa, thank you for adding your experience. Glad you liked them :)

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42 Carla May 27, 2013 at 10:13 pm

Thank you Adam for sharing your recipe! I just made your muffins and they are delicious!

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43 Karyn May 31, 2013 at 4:16 pm

I just picked up organic blueberries on sale, and I’m excited to try out your blueberry muffin recipe. I’m going to use skim milk I have on hand, do I need to adjust the ingredients to compensate? Also, can I simply triple the recipe to make two dozen? Thanks for the recipe and your help.

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44 Joanne June 10, 2013 at 12:14 pm

Skim milk should be okay — we like to use 2%, but skim really should work out for you. Yes, you can triple the recipe.

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45 Elena June 2, 2013 at 2:20 pm

I used the recipe yesterday to make blueberry muffins for my mom’s birthday. She has diabetes so I substituted sugar with stevia. They turned out to be very delicious even with the sugar substitute. Thanks for the recipe!

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46 Adel June 5, 2013 at 10:15 am

I’m planning on making blue berry muffins for my mom’s birthday tomorrow but I could only find canned blueberries in syrup. Would that work? Also I got some white chocolate to add to it.

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47 Joanne June 5, 2013 at 12:56 pm

We have never tried with canned blueberries, however, we would imagine that as long as you rinse the blueberries then add them you should be fine. (We don’t recommend adding any syrup).

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48 Michelle June 6, 2013 at 4:06 pm

I made these muffins the other day and they were yum! What do you think about making them with strawberries?

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49 Joanne June 10, 2013 at 10:13 am

Strawberries will work – just cut them into small pieces before adding.

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50 IM June 7, 2013 at 6:01 pm

Hello,
I made them this morning and they are really great. Since 8 muffins aren’t enough for my family, I modified the recipe to make 12. I just did the recipe + 1/2.
Here’s what I did for those who are interested: 2 1/4 cups of flour, 1 cup + 2 tablespoons sugar, 3 teaspoons baking powder, 3/4 teaspoon salt and 1 1/2 cups blueberries. For the wet I used 2/3 cup oil, 2 jumbo eggs, vanilla to taste and almond milk is what I had on hand. The original recipe calls for 1 egg only and since you can’t halve that what I did was add the oil, eggs and vanilla first and then added the milk until just a little above the 1 1/2 cups mark on the measuring cup. This made 12 perfect muffins.
Thank you guys for a recipe I know I’ll come back to time and again.

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51 Teresa June 12, 2013 at 5:23 pm

I just tryed them and they were pretty dern good. I did have 10 muffins instead of 8 and could have probably had 10 and made a bit smaller as the batter did overflow just a touch. I also added uncooked oatmeal to the sugar for the topping. It was tasty too. The only thing was i did cook them 20 min. but added 2 more minutes to try and brown these. I still fill i could have baked them a few more minutes to brown them, but was affraid of drying them out. But I will go get more fresh blueberries and make these again next week. Now my hubby wants a molasses and bran muffins. So onward and upward for the search. Thank you again…..

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52 joan bains June 14, 2013 at 5:08 pm

never made muffins befor this recipe was so easy my grandaughter and i made the blueberry muffins and they are loverly so thank you this is one for the book

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53 kim June 16, 2013 at 12:49 pm

Wonderful my 10yr old has made 3 batches, nothing like warm berries in a muffin! Double batches work great. thanks

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54 Lynn June 18, 2013 at 2:22 pm

I made them last night, and they turned out great! I made 12 small muffins, rather than 8 large. They still rose enough and had rounded tops. Love the hint of sea salt in each.

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55 Chris June 24, 2013 at 10:46 pm

Hi, just FYI, I have a dairy allergy [eggs are fine], so I made these using soy milk. They turned out fantastic! My kids and I just ate the whole batch. We couldn’t taste the difference with the soy milk. Thanks so much for the great recipe!

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56 Joanne June 25, 2013 at 9:54 am

That’s great! Thanks for sharing :)

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57 anne June 27, 2013 at 12:01 pm

I made these this morning following your directions exactly. Though the batter was thick it baked to perfection. My only issue was the number of muffins. I should have made 9 rather than 8. ( I am assuming since my muffin tin is the same one I got for a wedding gift, the muffin size might have changed. Not saying how long ago that was but I am pretty sure Harvest Gold and Avocado were standard colors, not hipster ones.)

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58 aj June 29, 2013 at 2:19 pm

Excellent! I made these with my 2 year old daughter this morning. We followed the directions just as it’s written (except we used a second bowl for the liquids) and the muffins turned out great. We made 8 muffins and used frozen blueberries. We’ll certainly use it again. Thanks from Las Vegas!!

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59 tina June 30, 2013 at 1:26 pm

OMG……I bake all the time and I have to say that these were very delicious. Probably one of the best blueberry muffins that I have ever tasted. I looked online for a simple recipe and after seeing about 10 different ones I tried this one and it was perfect. My husband and I finished most of them so I guess I will have to make more for the kids.

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60 Stacey July 1, 2013 at 4:40 pm

thank you so much!!! :) all the hints were so helpful!!!!

