Quick and Easy Blueberry Muffins

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did. Jump to the Easy Blueberry Muffin Recipe or watch our quick recipe video to see how we make them.

Watch How We Make Blueberry Muffins

How to Make The Best Blueberry Muffins

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too.

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top.

Blueberry Muffin Ingredients

Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.

We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.

Granulated sugar helps to make the blueberry muffins flavorful and tender. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the bread will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.

Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.

Milk is my go-to liquid for baking muffins, but if you are dairy-free, milk alternatives like unsweetened almond or coconut milk will work.

Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead.

Baking powder is our go-to leavener for these blueberry muffins.

Salt and vanilla extract add flavor to the bread and make them taste amazing.

How to Make Blueberry Muffins in Three Easy Steps

When you realize how easy these muffins are to make, you’ll want to make them over and over again.

  1. Whisk flour, sugar, baking powder, and a little salt in a large bowl.
  2. Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.
  3. Mix in the blueberries, divide the batter between muffin cups and bake.
How to Make Blueberry Muffins in Three Easy Steps

How To Make Mini Blueberry Muffins

Our recipe can be used to make a variety of muffin sizes. Use our recipe to make the following:

  • Eight big-topped, bakery size muffins
  • Ten standard-size blueberry muffins
  • Twenty to twenty-two mini blueberry muffins
This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!
This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the best blueberry muffins from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“These are amazing! So simple and delicious.” – Mary

“These are the best blueberry muffins ever! Perfect crusty top, moist and delicious. Easy to make and simple ingredients.” – Trish

“Bakery quality! Best blueberry muffins I’ve ever made!” – Andrea

Quick and Easy Blueberry Muffins Recipe

More Muffin Recipes

Since 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:

  • For a slightly healthier take on these muffins, try our Healthy Banana Blueberry Muffins. We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great!
  • 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!
  • Try our Classic Chocolate Chip Muffins with brown sugar, sour cream, 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 a fruit-chocolate combination.
  • 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.
  • And while it isn’t technically a muffin, this Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favorite! It has lots of helpful reader reviews. We also have a healthier take on banana bread here.

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

  • PREP
  • COOK
  • TOTAL

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten 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 bake 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

1/4 teaspoon fine sea 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 Fahrenheit. 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.

        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 the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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: Serving Size 1 muffin / 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

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1061 comments… Leave a Comment
  • Morgana May 10, 2019, 3:44 pm

    I have made these a few times and they always come out perfect. Very easy recipe to follow and they are delicious.

    Reply
  • Angela Mitchell May 6, 2019, 8:59 pm

    This is the greatest recipe for blueberry muffins! My husband just loved them as they were not too sweet but just right. Huckleberries grow wild where I live and will be wonderful in these muffins. Thank you for such a great recipe.

    Reply
    • Adam May 7, 2019, 1:51 pm

      Oh, wow! Huckleberries are are great idea 🙂

      Reply
  • Paula May 3, 2019, 8:54 pm

    Hi, I made the muffins and they tasted great but they looked more like friands, where the sides rise up. Any ideas as to why this happened? I really wanted pretty domed muffins. At first I thought it was my baking powder but I only bought it a few days ago so I’m not sure what could have caused it. Thanks

    Reply
    • Adam May 7, 2019, 2:56 pm

      Hi Paula, It’s really hard to say. It is possible that the batter was over beaten or that your oven isn’t 100% accurate? Do you have an oven-rack thermometer to check the oven accuracy? We keep one in our oven all the time.

      Reply
  • Munda Blair May 1, 2019, 1:53 pm

    Made these today so good. Used 1cup unbleached flour and 1/2 cup whole wheat worked great but took a little longer to bake.Will make these again thanks.

    Reply
  • Karen Goodin April 28, 2019, 5:59 pm

    Hi, I made the recipe using applesauce instead of oil and cooked them for 20 minutes. They browned on the outside but were doughy on the inside. I didn’t put water in the tins that didn’t have mixture. Any thoughts? Thx

    Reply
    • Joanne May 1, 2019, 12:23 pm

      Hi Karen, I’m sorry the muffins did not work as well for you as expected. Substituting applesauce for the oil is likely the problem. Oil makes these muffins light and airy so leaving it out completely would have changed the texture of the muffins on the inside and out. Next time, I’d only substitute part of the oil called for in our recipe to see if that helps a bit.

      Reply
  • James M Andrews April 25, 2019, 12:20 pm

    Sugar is considered a “wet” ingredient. It should not be mixed with the flour, but instead with the other “wet” ingredients…

    Reply
  • Muffin mum April 24, 2019, 9:46 am

    I cannot bake very well, however, these blueberry muffins make me look like a domestic goddess. These are so easy yet so delicious, my all time favourite recipe ever!! thank you so much

    Reply
    • Joanne May 1, 2019, 12:50 pm

      Oh that is so wonderful to read! Thank you for the amazing review 🙂

      Reply
  • christine April 18, 2019, 4:07 am

    Hello there, I’ve been baking cakes for over 60 years, following your recipe has resulted in me making the best muffins ever, plus I’ve used this recipe without fruit to top my Bakewell tart, slightly adjusting to add ground almonds. Also swapping blueberries for raspberries and adjusting for chocolate chip. Well done to you guys for creating this recipe. Chris in Bromsgrove

    Reply
    • Joanne May 1, 2019, 12:52 pm

      Hi Chris, We are thrilled you love the recipe so much and I loved reading all the ways you use it. Raspberry muffins would be amazing!! I might make a batch soon 🙂

      Reply
  • Barbara Davis April 13, 2019, 9:46 pm

    Could you substitute almond flavoring for the vanilla?

    Reply
    • Adam May 7, 2019, 2:58 pm

      Hi Barbara, Almond extract would be lovely in these muffins. I’d pull back on the amount, though. I’d use 1/4 teaspoon to 1/2 teaspoon to start.

      Reply
  • judy April 7, 2019, 6:37 pm

    What a great recipe. Far and away the best blueberry muffins I’e ever made. So easy, fast and delicious. The only problem is that I didn’t have enough! Next time I’ll double it!

    Reply
    • Joanne May 1, 2019, 12:53 pm

      Hi Judy, I’m so happy to read that you enjoyed the muffins so much and I’m sorry you didn’t have enough!! At least they don’t take too long to make 🙂 Thanks for the great review.

      Reply
  • Melissa Gentry April 6, 2019, 10:56 am

    I made the muffins exactly as written and they came out so tender and delicious. They are more like cake than bread. I want to try the recipe again with whole wheat flour, some lemon flavoring, and less sugar to make them more healthy.

    Reply
    • Joanne May 1, 2019, 12:53 pm

      I love the combination of lemon and blueberry so combining them in this recipe is such a great idea (I might need to do that next time).

      Reply
      • Cherie L Bamrick May 7, 2019, 3:15 pm

        How about drizzling lemon glaze onto baked and cooled muffins? I might try that myself.

        Reply
        • Adam May 7, 2019, 3:19 pm

          Sounds great!

          Reply
  • Shelley April 2, 2019, 8:20 pm

    Superb recipe! My husband and daughter prefer chocolate chips but either way it’s an easy recipe and they are delicious!!

    Reply
    • Joanne May 1, 2019, 12:54 pm

      A great chocolate chip muffin is hard to beat 🙂 Thank you for your generous review.

      Reply
  • Norma March 31, 2019, 10:38 am

    Hands down, the best and easiest muffin recipe. I have made it with Strawberries, Blueberries, and a mixture of Blueberries/Blackberries. I have made them with soy milk and with whole milk. I have not tried them yet with gluten-free flour. If you have 30 minutes and fruit on hand, make these.

    Reply
    • Joanne May 1, 2019, 12:55 pm

      Wow, that’s wonderful. Isn’t it amazing how versatile this recipe is! It still surprises me. I do believe a few commenters have had success with gluten-free flour blends (I really like Bob’s Red Mill).

      Reply
  • Amanda March 31, 2019, 6:47 am

    They’re very good, but a bit on the sweet side. Had to reduce the sugar by 1/3.

    Reply

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