Blueberry Muffin Recipe

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

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!

Easy French Toast RecipeOr, try making our Easy French Toast recipe. We take day-old bread and soak them in a vanilla-scented custard then cook them in butter until golden brown and delicious!

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.

4.8 from 162 reviews
Easy Blueberry Muffins Recipe
 
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Cook time
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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.
Yield: 8 large, big-topped muffins | 12 standard muffins | 22-24 mini muffins
You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
  • 1 large egg
  • 1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • 1 1/2 teaspoons vanilla extract
  • 6 to 8 ounces fresh or frozen blueberries;see note below about frozen berries (about 1 cup)
Directions
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400º F. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 tablespoons of water to helps to make sure the muffins bake evenly. For standard-size muffins, line 12 standard-sized muffin cups with paper liners.
Prepare Muffin Batter
  1. Whisk the flour, sugar, baking powder and salt in a large bowl.
  2. Add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  3. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be quite thick -- see note below for more details). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.Easy Blueberry Muffin Step 1
  4. Divide batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.Easy Blueberry Muffin Step 2
Bake Muffins
  1. Bake blueberry muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.
Notes and Tips
Using Frozen Blueberries: You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

Making Mini Muffins: You should be able to get 22 to 24 mini muffins from this recipe. The baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.

To store muffins: Place them in a plastic bag, seal, and store at room temperature for up to 2 to 3 days. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.

Batter Thickness: The batter should be thick and scoopable -- not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If batter is dry or too thick, add milk, a tablespoon at a time until correct consistency.

Recipe inspired by and adapted from this Blueberry Muffin Recipe, found on Allrecipes.com.

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412 comments… Leave a Comment
  • 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.

    Reply
  • 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.
    Thanks!

    Reply
  • 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!

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • 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!

    Reply
  • 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!!

    Reply
  • claire January 10, 2016, 8:18 pm

    i also used 1 cup frozen blackberries – no problems

    Reply
  • 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

    Reply
  • 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!

    Reply
  • 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

    Reply
  • 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.

    Reply
    • 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.

      Reply

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