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

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 151 reviews
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.
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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394 comments… Leave a Comment

  • Josie November 16, 2015, 11:28 am

    These were really good. Took longer to cook that expected but fantastic. I would advise you use fresh blueberries or els your muffins will turn purple.

  • KM October 18, 2015, 8:48 pm

    Love these! Thanks so much! I use whole wheat pastry flour instead of all purpose and they are yum! Also reduce the sugar, have used flax instead of an egg and brown sugar instead of white. All these modifications and they are still delicious. My kids love them!

  • Sid October 12, 2015, 2:33 pm

    Made these this morning and they turned out fantastic. Used wild blueberries picked in the Alberta forests. Absoultly great! Thanks for sharing.

  • Jenny September 23, 2015, 8:25 am

    I made these this morning. I used half whole-wheat flour, 1/2 cup sugar, and added the zest of one lemon to the flour mix. These are super easy to make and delicious! Thanks for sharing this recipe.

  • Vai September 3, 2015, 10:38 am

    Loved this recipe. Also added some chopped walnuts to the batter and reduced the amount of sugar a little bit. Topped them with sliced almonds. They turned out really great. Easy and delicious recipe.

  • Joan August 22, 2015, 11:32 am

    I doubled the recipe and it is taking at least twice as long to get the brown topped look. I hope I am not over baking. Does that make sense?

  • Candice August 15, 2015, 5:46 pm

    Yummy! Made these with almond and my kids love them. I also have been playing and it was also really good substituting with lemon and cranberries…

  • AM August 10, 2015, 7:24 am

    Made these muffins with rice milk, because my son can’t have dairy, soy, amount, or coconut. They were delish, kids keeps asking me to make them again. Thanks

  • Carol B. August 9, 2015, 10:08 am

    Wonderful! Exactly as promised and so very good and easy! Thanks for a great Sunday morning breakfast!

  • Isabelle zaoral August 5, 2015, 2:51 pm

    I love these muffins I cut the amount of sugar to half a cup as I find them too sweet with 3/4 cup they come out perfect thank-you for the recipe.

  • Jo July 31, 2015, 1:03 pm

    Great recipe! I had all the ingredients except eggs, so used an egg replacer and they still came out delicious. Simple instructions and not a lot of mess. Perfect early morning baked treat.

  • Karen July 25, 2015, 10:55 am

    I love this recipe, made 6 jumbo muffins and grandkids and adult daughter said I had to make more. I doubled the batch and in the process of making 18 more. I can’t wait to match with chocolate chip. Anyone tried these with fresh strawberries or apples?

  • Carole July 22, 2015, 2:24 pm

    Delicious! Thank you for sharing.

  • Felicia July 18, 2015, 1:31 pm

    I love this recipe. I’ve made it many times now. My muffins come out perfect every time, so moist and delicious. The only thing I don’t do is sprinkle the extra sugar on top. Five stars for this easy and yummy recipe!

  • Mimi July 17, 2015, 7:17 pm

    Has anyone tried this with almond flour, and if so, what adjustments were made?

  • Amber July 12, 2015, 11:51 am

    These are so easy to make and they taste great! I used coconut milk instead of 2% Milk and butter instead of oil. They came out so yummy! Kids loved them!!

  • Kim June 21, 2015, 7:32 am

    Absolutely Perfect! Love this recipe. If I didn’t want to use berries, maybe oatmeal and cinnamon? Any ideas on this? The texture and muffin tops are so perfect, it’s the only basic recipe I’ll use from here on out. 5star!!!!

    • annie August 21, 2015, 10:44 pm

      Very good basic recipe. Instead of berries (needs something with moisture), try using finely chopped peeled one large or two small apples (I like cortland or empires)and a few nuts or raisins if you like, teaspoon of cinammon or apple pie spice. Also good with substitute part whole grain flour (I like oat flour or almond flour and plain wheat germ) but you will need a little extra oil and milk otherwise it will be too dry. For a little crunch in the topping, finely crush some flake-type cereal (aka total, corn flakes, about 2 tablepoon after cruhing))mix with tablespoon of sugar and tablespoon of melted butter. Lots of variations, good basic recipe. Enjoy.

  • Shawn June 20, 2015, 10:14 pm

    Great simple recipe, thank you very much!. I’m a complete newbie to baking (just bought my muffin pans yesterday) and was able to turn out some great tasting muffins on the first try. I completely forgot to add the vanilla extract though so wondering how big of a difference it makes to the final taste. Also used frozen blueberries instead of fresh ones.. given how expensive blue berries are where I’m currently at.. we can only justify eating those fresh & raw :).

  • Samantha Rae June 11, 2015, 10:00 am

    I don’t think I’ve ever left a comment on a recipe before but I feel I need to on this one! These blueberry muffins are absolutely delicious! So easy to make and they came out looking beautiful, almost professional lol.. Oh, and I used gluten-free all purpose flour, King Arthur Flour. Thanks for the awesome recipe!

  • Jennifer June 9, 2015, 4:34 pm

    I would like to add dry oatmeal to this how much would you recommend and will I need to add more milk

    • Joanne August 10, 2015, 2:23 pm

      Hi Jennifer, you may need to do some experimenting, here. We have not added oatmeal to our muffins before (although it is a great idea). You could try processing some oatmeal into a fine powder then replace some of the flour with the oat “flour.” Or, you could add a handful of whole oats to the batter — this may need a little extra milk.

  • Sharon May 31, 2015, 2:56 pm

    I have made these muffins with sugar substitute and mocha mix. This gives me a lower carb count and is dairy free, with the exception of the egg. I have made these many, many, times and they always rise beautifully. I sprinkle Splenda brown sugar with cinnamon on top. It’s true, you can do it all in 30 minutes ! I have noticed that the paper muffin liners are smaller than before. This recipe yielded 9 muffins with the smaller size liners.

  • Deb Littler May 29, 2015, 12:12 pm

    Just made the easy blueberry muffin recipe and am very impressed with the absolutely delicious 5 star results. I’m a pretty critical foodie and wondered if something so easy and simple would meet my standards… happy to say YES, the recipe is a winner. I even “altered” the recipe since I only had non-dairy Half & Half and heavy cream in the fridge. Despite the substitution, the batter was fine, muffins rose nicely and were done in 20 minutes. (Wonder if Sidney’s baking powder was the culprit??) Anyhow, I love them … Thanks so much for your smart cooking efforts.

  • Sidney May 25, 2015, 12:53 pm

    I made 2 batches of these and neither rose much, if any….good flavor though.

    • annie August 21, 2015, 10:53 pm

      If they didn’t raise well, check the temperature of your oven, or get some new fresh baking powder check the date(and store in refrig after opening)If the batter is too heavy wet you may need to decrease the liquid a bit. I also found that the large cultivated berries are moister than the small native (maine) ones. If the berries are extra moist you may need to decrease them a bit. Good luck.

  • Carolyn May 10, 2015, 12:05 pm

    I have made these many times as we love them. And,true to your word they are very easy. I only have whole milk so that is what I use and we think they turn out just fine. Thank you for sharing your recipe.

  • Emily April 27, 2015, 2:24 pm

    I made these with orange extract instead of vanilla and added raspberries and chocolate chunks. Great success and so so easy to make! top recipe!

  • Manjula Pai March 25, 2015, 4:20 pm

    These turned out so yummy. One of the best muffins I ever baked. Thanks for the video recipe, Adam and Joanne . I used vanilla bean paste which added more flavor. I made 12 muffins as I wanted smaller ones.

    • Joanne March 26, 2015, 8:16 am

      Vanilla bean paste is a great idea – it does pack a bit more of a vanilla punch.

  • Kelli March 22, 2015, 6:43 pm

    This most simple recipe I’m a not good Baker but I made this and my two year old son love it I added the sugar topping with brown sugar in a little bit of cinnamon came out great love it

  • ona March 20, 2015, 12:06 pm

    So good,it’s a first time that taste like Costa coffee shop bought :) 5 stars!!!

  • Hannah March 10, 2015, 5:07 pm

    What sugar did you use?

    • Joanne March 11, 2015, 2:32 pm

      We use granulated sugar in the recipe.

  • Madison March 10, 2015, 5:05 pm

    Hey I was wondering what type of sugar you used in this recipe? Granulated or caster sugar? Thanks :)

    • Joanne March 11, 2015, 2:33 pm

      Granulated sugar.

  • gail froberg March 9, 2015, 5:45 pm

    These were so delicious and so easy. Thanks for the video too. 5 stars

  • Janna March 5, 2015, 9:20 pm

    amazing muffins! followed the recipe exactly and they turned out great! got ten muffins out of the batter. I love that they had a crunchy top and soft, moist inside.

  • Rachel March 5, 2015, 12:04 pm

    I used raw sugar, 1% milk, and swapped 1/2 of the flour with oat flour. They were delicious. My husband and our picky toddler loved them!

  • Andrew Davidson February 27, 2015, 2:59 pm

    I have been using this recipe for about 6 months now nearly every weekend. They are simply the best! The recipe has neverlet me down every batch has been perfect! I did 5 batchs last weekend as we had a huge party the night before and they were demolished by adults and kids alike! My wife hated muffins but she loves these. Thank you very much for posting it!
    Andrew Davidson

  • Carla Martin- Folts February 26, 2015, 6:43 pm

    These were really great! The were simple to make and the kids loved them. I wish I had put in muffin liners though as they did stick, even when greased. It wasnt to much though and we didn’t mind

  • Mel February 26, 2015, 7:55 am

    Love this recipe! This will now be my go to blueberry muffin! I tripled the batch, cause if your going to make muffins why not have extra in the freezer?! I also substituted 1/2 the flour for whole wheat, and reduced the suger a bit. I love the trick of dusting your blueberries with flour before folding in so they dont bleed as much. 😉 Thanks for this recipe.

  • Kathy G February 25, 2015, 12:34 am

    I like to make BIG muffins – so I made the batter and put it in a 6 large muffin tin. What do I need to adjust in the temperature and baking time, as it took forever (almost an hour) to fully bake all the way through.

  • Rebecca February 21, 2015, 11:44 am

    Thanks for the great recipe. We had them for breakfast this morning and they were wonderful.

    I thought you should also know that the recipe prints as 2 pages, so I had to copy and paste into word in order to print it correctly.

  • Alison Z. February 19, 2015, 3:40 pm

    Terrific recipe, and I was absolutely able to squeeze a dozen muffins out of the batter. Additionally, it doubles beautifully. My kids went bonkers for these muffins, so it’s nice to please everyone at once! Thanks!!

  • Lisa February 16, 2015, 9:43 am

    Could you substitute oil for Apple sauce? I tried the original and it was delicious! Just trying to find ways to cut down on fat a little, thanks!

    • Adam March 2, 2015, 2:14 pm

      Hi Lisa, Applesauce should work well in the recipe. We’d suggest replacing a portion of the oil at first, then tweak based on your taste.

  • Diana February 8, 2015, 10:18 am

    These are very good!I only have a large nonstick muffin pan so I made six large muffins and baked then at 350° for 25 minutes. They were awesome!

  • Ann Marie February 5, 2015, 12:20 pm

    Love this recipe. Super simple and even the kids enjoy eating as well as helping. However, if you were to use mini muffin cups, how would you adjust the timing?

    • Joanne March 5, 2015, 10:12 am

      Hi Ann, bake time would come down a bit — check around 10 minutes and go from there.

  • Donna February 1, 2015, 10:21 am

    Easy recipe! Crisp texture on the outside. Moist on the inside. Wonderful!

