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.
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.
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.
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.
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.
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.
When measuring the flour for these muffins, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!
Watch Us Make the Recipe
You Will Need
1 ½ cups (195g) all-purpose flour, spooned and leveled
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) vegetable oil, safflower oil, or avocado 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 Muffin Batter
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.
3Whisk the flour, sugar, baking powder, and salt in a large bowl.
4Choose 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.
5Add 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.
6Gently 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).
Have used this recipe numerous times – best ever blueberry muffins 😋
Great recipe. The milk should be one cup.1/3 is not sufficient..Tried this recipe and it’s great.
Beautiful muffins!
This was an excellent and easy recipe. I added some lemon zest which complimented the blueberries; and, I used frozen blueberries because they don’t stain the batter purple. I cut down on the sugar a little, but it was still too sweet for me but that’s just my preference. Next time, I’ll only use about 1/2 cup. I will definitely be using this as my go-to blueberry muffin recipe.
good recipe
Double it. Seriously. I love this recipe because it uses weights, which makes it super easy to get perfect every time without dirtying up a bunch of measuring cups. I also love it because we use homegrown eggs, which can vary a little in size, so the way it measures the milk, oil and eggs makes it even out every time. Finally, I mostly love it because it’s goshdarn delicious. I make a double batch every week and my kids inhale them all week. I’ve made it with blueberries, huckleberries, and raspberries, using the same weight ratio for each, and they’ve turned out perfect every single time. I find a double batch is the perfect amount for 12 regular sized muffins and 24 mini muffins, so we have breakfast-sized muffins and snack-sized muffins to last us all week.
My favorite go-to blueberry muffin recipe! I substitute melted coconut oil and it gives it a delicious twist of flavor. My family devours these!
I made these muffins yesterday. And they turned out great! I had some blueberries that were not sweet, so I decided to make muffins to save them. Wow! They are moist and so delicious. My hubby loved them. Will try the strawberry muffins next. Thanks so much for sharing the recipe. I hope I can share it with others as well.
This is a simple and tasty recipe. My 2nd time making this morning and I decided to add 1TBS of milk into the wet before mixing, (I live in OK,) and am glad I did. The batter was much easier to work with, but still yielding moist, fluffy muffins. Also, I only have a small convection oven to bake right now so I can only do six at a time. And the batter does well in the fridge until the 1st batch is done, (even a few hours like the 1st time,) and bakes well in other containers, like small, oven safe mixing bowls & mason jars. (I also only have 1 six muffin tin lol) P.S. Don’t skip the sugar sprinkle for some crunch. *chef’s kiss*
These are really easy & tasty, made them with my granddaughter
My ENTIRE family absolutely adores this recipe I will definitely be making it again
I was scepital when making because the batter was a little stickier than I’m used to when making muffins. I’m usually a butter person, but I went for the oil. They came out perfecto! The only change I made was to the oven, I always bake my muffins by preheating at a high heat (425) and then lowering to 375 when I put them in. Yum yum yum. They were delicious.
Loved this recipe very easy to follow but most importantly they taste fabulous, I used frozen blueberries as I had them on hand but I will try with fresh berries just to see if there is any difference. Will be trying more of your recipe’s thank you so much.
Made these several times for my work colleagues and they rave about them. So easy to make too
Easy and delicious! Thank you!
This is my go to recipe rather than buying in the store … this recipe is easy and so delicious ! Once you make these blueberry muffins you’ll never purchase in store again ….. Thank you Inspired Taste for this Fabulous recipe.