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.
  • 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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2259 comments… Leave a Review
  • Dorci July 11, 2024, 5:10 pm

    FINALLY, a blueberry muffin recipe that is moist and fabulous! Very easy to make and eat, lol

    Reply
  • Leona Blais July 8, 2024, 1:44 pm

    These muffins are so so good

    Reply
  • Lisa Z. July 6, 2024, 8:14 pm

    I’m making them again right now. (3 times in the last month) These are easy and delicious. I add the juice of half a lemon plus the zest of the whole lemon. The smell while baking is amazing!

    Reply
  • Zee July 2, 2024, 7:33 pm

    Turns out perfectly and is very easy! Love the sugary topping. I’ve tried using mixed berries as well – just avoid using strawberries. If you want to increase the quantity of muffins, just increase the ingredients accordingly (2x, 3x, etc).

    Reply
  • Linda July 1, 2024, 4:05 pm

    I do quite a bit of baking for my family and friend’s but these muffins are off the scale ! Quick and easy to make and absolutely delicious.

    Reply
  • Eileen B June 30, 2024, 4:32 pm

    A quick and easy recipe. This one is a keeper!

    Reply
  • Rosalie June 30, 2024, 2:57 am

    Thank you Adam and Joanne, fantastic easy recipe and so delicious. This will be on high rotation in our house. I look forward to trying many of your recipes in future.

    Reply
  • amethyst June 25, 2024, 11:33 pm

    turned out great even subsituted with light brown sugar!

    Reply
  • angelie June 25, 2024, 11:05 am

    thanks for the recipe! even though they didnt come out of the muffin tray in one piece (so we had muffin ‘crumble’) it turned out delicious and my family loved it. highly recommend greasing the pan well even if you are using a new one!

    Reply
  • linda A Clark June 24, 2024, 9:45 am

    I made these yesterday and they came delicious and so easy .. ! Highly recommend trying this one .!

    Reply
  • Kirsten June 23, 2024, 12:10 pm

    I never comment on recipes, but this one I must! Easiest, most consistent and yummy blueberry muffins. I’m not the best at baking, but I’ve made these atleast a dozen times, and they’re perfect every time. I do half a cup of sugar instead and add cinnamon + allspice…just perfect! Thanks for a great recipe.

    Reply
    • Adam June 24, 2024, 5:10 pm

      Love the personal touches and thrilled that you love it 🙂

      Reply
  • bodhi June 21, 2024, 1:52 pm

    Awsome. Tasted Fantastic. easy to make.

    Reply
  • John June 18, 2024, 11:50 am

    I’ve made two batches of these they were both delicious thank you for the recipe if you are going to make these I would advice putting 6 ounces of blueberry’s instead of 8 as it can make the bottoms of the muffins soggy best wishes John

    Reply

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