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

How to Make Our Perfect and 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. Then add vegetable oil, an egg, milk and vanilla extract. Stir with a fork then add the blueberries.

Divide the batter between 8 muffin cups and bake! Simple, right. These 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.

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 MuffinDid you like our easy blueberry muffin recipe? If so, we bet you’ll love these:

4.8 from 103 reviews
Easy Blueberry Muffins
 
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 makes 8 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 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. Also, you can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

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
You Will Need
  • 1 1/2 cups (195 grams) all-purpose flour
  • 3/4 cup (150 grams) sugar, plus 1 tablespoon for muffin tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup (79 ml) vegetable oil
  • 1 large egg
  • 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (170 grams or 6 ounces) fresh blueberries
Directions
Heat Oven and Prepare Muffin Cups
  1. Heat oven to 400 degrees F (205 degrees C). Then, line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
Prepare Muffin Batter
  1. Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk at least 10 times to make sure the baking powder and salt have evenly dispersed.
  2. Next, 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 extract 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 8 muffin cups. (The batter will come to the tops of the paper liners). Then, 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 completely.
Notes and Tips
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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323 comments… Leave a Comment

  • Chung-Ah | Damn Delicious December 9, 2012, 8:10 pm

    I’m all for a blueberry muffin recipe – they’re so perfect for breakfast-on-the go!

    Reply
  • Katrina @ Warm Vanilla Sugar December 9, 2012, 8:17 pm

    These look fabulous!

    Reply
  • Christin@FortMillSCLiving December 10, 2012, 7:03 am

    Blueberry muffins are my favorite muffins! Love that this is such a simple recipe!

    Reply
  • Sarah December 23, 2012, 12:16 pm

    Good muffins! I didn’t follow the recipe exactly. I had a bit of ww pastry flour left and so combined that with all purpose flour. I also backed off the sugar a bit because I used egg nog instead of milk. Overall, a super simple recipe and delicious. Thanks for the inspiration :)

    Reply
    • Joanne December 27, 2012, 1:07 pm

      Love that you used egg nog! Yum!

      Reply
      • Carrie B March 6, 2013, 11:17 am

        I am going to try this with Quinoa/Hemp milk, as my son has a milk allergy. I will let you know how it turns out. It will definitely add a bit more nutrients, but may fall flat. We will see!!

        Reply
        • Adam March 6, 2013, 3:53 pm

          Yes, please do let us know how it works :)

          Reply
        • Marcia June 28, 2014, 9:02 am

          Used milk substitute( sugar free almond milk)
          And it was great!! Love to figure the approximate
          Colorie count on these??…

          Reply
        • Jean July 10, 2014, 11:30 pm

          Vanilla Almond Milk works well in this recipe. I also added an extra 1/2 cup of blueberries and a squeeze of lemon on top!

          Reply
  • Jamieanne January 23, 2013, 7:09 pm

    My 7-year-old daughter made these muffins all on her own – they were quick, easy and so delicious! We loved that they had a golden crunchy top, yet the inside was so soft and tender! Definitely a winning recipe in our house! Thanks! :)

    Reply
    • Joanne January 24, 2013, 11:48 am

      Love that your daughter made our muffins :) So happy you enjoyed them!

      Reply
  • Kelly Fisher February 15, 2013, 3:01 pm

    So I was truly excited at a recipe for Blueberry Muffins that looked so simple, I had to make them right away. I decided I’d make 6 oversized muffins instead of 8 regular, though.. and unfortunately, they baked fully on the inside, but weren’t done on the outside, so they ended up burnt. Today, however, I was determined to follow your instructions, and do 8 in my 12 cup tin, adding cinnamon, and they turned out so moist and delicious.. they did need to bake an extra 3 minutes or so than your max time, but they are amazing, and so simple. Thanks again!! Next up: Lemon Chicken thighs :D

    Reply
    • Giulia July 27, 2014, 3:54 pm

      SOOO true, I love the blue berry muffins, I made them when my mom was making lunch she was sooo suprised

      Reply
      • Giulia July 27, 2014, 3:56 pm

        Forgot to add a smily (;

        Reply
  • Jo February 21, 2013, 10:39 am

    Definitely easy and so tasty! I followed the directions but used a little less sugar as I was feeding it to my young kids for breakfast. They puffed up nice and tall with a golden brown crust. Like another reviewer, mine took a few minutes longer than 20. I measured the first two ingredients directly into a bowl, using a kitchen scale, and saving a couple of extra measuring cups to wash. Was able to pull these together on a weekday morning. I will add these to the keeper list and may try tweaking the recipe to make them a little more healthy (e.g. subbing some whole wheat flour, trading some oil for yogurt, etc.) Thanks for a wonderful recipe!

    Reply
  • Aly February 25, 2013, 4:35 pm

    These look delicious! Would it be okay to sprinkle brown sugar (rather than white) on top of the muffins once they are in the muffin pan?

    Reply
    • Adam February 26, 2013, 4:23 pm

      That would work just fine. That is a great idea.

      Reply
      • Alicja May 16, 2013, 11:16 pm

        I tried brown sugar and went back to original recipe, because regular sugar makes perfect crisp tops. The brown sugar is completely unnecessary and too sweet in this simple, but perfect recipe. I also made it with canned well-drained well-squeezed wild Maine blueberries using 1/2 c canned in place of 1 c fresh and they were perfect. I will have to try it with fresh blueberries one day. 5 stars!!!
        It’s my families favorite!!! And we like simple and fresh everything!
        We bake them 24 min for 10 muffins in gas stove.

        Reply
  • Liz March 1, 2013, 9:34 am

    I just made these and followed the directions exactly… My batter is thick like dough rather than batter. What do you think went wrong and can I save it by adding milk our something? Thank you :)

    Reply
    • Joanne March 1, 2013, 10:59 am

      Hi Liz, the batter really shouldn’t be that thick. You could try to add a little extra milk. Hope that helps :)

      Reply
    • Dee August 17, 2014, 6:44 am

      my guess is that you may have just added the 1/3 cup of milk instead of the 1/2 cup.
      I did this with 1/2 cup of water in place of the milk and they came out great.
      some people think it wouldn’t matter if you used whole milk, when it calls for reduced fat milk. this is not true. there is a difference in cooking with whole or reduced fat milk. so I just use water. My daughter is lactose intolerant so what calls for milk in most cases I add water.

      Reply
  • Teresa March 10, 2013, 11:33 am

    These are excellent and so yummy! I made them for the grandchildren this Sunday morning and they turned out amazing. I used frozen blueberries as that is what I had. Very filling too!
    I have some Raw sugar so I sprinkled that on top and that made it so pretty and special.

    Reply
  • Vivian March 10, 2013, 5:10 pm

    I made one of these just today. And my husband LOVED it! I made some small changes though. For one, I don’t have muffin paper liners so I just greased the muffin pan (except for the 4 muffin spot which I put 2 tablespoon of water as instructed). Second, instead of cooking for 20 minutes, I added an extra 3 minutes. Third, instead of fresh blueberries I used frozen ones. According to my husband, the outside is crunchy and soft in the inside. True to the title, the recipe is easy! Just as long as you follow instructions thoroughly, you won’t have a problem.

    Reply
  • Sarah March 24, 2013, 3:07 am

    I followed the directions Exactly and my batter was thick like dough :( I have no clue why but seeing as how I was out of milk I added a little water instead. They LOOK good, but I haven’t tasted them yet.

    Reply
    • Joanne March 24, 2013, 10:03 am

      Hi Sarah — We’re not sure why your batter was thicker. We’re wondering if it was a difference in flour brand or maybe something simple like egg size? Whatever it is, adding the extra milk (or in your case, water) should do the trick.

      Reply
  • Stacia Sapp March 31, 2013, 7:33 am

    Easy peasy! thanks

    Reply
  • RetiredLady April 2, 2013, 9:50 am

    The best homemade Blueberry Muffins EVER. Spectacular!

    Reply
  • Tiara April 6, 2013, 4:07 pm

    I just made these 10 minutes ago, and my batter was really thick also…i had to add quite a bit more milk to get it to muffin consistency. They looked wonderful after that. I also used frozen blueberries seeing how its April, and i live in Maine!

    Reply
  • Men black April 14, 2013, 9:04 pm

    Lovely muffins I love it thanks for your help guys

    Reply
    • Joanne April 17, 2013, 1:28 pm

      You are so welcome.

      Reply
  • sheryl April 15, 2013, 7:36 am

    My husband made these this weekend and they are fabulous! Very tender and the perfect balance of flavors. One suggestion would be for you to modify the recipe to make the standard 12 muffins. 8 is such a weird number. Thanks!

