Ultra-Satisfying Homemade Chicken Noodle Soup Recipe

Quick and Easy Blueberry Muffins Recipe

You only need one bowl to make this easy blueberry muffins recipe 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.

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

How to Make Ridiculously Easy Blueberry Muffins

Making this blueberry muffin recipe is simple. 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 ten standard-size muffins or 20 to 22 mini muffins! See the recipe below for how.

These muffins are so quick, you can make them 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 initially 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:

If you love these muffins, you’ll love these recipes:

  • 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!
  • This 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. We also have a healthier take on banana bread here.
  • 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 a fruit-chocolate combination.
  • This Buttery Lemon Blueberry Cake Recipe is inspired by pound cake. Thanks to melted butter, eggs, and heavy cream, the texture is tight-knit, moist and very tender.

A+ J’s Tip: 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 dense and flat. This is why we ask you to use a fork to mix things 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

This 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

1/2 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.

        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 the proper 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: 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

Subscribe to Dinner

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me 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 Go to signup for free!

970 comments… Leave a Comment
  • Sahara March 15, 2019, 11:44 pm

    Wow! I loved this recipe! I made 6 jumbo sized muffins from the batter, and they came out so fluffy, moist and overall perfect. Absolutely loved that the recipe didn’t overdo the sugar, it was the perfect sweetness in balance with the blueberries. If you are looking for an easy yet extremely delicious recipe, look no further. Trust these glowing reviews and try this recipe, you won’t regret it! Happy baking 🙂

    Reply
  • Mary March 9, 2019, 2:19 pm

    These are amazing! So simple and delicious. I didn’t have enough olive oil so I substituted butter. They melt in your mouth. My son said they are insanely good. My grandchildren love blueberries, so Will be making these again and again.

    Reply
  • Lorely March 9, 2019, 2:51 am

    I love this recipe, especially since it uses oil instead of butter. I have made them 3 times in the last week. Experimenting with the recipe I think it works also using only 1/4 cup of oil (instead of 1/3 C) & using brown sugar (instead of white). Great with blueberries & raspberries….plus a few white chocolate buttons per muffin. Thanks for sharing recipe.

    Reply
  • Clementine March 8, 2019, 8:11 pm

    This muffin recipe will replace my other fruit based muffin recipes. The taste and texture of the muffins are great. I have not calculated the calories but I think it’s quite a bit healthier than my other recipes. I also used less sugar than in the recipe and it was still perfect.

    Reply
  • Trish February 28, 2019, 7:33 pm

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

    Reply
  • Andrea Christie February 24, 2019, 12:30 pm

    Bakery quality! I was worried at first because the batter is so thick, but they turned out perfectly. Best blueberry muffins I’ve ever made!

    Reply
  • Norah T February 23, 2019, 2:08 am

    My sister and boyfriend love this, they finished them in a day. I made another recipe with butter and cow milk, they seemed less interested in. Thanks you guys.

    Reply
  • Isobel Leckenby February 21, 2019, 1:48 am

    This is the all-time best muffin recipe I have ever used.
    The first time I used fresh blueberries, the second time
    I substituted frozen raspberries, and the results were the
    same – absolutely delicious, texture both inside and outside
    just perfect!

    Reply
  • Jenn February 20, 2019, 5:48 pm

    Thanks so much for this recipe and tips! Both my husband and I loved them!

    Reply
  • Roxana February 19, 2019, 10:38 am

    Soooo good! These are the best muffins ever! Easy to make, perfect for breakfast or for dessert! Whenever I see blueberries now I immediately think of these muffins. Thank you for the recipe! I totaly recommend it!

    Reply
  • Zoe February 16, 2019, 2:06 am

    This is an amazing recipe! And dyoer easy! Planning on making it again tomorrow. Can I substitute an equal amount of chocolate chips for the blueberries? I’m planning on making blueberry and Chocolate chip muffins tommorow, and I’m wondering if I can use this recipe for both batches. Many thanks!

    Reply
  • Susie February 13, 2019, 6:48 pm

    These are perfect and so easy! I substituted for gluten free flour and made 20 mini muffins (12 mins). Will make again!

    Reply

Leave a Comment

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: