Quick and Easy Blueberry Muffins Recipe

You only need one bowl to make these easy blueberry muffins made with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Easy Blueberry Muffin Recipe 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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

How to Make Ridiculously Easy Blueberry Muffins

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

Quick and Easy Blueberry Muffins 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!

Love this? Try our 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.

A One Bowl Blueberry Muffin 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.

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.

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

Since originally sharing this recipe and learning just how much you love them (see all the reviews below!). We have shared a few more recipes for muffins that use a very similar batter. Take a look at these:

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. The batter is very similar to this recipe!

Easy, Homemade Banana Bread RecipeThis Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs and spices is a reader favorite, too! It has lots of helpful reader reviews. It’s is so good, you will want to make 2 loaves! We also have a healthier take on banana bread here.

Chocolate Chip Muffins RecipeOr, try our Classic Chocolate Chip Muffins with brown sugar, a vanilla-scented batter and lots of chocolate chips. There’s a little sour cream added to the batter to make it extra delicious and you can even add blueberries or strawberries for for a fruit-chocolate combination.

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.

Quick and Easy Blueberry Muffins Recipe

 

 

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
  • TOTAL

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)

Directions

  • 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.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Calculations are for one standard muffin (this recipe makes 10).

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

Nutrition Per Serving: Calories 217 / Protein 3 g / Carbohydrate 33 g / Dietary Fiber 1 g / Total Sugars 18 g / Total Fat 8 g / Saturated Fat 1 g / Cholesterol 20 mg
AUTHOR: Adam and Joanne Gallagher

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

718 comments… Leave a Comment
  • Rhianon July 24, 2017, 5:05 pm

    Absolutely amazing muffins! The easiest I’ve ever made and by far the most tasty I’ve ever made! You can’t mess these up. I really liked the extra tips at the end as my batter was a little on the thick side and I just added a small amount of extra milk and they were perfect. Husband and toddler love them too.

    Reply
  • Lisa July 22, 2017, 4:18 am

    Really easy muffins and they turned out well. Forgot to add sugar on the tops at the end, so dusted icing sugar when they were done. Loved the crunchy tops, was glad didn’t add extra milk. Just right amount of blueberries too.

    Reply
  • Lauren July 21, 2017, 4:51 pm

    I made these today and only made slight changes; added 1/2 tsp cinnamon, and 3TBSP brown sugar to the batter. I also made a crumb topping for them and they came out perfectly 🙂 they look bakery-made! Also, if anyone’s a novice baker and isn’t sure what “too watery” or “too dry” looks like and you’re looking for the perfect consistency..think pancake batter. The batter is extremely similar to that consistency. Also, if anyone was looking for a simple crumb topping, I used 1/2c flour, 1/2c packed brown sugar, 1/2tsp cinnamon, and 3TBSP of butter.

    Reply
  • Rebecca July 20, 2017, 9:46 pm

    Yum! I made these today and they turned out great! I have been searching for a blueberry muffin recipe that is easy to make and tastes great and I’ve finally found it! I was a horrible muffin baker up until now! Thank you so much!!!

    Reply
  • Diane M July 12, 2017, 8:53 pm

    These lived up to their name, quick and easy! You just forgot, delicious! I have found my new muffin recipe! Thank you for sharing!

    Reply
  • Ginelle Brown July 8, 2017, 10:13 am

    Great recipe. I make them all the time with my 2 year old and love that they are so simple and make for easy clean up with one bowl! The other day we accidentally put too little flour in (that’s what happens when a toddler is doing the leveling) and I actually thought the muffins came out better.. they were more moist and fluffier. Instead of using 1 1/2 cups it was probably closer to 1 1/4 cups. Also I always use coconut oil in the recipe and think they turn out great. Thanks for such an easy recipe!

    Reply
  • Magpie July 6, 2017, 9:45 am

    These are so good and EASY! I like how EASY they are to make, how little cleanup there is, and that my 10 year old can do everything if she wants to. (while I drink coffee and supervise!)

    Reply
  • Rose July 4, 2017, 5:20 pm

    Hi guys, just found yours posts, yours recipes looked lovely and easy cant wait to try them out. I saved you in my bookmark page so its easy to find you. Thank you both, Rosexx

    Reply
  • Bonnie July 2, 2017, 8:34 am

    I made this recipe twice. Both times the muffins came out very nice. The muffins are very tasty. I only changed one thing, I cut down on the sugar. This blueberry muffin recipe is now my go to recipe.

    Reply
  • Katie June 17, 2017, 2:23 pm

    I made these with fresh blueberries from my garden, and the muffins taste amazing!!!!

    Reply
  • bj June 16, 2017, 5:36 pm

    This is a simple, no fuss, little mess recipe. I really liked having the ingredients in grams as well or ounces as well as cup measures! I followed the fork tip with minimal blending and the muffins were incredibly light. Most baked goods are a bit sweet for me, so I thought about cutting the sugar a bit, but I used home grown blueberries that were a bit on the tart side this year, so I followed the recipe exactly. I mistakenly bought a bottle of light sesame oil some time back, which has virtually zero sesame flavor, when sesame flavor if called for, so I used it in this recipe. It is a very light oil so may have added to the lightness of the muffins. At 15 min. the muffins were still a bit pale, so I let them go another 5 min.

    Reply
  • Karol June 11, 2017, 8:24 pm

    These were really good! I made them for my parents and brother, between the four of us, all the muffins got eaten. The only two things I did differently was use 1/2 cup of sugar and placed a couple of extra blueberries on top just for the looks of it. Very happy with the turn out, and will be making them again. Thanks for sharing your recipe!

    Reply
  • Nadia Ripley June 3, 2017, 10:03 pm

    Made these for the first time today, and they were divine. Moist, delicious and everything you could ask for. Just hoping for a couple to be left over for tomorrow’s breakfast. Thank you both!

    Reply
  • Amber June 1, 2017, 10:22 am

    Very good! I wanted to make them a little healthier so I used coconut oil instead of vegetable oil, added 2 tbsp flax seed meal, and used 1/2 cup whole wheat flour and 1 cup AP flour. Also added some fresh squeezed lemon. Very easy and delicious!

    Reply
  • Debbie May 30, 2017, 10:43 am

    WOW! Thank You sooo very MUCH !!! These are the easiest tastiest muffins EVER!!! I do have one problem with them ~~~ My family loves them so much that I can’t make them fast enough! Thank You again!!! Debbie

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: