Quick and Easy Blueberry Muffins

My family has been making these incredible blueberry muffins for years! Our recipe is so quick and easy that you can have warm homemade blueberry muffins in less than 30 minutes.

Easy Blueberry Muffins Recipe Video

I’ve baked these blueberry muffins so many times that I could practically make them in my sleep! Even on mornings when I’m still half asleep, they turn out perfectly light and fluffy on the inside, with a sweet, irresistible crackly top.

Of all the muffin recipes we’ve created, these are my absolute favorite, followed closely by these fresh strawberry muffins and our sour cream chocolate chip muffins.

freshly baked homemade blueberry muffins sitting on a cooling rack

Key Ingredients

  • Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
  • Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I use whole wheat flour when making these banana blueberry muffins.
  • Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the muffin 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: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
  • Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with great results.
  • Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
  • Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free.

How to Make Blueberry Muffins

Once you realize how simple these blueberry muffins are, you’ll want to make them all the time! You do not need an electric mixer for this recipe. These muffins are as simple to make as homemade pancakes. Whisk your dry ingredients in one bowl and your wet ingredients in another. Then combine the two and fold in your blueberries.

How to make blueberry muffins - mixing our easy blueberry muffin batter with blueberries

You have a few choices when baking these muffins. Make 10 standard-size or blueberry muffins with big bakery-style tops, fill the muffin cups a bit more, and make 8 larger muffins. I’ve also included tips for mini muffins in the recipe below.

Scooping blueberry muffin batter into  muffin pan

Before baking them, sprinkle a little sugar on top to add that incredible crackly sugar top I mentioned earlier. I do the same when making these lemon blueberry muffins. It’s so simple, and I love it!

I bake my blueberry muffins at 400°F for 15 to 20 minutes. The higher oven temperature helps them rise quickly, which activates the baking powder in our batter.

Easy Blueberry Muffins

Quick and Easy Blueberry Muffins

  • PREP
  • COOK
  • TOTAL

This easy blueberry muffin recipe is our most popular for a reason! It’s quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top.

This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.

Makes 8 large, 10 standard, or 22 mini muffins

Watch Us Make the Recipe

You Will Need

1 ½ cups (195g) all-purpose flour

3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/3 cup (80ml) neutral-flavored oil, like safflower, avocado, or vegetable oil

1 large egg

1/3 cup (80ml) milk or non-dairy milk, use more as needed

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries, generous 1 cup

Directions

  • Prepare Oven and Muffin Cups
  • 1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).

    2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.

  • Make Batter
  • 1Whisk the flour, sugar, baking powder, and salt in a large bowl.

    2Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.

    3Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.

    4Gently fold in the blueberries.

  • Bake Muffins
  • 1Divide 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.

    2Bake 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.

    3To store, place them in a plastic bag, seal, and store at room temperature for up 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

  • Frozen blueberries: Add frozen blueberries while frozen, do not thaw.
  • Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
  • For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to take 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.
  • Storing: Keep blueberry muffins on the counter in an airtight container lined with paper towels for 3 days. Freeze these muffins for up to 3 months. Thaw overnight in the fridge or reheat from frozen in a 300°F oven for 5 to 8 minutes.
  • Recipe inspired by Allrecipes blueberry muffins.
  • The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
Nutrition Per Serving Serving Size 1 muffin (10 total) / Calories 216 / Total Fat 8.2g / Saturated Fat 1.2g / Cholesterol 19.4mg / Sodium 71.3mg / Carbohydrate 33.2g / Dietary Fiber 1g / Total Sugars 17.2g / Protein 2.9g
AUTHOR:  Adam and Joanne Gallagher
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2219 comments… Leave a Review
  • Whitney May 22, 2024, 6:45 pm

    These are absolutely wonderful! My daughter has been on a muffin kick for breakfast in the mornings. I was just buying a mix from the store and thought I should make them from scratch (for obvious reasons) so I ran across this recipe and tried them last week. Tonight I have made them again because they were soo good! Added chocolate chips to them this time! Will definitely be my go to muffin mix from now on!!

    Reply
  • Sam May 22, 2024, 11:59 am

    This was very nice.

    Reply
  • Stacey May 21, 2024, 9:02 pm

    These muffins were so simple and amazing! I had lots of frozen blueberries to use up and this muffin mix was perfect. My kids consider themselves blueberry muffin experts and they ate them right up! Thank you!

    Reply
  • lauren May 19, 2024, 1:28 pm

    Let me start by saying that I VERY rarely leave reviews simply because I print the recipe out, make it and if it turns out good add it to a cookbook. I just forget to go back and comment.
    This time, I was 100% sure I was going to comment. They turned out delicious, had minimal clean up and tasted perfect. I will say that I did add a little ground flax seed for some extra fiber and did cut back on 1/4 cup of the sugar but 10/10 would recommned! I also found that it was at first thick so adding 1 TBS of water as suggested did help.

    Reply
    • Joanne May 19, 2024, 3:47 pm

      Hi Lauren, I’m so happy that you found our recipe and thank you so much for coming back to comment 🙂

      Reply
  • Scott F May 18, 2024, 9:47 pm

    Fantastic muffins. Tender with a crispy top.

    Reply
    • Joanne May 19, 2024, 3:46 pm

      So happy you enjoyed them, Scott.

      Reply
  • Ginny May 16, 2024, 11:27 am

    I made a double batch of these today and added a struddle topping. Great recipe

    Reply
    • Joanne May 16, 2024, 1:32 pm

      Sounds delicious.

      Reply
  • Ellen May 16, 2024, 10:07 am

    I love this recipe. I add 1/4 tsp blueberry powder to this recipe & it gives a little extra blueberry flavor. I also use fresh & frozen blueberries together. I was wondering could I use this recipe to make blueberry bread? Thanks again for sharing this recipe.

    Reply
    • Joanne May 16, 2024, 1:33 pm

      Hi Ellen, I am sure that you can use this batter for a bread, but I do not have cooking time since I’ve never done this myself. I’d use this banana bread recipe baking temp/timing as a guide.

      Reply
      • Ellen May 18, 2024, 10:40 am

        Thanks so much

        Reply
  • Charlene May 15, 2024, 4:17 am

    I tried this recipe and it’s the best one so far. Very easy and delicious. They became a bit crunchy for me on the top and sides. I made them for a party and everyone loved them.

    Reply
    • Joanne May 15, 2024, 3:01 pm

      So happy that you enjoyed it, Charlene!

      Reply
  • Linda Sue May 13, 2024, 2:44 pm

    Not only EASY … But Outstanding Taste as well! I’m very impressed with the outcome 🙂

    Reply
    • Joanne May 21, 2024, 3:28 pm

      So glad you loved it, Linda Sue! Thanks for coming back.

      Reply
  • Emily May 6, 2024, 2:19 am

    Great easy recipe! Used gluten free flour and almond milk. Definitely keeping the recipe:)

    Reply
    • Joanne May 6, 2024, 5:53 pm

      Hi Emily, I am so glad the recipe worked so well for you! Thank you for coming back.

      Reply
  • Heidi May 5, 2024, 5:57 pm

    I love these muffins, they are so easy and delicious. Only complaint I have is that they do not brown up on the top. Makes for “pastey” presentation. Mind you, nobody eating has complained that they’re not brown enough.

    Reply
    • Joanne May 6, 2024, 5:54 pm

      Hi Heidi, Baking powder doesn’t promote browning the same way baking soda does, so this is why our muffins are less golden on top.

      Reply

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