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 read on 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.

Our Favorite Easy Blueberry Muffin Recipe from

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.

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 194 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)
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

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465 comments… Leave a Comment
  • Michelle June 30, 2016, 11:08 am

    Thank yo SO much for this recipe!! The muffins are delicious, and I am thankful to have a butter free recipe. I find that I am not able to get 12 standard size muffins out of one recipe, though. Do you have any idea what I may be doing incorrectly?

    Thanks again for your fabulous recipe!

  • Janice June 29, 2016, 10:01 am

    Yep! This is the one! (I used Domino Light as per pkg instructions) Thank you!

  • Cherie June 23, 2016, 9:10 pm

    I just wanted to give kudos to you and this recipe! They were really a BIG hit with the kids! The only thing I did differently was used lemon extract instead of vanilla, simply because I was out. But it was actually nice having lemon-blueberry muffins! The two flavors worked quite well together.

    Also, thanks for the tip on NOT defrosting blueberries if using frozen because had you not put that in there, I surely would have! lol

    Once I get more vanilla, I’ll definitely make them the original way too. This one is definitely a keeper, thanks!

  • Julia June 23, 2016, 4:08 pm

    Do you have the nutritional information for this recipe?

    • Joanne June 23, 2016, 4:23 pm

      Hi Julia, At the moment we do not provide nutritional information for our recipes. You should be able to copy our recipe and paste it into one of the nutritional calculators online. This is something we are hoping to add soon.

  • Stacy June 19, 2016, 6:20 pm

    These were super easy and very good! I prepped all of the ingredients and then let my 2 yr old pour and mix everything. He proclaimed, “I made the muffins!” the whole time he was eating them. 🙂

  • Claudine June 15, 2016, 4:34 pm

    Perfect every Time!👍

  • Victoria Miles (The Pleasant Kitchen) June 12, 2016, 11:07 am

    love how thick these look! mmm!!

  • Julie June 8, 2016, 6:32 pm

    This is the first time I made blueberry muffins and this recipe was sooo easy and delicious! We picked 4lbs of blueberries this morning and had to make muffins with them in the afternoon. I doubled the ingredients and made 16 muffins! I don’t know if the fresh blueberries made them so delicious or this recipe! They were melting in my mouth!

  • Mrs Lopez June 5, 2016, 9:23 pm

    Delicious – I’ve adapted to be dairy & egg free, but love this!

  • Sindhu June 2, 2016, 6:36 pm

    Wowwww!!This is my first attempt to make blueberry muffins n they turned out delicious..Thankyou so much for the wonderful recipe n can’t wait to try the strawberry muffins. 😀

  • Shelby June 2, 2016, 11:19 am

    I subsisted applesauce for the egg, which really adds a nice flavor.

  • Shelby June 2, 2016, 11:17 am

    I accidentally left out the oil, but they still taste amazing!

  • Sarah Flints May 30, 2016, 12:54 pm

    great worked out so well!

  • Teresa May 22, 2016, 12:42 pm

    Excellent and easy to make. Love having healthier alternatives.

    • Sarah Flints May 30, 2016, 12:52 pm

      This was fantastic and so easy to make. The muffins turned out soft,fluffy, and full of flavor I added some sugar on top to finish them off.

  • 3cats1dog May 21, 2016, 2:10 pm

    Wonderful, easy blueberry muffins! I just mixed together a gluten free all purpose flour (buckwheat, arrowroot, coconut flours) and also used coconut sugar, coconut milk, and olive oil plus the other ingredients. I sprayed the muffin pan with olive oil. Made sure my oven was set to 400 degrees and I had beautiful muffins in 15 minutes. Oh, these muffins turned out great! So moist, moist, moist and delicious!

  • Gwennie May 17, 2016, 10:16 am

    This was my first attempt at blueberry muffins and they honestly turned out perfect! Thanks so much for the easy to follow instructions/non-fussy recipe. A few questions:

    -Can this recipe be doubled? My only let down was the cups were not filled to the brim (I made 12) and it seems it could easily be doubled 🙂
    -Do you have a recipe for banana nut muffins? If not, could I just sub nuts for the blueberries and how much banana should I add?

    Thanks in advance! What a great recipe 🙂

    • Joanne May 18, 2016, 1:11 pm

      We are s happy you enjoyed the muffins. You can double the recipe.

      Here’s our Banana Chip Muffin recipe, simply substitute nuts for the chocolate chips.

  • Laura Novak May 2, 2016, 10:25 am

    I used truvia baking blend in place of regular sugar (followed the truvia directions and used about half the required sugar.) sweet and delicious! and better for you, a big plus! 🙂

  • NEHA April 24, 2016, 11:41 am

    Wow made them today and they were just perfect….

  • RH April 20, 2016, 4:32 pm

    These were delicious!! I made them with coconut oil, almond milk, and 1/2 tsp of dried crushed lavender flowers I found in a jar in my pantry. I filled the cups pretty high and the tops are beautiful and golden brown. I’m also pretty sure I mixed the dough too hard and it still came out great, so thanks.

  • dlm April 18, 2016, 4:41 pm

    I honestly think these are the best blueberry muffins I have ever eaten. They are moist and buttery and crunchy and sweet but not too much of any of those things. and, using the recipe guidelines I mixed and matched ingredients accordingly. Very simple. I use grapeseed oil a duck egg coconut milk coconut sugar a little bit of Allmond extract with the vanilla 6 ounces of organic blueberries and organic all-purpose flour. I topped the muffins before baking with maple sugar and a little bit of lemon sea salt. Absolutely delicious. I cannot wait to share these with my friends and family ( if they last that long… ).
    thanks for such an excellent rendition of a true classic.

  • SL April 15, 2016, 6:41 pm

    I am NOT a baker, but was visiting a friend and asked how I could help and she said making blueberry muffins. So I googled for an easy recipe based on the ingredients she had (no more than 3 eggs, etc), and I’m so glad I found this!

    We were using what we had, so soya milk instead of dairy, rough estimates on the measurements (does that look like 3/4 cup? Yeah, ok), and frozen raspberries because that’s what we had after all – about two cups instead of one, and oil in the muffin tray instead of muffin liners, and we forgot about the sugar on top afterwards.

    They turned out AMAZING – crispy/crunchy on the top, super moist and tasty the bottom. This might actually inspire me to start doing things in the kitchen!

  • Diane April 10, 2016, 10:30 pm

    Tried many different recipes..these have to be by far the best blue berry muffins I have ever made..light.fluffy..tasty! Not to mention how easy to make..just AMAZING!
    Definitely 5 stars plus!!!

  • Claudia April 8, 2016, 8:37 am

    WOW! I am going to throw away all my collections of muffin recipes and only keep and use this one from now on! So easy, yet so delicious!! Came out beautifully, I tripled the recipe and made 12 blueberry and 12 raspberry and lemon muffins, all came out very beautiful and yummy.

  • Salted Karamel April 6, 2016, 5:14 pm

    Amazing muffins! this is the BEST one I have ever made and seriously I have tried them all (well, maybe not ALL, more of–a lot) recipes that has cinnamon sugar, glazed, greek yoghurt, wholemeal flour, etc. But this one has just the perfect blend of sweet, crunchy texture and it’s the easiest recipe to follow. Recipe saved!

  • Danni March 26, 2016, 8:06 pm

    Okay, don’t laugh. I was hit with the irresistible urge to bake….muffins…and decided aha! Blueberry muffins would hit the spot. Googled it, looked at a few recipes and reviews and hit on this site. Reading some of the reviews I thought heck, seems like it’s pretty flexible so decided I’d give it a try.

    First, let me tell you this is a very, very forgiving recipe! I used coconut/almond milk and coconut oil [no dairy on hand]. Had to use frozen berries [it is, after all, the end of winter]. Here’s the forgiving part….you know how we are always told NOT to over-mix muffin batters [or biscuits] because they will be tough? Snort. Read on……

    I assembled the ingredients and gently blended them but the batter seemed to be a bit…insufficient. Face palm – forgot the sugar! Well, okay let’s add the sugar at the end….I gently folded it in….fortunately I hadn’t added the berries yet. Loaded the muffin cups and into the oven they went.

    Let me tell you, they are flavorful, tender and perfect. I can’t imagine how good they will be when I actually mix up this recipe per instructions. My coconut adds gave it a nice flavor…will try butter next time. Thank you 🙂

  • jzed March 26, 2016, 2:09 am

    just finished baking and it was DDDDDDDDDDilicious.doubled the recipe and added just 300g of blueberries (that all i have in my fridge) still came out ok. will definitely save this recipe i love recipes with less ingredients but still tastes great or more yummy

  • jzed March 25, 2016, 8:33 pm

    can i add cream cheese?

    • Joanne May 18, 2016, 1:14 pm

      Adding a dollop of cream cheese in the middle could be fun. We have never tried this, so you may need to experiment a little in you kitchen. Happy baking!

  • Peg March 8, 2016, 6:01 pm

    Terrific! I cut the sugar to 1/2 cup. Used frozen blueberries. It is easy peasy!

  • Eileen March 7, 2016, 11:57 pm

    My Son suddenly urged for blueberry muffins, looking for a quick and easy recipe. I didn’t have enough blueberry so I make part of the batter into 3 blueberry muffins, add some chocolate chips to another part and last portion with carrots and pineapple. All turn out beautiful and tasted great. I am using coconut oil instead.

  • Karen March 6, 2016, 1:48 pm

    This recipe was ultra simple. I used unsweetened Vanilla almond milk in place of dairy milk. Other than that, these were awesome! I will make again. Thanks for the simple recipe! Turned out perfect! 5 stars.

  • Cat February 28, 2016, 1:40 pm

    Thanks for the recipe, it worked very well. I wanted something quick without butter. I used chia seeds and fresh blueberries. I had to use olive oil, which I was worried about, but the flavour was fine. This is a nice breakfast muffin 🙂 I also had fun making the oat flour, which was a nice addition!

  • Rs February 24, 2016, 12:45 pm

    This recipe is so easy,it’s pretty hard to mess up. These are the best muffins I ever made. Can’t wait to try more of your recipes. FIVE STARS!!!

  • Nancy Miller February 19, 2016, 1:46 pm

    Ten stars! This recipe is great. I added about 3/4 cup of coconut and it made 12 large muffins. Thanks.

  • Pris February 17, 2016, 11:36 pm

    My daughter just made these and they are DELICIOUS!! Followed the recipe but cut back on the sugar and using almond milk. Looking forward to more!

  • Nan February 12, 2016, 2:57 pm

    Delicious! Very simple,will make these again. Thank you.
    5 stars

  • Diana February 11, 2016, 10:48 am

    I needed a quick recipe and this one definitely delivered. I will keep this as my quick go to recipe when company is coming over or just for my family. Followed the recipe to a tee and added a bit of cinnamon because I think cinnamon should be a food group! My daughters teachers are going to be so happy. Thanks for such an easy and so delicious recipe with normal ingredients any house would have!!!

  • KATHLEEN February 6, 2016, 6:09 pm

    Made this 3 times…the tops don’t brown..tastes like flour

    • Joanne May 18, 2016, 1:16 pm

      Hi Kathleen, We are sorry the muffins do not come out well for you. You may want to check the accuracy of your oven — many ovens are uncalibrated and can be 25 to 50 degrees off. If your oven was cooler than you thought while baking the muffins, it could have prevented the browning and would have made them take longer to bake.

  • Anita February 2, 2016, 9:18 am

    I don’t normally leave comments but I just HAD to. Made these for breakfast with my over eager 4 year old and I am writing as I eat. They are AMAZING. I halved it because we didn’t have enough milk and we both regret it now. I didn’t use the sugar on top, didn’t miss it. This is going to be the only recipe I use from now on. Thanks also for the ‘fork’ tip! Next, try with part wholemeal flour and apple sauce.

  • Rachael January 31, 2016, 10:54 pm

    Came out great! So easy. I used coconut milk (all I had on hand) and it still came out delicious. I added some lemon zest as well.

  • Elah January 29, 2016, 11:20 am

    Turned out great! I didn’t have all of the ingredients but I’m a go with whatcha got kinda girl! So I used regular flour but I had to add almond meal to make up 1/3 of the flour required. I also used a avocado oil instead of vegitable, I also would have used coconut or olive oil because that’s usually what I have. I used turbans do sugar instead of granulated white sugar for the batter as well as sprinkled some on the top. I used almond milk because that’s what I had and these still turned out delicious! My boys (10 and 8) asked to take some to school to share with their friends. 🙂

    Thanks for the recipe and an easy going breakfast!

  • Marjorie January 27, 2016, 1:45 pm

    This is so easy and amazing, made these this morning. My daughter and I ate four right away. This is my new blueberry muffin recipe. I used 1/2 cup wholewheat flour and they were still great. Thanks!

  • Renee January 24, 2016, 1:46 pm

    Made your blueberry muffins today batter was runny so added maybe half cup to a cup of flour did use can blueberries came out good top’ s didn’t really brown but didn’t want to burn the bottoms came out good everyone liked them. Made 12 plus 2 jumbo ones. Thank you for recipe.

  • Susan January 23, 2016, 12:33 pm

    Thank you for this recipe! I just made these and they were easy and extremely delicious! My husband and I both agreed that these are the most delicious blueberry muffins ever! They are nice and moist inside and have just the right amount of sweetness, and super easy to make with ingredients I already had. I used turbinado sugar to sprinkle on the top. It may be my oven, but I made 12 and had to bake them an extra 10 minutes until they were done.

  • Joey January 21, 2016, 2:03 pm

    Thanks for sharing the recipe – I have cut a bit on the sugar and made 4 variations on the flavours!

  • JMoore January 21, 2016, 11:06 am

    Definitely could benefit from some extra flavouring. Next time I would probably add some lemon zest or cinnamon.They baked up nicely, but a little bland.

  • Tamara January 11, 2016, 8:35 pm

    These were amazing!. As per the advice of fellow commenters, I used 1/2 cup sugar instead of 3/4 cup, and it was a perfect ratio. I did find that the sugar on top didn’t really melt or become part of the muffin, it kind of just sat on the top of the muffin and didn’t really enhance the taste or texture. Second batch I left the sugar garnish off and it turned out fine to me. I love this, I’d definitely make it again!!

  • claire January 10, 2016, 8:18 pm

    i also used 1 cup frozen blackberries – no problems

  • claire January 10, 2016, 8:14 pm

    these are lovely – just made them and ate 2 straight out of the oven…tinsy bit thick the batter – easily rectified
    i used a standard 12 hol muffin tray sprayed with coconut oil – no papers required.
    15 mins then 5 on thermowave..yum

  • Libbi January 7, 2016, 8:43 am

    I’d been planning on making a blueberry coffee cake, but ran out of time. I found this recipe, and boy am I glad I didn’t have time to make the cake!

    It’s hard to believe that something so easy could turn out so good!

    I did make one substitution: I used avocado oil. I’ve found that it’s taste neutral in most recipes and really adds something to the overall texture of baked sweets (and it’s a “good” fat!).

    I’ll definitely make these again (later today, possibly). Thank you!

  • Ellie January 5, 2016, 3:37 pm

    Made these and they were really great! Instead of blueberries, I used stem ginger and cinnamon one time, and lemon and poppy seed another. I also had to use almond milk instead dairy, but it worked really well, and the lemon ones tasted the best.
    I used;
    zest and juice of one lemon
    1 and half teaspoons of poppy seeds
    strawberry essence instead of vanilla essence
    Enjoy!! xx

    • Maria April 11, 2016, 5:57 am

      I tried lemon juice but it came out chewy & horrible inside. Any tips?

  • Bernadene Plumridge December 12, 2015, 4:49 pm

    I was hoping that this recipe would be nice but it did not turn out well. I used a silicone muffin pan and it allowed 6 muffins. The recipe took much longer than expected to bake and the cupcakes stuck to the pan. Also, not the most delicious recipe. Would never bake these again.

    • TT January 11, 2016, 8:44 pm

      Perhaps if you actually followed the instructions and NOT use a silicone pan, your rating for this recipe would be higher. I followed everything EXACTLY and mine came out perfect. No where in the recipe says use silicone muffin pan. Silicone isn’t as great a heat conductor as metal, so baking times will vary. Also, the material doesn’t allow for a crispy/brown top. The recipe clearly specifies proper cooking apparatus, you shouldn’t leave such a low rating for NOT following instructions, and this is YOUR fault, not any flaw in the recipe or cooking instructions.

      • Linda March 8, 2016, 10:21 am

        Here, Here, well said!!!!!

    • Janice January 26, 2016, 7:35 pm

      I really don’t see how people that don’t follow a recipe and do it their own way then proceed to leave a poor rating for the original recipe! This makes absolutely no sense! If you leave a review and rate a recipe, then you actually have to make that recipe first.

      • Jerome Rogers February 4, 2016, 8:26 pm

        Thanks My ( year old grandson was entering a baking contest at his school. This is easy for him and a great first try at baking.

    • Betty Lamb May 13, 2016, 2:57 pm

      Mine were awful – they sunk instead of rising, and I used proper muffin cases, not silicon. They took ages to cook and still weren’t done in the middle. Hopefully the birds loved them, but I won’t be making this recipe again.

      • Joanne May 18, 2016, 1:12 pm

        Hi Betty, we are so sorry you did not enjoy the recipe. Is it possible that you over mixed the batter? Over mixing can cause muffins to deflate while baking. Thanks for coming back and sharing!

    • Sarah Flints May 30, 2016, 12:53 pm

      wow not a good review it worked out great for me, sorry it didn’t go so well for you


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