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61 Suzanne Roszell July 3, 2013 at 3:45 pm

Adam – I can’t believe that I AM ABOUT TO MAKE YOUR BLUEBERRY MUFFINS!
I used to make you PB&J sandwiches and now here we go!
I am watching Brian’s little girls today while they are busy having another baby girl! So I decided to make blueberry muffins and was looking for a new recipe.
Anyway, wanted to say hi and thanks for the recipe.
Love to Joanne!
Mrs. R

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62 Adam August 4, 2013 at 12:47 pm

You’re welcome! I can’t believe believe you are going to make our recipe. Your PB&J sandwiches were the best :)

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63 Jennifer July 17, 2013 at 8:34 pm

This is the BEST blueberry muffin recipe. So easy and just yummy! Thanks.

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64 carrie July 20, 2013 at 1:03 am

This is the best blueberry muffin recipe! So delicious. I have made them 4 times and always come out perfect

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65 cocoadevi July 25, 2013 at 10:59 am

I make these all the time and usually have them in the oven before anyone else wakes up. I leave off the extra sugar topping and have done them with fresh and frozen blueberries. Delicious and simple.

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66 Ek July 25, 2013 at 12:50 pm

Just made these using fresh wild Maine blueberries–they turned out beautifully. I made a few small modifications to the recipe: reduced sugar to 1/2 cup, reduced vanilla to 1 tsp, and added the zest of one medium lemon. I also beat the egg before adding it to the oil, and then added non-fat milk. They rose a bit more than the muffins in the photos, perhaps because I beat the egg??Like some other reviewers, I baked them an extra 5 minutes as they did not brown at 20 minutes.

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67 Maud July 28, 2013 at 10:44 am

I just made this recipe for breakfast. It was a hit. The muffins were very moist. Simply terrific! Thank you for sharing this wonderful recipe. It is sure to become a family staple.

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68 Joanne July 31, 2013 at 12:24 pm

Hi Maud, we’re so glad you enjoyed them :)

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69 Chelsey Gann July 30, 2013 at 8:00 pm

Love this recipe! I substituted Truvia Baking Blend for the sugar. Works great! My family loves them.

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70 Joanne July 31, 2013 at 12:02 pm

Thank you for sharing your adaptation :)

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71 Myra July 31, 2013 at 9:17 pm

Thank you. These were easy to make and my kids loved them. I have found my go to muffin recipe.:)

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72 Joanne August 8, 2013 at 1:08 pm

Yay! So glad you found us :)

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73 Liz August 8, 2013 at 1:57 pm

Hi, I just made these and the batter was extremely watery, i had to add 1 more cup of flour to get to the proper consistency, other then that they are perfect and will do it again!!!

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74 Joanne August 8, 2013 at 2:35 pm

Hi Liz, It’s strange your batter was so thin. Not sure why that happened. We’re glad adding flour helped and they turned out okay, though :)

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75 Joanne Galea August 11, 2013 at 5:51 pm

This is a very practical recipe. I like it very much. The blueberries stay in tact. The sugary topping is an added touch. Nice.

Thank you.

Joanne

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76 julie August 19, 2013 at 8:55 am

made these these this weekend and they were great! Couple of adaptations — substituted plain greek yogurt for the oil and almond extract for the vanilla. sprinkled a few sliced almonds on top with the sugar. Worked great. I did end up with 10 muffins, which was just fine, as I think they tasted even better on day 2.

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77 Saman August 20, 2013 at 9:20 pm

This was the best Blueberry Muffin recipe I have ever made!!!! It was extremely delicious and everyone loved it! I used frozen blueberries instead of fresh, but they still were a hit!!! I recommend using about a tablespoon of Lemon Zest. It really tastes great though! Thanks!

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78 Amber August 28, 2013 at 9:33 pm

I have made these twice now, plus I am getting ready to make them for a third time tonight! I don’t know if my berries are just unusually large or what, but every time i double the recipe, i have enough to make 2 full dozen PLUS a dozen mini muffins. Still, they are fantastic, and my kids & husband gobble them right up!

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79 Joanne August 29, 2013 at 2:20 pm

Nice! Thanks so much for coming back and letting us know :)

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80 Kari Pick August 29, 2013 at 4:07 pm

Hi! Was searching for a blueberry muffin recipe and this came up on google search! Thought I’d try it out…….and all I can say is YUMMY!
I only changed 1 thing (I used whole wheat flour instead of white)
I also sprayed my muffin tins instead of using liners (I do this with all muffins and cupcakes, I hate peeling the paper off of them haha)
They turned out awesome! Thanks for a great recipe! I will be making these again!!
~Kari

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81 Joanne August 29, 2013 at 4:27 pm

Awesome! So glad you liked them :) Thanks for sharing that you used whole wheat flour without a hitch.

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82 Rachel September 1, 2013 at 8:31 pm

I made these exactly as the recipe states and they are wonderful. First batch went to a morning snack session with co-workers and second batch was the hit of a family breakfast pot-luck and third batch is in the oven as I type this. The recipe truly does yield 8 muffins. This is now my go-to blueberry muffin recipe. Thank you!!

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83 katy mcclure September 3, 2013 at 1:26 am

I would prefer to use plain yogurt instead of the oil…..would I use 1/3 cup of yogurt?

Thank you,
Katy

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84 Joanne September 3, 2013 at 3:19 pm

Hi Katy, We have never used yogurt instead of the oil, so we’re not sure how it will turn out. If you feel like giving it a try, we’d love it if you came back and share your experiences.

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85 Ani September 4, 2013 at 3:13 pm

Hi !!! I want to make this now, I am Cuban and we don’t have this MUFFIN HAVEN !!! over there!!
But I cant use eggs…. What can I do ??????
Gracias !

