Quick and Easy Blueberry Muffins Recipe

You only need one bowl to make these easy blueberry muffins made with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Easy Blueberry Muffin Recipe 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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

How to Make Ridiculously Easy Blueberry Muffins

Making this blueberry muffin recipe is simple. All you need to do is combine flour, sugar, baking powder and a little salt in a large bowl.

Quick and Easy Blueberry Muffins 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!

Love this? Try our 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.

A One Bowl Blueberry Muffin 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.

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.

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

Since originally sharing this recipe and learning just how much you love them (see all the reviews below!). We have shared a few more recipes for muffins that use a very similar batter. Take a look at these:

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. The batter is very similar to this recipe!

Easy, Homemade Banana Bread RecipeThis Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs and spices is a reader favorite, too! It has lots of helpful reader reviews. It’s is so good, you will want to make 2 loaves! We also have a healthier take on banana bread here.

Chocolate Chip Muffins RecipeOr, try our Classic Chocolate Chip Muffins with brown sugar, a vanilla-scented batter and lots of chocolate chips. There’s a little sour cream added to the batter to make it extra delicious and you can even add blueberries or strawberries for for a fruit-chocolate combination.

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.

Quick and Easy Blueberry Muffins Recipe

 

 

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Quick and Easy Blueberry Muffins Recipe

  • PREP
  • COOK
  • TOTAL

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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).

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

Nutrition Per Serving: Calories 217 / Protein 3 g / Carbohydrate 33 g / Dietary Fiber 1 g / Total Sugars 18 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 20 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

5 Days on the Mendocino Coast

A recap of our trip to Mendocino County, California. An absolute must visit for slowing down and taking in gorgeous pacific bluff views. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

696 comments… Leave a Comment
  • Samantha August 15, 2017, 5:26 pm

    I used frozen blueberries and followed the recipe. They turned out wonderfull my family loved them. Next time I might add a cheesecake filling.

    Reply
  • Deb August 13, 2017, 12:11 am

    Amazing recipe! The only thing I did different was add about 1TB of cinnamon. They came out delicious. Thank you

    Reply
  • Kristen August 11, 2017, 12:29 pm

    I baked these in my convection oven a few times. It was difficult to find the proper temperature setting so that the muffins didn’t look windblown or lopsided, but I finally figured it out and wanted to share just in case someone else was wondering…my most recent, and most successful batch of these delicious blueberry muffins were baked on 325 for 26-28 minutes. The tops came out nice and even, slightly browned with a little crisp, but not too hard. Also,the insides were thoroughly cooked and moist. Delicious! This is definitely my go to recipe now that I’ve mastered the convection oven, thank you!

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: