Blueberry Muffin Recipe

You only need one bowl to make this easy blueberry muffin recipe with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Blueberry Muffin Recipe now. Or, watch our quick recipe video to see how we make them.

This is by far one of our absolute favorite blueberry muffin recipes. We just love how simple and quick they are to make. Not to mention the moist and tender center bursting with blueberries and perfect golden brown top.

Banana Bread RecipeYou May Also Like Our Easy Banana Bread Recipe with a quick recipe video showing you how we make it. The bread is so good, you will want to make 2 loaves!

Ginger Blueberry Muffins RecipeYou could also try these! Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats.Plus a spoonful of vanilla-scented glaze to make everything that much better.

How to Make Our Ridiculously Easy Blueberry Muffin Recipe

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

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

Add some vegetable oil, an egg, milk and vanilla extract then stir with a fork until blended. Throw in some blueberries, divide the batter between 8 muffin cups and bake. Easy!

By the way, this recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins! See the recipe below for how.

How to Make: Easy Blueberry Muffins Recipe

These muffins are so quick, you could whip them up for the family in the morning for breakfast. You can even make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

A+ J’s Tip: Something to keep in mind: When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat. This is why we ask you to use a fork to mix things together in our recipe below. If you were to use a hand blender or stand mixer, the muffins could become tough.

Our Favorite Easy Blueberry Muffin

Fresh Strawberry Muffins RecipeIf you loved these muffins, you’ll love our Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries.

Chocolate Chip Muffins RecipeOr, try our Classic Chocolate Chip Muffin recipe with brown sugar, a vanilla-scented batter and lots of chocolate chips. You could even add blueberries or strawberries.

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

4.8 from 222 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 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
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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546 comments… Leave a Comment
  • Isela Martinez September 22, 2016, 11:12 pm

    If I freeze them, how would I thaw them? Any special way so they won’t get soggy ?

    Reply
    • Joanne September 23, 2016, 3:01 pm

      The blueberries in these muffins will cause some moisture when thawing (creating the wet muffin top). You could try reheating them (I would do it from frozen) in the oven or a toaster oven.

      Reply
  • Alie September 19, 2016, 4:41 pm

    If I don’t have any paper cups can I just oil the muffin tray up really well?

    Reply
    • Joanne September 19, 2016, 4:48 pm

      Hi Alie, This should work just fine — I’ve found this works best when using a non-stick tray.

      Reply
  • Starla September 19, 2016, 10:08 am

    Always turn out delicious and perfect. Today I made mini muffins with recipe and used chocolate chips instead of blueberries and they turned out amazing aswell!! Thanks for sharing 🙂

    Reply
  • Yolanda Prieto September 18, 2016, 4:56 am

    Can I use avocado oil?

    Reply
    • Joanne September 19, 2016, 1:34 pm

      Yes, avocado oil should work fine as a substitute to the oil called for in the recipe.

      Reply
  • amirah September 14, 2016, 4:44 am

    instead of whisking,can i use a mixer?

    Reply
    • Joanne September 14, 2016, 1:53 pm

      It’s important that muffin batters are not over mixed, which is why we like doing this by hand. A handheld mixer or stand mixer adds more risk for over mixing, which could cause the muffins to become heavy and flat once baked. If you do use a mixer, just be careful not to over do it.

      Reply
      • amirah September 17, 2016, 5:24 am

        if i am only baking 3 muffins for my practical,how much must i reduce the amount of ingredients to?

        Reply
        • Joanne September 19, 2016, 1:40 pm

          Hi there, since there is only 1 egg called for in the recipe, halving the recipe is tricky. I recommend making the whole batch and freezing the extra muffins (wrapped well in foil) for another day.

          Reply
  • CaroleAnn September 11, 2016, 7:11 pm

    I am in love…love with this recipe!! It is easy but..tastes like you’ve baked all day!
    Thank you from a 74 year old lady who learns something new everyday!

    Reply
  • amirah September 11, 2016, 1:16 am

    can the neutral oil be substitute with something else?

    Reply
    • Joanne September 14, 2016, 1:54 pm

      Coconut oil is a nice idea. We have tried melted butter in this recipe and while it tasted great, the muffins were not as fluffy and risen.

      Reply
  • Moiz Siawala September 10, 2016, 4:30 am

    Thank you Adam & Joanne for a great recipe. We added raspberries along with blueberries and they turned out super.

    Kids loved them. Probably wont last the day.

    Reply
  • Madette September 9, 2016, 5:41 pm

    So easy to make and came out great! Husband loved them!

    Reply

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