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86 Joanne September 7, 2013 at 2:51 pm

Hi there, we have never tried this recipe without the egg. Here’s an article from The Kitchn with suggested baking substitutes for eggs: http://www.thekitchn.com/what-is-the-best-substitute-for-eggs-when-baking-176707

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87 Donna September 8, 2013 at 9:12 am

Made blueberry muffins this morning, followed exact recipe but made 24 mini muffins still filling the the empties with water and they came out great.

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88 Marie September 9, 2013 at 7:44 am

Delightful recipe. I made it this morning with whole wheat flour and it was just as promised simply delicious! Will add this to our breakfast menu…great start to the first full week of school…

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89 Joanne September 16, 2013 at 11:51 am

Great! Thank you for coming back to share your use of whole wheat flour.

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90 Sarah September 13, 2013 at 9:47 pm

If your looking for something simple yet delicious, these are perfect. There really good, the only thing I did different was added a brown sugar and cinnamon mixture on the top for a bit of crunch as opposed to the plain sugar the recipe calls for.

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91 Joanne September 16, 2013 at 11:25 am

Great idea!

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92 Miranda September 17, 2013 at 5:27 pm

Can you use frozen blueberries?

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93 Joanne September 18, 2013 at 11:47 am

Yep. Keep them frozen and add as you would the fresh blueberries.

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94 JB September 19, 2013 at 10:09 am

Hi,
Can I add chocolate chips instead on berries for some of the batter? I was going to use half batter for chip muffins and the other half for mixed frozen berry.
Also, wondering if I used baking soda or powder? Top portion of recipe says soda but actual recipe says powder.
Thanks!

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95 Joanne September 19, 2013 at 11:23 am

Yes, chocolate chips would be great. The recipe requires baking powder (sorry to be confusing). We just edited the top of the post to fix our mistake.

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96 JB September 19, 2013 at 11:55 am

Thanks!

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97 June September 24, 2013 at 11:39 am

What is the baking time when using mini muffin cups instead of the regular size?

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98 Joanne September 25, 2013 at 10:52 am

Mini muffins will probably require 9 to 10 minutes of baking time. We suggest watching closely so they don’t over bake.

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99 Jelly October 16, 2013 at 6:52 am

Can I use frozen blueberry instead of fresh one?

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100 Joanne October 16, 2013 at 10:35 am

Yep! You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

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101 Sue October 21, 2013 at 9:51 pm

I did thaw them before reading this and it didn’t affect them.

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102 Joanne October 22, 2013 at 3:14 pm

Thanks for sharing, Sue. We have noticed that using thawed, frozen berries can cause the berries to streak in the batter. This is fine, though and doesn’t affect taste.

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103 Sue October 21, 2013 at 9:48 pm

My daughter just made these, was her first try with muffins and I must say they are very delicious. We cut down on the sugar by 1/4 cup and half of the salt, this doesn’t make an impact when it comes to the taste though so feel free to experiment on your own.

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104 Sue October 21, 2013 at 9:49 pm

Meant to give these a 5 star rating.

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105 Angeline November 20, 2013 at 7:59 am

Tks for the recipe! I did it under 1h and the kids love it! The blueberries burst out of their skins and gave a nice sheen to the muffins! I used brown sugar instead of white and fresh milk. Yumz! :) also used mini soufflé cups instead of muffin cups. Prefer that cos they can hold their shape and it’s easy for the kids to eat…

5 star rating!

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106 la November 29, 2013 at 9:27 pm

These were great! Thank you. I made them gluten free so I just substituted Cloud 9 gluten-free baking mix for the flour and used half a cup less. I also used 1/2 cup of coconut milk to substitute the milk. It worked out wonderfully.

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107 sara December 2, 2013 at 12:07 am

These were great, might reduce the sugar next time, used bob’s red mill gluten free flour and frozen blueberries, they needed more than 20 minutes but they’re great, thank you! I also made 10 muffins instead of 8 and that was perfect.

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108 C December 4, 2013 at 2:49 pm

THIS WAS FABULOUS!
I USED ELDERBERRIES AS I WAS MAKING ELDERBERRY SYRUP AND DIDN’T WANT TO WASTE THEM.
I ALSO OMITTED THE EGG AND JUST WENT HEAVY ON MY COCONUT OIL, WHICH I USED IN PLACE OF THE VEGETABLE OIL (LITTLE ONE HAS EGG ALLERGY).
SPRINKLED TOP W/ SUGAR AND CINNAMON.
YUM!

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109 C December 4, 2013 at 2:50 pm

hit submit to quickly.
i also made ten muffins instead of eight.
and i also had to cook five minutes longer (so like 25 minutes)

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110 tequila December 8, 2013 at 12:36 pm

how long do you need to leave the muffins to cool?

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111 Joanne December 9, 2013 at 12:05 pm

Ha, good question. We usually steal one warm. It is best, however, to leave them at least 10 minutes before eating them.

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112 milaxx December 9, 2013 at 10:38 pm

my variation: I used 1cup super fine cornmeal & ½cup of flour, almond milk instead of cow’s mil and coconut oil instead of veg. I did have to add milk to the batter, but I didn’t measure it, I just added little by little until I got the right consistency. I think baked for 25 minutes.

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113 Adam December 11, 2013 at 9:42 am

Sounds delicious!

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114 Black Widow December 14, 2013 at 10:25 pm

Looks great. Making them tommorow. Thanks.. Wish me luck…. :)

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115 Clara December 16, 2013 at 5:36 pm

BEST recipe ever!!! I hate muffins, but my hubby loves them. So, to make him happy I tried out this recipe using coconut oil and… I’m still eating muffins ( my 4th one…) right now while I’m writing this review… They are perfectly crunchy on the top and SO soft inside… It’s pure heaven… Thanks for the recipe!!!!!

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116 Beth December 29, 2013 at 12:44 am

I just mixed these up because we have short road trip in the morning and we’ll need breakfast to go! The recipe was so super easy! I switched 1/4 cup of the sugar for a 1/4 cup of brown sugar in the batter just because I like a little brown sugar as well. I have huge frozen blueberries that we picked back home last summer that I used. It ended up making about 11 muffins for me, but I think it’s just the size of my muffin pan. I also had to use a little less vanilla because I use an organic vanilla and it has a stronger flavor! I’ll let you know how it turns out!!!

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117 Amanda December 29, 2013 at 11:56 am

I had to add extra milk to get it to standard muffin-dough thickness. I’m afraid that since I added a tiny bit extra and stirred, then added a tiny bit and stirred 4 times extra total, I ended up ruining the texture by stirring too much! Texture ended up NOt fluffy

They did bake in about 22 minutes I think it was.

1-1/2 teaspoons of vanilla was waayyy too much! Most whole batches of cookies only call for one teaspoon, and the vanilla here competes with everything else.

I also thought they were a quite a bit too sweet.

I’m sorry to give a bad review, but I’m only glad I didn’t make a double batch. I do think your post was very clear and concise and great pics. I’m not sure I would try these again and try to modify the recipe, I think i’ll just start from scratch

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118 Joanne December 30, 2013 at 11:13 am

Hi Amanda, Thanks for sharing your thoughts. Sorry you didn’t enjoy the muffins.

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119 Ann December 30, 2013 at 12:09 am

Fresh cranberries were on sale for <$1/lb this week, so I picked some up. I used this recipe except I subbed the blueberries for halved cranberries sweetened with 1/4 cup brown sugar, in the spirit of refrigerator clean out I substituted egg nog for milk, and cut back the sugar in the batter to 1/4 cup. It turned out very well. I have been hunting for a solid "plain" muffin recipe that I can mix up with seasonal fruit etc. This recipe is definitely it. If my phone weren't acting up I would leave a five star rating!

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120 Joanne December 30, 2013 at 11:07 am

Wonderful! Love that you used cranberries — so seasonal!

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121 Alma January 3, 2014 at 7:11 pm

Can I use frozen blueberries instead of fresh? By the way, I LOVE how you didn’t use any butter for this recipe! :)

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122 Joanne January 7, 2014 at 11:19 am

Yep! Just add them frozen.

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123 Cammy January 6, 2014 at 11:24 am

Thanks for the simple and delicious recipe. Just wonder if it’s ok to reduce the baking powder to 1 tsp to 1 and 1/2 tspful instead of 2 tspful for I can taste the baking powder?

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124 Joanne January 7, 2014 at 11:06 am

You could try it. The muffins should still rise well, they just may not be as light.

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125 casey January 13, 2014 at 4:04 pm

Turned out great! I added 2TBSP milk to batter. I lied that the recipe is simple, basic, muffins. The ingredients are ones that most kitchens have on hand.

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126 Sammie January 14, 2014 at 1:28 am

Made homemade muffins for the first time ever with this recipe a few months ago, and I’ve made many batches since! Sooo good! I like to throw in some palmagranite seeds and white chocolate chips too!

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127 Sarah January 14, 2014 at 10:33 pm

This recipe is AMAZING! Turned out beautiful! We use this recipe for all muffin needs in our house. We’ve tried blueberry, lemon cranberry, chocolate chip, and even whole wheat brown sugar! Crispy on the top, moist on the inside. Everyone, give this super easy recipe a try! And thanks for posting! :)

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128 Carol January 17, 2014 at 12:25 am

Has anyone had trouble getting the muffins out of a cupcake liner. I am losing the bottom on all of them. The recipe is great and they taste great.

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129 Joanne January 17, 2014 at 10:24 am

Sometimes if you pull the muffins out of the liners too soon or while warm, they stick a little. You could try spraying the pan with cooking spray then skipping the liners or try silicon muffin liners.

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130 Carol January 17, 2014 at 11:52 am

They are wose this morning next time I. Will do no liners at all

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131 Joanne January 17, 2014 at 1:29 pm

Bummer! Well give the pan a good spray with cooking spray — if you have it the spray with flour works well. All the best!

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132 Andrea January 19, 2014 at 10:51 am

With a few tweaks this was the best muffin recipe I’ve ever made! I only changed a few things due to personal taste and what I like to cook with.
Kept all dry ingredients as listed.
I cracked my egg into a 2 cup measuring cup. Instead of vegetable oil I used 5 TB coconut oil. I then added half a cup of heavy whipping cream and filled the rest of the cup to the one cup line with WARM water (so the coconut oil wouldn’t solidify). Then added vanilla and followed the rest of the recipe.
The result was an insanely flavorful, delicious muffin with a crisp top and amazing texture.

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133 Marcy January 20, 2014 at 9:48 pm

First time making Blueberry Muffins, substituted milk for homemade yogurt. Fabulous.

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134 Tamta January 28, 2014 at 10:30 pm

This Is the first time I’ve made muffins. It was perfect. The consistency of the batter was fine using the measurements posted, and the result was nice and moist. I used 1/4 less cup of sugar and added chocolate chips. I didn’t have any vanilla extract, so I didn’t use any. Also, after a little Googling to make sure, I used canola oil for the vegetable oil. Thanks for a great recipe!

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135 Teresa January 30, 2014 at 9:38 am

These are easy and absolutely wonderful! I had tried other ‘scratch’ recipes for blueberry muffins, but this one is the best! Thanks!

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136 Chicago mom February 2, 2014 at 11:20 am

These were fabulous. So quick to make and delicious.

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137 Jolie February 3, 2014 at 11:48 am

Hello!i love these muffins! I’m abroad studying for school and these made me and my roommates so happy! Can’t wait to try all your other things!!!!!! :D

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138 Audrey February 4, 2014 at 4:40 am

I just tried this recipe for the first time and must say they were the best muffins I have ever made!! The recipe does exactly what it calls for with delicious fluffy muffins which are not too sweet but bursting with blueberry goodness! This recipe is a definite keeper and I cannot wait to get back in the kitchen to make more! Thank you for sharing! :)

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139 Geoff, Cornwall, England February 5, 2014 at 9:42 am

What a fantastic recipe. I have made lots of these now and the ingredients list and timings etc. are absolutely perfect. There is nothing I would change about any of the instructions. I have strict orders from everyone in the family to do more and more. Thanks. Geoff, Cornwall, England

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140 Sara February 7, 2014 at 3:47 am

I adore blueberry muffins but hadn’t yet found a recipe to make myself that turned out perfectly. I just made these and they are amazing! I’ve already eaten two and am now reluctant to share the rest with my family later.

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141 shamiela February 8, 2014 at 4:19 am

I made it and it was the best muffin i had 5 stars thank you

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142 Katy McClure February 8, 2014 at 3:14 pm

I love this receipe! It is so easy to make and they are so delicious. Thank you, thank you!!

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143 Maria Owen February 17, 2014 at 11:46 pm

The first muffin l ever made! WOW! Yummy!!!
Thank you so much for such a easy recipe! I am eating one now with my cup of tea! And its delicious !!! My daughter also liked and l will make more tomorrow for her to take to school camp. on Thursday.
Loved the video – just simple and nice and with all that we need.
I used frozen berries as l did not have the fresh blueberries – same grams of the blueberry box, and worked fine! So tasty!
Thank you !

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144 Mariya February 19, 2014 at 12:01 am

These blueberry muffins are amazing. Very easy and fast to make. My family loves them. Thank you for the great and easy recipe.

God Bless You.

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145 Biola February 19, 2014 at 12:51 am

Lovely recipe. It came out moist and fluffy.

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146 Valentina February 20, 2014 at 2:00 am

Thank you so much for this recipe.I made it this week two times and everybody loved it.Ididnt have muffin pan instead I made round cake.And I don’t regret it…

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147 Shaina February 20, 2014 at 9:13 pm

This was excellent! My picky kids loved them too. And was really easy. Only change I made was to use buttermilk instead of regular milk and I added turbinado sugar on top for a little more crunch. Thanks for the great recipe!

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148 LisaMarie February 23, 2014 at 11:06 pm

My husband made these this morning, and we both think that they are the best blueberry muffins we have ever had!!! Thanks for the recipe! For some reason, I can’t get the star rating to register…I’d give this recipe 10 stars if I could!

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149 Shantee February 25, 2014 at 7:30 pm

These muffins were so delicious. I used a cup of frozen organic wild blueberries (they’re tinier) and a little lemon zest. I loved the way the sugar caramelized on top. PERFECT!

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150 Linda Sewell Otto February 26, 2014 at 12:48 pm

Thank you so much for this easy recipe. My three year old daughter woke up and really wanted blueberry muffins as we always have blueberries on hand. She helped make them and they were delicious. I will keep the recipe along with my other favorites. Good work

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151 marie jones February 26, 2014 at 10:32 pm

Great recipe. Made a few changes for items I had on hand. Butter instead of veg oil & had a little buttermilk to get rid of. Also added small amount of cinnamon & orange peel. This will be my go to muffin recipe from now on. Great job, thanks!

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152 Liezl February 27, 2014 at 12:49 pm

Didn’t change a thing and it came out perrrfffeeecccttt! Thank you for sharing your recipe♡ my 20 months old son had 3 muffins in one sitting. Definitely this recipe is a keeper!

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153 Sar March 1, 2014 at 3:24 pm

Super easy recipe!!! My batter was a little thick but YOU told me what to do.. just add a little milk ;) I LOVE that you guys made the recipe so simple so that it would not be hard to add your own love to it. I made this and loved it.. i cant wait to try it with chocolate chips:) Thank you guys!!

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154 Sar March 1, 2014 at 3:32 pm

I just found your chocolate chip muffin recipe…I cant wait to try it

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155 Brittaney March 1, 2014 at 8:46 pm

My 4 year old daughter and I followed the directions and our muffins came out perfect! We used frozen blueberries and needed to add 5 minutes to the cook time. Thank you for a great simple recipe!

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156 Wendy April 26, 2014 at 5:42 pm

I used Frozen Blueberries as well and my muffins are now Blue!! LOL Still in the oven so I am happy to see that I will need more cook time. I am sure they will taste great.

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157 Zoe March 2, 2014 at 9:45 pm

i loved your bluebery muffins recipe…it turned out really well. I was wondering if i could substitute it with canned peaches or chocolate chips/chunk. If yes….will the measurements be the same as the blueberries.

Thank you :)

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158 Joanne March 3, 2014 at 9:53 am

Hi Zoe, Yes you can substitute other fruits or chocolate for the blueberries. The measurements should be the same.

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159 Diana March 5, 2014 at 11:19 pm

I tried making these in mini muffin trays but the blueberries sunk to the bottom and burnt. :(

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160 Joanne March 17, 2014 at 4:57 pm

Oh, bummer. Next time, try tossing the blueberries with a little extra flour (a tablespoon or so). That should help keep them suspended in the batter while the muffins bake.

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161 Quinn March 9, 2014 at 1:43 pm

These were amazing. I made them for breakfast, my husband loves blueberry pastries. The instructions were straight and to the point so very easy to follow. I used all organic ingredients. They were nice and fluffy on the inside and had the nice crust on the outside. One thing though, I didn’t have an entire 3/4 of sugar at home so I ended up subbing with a few teaspoons of brown sugar and it came out just as good. I didn’t sprinkle sugar on top. Kept in oven maybe 18 minutes? Will be my go to muffin recipe. Thanks alot!

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162 Joanne March 17, 2014 at 4:31 pm

Awesome, glad you enjoyed them.

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163 Connie March 10, 2014 at 1:16 pm

I used buttermilk in place of milk and used the frozen blueberries…these muffins were delicious!!! But I am curious to how many calories there are in each muffin…. I am dieting and keeping up with calories… I also would like to say these are more tasty than cracker Barrell… I will be making these often

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164 Joanne March 17, 2014 at 4:28 pm

Hi Connie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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165 Rosemary March 16, 2014 at 9:21 pm

I love how simple & easy it is to make & anyone can do this recipe. I docked mine & added a very sweet banana smashed, with frozen mixed berries, instead of just blueberries. I cut the frozen mixed berries into bite size & folded into the batter.
This is my favorite recipe !!!
My family & friends love my muffins :0)

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166 Joanne March 17, 2014 at 2:44 pm

Great idea to add mashed banana! We must try that the next time we make these muffins.

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167 Liwen March 19, 2014 at 1:56 am

What’s the calorie count? That would be super useful info

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168 Joanne March 19, 2014 at 11:54 am

At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

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169 Sharon March 20, 2014 at 7:32 pm

I’d like to thank you for this wonderful recipe. Your instructions and video was fantastic – so very clear.
I used frozen blueberries and they were perfect BUT make sure you mix them in while they are frozen otherwise they will get mushy and really bleed into the mixture.
One thing I’d like to ask – in Australia, we don’t have ‘all purpose flour’ – the equivalent of this is ‘plain flour’. So, could you put that in brackets in the ingredients, please? That way, people here won’t have to search on Google for it!!

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170 Joanne March 21, 2014 at 1:17 pm

Thanks for the tip about flour :)

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171 Nicole March 25, 2014 at 2:21 pm

Has anyone attempted to use almond milk instead? I love the flavor much more than regular milk…Let me know if substitutions are necessary !

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172 Joanne April 3, 2014 at 11:16 am

I believe other commenters have and found the recipe to work.

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173 Kida March 27, 2014 at 7:55 am

These were great! I have a few allergies, so I had to sub some of the ingredients – I switched the flour for an extra egg plus a gluten free flour, and used thinned coconut milk for the 2% milk – and they came out fabulous! Thank you! <3

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174 Joanne April 3, 2014 at 11:09 am

Thanks for sharing your adaptations!

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175 Joan March 27, 2014 at 12:32 pm

These are sooooo good. Made them in a 6 cup cupcake pan as I have no other pan. Baked for 17 minutes. They were perfect!!

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176 Christin March 27, 2014 at 12:38 pm

Excellent! I made these in a mini muffin tin and baked them for 15 minutes. Perfect. Will make again!

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177 Joanne April 3, 2014 at 11:08 am

Thanks for sharing baking time for mini-muffins.

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178 Kami March 27, 2014 at 9:41 pm

Delicious! I added a big splash of lemon juice. (I do this to my pancakes and waffle batters too. Yum.) My girls will be so happy tomorrow morning!
Thanks for the recipe!

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179 Joanne April 3, 2014 at 11:02 am

Great idea!

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180 Linda Holmes March 28, 2014 at 3:18 pm

I made them this morning and they are delicious! Good recipe.

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181 Cecily March 30, 2014 at 5:17 am

Thank you so much for this recipe!
My sister and I made these delicious muffins for breakfast on mother’s day, and our mum couldn’t believe how professional they looked and how light they were!
Also so quick and easy to make, the best blueberry muffin I’ve eaten!!

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182 Joanne April 3, 2014 at 10:55 am

Nice! So glad you enjoyed them :)

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183 Shannon Joy April 1, 2014 at 5:37 am

I have searched high and low for a good blueberry muffin recipie, and I have found the mother load! Theses have gone above my expectations and Wowed me every time. I made these and trippled the recipie so that I had 24 muffins and my family and friends devowered them!

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184 Joanne April 3, 2014 at 10:44 am

So glad you liked them :)

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185 Alastair April 1, 2014 at 6:00 am

Can i use olive oil?

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186 Joanne April 3, 2014 at 10:44 am

Olive oil should work just fine.

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187 Leila April 4, 2014 at 9:33 pm

I made these but replaced the milk with soy milk.
I replaced the oil with olive oil.
I skipped the vanilla and added ginger powder
And cinimon. Had to bake them for 40 minutes
But they were fabulous!

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188 mookus April 5, 2014 at 9:22 am

Beautiful and so tasty

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189 Shermaine April 5, 2014 at 4:06 pm

This is my 2nd time baking the blueberry muffins using your recipe. Easy and fast! My husband and 1.5yr old son including my guests love it very much! 1st time I made 8 and it was overflowing with blueberries. This time, I’m making it into 9 to try it out.

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190 Jessica &Clara April 5, 2014 at 6:37 pm

The Inside was very moist and the top was kinda crunchy. We had to bake it for a while longer, and the tops didn’t brown as yours did in the video. Should we cook them longer? Thank you!

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191 Adam April 8, 2014 at 11:48 am

Yep, just continue to bake until done in the middle.

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192 Steph April 6, 2014 at 5:20 pm

They are still baking, (so I have not tried them yet) but I must thank you for the hint of using an ice cream scoop to put batter into the muffin tin. I DREAD that part of muffin making and the ice cream scoop made it so easy!

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193 Adam April 8, 2014 at 11:39 am

We love that tip, too. Makes this so quick.

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194 Steph April 11, 2014 at 12:28 pm

The muffins were delicious!! Great recipe….I can see using the same batter for other add-ins…like chocolate chips!

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195 Joanne April 16, 2014 at 12:58 pm

Oh yes, we use this as a base all the time.

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196 kip April 7, 2014 at 1:27 pm

Made these this morning in large muffin pans (4 vs 8). Delicious with no changes, except I didn’t have muffin cup paper liners so I GENEROUSLY greased the cups with crisco and cooked for 25 minutes.

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197 Adam April 8, 2014 at 11:37 am

Glad they worked out — thanks for coming back and letting us all know about the larger muffin pans.

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198 Tom O'Hara April 9, 2014 at 1:59 pm

The blueberry muffins were excellent and the directions were so easy.

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199 Adam April 10, 2014 at 2:51 pm

Great, glad you found them easy to follow.

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200 wendy April 10, 2014 at 8:50 pm

lovely muffins, thank you!

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201 Shannon April 11, 2014 at 7:57 pm

These were absolutely delicious! Thanks for sharing!

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202 Natalie April 12, 2014 at 12:19 am

Just made these for my family for on-the-go breakfasts for school and worked! They look delicious!

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203 Evie valenzuela April 13, 2014 at 1:49 pm

If I double the recipe to make a bigger batch do you think they will come out ok ? Gunna feed about 15 very hungry soilders :)

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204 Joanne April 16, 2014 at 12:54 pm

Yep, no problem.

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205 Grace April 17, 2014 at 4:45 am

Have made this a number of times now, it is my go-to muffin recipe. Just want to ask if you have tried this with freeze dried fruits? I have some freeze dried strawberries and wondering if they will work.

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206 Joanne May 12, 2014 at 1:29 pm

They should work nicely.

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207 Ade April 20, 2014 at 7:19 am

Making them this lovely Easter morning. Using almond milk, half whole wheat flour, stevia and applesauce. Hope they turn out good!

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208 Asha April 23, 2014 at 11:45 am

Hi
I’ve read in quite a few recipes that we need to sieve the flour. Will that help if am not sure about whisking the dry mixture?

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209 Joanne April 23, 2014 at 2:01 pm

We rarely sift the dry ingredients for this particular recipe. All we’re looking to do is mix the dry ingredients well. A whisk works well for this, although, you could sift if you didn’t have a whisk or if you wanted to.

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210 Beth April 24, 2014 at 11:47 am

I made these today and they came out great!! Next time the only change I would do is probably use a bit less blueberries as there were alot inside the muffins.
Thankyou for the wonderful recipe and video too!
So easy to follow.

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211 Felicia Kwan April 25, 2014 at 5:44 am

My cake turned out a bit too dense for my liking. I replaced the vegetable oil with melted butter, was this the reason for my dense cake?

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212 Joanne May 16, 2014 at 12:36 pm

It’s likely. The vegetable oil does make the muffins a little lighter. Melted butter tastes great, but the muffins will be heavier.

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213 Cookie April 27, 2014 at 10:19 am

I am currently making these, I added frozen blueberrys and my mix is bright purple haha I read somewhere it shouldn’t matter, I hope they taste good! I also added white choco chips :) here’s hoping fingers crossed :)

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214 Joanne May 16, 2014 at 12:23 pm

Yeah, that happens. The muffins will still taste great! No worries :)

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215 Jacque May 1, 2014 at 10:12 am

These were super easy and great! Thanks for sharing. Next time I will use more berries and I had to cook for 23 minutes.

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216 Beatrix May 6, 2014 at 2:17 pm

Thank you for converting to gr. / ml. and C. I found this recipe easy and delicious!

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217 JH May 10, 2014 at 4:20 pm

Could I use Organic Coconut Oil instead of Vegetable Oil?

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218 Joanne May 12, 2014 at 5:42 pm

We’re pretty sure you could (although we have not yet tried this).

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219 Kirsten May 11, 2014 at 1:23 am

Great recipe and extremely easy! I followed the recipe exactly and they turned out delicious!