  • sydney January 31, 2015, 5:14 pm

    I love this recipe I make it for my friends and family all the time

  • Manjula January 29, 2015, 11:14 am

    I tried making this last week as I was craving for blueberry muffins. I used vanilla bean paste and it was one of the best muffins I ever baked. I made 11 smaller muffins and gave some to my friend. She loved it too. Thanks for the wonderful recipe and video :-)

  • Amber January 29, 2015, 10:59 am

    I have this recipe written on paper, saved in my phone etc…my family including very picky 5yr old loves them! I got crazy and did same recipe exactly and added different fruits. Banana and peach are actually really good. My hubby stole my phone and did his own improv with applesauce cinnamon and a few raisins holy moly were they good. Thanks for the recipe.

  • megan January 22, 2015, 11:34 pm

    These are the best muffins I have EVER made. I make them for my family and my family’s friends all the time and they are in love too. Literally just so perfect, I recommend this recipe to EVERYONE.

  • Christina January 18, 2015, 10:21 am

    These came out really great! I was looking for a simple muffin recipe and this was the best one I’ve found. I did make some alterations: I used coconut milk instead of regular cows milk, I added 1/2tsp cinnamon, I sprinkled the tops with a little white & brown sugar and I added a few chocolate chips into the batter. I also made 12 muffins and they all came out decent sized and perfect. I only cooked them for 15 minutes (could probably have gotten away with less time) and used no liners. Overall, it was a great basic recipe that can serve as a staple in your muffin creations or just by itself. :-)

  • Lydia December 24, 2014, 8:18 pm

    I have made these twice. Each time I substituted melted butter for oil, let it cool added milk then egg then whisked together and followed the recipe. First time I used fresh blueberries and the second frozen. Both times these muffins were PERFECT! The frozen batch was a bit blue and I was afraid I had over mixed the batter. I will only use this recipe if it continues to be as fool-proof as it seems. As a busy mom this recipe is a dream.

    • tina August 30, 2015, 7:22 pm

      i’ve made it with water when i had no milk, forgot the vanilla the first time, and every time they turned out great, and i always make them as a double or triple batch. this time making a double batch in a bread pan instead of muffins, currently cooking and really looking forward to it

  • stephanie December 18, 2014, 11:12 am

    This is my favorite muffin recipe. I use it all the time now. Thank you!!

  • Becky December 15, 2014, 12:20 pm

    Thank you for this recipe. I have tried so many blueberry muffin recipes and this is the best. I make these all the time. It is such a simple recipe and the results are just perfect.

  • Sandra December 10, 2014, 4:24 pm

    These have become my go to muffins. They taste great and have my family begging for more at least once a week.
    Sometimes I add dried cranberries and use orange extract instead of the vanilla and blueberries. I have used melted butter instead of oil and I always use whole milk. Once I was out of eggs and made them anyway, they still turned out great! It doesn’t seem to matter what you do as long as the consistency is as described in the recipe. We definitely have a winner!
    I would like to give five stars but can’t get the rating thing to work.

  • Veronica November 23, 2014, 4:25 pm

    What an awesome recipe! My 5 teens goobled them up! This is now our staple blueberry muffin recipe. Thanks for sharing!!!!

  • Toronto Mama November 23, 2014, 3:57 pm

    I LOVE these muffins – they are my go to recipe for muffins and have shared with tons of friends. I also changed it up a bit – I switched the oil for coconut oil. And it adds such a nice dimension to the flavour. Thanks for having your site – such a good one.

  • Caroline Connell November 23, 2014, 10:20 am

    Just made. Delicious and super easy. Used rice milk because of dairy allergy and worked great. Did not feel like a health muffin at all..I mean that in a good way.

  • Selina November 8, 2014, 1:59 pm

    Just made these with almond milk and they were delicious delicious. Simple and good ☺

  • Michelle M.Daniels November 5, 2014, 10:49 am

    Good morning..I made your delicious Blue Berry muffins but add Black Berry with the Blue Berries what a wonderful flavor it was so moist and tender instead of sugar on top of the batter I cook them as they were and when done melted butter on top with powdered sugar after that my dad just loved them he could stop eating them and neither could I…I will make them again it has been a while since I made Blue Berry muffins.. So good!!!!!

  • maureen larkin November 5, 2014, 8:09 am

    these were the best muffins and so easy to make so good

  • Sophie October 30, 2014, 3:46 pm

    Best recipe ever! I didn’t have any blueberries so used raspberries instead: perfection! Thank you!!

  • Veronica October 29, 2014, 9:05 pm

    These are the best muffins yet! Very moist, very simple and quick to put together. They were a hit with my 5 teenagers!!
    Thanks for sharing such a great recipe!

  • Mary October 13, 2014, 1:52 pm

    Thank you for sharing this wonderful tasting and easy recipe. I have made these muffins with fresh blueberries this year and offered to friends who loved them.
    Your explanations are so clear and my batch came out perfect the very first time. Thank you. Mary, Oklahoma City

  • Elizabeth October 9, 2014, 9:39 am

    I have never baked muffins that didn’t come out of a box. I made these for breakfast today and it was so easy. It was nice to have something fresh for breakfast before school for my little monster.

  • Veronica October 5, 2014, 4:03 pm

    My family of 6 loved these! A simple recipe with such an amazing outcome! Thanks for sharing!

  • Tuugce September 20, 2014, 10:49 am

    Hello! Thank you for this recipe so simple and well explained! I just baked this blueberry muffins and they taste so great!! However I have a question, even though I followed all the instructions carefully, the muffins were all cooked but the bottom was so soft and taking out off of the cupcake papers was a bit difficult because the blueberries were totally down and soft. It did not turn out like the texture you show at the end of the video, you were opening them to half and it was a great texture. Do you have any tips for me ?? because like this I had to eat my great-taste cupcakes upside down as I cant hold from the bottom

    • Joanne October 23, 2014, 12:27 pm

      You can try tossing the blueberries in a tablespoon or two of flour before adding them to the batter. This should help suspend them in the batter and prevent them from sinking to the bottom of the muffin. Hope that helps!

  • Tan September 16, 2014, 8:26 am


    I was just wondering if the sugar required for this recipe is caster sugar or granulated sugar?

    • Joanne September 19, 2014, 2:18 pm

      Hi Tan, We used granulated sugar.

  • Ruby September 13, 2014, 1:24 pm

    I made these, and they weren’t the best muffins I’ve ever had. They also took a lot longer than 20 minutes under 400 degrees. I hate to say this, but this recipe wouldn’t be the first thing I’d recommend.

  • Sadiya Harji September 12, 2014, 4:55 am


    Can I alter this to make Raspberry and White Choc muffins??

    • Joanne September 19, 2014, 2:25 pm

      Yes, definitely!

  • Melissa Tan September 8, 2014, 7:14 pm

    Fabulous recipe!! I baked 24 mini muffins perfectly! So easy and thank you for sharing!

  • Nicolle Lothi September 1, 2014, 1:35 pm

    I tried this recipe twice but found them to be very dry. Not sure what I am doing wrong.

    • Joanne October 23, 2014, 12:09 pm

      Hi Nicolle, we’re not quite sure either. What kind of flour are you using?

    • annie August 21, 2015, 11:07 pm

      Too dry could be a lot of thing. Check the temp on your oven, it may be off, or convection oven could take a few minute less. If you used small or medium egg, try a jumbo and a lighter salad oil, or add 2 tablepoons of sour creme or plain yogurt, Could also be your brand of flour, sift the flour it will be lighter (measure after sifting)or cut back on it slightly. The larger cultivated berries are bigger and moister, the native mall one you may need a few extra.

  • Clarissa August 31, 2014, 6:51 pm

    I have made these with blueberries several times but since my husband doesn’t care for cooked fruit tried them today with chocolate chips, they are delicious that way too. My husband likes them but wants the batter to have chocolate flavor too… any ideas on how to adjust the recipe for that?

  • Penny August 31, 2014, 8:50 am

    Yummy! Followed the directions exactly and they are delicious and light! This recipes’s a keeper.

    • Penny August 31, 2014, 8:52 am

      Oh forgot to giv it a rating

  • Ember August 30, 2014, 12:54 pm

    Great recipe! It was relatively quick to prepare, and my family gave the batter a thumbs up after licking the bowl clean. All the directions are clear and everything turned out perfectly. I will be making this recipe again, thanks for sharing!

  • Rachel August 30, 2014, 8:40 am

    These are the best and easiest muffins. I make 8 good sized muffins with this recipe. I substitue with Unsweetened vanilla almond milk and it tastes awesome. So easy infact I have them baking now after I did a 12 hour overnight shift. Thank you for a perfect recipe. My boyfriend said these are his favorite! :)

  • Yoki August 25, 2014, 10:40 pm

    Hi, can I used frozen blueberries? Do I have to thaw them first before adding into the batter? Thanks for your reply.

    • Joanne October 23, 2014, 12:21 pm

      Yes, you can use frozen blueberries. Just add them frozen.

  • Carrie August 22, 2014, 10:13 pm

    This was soooo delicious!! I added 1 shredded zucchini just because I had one to use up. They were super moist with a satisfying add moisture and a nice texture, plus it stretched the recipe to an extra 2 muffins. (I tried it again w shredded carrots – not as good!). I look forward to experimenting with other berries and add-ins. This is going on my breakfast-for-company short list. Thanks!

  • Arwen August 22, 2014, 2:24 pm

    Very easy to make and really good tasting muffins. I’ve tried them with blueberries, raspberries and chocolote. All turned out perfect.

  • Elvira August 21, 2014, 7:25 am

    I didn’t change a thing, and it’s the first time ever here a muffin comes out of the oven, well risen, beautifully golden en delightfully fluffy! Thank you so much!

  • Diane August 17, 2014, 3:19 pm

    Made these for breakfast this morning. Easy as advertised! Also tasted great and looked like a magazine picture. Baked them in my toaster/convection countertop oven.

    • Debra August 22, 2014, 9:00 pm

      The recipe was easy to follow and delicious. I doubled the recipe and my muffins turned out great.

  • Kimberly August 17, 2014, 11:47 am

    These are THE BEST muffins. My husband and I absolutely love them and this is now the only muffin recipe I use. They are completely yummy as is, but I love a little spice, so I add 1 tsp of cinnamon to the dry ingredients. I’ll also mix cinnamon and sugar and sprinkle on top of the muffins before baking for a nice, sweet crunch once they come out of the oven. Thank you so much for sharing this wonderful recipe!

  • gwen August 16, 2014, 9:52 am

    These were awesome. My four year old helped me, since it such an easy recipe.

  • Kathy August 15, 2014, 11:14 am

    Made this for breakfast today and they were super easy and delicious! Next time, I might try substituting lemon extract for vanilla and adding some lemon zest. Oh… and I’ll definitely double the recipe!!

  • Renee August 11, 2014, 10:18 am

    I’ve made these twice and “POOF” they’re gone! Beautiful aroma with freshly ground and brewing coffee. These muffins had no chance of survival!

  • Yvonne Russell August 10, 2014, 1:03 pm

    This receipe is very easy, never made a muffin before and was very surprised at how easy this one was to follow. I didn’t have any vanilla essence so used almond instead, very nice! Would reccommend to anyone. Yummie :-)

  • Monica Butler August 10, 2014, 2:01 am

    These are SO yum!!! I have to admit I made a few alterations based on my pantry items: I used coconut oil instead of vegetable oil, I used almond milk instead of regular, and I used coconut sugar instead of white which did make these darker than pictured. I made mini muffins and baked @ 400 for exactly 6 minutes. The result? Delicious bite sized super moist muffins!!!!

  • Emma Duprey August 9, 2014, 11:51 am

    great recipe over all!! I’m not sure if it was our oven but it took like 10-15 minutes longer to bake than for what the recipe called.

  • Sarah August 9, 2014, 9:54 am

    This is the best blueberry muffin recipe EVER!! I love that you can make it with just a few dishes, so cleanup is super easy. Plus the muffins taste fantastic! By far this is the best blueberry muffin recipe I have found!

  • Patty August 8, 2014, 12:28 pm

    I have the day off today and needed something to do with the blueberries I have.. I googled and came across your recipe.. AMAZING is all I can say, I couldn’t wait for them to cool so I could try them.. Thank You for sharing this recipe.. Well I’m sure I have another cup of blueberries left so gotta run.. time to make another batch! :-)

  • Carol August 7, 2014, 10:52 pm

    These were fantastic!

  • Erin August 7, 2014, 5:46 pm

    My sons (11 and 8) surprised the family by making these themselves yesterday morning. Thanks for a great, kid-friendly recipe.

  • LP August 6, 2014, 8:26 am

    Can u substitute any other berries for the blueberries? They were very easy to make and taste delicious! Thank you so much for this recipe!

    • Joanne August 7, 2014, 12:25 pm

      Yes! Any type of berry will work (we’ve even used mangoes and peaches). Go for it!

  • Carolyn August 5, 2014, 2:28 pm

    Thank you for this recipe. These muffins are delicious- moist inside with a nice crunchy top!
    I watched the oven temp very carefully and my muffins puffed up nicely.

    We are careful abt sugar, so I added only 3/8 cup, plus 1T to sprinkle tops before baking. Am sure mine were not as sweet as yours, but they still tasted great.

    Next time will try chopped peaches with a little candied ginger on top!

    • Carolyn August 5, 2014, 4:58 pm

      Moist but light!. Mmmm!

  • skyla smolen August 5, 2014, 9:50 am

    I love this recipe it was so easy and the muffins tasted just like the ones you get at the store!!! :)

  • jean August 3, 2014, 4:40 pm

    The best blueberry muffin recipe. I’ve made these muffins about 6 times. They’re always perfect.

  • Amy August 1, 2014, 12:25 am

    Absolutely the best blueberry muffin recipe ever! Super easy and the muffins turned out perfectly delicious with a crunchy muffin top and a moist, fluffy middle. My husband said I hit a home run with these. I’ll definitely make them again. Like other reviewers, I had to add at least 5 more minutes to get the tops a bit more golden. My mom noticed the water in the 4 muffin tins and said that it was a smart idea. 5 stars!

  • Tom July 31, 2014, 12:16 pm

    Blueberry muffins traditionally are so easy and quick to make and so very popular. I live in Michigan which has the best blueberries in the world (sorry Maine!) and now it’s the end of July and the heart of blueberry season. This recipe was wonderful and easy and I had no problems through the whole process. Great tasting. I was a little worried at first because the berries I were using were quite large, but they worked fine. My only regret was that my granddaughters weren’t here to make them with me. Fresh berries are always best, I believe, and the best way to preserve them at the end of the season is to freeze them yourself. I put unwashed blueberries on cookie sheets in a single layer and when frozen I put them into containers to freeze. I just continue the process until I have enough. They freeze very quickly and taste much better than commercially frozen blueberries. Freezing them separately makes it easy to measure them for your morning cereal or muffin, pancake or pie recipes. Each berry is separate. I usually wash them when still frozen and just before I thaw them. Very easy and economical, especially this summer of 2014, which has been very cool with a huge blueberry harvest. Yum!.

  • Georgia July 30, 2014, 8:16 pm

    What a great recipe!! I made it after work for lunches the next day and it was so quick and easy and delicious!! I tried the recipe with canned blueberries and just drained the juice, turned out beautiful exactly 20 minutes cooking. I also tried canned raspberries and chocolate chips, it was great. And also works with mashed bananas and chocolate chip. Fantastic base recipe thanks!!!

  • Candace July 29, 2014, 10:58 pm

    I made these muffins today. The tops didn’t plump up and I have an unusually hot oven, but it took almost 30 minted to bake these.

  • Thomas Graham July 29, 2014, 4:49 pm



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