Quick and Easy Blueberry Muffin Recipe

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

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

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

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

How to Make Our Ridiculously Easy Blueberry Muffin Recipe

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

Easy Blueberry Muffin Recipe

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!

Easy Blueberry Muffins -- A One Bowl Recipe

By the way, this recipe can be used to make 10 standard-size muffins or 20 to 22 mini muffins! See the recipe below for how.

This recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

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.

Easy Blueberry Muffin Recipe

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

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

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

Quick and Easy Blueberry Muffins Recipe

  • PREP
  • COOK

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.

This blueberry muffin recipe makes 8 large, big-topped muffins, 10 standard muffins or 20 to 22 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.

Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

You Will Need

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 – 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)


  • Prepare Oven and Muffin Cups
  • Heat oven to 400 degrees F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

    • Make Batter
    • Whisk the flour, sugar, baking powder, and salt in a large bowl.

      Add 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 (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

      Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

      • Bake Muffins
      • Divide the 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.Step - Blueberry Muffins

        Bake 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 to a cooling rack.

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

Adam and Joanne's Tips

  • You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
  • For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
  • 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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Recipe inspired by and adapted from Allrecipes.com

AUTHOR: Adam and Joanne Gallagher

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562 comments… Leave a Comment
  • Amie Collins October 18, 2016, 9:14 pm

    My family and I ADORE this recipe! I have made them 3 times in the week since I found the recipe! I make mine big topped, with frozen blueberries and Demerara sugar on top for extra crunch! It takes mine about 25 minutes to come out perfect!

  • Nancy October 17, 2016, 2:07 am

    Forgot to rate it 5 stars sorry!! Well deserved!

  • Nancy October 17, 2016, 2:05 am

    Made this tonight with my 4 year old daughter and we both loved it! So simple and easy, wish everything I bake was this simple. Thank you!

  • Swati October 13, 2016, 8:47 am

    It turned out great and the tips are very important than the recipe. So quick to make and gone quickly :-). This recipe is a keeper. Thank you!

  • Hanna October 12, 2016, 7:46 am

    The best looking and tasting muffins I’ve ever tried! I’m so glad I decided to try it.

  • Sam October 7, 2016, 3:52 am

    Can i back half of the batter and put the rest in freg so i can back them the next day

    • Joanne October 10, 2016, 4:03 pm

      Hi Sam, since these muffins call for baking powder, I’m worried that the muffins will not rise as well on the second day. You could try it and see, but I’d expect that the second batch will be a little heavier and rise less.

  • Nancy Bradley October 4, 2016, 3:25 pm

    Best muffins ever! Soo easy& better than store bought! – I sprinkle brown sugar oon topof mine!

  • Brenda September 28, 2016, 2:48 am

    I made these terrific muffins–quick and easy, as described. The muffins were quite tasty, but slightly dry. Just noticeably, not enough to keep us from enjoying quite a few! What could I be missing to keep them moist?

    • Joanne October 10, 2016, 3:57 pm

      It’s possible that you needed to take them out of the oven a minute or two earlier. Next time, check them a couple minutes before the end of the bake time.

  • Giselle September 25, 2016, 12:32 pm

    Wow! Great recipe, I added two eggs instead of one and it worked really well (two small ones). Thank you!

    • Giselle September 25, 2016, 12:34 pm

      Hi, great recipe I added two small eggs instead of one and it worked well! Thank you, I loved that we don’t need to use mixer, it’s so easy !! Xx

  • Dee September 23, 2016, 4:52 pm

    I forgot to rate it with stars…wish I could give it more than 5 🙂

  • Dee September 23, 2016, 4:52 pm

    I just made those muffins and they are delicious…not to mention so simple to make. I followed the recipe to a T, except I cut back on the sugar a bit and I got 10 regular sized muffins. They are moist and tender and absolutely yummy. I will make those often. Thank you for posting the recipe 🙂

  • Isela Martinez September 22, 2016, 11:12 pm

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

    • Joanne September 23, 2016, 3:01 pm

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

  • Alie September 19, 2016, 4:41 pm

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

    • Joanne September 19, 2016, 4:48 pm

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

  • Starla September 19, 2016, 10:08 am

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

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

    Can I use avocado oil?

    • Joanne September 19, 2016, 1:34 pm

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

  • amirah September 14, 2016, 4:44 am

    instead of whisking,can i use a mixer?

    • Joanne September 14, 2016, 1:53 pm

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

      • amirah September 17, 2016, 5:24 am

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

        • Joanne September 19, 2016, 1:40 pm

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

  • CaroleAnn September 11, 2016, 7:11 pm

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

  • amirah September 11, 2016, 1:16 am

    can the neutral oil be substitute with something else?

    • Joanne September 14, 2016, 1:54 pm

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

      • Pooch September 28, 2016, 11:44 am

        I might try this recipe

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

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

    Kids loved them. Probably wont last the day.

  • Madette September 9, 2016, 5:41 pm

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

  • carol scott September 7, 2016, 10:06 am

    Just tried this recipe as my pregnant friend was craving them never made these before and followed the recipe exactly don’t know what happens as they explode all over the tins what did imdo wrong

    • Joanne September 14, 2016, 1:57 pm

      Oh no, we’re sorry the muffins didn’t bake well for you. Next time, you could try adding less batter to the muffin cups (and make one or two more muffins).

  • Chuck September 3, 2016, 12:03 pm

    I’ve been looking for a great muffin recipe for some time now. Seems I found it here. I’ve made these muffins three times this week. Twice with the blueberries and once with raspberries. The only thing I did differently each time was cut the sugar down to half a cup. I could still taste sweet 10 minutes after eating the muffins so I’m certain half a cup is perfect for me. I look forward to trying other recipes from your site.

  • Lillian August 26, 2016, 4:15 pm

    I just made a half batch of these muffins, and they’re simply amazing! I could eat them forever! I’ll definitely be making more of these! 🙂

  • Carla August 22, 2016, 4:08 pm

    I was looking for an easy blueberry muffin recipe and stumbled across this one. I followed the recipe and the muffins came out great! I will not be buying store brands again. Thank you for the tips too.

  • Rachel August 22, 2016, 9:23 am

    Can I use this recipe with chocolate chips instead of blueberries, too?

  • Brian August 21, 2016, 7:37 am

    I’ve been playing around with this recipe. It’s good, but I use frozen blueberries which aren’t as tart. So I added some lemon zest and it was amazing. Just thought I would share that in case someone else wanted to try.

  • Sandy August 20, 2016, 5:35 am

    Great batter and wonderful blueberry muffins thanks Joann and Adam.

  • Starr L Leeman August 19, 2016, 11:48 pm

    Awesome recipe!!! I just made a double batch for family and friends. Love em!!

  • Teresa August 19, 2016, 5:13 pm

    I always enjoy having something easy to throw together when company comes, especially the coffee buddies. Thanks 😋

  • Judy August 18, 2016, 4:11 pm

    Anyone use dried blueberries?

    • Amy October 9, 2016, 5:40 pm

      Yes, I’ve made these muffins with dried blueberries from Costco several times! We love this recipe.


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