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220 Ruby May 13, 2014 at 11:48 am

Thanks for the recipe! 5 stars!

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221 Ruby May 13, 2014 at 11:49 am

Oh btw, I used vanilla yogurt instead of milk. It was the bomb!

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222 Laura May 13, 2014 at 8:10 pm

My son loves blueberry muffins but is on a gluten free diet. I usually find a well-loved recipe and then substitute a gluten free flour mixture for the regular flour. He loved these and even said they were better than the box mix. Thanks for your recipe! They turned out great even without the gluten. The rest of the family loved them too.

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223 Joanne May 16, 2014 at 11:29 am

Hi Laura, we’re so glad you were able to substitute to accommodate your son’s diet. Is there a specific flour mix/brand you used? If so, could you share it with us in another comment. It might be helpful to others who would like to do the same. Thanks so much!

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224 Ashley May 14, 2014 at 12:12 am

I just made these and they’re delicious. Super easy and the batter wasn’t as thick as I was fearing. (My last batch of from-scratch muffins had batter that was more like cookie dough. Lol.)
I did have to cook them for 3 or 4 min longer since they were still a bit underdone at the 20 min mark for me.

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225 Sally hurt May 15, 2014 at 10:18 am

It was so easy and delicious …I did add cinnamon sugar on the top, instead of just sugar…

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226 Nancy May 16, 2014 at 3:30 pm

Loved them!! Made using exact recipe except used combination of strawberries, blueberries and raspberries. Raspberries did fall apart upon stirring as expected but the muffins were delicious. Cooked about 24 minutes. Super easy and tasty recipe! (Five stars!)

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227 Joanne May 19, 2014 at 10:51 am

Love all the berries you added, here! So glad the recipe worked well for you.

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228 Jules May 17, 2014 at 11:28 am

Just came across this recipe and decided to make it. Super easy! How do I pin it though??

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229 Joanne May 19, 2014 at 10:48 am

Hi Jules, when you hover your mouse over the photos, a Pin It button should appear. If it doesn’t you can just repin our pin for this recipe. Here’s the link: http://www.pinterest.com/pin/208995238932551183/

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230 Jules May 19, 2014 at 2:16 pm

Perfect! I made this easy recipe for my family – and everyone of them loved it. It’s a keeper!

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231 Joanne June 20, 2014 at 1:59 pm

Hi Jules, Thanks for coming back and commenting, we’re so glad you enjoyed the muffins!

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232 Monica May 19, 2014 at 9:34 am

I’m so excited to try this recipe for my three year old…but he only wants mini muffins (picky little stinker!!). Do you think they will turn out ok? If so, how long should I cook them?
Also, when you talk about mixing only till combined, are lumps ok? (I’m more of a cooker than a baker ;)

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233 Joanne May 19, 2014 at 10:44 am

Hi Monica, You can definitely turn these muffins into mini ones. The baking time will be less — keep an eye on them while they bake and expect them to need 9 to 11 minutes.

As for your question about lumps, the batter should be pretty smooth — all you want to minimize is beating the batter too much. Just mix until the lumps and any streaks of flour are gone.

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234 Cheryl Smith May 26, 2014 at 11:36 am

These are great. I have made them twice with weekend. The second time I tried them with Truvia and they are just as good as the first time with sugar.

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235 Joanne May 28, 2014 at 12:33 pm

Hi Cheryl, That is great to know! Thank you for coming back and sharing that Truvia worked well for you.

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236 Ian May 26, 2014 at 4:34 pm

I made these a few days ago and like others found they needed about 30 mins for five large muffins. The great advantage of frozen blueberries is that they don’t mash up when stirred in. They were perfect first time.

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237 Joanne May 28, 2014 at 12:30 pm

We use frozen blueberries often in these since we don’t always have fresh on hand. So glad the muffins came out well for you.

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238 Marne June 13, 2014 at 10:08 am

I substituted buttermilk and the results were heavenly!

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239 Joanne June 20, 2014 at 12:32 pm

Delicious! Great idea!

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240 Emily June 14, 2014 at 7:56 pm

Made these today. Followed the recipe (which is rare). The batter was very thick just like the recipe said, I used a spatula to fold in the berries that I had just picked, did not mash a one berry. I wanted smaller muffins so I made a dozen and baked 20 min was just perfect. I did sprinkle with vanilla sugar as I have 2 vanilla beans from homemade vanilla that I put in there. They were wonderful and so simple.

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241 Joanne June 20, 2014 at 12:23 pm

Hi Emily, We’re so glad you enjoyed the muffins! Thank you so much for coming back and commenting, we really appreciate it!

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242 Cindy June 16, 2014 at 5:56 am

Made these vegan and they were delish.

Used 1/3 cup applesauce instead of an egg and water instead of milk (felt too lazy to make almond milk) and used a mixture of white and whole wheat flour. No sugar on top either.

Thanks for the recipe.

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243 Joanne June 20, 2014 at 12:16 pm

Hi Cindy, thanks for sharing your adaptation!

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244 Shelly June 18, 2014 at 11:19 am

These turned out awesome… My boys just loved these muffins. I have to make another batch this evening. Thanks very much for the recipe. I followed it closely and the muffins came out great. This will definitely be my go to muffin recipe…

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245 Joanne June 20, 2014 at 12:03 pm

Hi Shelly, We’re so glad you enjoyed the muffins — this is our go-to as well. In fact, we like mixing in different fruits every once and a while (peaches are nice).

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