These are the easiest, most delicious blueberry muffins I’ve made. This easy muffin recipe is quick to make, uses a simple list of ingredients, and works with fresh or frozen blueberries. Our family has been making these muffins for years, they are always a hit!
Watch the Video
This blueberry muffin recipe makes the best muffins with a sweet, crackly sugar top and a light, tender, and fluffy inside. You can make these muffins in under 30 minutes!
The secret to these homemade blueberry muffins is using baking powder and oil. Baking powder makes the muffins light and airy in the middle, and oil keeps them moist without weighing them down.
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).
- 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 muffins are, you’ll make them all the time! You do not need an electric mixer for this recipe.
Whisk your flour, sugar, baking powder, and a little salt in a large bowl. Then, grab a measuring jug and fill it with your oil, egg, and milk. Add your vanilla, and then give it a good whisk before pouring it into the bowl with the flour.
Stir everything until blended, toss your blueberries, and fold them in. Divide the batter between muffin cups, and bake!
We bake our 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.
How to Store Muffins
Store blueberry muffins at room temperature for up to 3 days. Line an airtight container with paper towels to absorb extra moisture and prevent your muffins from getting soggy. Avoid the refrigerator, as it dries them out.
Freeze muffins for up to 3 months. Once cooled, place them in a freezer bag or freezer-safe container. To enjoy, either thaw overnight in the fridge or reheat from frozen in a 300°F oven for 5 to 8 minutes.
More Easy Muffin Recipes
- Healthy Banana Blueberry Muffins
- Lemon Blueberry Muffins
- Strawberry Muffins
- Classic Chocolate Chip Muffins
- Vanilla Peach Muffins
- Or, see this list of our Favorite Muffin Recipes
Quick Easy Blueberry Muffins
- PREP
- COOK
- TOTAL
This easy blueberry muffin recipe is our most popular for a reason! It’s quick and easy 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.
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.
- Recipe inspired by Allrecipes blueberry muffins.
- The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
You May Also Like...
Made these for my super picky, muffin loving husband and they were a hit. I loved them because they were super easy to make and didn’t make a bunch of dishes to clean. I think I often overbeat muffin batter but storing with a fork made that not happen. He loved them because they were delicious. We have a new home for muffin recipes – thank you!!
Your blueberry muffin recipe is sensational. You have the proportions just right.Inspired Taste indeed.
You made us smile with this review 🙂
This recipe is perfect! came out exactly as pictured.. thanks!
Apologies, I just found your notes about egg substitutions. Thank you!
Hi, is there are way to make these egg-free? I’d love to bake them for my toddler but he has allergies. Thank you!
You should be able to use a flax egg or store-bought egg replacer.
These are some of the best treats that I have ever had! They are amazing and I thank you so much for providing this recipe!!! Yum!!!
I’m thrilled you found us and gave the recipe a try!