    Reply
  • Elizabeth April 16, 2013, 5:58 pm

    Yum! Added a tbsp of lemon juice…other than that I did not modify the recipie and these muffins are delicious. Simple and moist!

    Reply
  • Jupes569 April 17, 2013, 5:20 pm

    These are easy and delicious just like they say!

    Reply
  • Lois April 22, 2013, 7:44 pm

    Great recipe, easy and tasty…..I mixed my batter with 2 tablespoons of butter and topped with sugar crystals, my family loved them.

    Reply
  • Sue April 23, 2013, 12:11 am

    Do I need to alter any of the wet or dry ingredients to this Blueberry muffin recipe if I am using Frozen berries? Should I thaw them and drain before adding or pop them in the batter frozen? I don’t want a doughy inside from too much moisture!

    Reply
    • Joanne April 23, 2013, 4:59 pm

      Hi Sue, We add the frozen blueberries while they are still frozen. The recipe should work out just fine.

      Reply
  • Amanda April 27, 2013, 1:31 pm

    Sorry to say these did not turn out well at all. The liquid proportions are way off – I had to add another 1/2 cup milk to get the proper batter consistency. They also did not come out of the pan well. They were moist and tasty, but only after the addition of the extra milk. 5 stars for taste, 2 stars for the recipe itself.

    Reply
    • mary December 8, 2013, 12:16 pm

      did you add frozen blueberries or fresh ones???

      Reply
      • Joanne December 9, 2013, 12:06 pm

        We have done both. If using frozen, there is no need to thaw.

        Reply
  • Aria April 30, 2013, 9:24 am

    This is an amazing and simple recipe! I used frozen blueberries and they worked just fine! Thank you so much for sharing with us :)

    Reply
  • dyamondrose May 9, 2013, 9:24 pm

    Hi, I love blueberry muffins. I was looking for a video and found yours. I am so glad that they are simple to make. I’ve been making these mostly everyday for the past week. I substituted the vegetable oil with coconut oil and the milk with almond milk as I am allergic to milk. But all in all they came out delicious and fluffy.

    ps Thanks for letting us know why you added water to the empty parts of the muffin tin. Good info to know!

    Thank you

    Reply
  • Mimi May 19, 2013, 2:58 pm

    Thanks for the recipe! Made the regular size muffins yesterday and mini ones today. My picky kids really like these. I used melted butter instead of vegetable oil and reduced the amount of sugar by a wee bit.

    Reply
  • Lisa Levy May 23, 2013, 12:21 pm

    I love that you explain everything so clearly and give reasons for things. For example, I never knew why you weren’t supposed to “beat” pancake & muffin batter – now I know! And the pictures are beautiful and helpful. AND, the muffins were quite yummy!

    Reply
  • Lisa Levy May 23, 2013, 12:29 pm

    As I’m reading over comments made by others, I see a lot of people ended up with thick batter. I also got a really thick batter, but not knowing enough to add milk, I just baked them the way they were. They came out perfect! Nice crust, soft on the inside.

    Reply
    • Adam May 23, 2013, 12:49 pm

      Hi Lisa, thank you for adding your experience. Glad you liked them :)

      Reply
  • Carla May 27, 2013, 10:13 pm

    Thank you Adam for sharing your recipe! I just made your muffins and they are delicious!

    Reply
  • Karyn May 31, 2013, 4:16 pm

    I just picked up organic blueberries on sale, and I’m excited to try out your blueberry muffin recipe. I’m going to use skim milk I have on hand, do I need to adjust the ingredients to compensate? Also, can I simply triple the recipe to make two dozen? Thanks for the recipe and your help.

    Reply
    • Joanne June 10, 2013, 12:14 pm

      Skim milk should be okay — we like to use 2%, but skim really should work out for you. Yes, you can triple the recipe.

      Reply
  • Elena June 2, 2013, 2:20 pm

    I used the recipe yesterday to make blueberry muffins for my mom’s birthday. She has diabetes so I substituted sugar with stevia. They turned out to be very delicious even with the sugar substitute. Thanks for the recipe!

    Reply
  • Adel June 5, 2013, 10:15 am

    I’m planning on making blue berry muffins for my mom’s birthday tomorrow but I could only find canned blueberries in syrup. Would that work? Also I got some white chocolate to add to it.

    Reply
    • Joanne June 5, 2013, 12:56 pm

      We have never tried with canned blueberries, however, we would imagine that as long as you rinse the blueberries then add them you should be fine. (We don’t recommend adding any syrup).

      Reply
  • Michelle June 6, 2013, 4:06 pm

    I made these muffins the other day and they were yum! What do you think about making them with strawberries?

    Reply
    • Joanne June 10, 2013, 10:13 am

      Strawberries will work – just cut them into small pieces before adding.

      Reply
  • IM June 7, 2013, 6:01 pm

    Hello,
    I made them this morning and they are really great. Since 8 muffins aren’t enough for my family, I modified the recipe to make 12. I just did the recipe + 1/2.
    Here’s what I did for those who are interested: 2 1/4 cups of flour, 1 cup + 2 tablespoons sugar, 3 teaspoons baking powder, 3/4 teaspoon salt and 1 1/2 cups blueberries. For the wet I used 2/3 cup oil, 2 jumbo eggs, vanilla to taste and almond milk is what I had on hand. The original recipe calls for 1 egg only and since you can’t halve that what I did was add the oil, eggs and vanilla first and then added the milk until just a little above the 1 1/2 cups mark on the measuring cup. This made 12 perfect muffins.
    Thank you guys for a recipe I know I’ll come back to time and again.

    Reply
  • Teresa June 12, 2013, 5:23 pm

    I just tryed them and they were pretty dern good. I did have 10 muffins instead of 8 and could have probably had 10 and made a bit smaller as the batter did overflow just a touch. I also added uncooked oatmeal to the sugar for the topping. It was tasty too. The only thing was i did cook them 20 min. but added 2 more minutes to try and brown these. I still fill i could have baked them a few more minutes to brown them, but was affraid of drying them out. But I will go get more fresh blueberries and make these again next week. Now my hubby wants a molasses and bran muffins. So onward and upward for the search. Thank you again…..

    Reply
  • joan bains June 14, 2013, 5:08 pm

    never made muffins befor this recipe was so easy my grandaughter and i made the blueberry muffins and they are loverly so thank you this is one for the book

    Reply
  • kim June 16, 2013, 12:49 pm

    Wonderful my 10yr old has made 3 batches, nothing like warm berries in a muffin! Double batches work great. thanks

    Reply
  • Lynn June 18, 2013, 2:22 pm

    I made them last night, and they turned out great! I made 12 small muffins, rather than 8 large. They still rose enough and had rounded tops. Love the hint of sea salt in each.

    Reply
  • Chris June 24, 2013, 10:46 pm

    Hi, just FYI, I have a dairy allergy [eggs are fine], so I made these using soy milk. They turned out fantastic! My kids and I just ate the whole batch. We couldn’t taste the difference with the soy milk. Thanks so much for the great recipe!

    Reply
    • Joanne June 25, 2013, 9:54 am

      That’s great! Thanks for sharing :)

      Reply
  • anne June 27, 2013, 12:01 pm

    I made these this morning following your directions exactly. Though the batter was thick it baked to perfection. My only issue was the number of muffins. I should have made 9 rather than 8. ( I am assuming since my muffin tin is the same one I got for a wedding gift, the muffin size might have changed. Not saying how long ago that was but I am pretty sure Harvest Gold and Avocado were standard colors, not hipster ones.)

    Reply
  • aj June 29, 2013, 2:19 pm

    Excellent! I made these with my 2 year old daughter this morning. We followed the directions just as it’s written (except we used a second bowl for the liquids) and the muffins turned out great. We made 8 muffins and used frozen blueberries. We’ll certainly use it again. Thanks from Las Vegas!!

    Reply
  • tina June 30, 2013, 1:26 pm

    OMG……I bake all the time and I have to say that these were very delicious. Probably one of the best blueberry muffins that I have ever tasted. I looked online for a simple recipe and after seeing about 10 different ones I tried this one and it was perfect. My husband and I finished most of them so I guess I will have to make more for the kids.

    Reply
  • Stacey July 1, 2013, 4:40 pm

    thank you so much!!! :) all the hints were so helpful!!!!

    Reply
  • Suzanne Roszell July 3, 2013, 3:45 pm

    Adam – I can’t believe that I AM ABOUT TO MAKE YOUR BLUEBERRY MUFFINS!
    I used to make you PB&J sandwiches and now here we go!
    I am watching Brian’s little girls today while they are busy having another baby girl! So I decided to make blueberry muffins and was looking for a new recipe.
    Anyway, wanted to say hi and thanks for the recipe.
    Love to Joanne!
    Mrs. R

    Reply
    • Adam August 4, 2013, 12:47 pm

      You’re welcome! I can’t believe believe you are going to make our recipe. Your PB&J sandwiches were the best :)

      Reply
  • Jennifer July 17, 2013, 8:34 pm

    This is the BEST blueberry muffin recipe. So easy and just yummy! Thanks.

    Reply
  • carrie July 20, 2013, 1:03 am

    This is the best blueberry muffin recipe! So delicious. I have made them 4 times and always come out perfect

    Reply
  • cocoadevi July 25, 2013, 10:59 am

    I make these all the time and usually have them in the oven before anyone else wakes up. I leave off the extra sugar topping and have done them with fresh and frozen blueberries. Delicious and simple.

    Reply
  • Ek July 25, 2013, 12:50 pm

    Just made these using fresh wild Maine blueberries–they turned out beautifully. I made a few small modifications to the recipe: reduced sugar to 1/2 cup, reduced vanilla to 1 tsp, and added the zest of one medium lemon. I also beat the egg before adding it to the oil, and then added non-fat milk. They rose a bit more than the muffins in the photos, perhaps because I beat the egg??Like some other reviewers, I baked them an extra 5 minutes as they did not brown at 20 minutes.

    Reply
  • Maud July 28, 2013, 10:44 am

    I just made this recipe for breakfast. It was a hit. The muffins were very moist. Simply terrific! Thank you for sharing this wonderful recipe. It is sure to become a family staple.

    Reply
    • Joanne July 31, 2013, 12:24 pm

      Hi Maud, we’re so glad you enjoyed them :)

      Reply
  • Chelsey Gann July 30, 2013, 8:00 pm

    Love this recipe! I substituted Truvia Baking Blend for the sugar. Works great! My family loves them.

    Reply
    • Joanne July 31, 2013, 12:02 pm

      Thank you for sharing your adaptation :)

      Reply
  • Myra July 31, 2013, 9:17 pm

    Thank you. These were easy to make and my kids loved them. I have found my go to muffin recipe.:)

    Reply
    • Joanne August 8, 2013, 1:08 pm

      Yay! So glad you found us :)

      Reply
  • Liz August 8, 2013, 1:57 pm

    Hi, I just made these and the batter was extremely watery, i had to add 1 more cup of flour to get to the proper consistency, other then that they are perfect and will do it again!!!

    Reply
    • Joanne August 8, 2013, 2:35 pm

      Hi Liz, It’s strange your batter was so thin. Not sure why that happened. We’re glad adding flour helped and they turned out okay, though :)

      Reply
  • Joanne Galea August 11, 2013, 5:51 pm

    This is a very practical recipe. I like it very much. The blueberries stay in tact. The sugary topping is an added touch. Nice.

    Thank you.

    Joanne

    Reply
  • julie August 19, 2013, 8:55 am

    made these these this weekend and they were great! Couple of adaptations — substituted plain greek yogurt for the oil and almond extract for the vanilla. sprinkled a few sliced almonds on top with the sugar. Worked great. I did end up with 10 muffins, which was just fine, as I think they tasted even better on day 2.

    Reply
  • Saman August 20, 2013, 9:20 pm

    This was the best Blueberry Muffin recipe I have ever made!!!! It was extremely delicious and everyone loved it! I used frozen blueberries instead of fresh, but they still were a hit!!! I recommend using about a tablespoon of Lemon Zest. It really tastes great though! Thanks!

    Reply
  • Amber August 28, 2013, 9:33 pm

    I have made these twice now, plus I am getting ready to make them for a third time tonight! I don’t know if my berries are just unusually large or what, but every time i double the recipe, i have enough to make 2 full dozen PLUS a dozen mini muffins. Still, they are fantastic, and my kids & husband gobble them right up!

    Reply
    • Joanne August 29, 2013, 2:20 pm

      Nice! Thanks so much for coming back and letting us know :)

      Reply
  • Kari Pick August 29, 2013, 4:07 pm

    Hi! Was searching for a blueberry muffin recipe and this came up on google search! Thought I’d try it out…….and all I can say is YUMMY!
    I only changed 1 thing (I used whole wheat flour instead of white)
    I also sprayed my muffin tins instead of using liners (I do this with all muffins and cupcakes, I hate peeling the paper off of them haha)
    They turned out awesome! Thanks for a great recipe! I will be making these again!!
    ~Kari

    Reply
    • Joanne August 29, 2013, 4:27 pm

      Awesome! So glad you liked them :) Thanks for sharing that you used whole wheat flour without a hitch.

      Reply
  • Rachel September 1, 2013, 8:31 pm

    I made these exactly as the recipe states and they are wonderful. First batch went to a morning snack session with co-workers and second batch was the hit of a family breakfast pot-luck and third batch is in the oven as I type this. The recipe truly does yield 8 muffins. This is now my go-to blueberry muffin recipe. Thank you!!

    Reply
  • katy mcclure September 3, 2013, 1:26 am

    I would prefer to use plain yogurt instead of the oil…..would I use 1/3 cup of yogurt?

    Thank you,
    Katy

    Reply
    • Joanne September 3, 2013, 3:19 pm

      Hi Katy, We have never used yogurt instead of the oil, so we’re not sure how it will turn out. If you feel like giving it a try, we’d love it if you came back and share your experiences.

      Reply
  • Ani September 4, 2013, 3:13 pm

    Hi !!! I want to make this now, I am Cuban and we don’t have this MUFFIN HAVEN !!! over there!!
    But I cant use eggs…. What can I do ??????
    Gracias !

    Reply
  • Donna September 8, 2013, 9:12 am

    Made blueberry muffins this morning, followed exact recipe but made 24 mini muffins still filling the the empties with water and they came out great.

    Reply
  • Marie September 9, 2013, 7:44 am

    Delightful recipe. I made it this morning with whole wheat flour and it was just as promised simply delicious! Will add this to our breakfast menu…great start to the first full week of school…

    Reply
    • Joanne September 16, 2013, 11:51 am

      Great! Thank you for coming back to share your use of whole wheat flour.

      Reply
  • Sarah September 13, 2013, 9:47 pm

    If your looking for something simple yet delicious, these are perfect. There really good, the only thing I did different was added a brown sugar and cinnamon mixture on the top for a bit of crunch as opposed to the plain sugar the recipe calls for.

    Reply
    • Joanne September 16, 2013, 11:25 am

      Great idea!

      Reply
  • Miranda September 17, 2013, 5:27 pm

    Can you use frozen blueberries?

    Reply
    • Joanne September 18, 2013, 11:47 am

      Yep. Keep them frozen and add as you would the fresh blueberries.

      Reply
  • JB September 19, 2013, 10:09 am

    Hi,
    Can I add chocolate chips instead on berries for some of the batter? I was going to use half batter for chip muffins and the other half for mixed frozen berry.
    Also, wondering if I used baking soda or powder? Top portion of recipe says soda but actual recipe says powder.
    Thanks!

    Reply
    • Joanne September 19, 2013, 11:23 am

      Yes, chocolate chips would be great. The recipe requires baking powder (sorry to be confusing). We just edited the top of the post to fix our mistake.

      Reply
      • JB September 19, 2013, 11:55 am

        Thanks!

        Reply
  • June September 24, 2013, 11:39 am

    What is the baking time when using mini muffin cups instead of the regular size?

    Reply
    • Joanne September 25, 2013, 10:52 am

      Mini muffins will probably require 9 to 10 minutes of baking time. We suggest watching closely so they don’t over bake.

      Reply
  • Jelly October 16, 2013, 6:52 am

    Can I use frozen blueberry instead of fresh one?

    Reply
    • Joanne October 16, 2013, 10:35 am

      Yep! You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.

      Reply
      • Sue October 21, 2013, 9:51 pm

        I did thaw them before reading this and it didn’t affect them.

        Reply
        • Joanne October 22, 2013, 3:14 pm

          Thanks for sharing, Sue. We have noticed that using thawed, frozen berries can cause the berries to streak in the batter. This is fine, though and doesn’t affect taste.

          Reply
  • Sue October 21, 2013, 9:48 pm

    My daughter just made these, was her first try with muffins and I must say they are very delicious. We cut down on the sugar by 1/4 cup and half of the salt, this doesn’t make an impact when it comes to the taste though so feel free to experiment on your own.

    Reply
  • Sue October 21, 2013, 9:49 pm

    Meant to give these a 5 star rating.

    Reply
  • Angeline November 20, 2013, 7:59 am

    Tks for the recipe! I did it under 1h and the kids love it! The blueberries burst out of their skins and gave a nice sheen to the muffins! I used brown sugar instead of white and fresh milk. Yumz! :) also used mini soufflé cups instead of muffin cups. Prefer that cos they can hold their shape and it’s easy for the kids to eat…

    5 star rating!

    Reply
  • la November 29, 2013, 9:27 pm

    These were great! Thank you. I made them gluten free so I just substituted Cloud 9 gluten-free baking mix for the flour and used half a cup less. I also used 1/2 cup of coconut milk to substitute the milk. It worked out wonderfully.

    Reply
  • sara December 2, 2013, 12:07 am

    These were great, might reduce the sugar next time, used bob’s red mill gluten free flour and frozen blueberries, they needed more than 20 minutes but they’re great, thank you! I also made 10 muffins instead of 8 and that was perfect.

    Reply
  • C December 4, 2013, 2:49 pm

    THIS WAS FABULOUS!
    I USED ELDERBERRIES AS I WAS MAKING ELDERBERRY SYRUP AND DIDN’T WANT TO WASTE THEM.
    I ALSO OMITTED THE EGG AND JUST WENT HEAVY ON MY COCONUT OIL, WHICH I USED IN PLACE OF THE VEGETABLE OIL (LITTLE ONE HAS EGG ALLERGY).
    SPRINKLED TOP W/ SUGAR AND CINNAMON.
    YUM!

    Reply
  • C December 4, 2013, 2:50 pm

    hit submit to quickly.
    i also made ten muffins instead of eight.
    and i also had to cook five minutes longer (so like 25 minutes)

    Reply
  • tequila December 8, 2013, 12:36 pm

    how long do you need to leave the muffins to cool?

    Reply
    • Joanne December 9, 2013, 12:05 pm

      Ha, good question. We usually steal one warm. It is best, however, to leave them at least 10 minutes before eating them.

      Reply
  • milaxx December 9, 2013, 10:38 pm

    my variation: I used 1cup super fine cornmeal & ½cup of flour, almond milk instead of cow’s mil and coconut oil instead of veg. I did have to add milk to the batter, but I didn’t measure it, I just added little by little until I got the right consistency. I think baked for 25 minutes.

    Reply
    • Adam December 11, 2013, 9:42 am

      Sounds delicious!

      Reply
  • Black Widow December 14, 2013, 10:25 pm

    Looks great. Making them tommorow. Thanks.. Wish me luck…. :)

    Reply
  • Clara December 16, 2013, 5:36 pm

    BEST recipe ever!!! I hate muffins, but my hubby loves them. So, to make him happy I tried out this recipe using coconut oil and… I’m still eating muffins ( my 4th one…) right now while I’m writing this review… They are perfectly crunchy on the top and SO soft inside… It’s pure heaven… Thanks for the recipe!!!!!

    Reply
  • Beth December 29, 2013, 12:44 am

    I just mixed these up because we have short road trip in the morning and we’ll need breakfast to go! The recipe was so super easy! I switched 1/4 cup of the sugar for a 1/4 cup of brown sugar in the batter just because I like a little brown sugar as well. I have huge frozen blueberries that we picked back home last summer that I used. It ended up making about 11 muffins for me, but I think it’s just the size of my muffin pan. I also had to use a little less vanilla because I use an organic vanilla and it has a stronger flavor! I’ll let you know how it turns out!!!

    Reply
  • Amanda December 29, 2013, 11:56 am

    I had to add extra milk to get it to standard muffin-dough thickness. I’m afraid that since I added a tiny bit extra and stirred, then added a tiny bit and stirred 4 times extra total, I ended up ruining the texture by stirring too much! Texture ended up NOt fluffy

    They did bake in about 22 minutes I think it was.

    1-1/2 teaspoons of vanilla was waayyy too much! Most whole batches of cookies only call for one teaspoon, and the vanilla here competes with everything else.

    I also thought they were a quite a bit too sweet.

    I’m sorry to give a bad review, but I’m only glad I didn’t make a double batch. I do think your post was very clear and concise and great pics. I’m not sure I would try these again and try to modify the recipe, I think i’ll just start from scratch

    Reply
    • Joanne December 30, 2013, 11:13 am

      Hi Amanda, Thanks for sharing your thoughts. Sorry you didn’t enjoy the muffins.

      Reply
  • Ann December 30, 2013, 12:09 am

    Fresh cranberries were on sale for <$1/lb this week, so I picked some up. I used this recipe except I subbed the blueberries for halved cranberries sweetened with 1/4 cup brown sugar, in the spirit of refrigerator clean out I substituted egg nog for milk, and cut back the sugar in the batter to 1/4 cup. It turned out very well. I have been hunting for a solid "plain" muffin recipe that I can mix up with seasonal fruit etc. This recipe is definitely it. If my phone weren't acting up I would leave a five star rating!

    Reply
    • Joanne December 30, 2013, 11:07 am

      Wonderful! Love that you used cranberries — so seasonal!

      Reply
  • Alma January 3, 2014, 7:11 pm

    Can I use frozen blueberries instead of fresh? By the way, I LOVE how you didn’t use any butter for this recipe! :)

    Reply
    • Joanne January 7, 2014, 11:19 am

      Yep! Just add them frozen.

      Reply
  • Cammy January 6, 2014, 11:24 am

    Thanks for the simple and delicious recipe. Just wonder if it’s ok to reduce the baking powder to 1 tsp to 1 and 1/2 tspful instead of 2 tspful for I can taste the baking powder?

    Reply
    • Joanne January 7, 2014, 11:06 am

      You could try it. The muffins should still rise well, they just may not be as light.

      Reply
  • casey January 13, 2014, 4:04 pm

    Turned out great! I added 2TBSP milk to batter. I lied that the recipe is simple, basic, muffins. The ingredients are ones that most kitchens have on hand.

    Reply
  • Sammie January 14, 2014, 1:28 am

    Made homemade muffins for the first time ever with this recipe a few months ago, and I’ve made many batches since! Sooo good! I like to throw in some palmagranite seeds and white chocolate chips too!

    Reply
  • Sarah January 14, 2014, 10:33 pm

    This recipe is AMAZING! Turned out beautiful! We use this recipe for all muffin needs in our house. We’ve tried blueberry, lemon cranberry, chocolate chip, and even whole wheat brown sugar! Crispy on the top, moist on the inside. Everyone, give this super easy recipe a try! And thanks for posting! :)

    Reply
  • Carol January 17, 2014, 12:25 am

    Has anyone had trouble getting the muffins out of a cupcake liner. I am losing the bottom on all of them. The recipe is great and they taste great.

    Reply
    • Joanne January 17, 2014, 10:24 am

      Sometimes if you pull the muffins out of the liners too soon or while warm, they stick a little. You could try spraying the pan with cooking spray then skipping the liners or try silicon muffin liners.

      Reply
  • Carol January 17, 2014, 11:52 am

    They are wose this morning next time I. Will do no liners at all

    Reply
    • Joanne January 17, 2014, 1:29 pm

      Bummer! Well give the pan a good spray with cooking spray — if you have it the spray with flour works well. All the best!

      Reply
  • Andrea January 19, 2014, 10:51 am

    With a few tweaks this was the best muffin recipe I’ve ever made! I only changed a few things due to personal taste and what I like to cook with.
    Kept all dry ingredients as listed.
    I cracked my egg into a 2 cup measuring cup. Instead of vegetable oil I used 5 TB coconut oil. I then added half a cup of heavy whipping cream and filled the rest of the cup to the one cup line with WARM water (so the coconut oil wouldn’t solidify). Then added vanilla and followed the rest of the recipe.
    The result was an insanely flavorful, delicious muffin with a crisp top and amazing texture.

    Reply
  • Marcy January 20, 2014, 9:48 pm

    First time making Blueberry Muffins, substituted milk for homemade yogurt. Fabulous.

    Reply
  • Tamta January 28, 2014, 10:30 pm

    This Is the first time I’ve made muffins. It was perfect. The consistency of the batter was fine using the measurements posted, and the result was nice and moist. I used 1/4 less cup of sugar and added chocolate chips. I didn’t have any vanilla extract, so I didn’t use any. Also, after a little Googling to make sure, I used canola oil for the vegetable oil. Thanks for a great recipe!

    Reply
  • Teresa January 30, 2014, 9:38 am

    These are easy and absolutely wonderful! I had tried other ‘scratch’ recipes for blueberry muffins, but this one is the best! Thanks!

    Reply
  • Chicago mom February 2, 2014, 11:20 am

    These were fabulous. So quick to make and delicious.

    Reply
  • Jolie February 3, 2014, 11:48 am

    Hello!i love these muffins! I’m abroad studying for school and these made me and my roommates so happy! Can’t wait to try all your other things!!!!!! :D

    Reply
  • Audrey February 4, 2014, 4:40 am

    I just tried this recipe for the first time and must say they were the best muffins I have ever made!! The recipe does exactly what it calls for with delicious fluffy muffins which are not too sweet but bursting with blueberry goodness! This recipe is a definite keeper and I cannot wait to get back in the kitchen to make more! Thank you for sharing! :)

    Reply
  • Geoff, Cornwall, England February 5, 2014, 9:42 am

    What a fantastic recipe. I have made lots of these now and the ingredients list and timings etc. are absolutely perfect. There is nothing I would change about any of the instructions. I have strict orders from everyone in the family to do more and more. Thanks. Geoff, Cornwall, England

    Reply
  • Sara February 7, 2014, 3:47 am

    I adore blueberry muffins but hadn’t yet found a recipe to make myself that turned out perfectly. I just made these and they are amazing! I’ve already eaten two and am now reluctant to share the rest with my family later.

    Reply
  • shamiela February 8, 2014, 4:19 am

    I made it and it was the best muffin i had 5 stars thank you

    Reply
  • Katy McClure February 8, 2014, 3:14 pm

    I love this receipe! It is so easy to make and they are so delicious. Thank you, thank you!!

    Reply
  • Maria Owen February 17, 2014, 11:46 pm

    The first muffin l ever made! WOW! Yummy!!!
    Thank you so much for such a easy recipe! I am eating one now with my cup of tea! And its delicious !!! My daughter also liked and l will make more tomorrow for her to take to school camp. on Thursday.
    Loved the video – just simple and nice and with all that we need.
    I used frozen berries as l did not have the fresh blueberries – same grams of the blueberry box, and worked fine! So tasty!
    Thank you !

    Reply
  • Mariya February 19, 2014, 12:01 am

    These blueberry muffins are amazing. Very easy and fast to make. My family loves them. Thank you for the great and easy recipe.

    God Bless You.

    Reply
  • Biola February 19, 2014, 12:51 am

    Lovely recipe. It came out moist and fluffy.

    Reply
  • Valentina February 20, 2014, 2:00 am

    Thank you so much for this recipe.I made it this week two times and everybody loved it.Ididnt have muffin pan instead I made round cake.And I don’t regret it…

    Reply
  • Shaina February 20, 2014, 9:13 pm

    This was excellent! My picky kids loved them too. And was really easy. Only change I made was to use buttermilk instead of regular milk and I added turbinado sugar on top for a little more crunch. Thanks for the great recipe!

    Reply
  • LisaMarie February 23, 2014, 11:06 pm

    My husband made these this morning, and we both think that they are the best blueberry muffins we have ever had!!! Thanks for the recipe! For some reason, I can’t get the star rating to register…I’d give this recipe 10 stars if I could!

    Reply
  • Shantee February 25, 2014, 7:30 pm

    These muffins were so delicious. I used a cup of frozen organic wild blueberries (they’re tinier) and a little lemon zest. I loved the way the sugar caramelized on top. PERFECT!

    Reply
  • Linda Sewell Otto February 26, 2014, 12:48 pm

    Thank you so much for this easy recipe. My three year old daughter woke up and really wanted blueberry muffins as we always have blueberries on hand. She helped make them and they were delicious. I will keep the recipe along with my other favorites. Good work

    Reply
  • marie jones February 26, 2014, 10:32 pm

    Great recipe. Made a few changes for items I had on hand. Butter instead of veg oil & had a little buttermilk to get rid of. Also added small amount of cinnamon & orange peel. This will be my go to muffin recipe from now on. Great job, thanks!

    Reply
  • Liezl February 27, 2014, 12:49 pm

    Didn’t change a thing and it came out perrrfffeeecccttt! Thank you for sharing your recipe♡ my 20 months old son had 3 muffins in one sitting. Definitely this recipe is a keeper!

    Reply
  • Sar March 1, 2014, 3:24 pm

    Super easy recipe!!! My batter was a little thick but YOU told me what to do.. just add a little milk ;) I LOVE that you guys made the recipe so simple so that it would not be hard to add your own love to it. I made this and loved it.. i cant wait to try it with chocolate chips:) Thank you guys!!

    Reply
    • Sar March 1, 2014, 3:32 pm

      I just found your chocolate chip muffin recipe…I cant wait to try it

      Reply
  • Brittaney March 1, 2014, 8:46 pm

    My 4 year old daughter and I followed the directions and our muffins came out perfect! We used frozen blueberries and needed to add 5 minutes to the cook time. Thank you for a great simple recipe!

    Reply
    • Wendy April 26, 2014, 5:42 pm

      I used Frozen Blueberries as well and my muffins are now Blue!! LOL Still in the oven so I am happy to see that I will need more cook time. I am sure they will taste great.

      Reply
  • Zoe March 2, 2014, 9:45 pm

    i loved your bluebery muffins recipe…it turned out really well. I was wondering if i could substitute it with canned peaches or chocolate chips/chunk. If yes….will the measurements be the same as the blueberries.

    Thank you :)

    Reply
    • Joanne March 3, 2014, 9:53 am

      Hi Zoe, Yes you can substitute other fruits or chocolate for the blueberries. The measurements should be the same.

      Reply
  • Diana March 5, 2014, 11:19 pm

    I tried making these in mini muffin trays but the blueberries sunk to the bottom and burnt. :(

    Reply
    • Joanne March 17, 2014, 4:57 pm

      Oh, bummer. Next time, try tossing the blueberries with a little extra flour (a tablespoon or so). That should help keep them suspended in the batter while the muffins bake.

      Reply
  • Quinn March 9, 2014, 1:43 pm

    These were amazing. I made them for breakfast, my husband loves blueberry pastries. The instructions were straight and to the point so very easy to follow. I used all organic ingredients. They were nice and fluffy on the inside and had the nice crust on the outside. One thing though, I didn’t have an entire 3/4 of sugar at home so I ended up subbing with a few teaspoons of brown sugar and it came out just as good. I didn’t sprinkle sugar on top. Kept in oven maybe 18 minutes? Will be my go to muffin recipe. Thanks alot!

    Reply
    • Joanne March 17, 2014, 4:31 pm

      Awesome, glad you enjoyed them.

      Reply
  • Connie March 10, 2014, 1:16 pm

    I used buttermilk in place of milk and used the frozen blueberries…these muffins were delicious!!! But I am curious to how many calories there are in each muffin…. I am dieting and keeping up with calories… I also would like to say these are more tasty than cracker Barrell… I will be making these often

    Reply
    • Joanne March 17, 2014, 4:28 pm

      Hi Connie, At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Rosemary March 16, 2014, 9:21 pm

    I love how simple & easy it is to make & anyone can do this recipe. I docked mine & added a very sweet banana smashed, with frozen mixed berries, instead of just blueberries. I cut the frozen mixed berries into bite size & folded into the batter.
    This is my favorite recipe !!!
    My family & friends love my muffins :0)

    Reply
    • Joanne March 17, 2014, 2:44 pm

      Great idea to add mashed banana! We must try that the next time we make these muffins.

      Reply
  • Liwen March 19, 2014, 1:56 am

    What’s the calorie count? That would be super useful info

    Reply
    • Joanne March 19, 2014, 11:54 am

      At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Sharon March 20, 2014, 7:32 pm

    I’d like to thank you for this wonderful recipe. Your instructions and video was fantastic – so very clear.
    I used frozen blueberries and they were perfect BUT make sure you mix them in while they are frozen otherwise they will get mushy and really bleed into the mixture.
    One thing I’d like to ask – in Australia, we don’t have ‘all purpose flour’ – the equivalent of this is ‘plain flour’. So, could you put that in brackets in the ingredients, please? That way, people here won’t have to search on Google for it!!

    Reply
    • Joanne March 21, 2014, 1:17 pm

      Thanks for the tip about flour :)

      Reply
  • Nicole March 25, 2014, 2:21 pm

    Has anyone attempted to use almond milk instead? I love the flavor much more than regular milk…Let me know if substitutions are necessary !

    Reply
    • Joanne April 3, 2014, 11:16 am

      I believe other commenters have and found the recipe to work.

      Reply
  • Kida March 27, 2014, 7:55 am

    These were great! I have a few allergies, so I had to sub some of the ingredients – I switched the flour for an extra egg plus a gluten free flour, and used thinned coconut milk for the 2% milk – and they came out fabulous! Thank you! <3

    Reply
    • Joanne April 3, 2014, 11:09 am

      Thanks for sharing your adaptations!

      Reply
  • Joan March 27, 2014, 12:32 pm

    These are sooooo good. Made them in a 6 cup cupcake pan as I have no other pan. Baked for 17 minutes. They were perfect!!

    Reply
  • Christin March 27, 2014, 12:38 pm

    Excellent! I made these in a mini muffin tin and baked them for 15 minutes. Perfect. Will make again!

    Reply
    • Joanne April 3, 2014, 11:08 am

      Thanks for sharing baking time for mini-muffins.

      Reply
  • Kami March 27, 2014, 9:41 pm

    Delicious! I added a big splash of lemon juice. (I do this to my pancakes and waffle batters too. Yum.) My girls will be so happy tomorrow morning!
    Thanks for the recipe!

    Reply
  • Linda Holmes March 28, 2014, 3:18 pm

    I made them this morning and they are delicious! Good recipe.

    Reply
  • Cecily March 30, 2014, 5:17 am

    Thank you so much for this recipe!
    My sister and I made these delicious muffins for breakfast on mother’s day, and our mum couldn’t believe how professional they looked and how light they were!
    Also so quick and easy to make, the best blueberry muffin I’ve eaten!!

    Reply
    • Joanne April 3, 2014, 10:55 am

      Nice! So glad you enjoyed them :)

      Reply
  • Shannon Joy April 1, 2014, 5:37 am

    I have searched high and low for a good blueberry muffin recipie, and I have found the mother load! Theses have gone above my expectations and Wowed me every time. I made these and trippled the recipie so that I had 24 muffins and my family and friends devowered them!

    Reply
    • Joanne April 3, 2014, 10:44 am

      So glad you liked them :)

      Reply
  • Alastair April 1, 2014, 6:00 am

    Can i use olive oil?

    Reply
    • Joanne April 3, 2014, 10:44 am

      Olive oil should work just fine.

      Reply
  • Leila April 4, 2014, 9:33 pm

    I made these but replaced the milk with soy milk.
    I replaced the oil with olive oil.
    I skipped the vanilla and added ginger powder
    And cinimon. Had to bake them for 40 minutes
    But they were fabulous!

    Reply
  • mookus April 5, 2014, 9:22 am

    Beautiful and so tasty

    Reply
  • Shermaine April 5, 2014, 4:06 pm

    This is my 2nd time baking the blueberry muffins using your recipe. Easy and fast! My husband and 1.5yr old son including my guests love it very much! 1st time I made 8 and it was overflowing with blueberries. This time, I’m making it into 9 to try it out.

    Reply
  • Jessica &Clara April 5, 2014, 6:37 pm

    The Inside was very moist and the top was kinda crunchy. We had to bake it for a while longer, and the tops didn’t brown as yours did in the video. Should we cook them longer? Thank you!

    Reply
    • Adam April 8, 2014, 11:48 am

      Yep, just continue to bake until done in the middle.

      Reply
  • Steph April 6, 2014, 5:20 pm

    They are still baking, (so I have not tried them yet) but I must thank you for the hint of using an ice cream scoop to put batter into the muffin tin. I DREAD that part of muffin making and the ice cream scoop made it so easy!

    Reply
    • Adam April 8, 2014, 11:39 am

      We love that tip, too. Makes this so quick.

      Reply
      • Steph April 11, 2014, 12:28 pm

        The muffins were delicious!! Great recipe….I can see using the same batter for other add-ins…like chocolate chips!

        Reply
        • Joanne April 16, 2014, 12:58 pm

          Oh yes, we use this as a base all the time.

          Reply
  • kip April 7, 2014, 1:27 pm

    Made these this morning in large muffin pans (4 vs 8). Delicious with no changes, except I didn’t have muffin cup paper liners so I GENEROUSLY greased the cups with crisco and cooked for 25 minutes.

    Reply
    • Adam April 8, 2014, 11:37 am

      Glad they worked out — thanks for coming back and letting us all know about the larger muffin pans.

      Reply
  • Tom O'Hara April 9, 2014, 1:59 pm

    The blueberry muffins were excellent and the directions were so easy.

    Reply
    • Adam April 10, 2014, 2:51 pm

      Great, glad you found them easy to follow.

      Reply
  • wendy April 10, 2014, 8:50 pm

    lovely muffins, thank you!

    Reply
  • Shannon April 11, 2014, 7:57 pm

    These were absolutely delicious! Thanks for sharing!

    Reply
  • Natalie April 12, 2014, 12:19 am

    Just made these for my family for on-the-go breakfasts for school and worked! They look delicious!

    Reply
  • Evie valenzuela April 13, 2014, 1:49 pm

    If I double the recipe to make a bigger batch do you think they will come out ok ? Gunna feed about 15 very hungry soilders :)

    Reply
    • Joanne April 16, 2014, 12:54 pm

      Yep, no problem.

      Reply
  • Grace April 17, 2014, 4:45 am

    Have made this a number of times now, it is my go-to muffin recipe. Just want to ask if you have tried this with freeze dried fruits? I have some freeze dried strawberries and wondering if they will work.

    Reply
    • Joanne May 12, 2014, 1:29 pm

      They should work nicely.

      Reply
  • Ade April 20, 2014, 7:19 am

    Making them this lovely Easter morning. Using almond milk, half whole wheat flour, stevia and applesauce. Hope they turn out good!

    Reply
  • Asha April 23, 2014, 11:45 am

    Hi
    I’ve read in quite a few recipes that we need to sieve the flour. Will that help if am not sure about whisking the dry mixture?

    Reply
    • Joanne April 23, 2014, 2:01 pm

      We rarely sift the dry ingredients for this particular recipe. All we’re looking to do is mix the dry ingredients well. A whisk works well for this, although, you could sift if you didn’t have a whisk or if you wanted to.

      Reply
  • Beth April 24, 2014, 11:47 am

    I made these today and they came out great!! Next time the only change I would do is probably use a bit less blueberries as there were alot inside the muffins.
    Thankyou for the wonderful recipe and video too!
    So easy to follow.

    Reply
  • Felicia Kwan April 25, 2014, 5:44 am

    My cake turned out a bit too dense for my liking. I replaced the vegetable oil with melted butter, was this the reason for my dense cake?

    Reply
    • Joanne May 16, 2014, 12:36 pm

      It’s likely. The vegetable oil does make the muffins a little lighter. Melted butter tastes great, but the muffins will be heavier.

      Reply
  • Cookie April 27, 2014, 10:19 am

    I am currently making these, I added frozen blueberrys and my mix is bright purple haha I read somewhere it shouldn’t matter, I hope they taste good! I also added white choco chips :) here’s hoping fingers crossed :)

    Reply
    • Joanne May 16, 2014, 12:23 pm

      Yeah, that happens. The muffins will still taste great! No worries :)

      Reply
  • Jacque May 1, 2014, 10:12 am

    These were super easy and great! Thanks for sharing. Next time I will use more berries and I had to cook for 23 minutes.

    Reply
  • Beatrix May 6, 2014, 2:17 pm

    Thank you for converting to gr. / ml. and C. I found this recipe easy and delicious!

    Reply
  • JH May 10, 2014, 4:20 pm

    Could I use Organic Coconut Oil instead of Vegetable Oil?

    Reply
    • Joanne May 12, 2014, 5:42 pm

      We’re pretty sure you could (although we have not yet tried this).

      Reply
  • Kirsten May 11, 2014, 1:23 am

    Great recipe and extremely easy! I followed the recipe exactly and they turned out delicious!

    Reply
  • Ruby May 13, 2014, 11:48 am

    Thanks for the recipe! 5 stars!

    Reply
  • Ruby May 13, 2014, 11:49 am

    Oh btw, I used vanilla yogurt instead of milk. It was the bomb!

    Reply
  • Laura May 13, 2014, 8:10 pm

    My son loves blueberry muffins but is on a gluten free diet. I usually find a well-loved recipe and then substitute a gluten free flour mixture for the regular flour. He loved these and even said they were better than the box mix. Thanks for your recipe! They turned out great even without the gluten. The rest of the family loved them too.

    Reply
    • Joanne May 16, 2014, 11:29 am

      Hi Laura, we’re so glad you were able to substitute to accommodate your son’s diet. Is there a specific flour mix/brand you used? If so, could you share it with us in another comment. It might be helpful to others who would like to do the same. Thanks so much!

      Reply
  • Ashley May 14, 2014, 12:12 am

    I just made these and they’re delicious. Super easy and the batter wasn’t as thick as I was fearing. (My last batch of from-scratch muffins had batter that was more like cookie dough. Lol.)
    I did have to cook them for 3 or 4 min longer since they were still a bit underdone at the 20 min mark for me.

    Reply
  • Sally hurt May 15, 2014, 10:18 am

    It was so easy and delicious …I did add cinnamon sugar on the top, instead of just sugar…

    Reply
  • Nancy May 16, 2014, 3:30 pm

    Loved them!! Made using exact recipe except used combination of strawberries, blueberries and raspberries. Raspberries did fall apart upon stirring as expected but the muffins were delicious. Cooked about 24 minutes. Super easy and tasty recipe! (Five stars!)

    Reply
    • Joanne May 19, 2014, 10:51 am

      Love all the berries you added, here! So glad the recipe worked well for you.

      Reply
  • Jules May 17, 2014, 11:28 am

    Just came across this recipe and decided to make it. Super easy! How do I pin it though??

    Reply
    • Joanne May 19, 2014, 10:48 am

      Hi Jules, when you hover your mouse over the photos, a Pin It button should appear. If it doesn’t you can just repin our pin for this recipe. Here’s the link: http://www.pinterest.com/pin/208995238932551183/

      Reply
      • Jules May 19, 2014, 2:16 pm

        Perfect! I made this easy recipe for my family – and everyone of them loved it. It’s a keeper!

        Reply
        • Joanne June 20, 2014, 1:59 pm

          Hi Jules, Thanks for coming back and commenting, we’re so glad you enjoyed the muffins!

          Reply
  • Monica May 19, 2014, 9:34 am

    I’m so excited to try this recipe for my three year old…but he only wants mini muffins (picky little stinker!!). Do you think they will turn out ok? If so, how long should I cook them?
    Also, when you talk about mixing only till combined, are lumps ok? (I’m more of a cooker than a baker ;)

    Reply
    • Joanne May 19, 2014, 10:44 am

      Hi Monica, You can definitely turn these muffins into mini ones. The baking time will be less — keep an eye on them while they bake and expect them to need 9 to 11 minutes.

      As for your question about lumps, the batter should be pretty smooth — all you want to minimize is beating the batter too much. Just mix until the lumps and any streaks of flour are gone.

      Reply
  • Heather May 24, 2014, 3:35 pm

    I just have to say that these are fantastic! I have made these several times and they have always turned out moist on the inside and golden on the outside. The only thing I do different is I use unsweetened Almond milk in mine. Thanks for the perfect easy go to recipe!

    Reply
  • Cheryl Smith May 26, 2014, 11:36 am

    These are great. I have made them twice with weekend. The second time I tried them with Truvia and they are just as good as the first time with sugar.

    Reply
    • Joanne May 28, 2014, 12:33 pm

      Hi Cheryl, That is great to know! Thank you for coming back and sharing that Truvia worked well for you.

      Reply
  • Ian May 26, 2014, 4:34 pm

    I made these a few days ago and like others found they needed about 30 mins for five large muffins. The great advantage of frozen blueberries is that they don’t mash up when stirred in. They were perfect first time.

    Reply
    • Joanne May 28, 2014, 12:30 pm

      We use frozen blueberries often in these since we don’t always have fresh on hand. So glad the muffins came out well for you.

      Reply
  • Belinda May 30, 2014, 9:41 am

    These are delicious! I made them today for a second time with the juice and rind of one lemon as well. There is enough batter to make 24 mini muffins which is a perfect snack for my toddler!

    Reply
  • Amy June 3, 2014, 11:23 am

    Everything was fine and they seemed to cook okay but taste wise they were too soft, muffins need to be firmer. I won’t be trying this recipe again.

    Reply
  • Lulu June 6, 2014, 4:18 am

    I just want to say that this is such a fantastic recipe! It’s delicious and versatile! I have so far made it with blueberries, cranberry and chocolate, and coffee, choc chips and walnuts. They are taste great!

    Reply
  • Ali June 9, 2014, 2:20 pm

    These were easy and delicious. I added flax meal to it and they still tasted great! Thanks for the recipe.

    Reply
  • carolyn June 10, 2014, 6:11 pm

    can i triple the recipe for easy blueberry muffins?

    Reply
  • Carolyn June 10, 2014, 6:21 pm

    These were the best blueberry muffins I have ever made. I used non-fat milk and they came out perfectly. We ate them right after they cooled down but the berries were still warm and gooey. My daughter and I both thought they tasted like a blueberry cobbler in a muffin. Delicious!

    Reply
  • Marne June 13, 2014, 10:08 am

    I substituted buttermilk and the results were heavenly!

    Reply
    • Joanne June 20, 2014, 12:32 pm

      Delicious! Great idea!

      Reply
  • Emily June 14, 2014, 7:56 pm

    Made these today. Followed the recipe (which is rare). The batter was very thick just like the recipe said, I used a spatula to fold in the berries that I had just picked, did not mash a one berry. I wanted smaller muffins so I made a dozen and baked 20 min was just perfect. I did sprinkle with vanilla sugar as I have 2 vanilla beans from homemade vanilla that I put in there. They were wonderful and so simple.

    Reply
    • Joanne June 20, 2014, 12:23 pm

      Hi Emily, We’re so glad you enjoyed the muffins! Thank you so much for coming back and commenting, we really appreciate it!

      Reply
  • Cindy June 16, 2014, 5:56 am

    Made these vegan and they were delish.

    Used 1/3 cup applesauce instead of an egg and water instead of milk (felt too lazy to make almond milk) and used a mixture of white and whole wheat flour. No sugar on top either.

    Thanks for the recipe.

    Reply
    • Joanne June 20, 2014, 12:16 pm

      Hi Cindy, thanks for sharing your adaptation!

      Reply
  • Shelly June 18, 2014, 11:19 am

    These turned out awesome… My boys just loved these muffins. I have to make another batch this evening. Thanks very much for the recipe. I followed it closely and the muffins came out great. This will definitely be my go to muffin recipe…

    Reply
    • Joanne June 20, 2014, 12:03 pm

      Hi Shelly, We’re so glad you enjoyed the muffins — this is our go-to as well. In fact, we like mixing in different fruits every once and a while (peaches are nice).

      Reply
  • Allison June 21, 2014, 2:41 pm

    Fantastic recipe! Yesterday my son requested blueberries muffins at 8:25, by 9 I had them warm and fresh out of the oven. I loved that they made a small batch! This morning my daughter requested chocolate chip muffins. I figured, why not try it again with chocolate chips? So I did and dialed the sugar back to 2/3 cup. It worked great! Thanks for the super easy recipe!

    Reply
  • penny June 24, 2014, 2:13 pm

    I used the recipe, but altered a little. Instead of using all purpose flour, and baking powder. I used self raising flour. They turn out great. Thank you for sharing this easy, great tasting recipe.

    Reply
  • Nancy June 26, 2014, 11:16 am

    These muffins could not have been better! I added a wee bit more vanilla, but otherwise followed the recipe exactly and I will definitely make them again. Thank you so much for posting the recipe!

    Reply
  • Karen June 28, 2014, 7:09 pm

    Hi from NC, we went blueberry picking this morning and I was looking for a simple recipe, yours is great, I made no changes, 20 mins perfect.

    Reply
  • Gina June 29, 2014, 9:55 pm

    Just made your blueberry muffins with fresh blueberries that I picked yesterday. The muffins were great! Batter made 10 muffins and 20 mins was perfect. I did add 1 tsp of cinnamon and I used Turbinado sugar on top. Also dusted berries with flour before turning them into batter. Very very good! Thank you for recipe!

    Reply
  • Ingrid July 2, 2014, 3:07 am

    Well, it’s midnight and I’m about to make some muffins! I had to wait for the house to cool down, it’s been so hot all day! I’m happy to say this is the recipe I’m going to try! Sounds perfect! My fiance picks blueberries in June/July so I needed something to do with all these darn things! I’m even looking at blueberry glazed chicken and all sorts of crazy recipes! We have blueberries coming out of our ears!

    Reply
  • Jamie D July 2, 2014, 10:09 pm

    Yummm! Perfect! I never have butter!
    Don’t know how to leave a pic with my phone. But they were so easy!

    Reply
  • Tamilnadu Gazette Name Change July 3, 2014, 5:54 am

    Nice post, fully informative thanks for sharing

    Reply
  • Maureen | Orgasmic Chef July 4, 2014, 7:11 am

    These look so good! I do mine in a very similar way but I add lemon zest to the sugar topping. Perfect morning treat.

    Reply
  • Lillian Sun July 5, 2014, 11:18 am

    i made these with my kids several times now. every time is successful. it is simple, it is healthy and it is delicious.

    Reply
  • Sue C July 6, 2014, 10:14 am

    came out great. will make them again. Did the recipe as written, which I normally do not do, but it made sense and the muffins were great. I made 12 in an aluminum muffin pan, smeared butter in the pan spaces, scooped in the batter and baked – sprinkled cinnamon on top prior to baking – perfect and easy. Thanks

    Reply
  • Faye Anderson July 6, 2014, 3:00 pm

    I have made several batches using this recipe and the muffins turn out fantastic every time, thank you for posting this recipe!

    Reply
  • carol July 8, 2014, 3:20 pm

    Picked blueberries in Mississippi,brought them home to Fla. Needed to bake them in something. Your recipe was perfect. My family thinks Im amazing. Thank you!

    Reply
  • Heather July 9, 2014, 10:55 am

    Wow! No wonder these muffins have 5 stars! I just made these this morning! They turned out perfect! I already know they’ll taste good because the batter tasted amazing! I would love to post pics, but I haven’t figured that out yet. But I did take some! This recipe blew me away! Thanks for posting and thanks to all the reviews! This is definitely a must make!

    Reply
  • Mikhaila July 9, 2014, 11:50 am

    This will definitely be my go to muffin recipe! I whipped this recipe up this morning and they are so YUMMY! I followed the recipe exactly (except for doubling them). I actually wound up with 24 perfectly full muffins instead of 16. YAY. I used some fresh blueberries that we had picked that weren’t quite sweet enough for eating and they still taste lovely. I was a little skeptical because this recipe is so easy, but they are fluffy inside with a wonderful sugary crunchy edge. Only thing I might change next time is I might add a pinch more salt. Thanks!!!

    Reply
  • Elaine July 10, 2014, 12:30 pm

    The Blueberry muffins are delicious. I like them because they are not overly sweet.
    I would like the nutrition information on these as I do weight watcher.
    I give these muffins a 10!!!!!

    Reply
    • Joanne August 7, 2014, 12:46 pm

      Hi Elaine, We’re thrilled you loved the muffins. At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Kathy July 12, 2014, 9:40 am

    My new go-to blueberry muffin recipe!! I’ve made these several times since blueberry season began and they’ve come out perfect every time! My husband said, ” These are bakery quality muffins” Thanks for a great recipe!

    Reply
  • Trindalyn July 12, 2014, 2:48 pm

    Hi!! My family love this muffin recipe, thank you soooo much for sharing it!! :) but I was wondering if there is a gluten free option??? Thank you ;)

    Reply
    • Joanne August 7, 2014, 1:11 pm

      HI there, we do not have a gluten-free option on the site, however you might want to take a read through the other comments, I’m sure someone has has success adapting them to be gluten-free.

      Reply
  • Denise July 13, 2014, 9:48 am

    Holy cow! My 16 year old daughter made these last week (she had a friend spend the night and according to her “there was NO food in this house!”. So she googled a blueberry muffin recipe and found this one!

    My husband and I were so impressed!!! These are absolutely delicious!! I’m sure I have never had a better muffin!!! If you started your own bakery, you would do well! :-)

    Thank you so much for sharing this recipe!

    Reply
  • Vidya July 15, 2014, 5:37 pm

    I just made these for my two teenagers…they turned out fabulous. And guess what? I used frozen mixed berries (that’s all I had) and it didn’t make a difference! Thank you for your special tips. I’ve never baked anything so easy!

    Reply
  • Robyn July 16, 2014, 11:45 am

    Seems it is quite popular to adjust your recipe to suit different situations. I am from Canada, so it was natural to cut the sugar to 1/2 cup and add 2 tbsp of pure maple syrup! DELICIOUS RECIPE! Even my mother was impressed and she is in her 70’s and has been baking all her life. She also mentioned that you could whip up this batch and put it in a 9 x 13 pan and make a delicious cake with the same recipe.

    CHEERS!

    Reply
  • Aruna July 17, 2014, 5:27 pm

    This is a fool proof recipe. The muffins turned out awesome. They were large and hearty and the whole family cannot get enough. I used wild blueberries which are a lot more intense in flavor than regular blueberries. This recipe is a keeper. Like some others I had to cook for 23 minutes. Thanks

    Reply
  • Sheila Pintar July 19, 2014, 2:19 pm

    Delicious and easy………winning combination. Planning to make another batch cuz the last one disappeared……….Oh it was so good.

    Reply
  • Cathy July 21, 2014, 7:32 am

    Joanne, so glad I came upon your blueberry muffin recipe. I don’t usually like muffin or cake recipes that use oil, but this one has to be the exception. We loved it and that it wasn’t too sweet. The texture was perfect. I made it with nectarines chopped in little bits. It was amazing! I will make it often. Didn’t take much time at all. I am always in a great hurry and didn’t read your suggestion – filled 12 muffin cups .. so the muffins are a little smaller than usual but will remember the tip for next time. Thanks for sharing this with us.

    Reply
  • Cathy July 21, 2014, 7:34 am

    Oh.. I had run out of vanilla essence but the lemon essence filled the house with a delightful aroma..

    Reply
  • Justine July 23, 2014, 8:12 am

    Made them (9 muffins) last night. ABSOLUTELY the BEST muffins I have ever made! Can’t wait to make more tonight…

    Reply
  • Denise July 23, 2014, 9:18 am

    I never leave reviews for ANYTHING, but I’m taking the time to review this because I thought it was an absolutely fantastic recipe! In fact, these may be the best blueberry muffins I have ever had! Like everyone said – tender and moist inside, crunchy top outside. Perfection. I doubled the recipe (so glad I did) and added some cinnamon to the sugar topping. I replaced 1/3 of the flour with white whole wheat flour in an effort to make it a little healthier, and I also used whole milk because I didn’t have reduced fat. Thanks so much for this recipe – it is officially my new go-to recipe for blueberry muffins!

    Reply
  • Carmen July 24, 2014, 7:10 pm

    Hola!
    I’m from Chile :-D
    Thank you for sharing this tasty recipe.
    Yesterday was the first time i cooked muffins and i used this recipe. My family ate them all in a few hours :p
    Thank you again!

    Reply
  • LeahRose July 25, 2014, 11:06 am

    Just made these with my sweet ones to share with a neighbor as part of our #30daychallenge for our family. I doubled it, and it made 12 full sized muffins and 24 mini muffins. They are divine! I was a little nervous to fill the cups all the way, but they were perfect. Definitely going in the “make this again” box!

    Reply
  • Sophia July 26, 2014, 12:19 am

    Hello! I love your recipe, but what are the nutrition facts for these muffins? Thanks!

    Reply
    • Joanne August 7, 2014, 12:46 pm

      Hi Sophia, So happy you love the recipe! At the moment we do not provide nutrition facts for our recipes. It is something we are considering, though. For now, a great resource is this url: http://caloriecount.about.com/cc/recipe_analysis.php

      It allows you to copy the ingredient list of our recipe and paste it into the form. Then it outputs nutritional facts. Hope that helps.

      Reply
  • Dienna Holihan July 27, 2014, 8:43 pm

    After looking for an easy blueberry muffin recipe, I stumbled upon this one. Looked easy enough and let me say, they are yummy!! After picking a 5 gal bucket of blueberries yesterday, I now know what to do with them!!!

    Reply
  • Thomas Graham July 29, 2014, 4:47 pm

    Easy easy EASY

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

    VERY GODDIE GOOD

    Reply
  • 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.

    Reply
  • 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!!!

    Reply
  • 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!.

    Reply
  • 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!

    Reply
  • jean August 3, 2014, 4:40 pm

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

    Reply
  • 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!!! :)

    Reply
  • 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!

    Reply
    • Carolyn August 5, 2014, 4:58 pm

      Moist but light!. Mmmm!

      Reply
  • 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!

    Reply
    • Joanne August 7, 2014, 12:25 pm

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

      Reply
  • 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.

    Reply
  • Carol August 7, 2014, 10:52 pm

    These were fantastic!

    Reply
  • 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! :-)

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • 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!!!!

    Reply
  • 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 :-)

    Reply
  • 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!

    Reply
  • 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!!

    Reply
  • gwen August 16, 2014, 9:52 am

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

    Reply
  • 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!

    Reply
  • 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.

    Reply
  • 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!

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

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

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

    Hi

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

    Reply
    • Joanne September 19, 2014, 2:25 pm

      Yes, definitely!

      Reply
  • 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.

    Reply
  • Tan September 16, 2014, 8:26 am

    Hi

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

    Reply
    • Joanne September 19, 2014, 2:18 pm

      Hi Tan, We used granulated sugar.

      Reply

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