Quick and Easy Blueberry Muffins Recipe

You only need one bowl to make these easy blueberry muffins made 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.


This is by far one of our absolute favorite blueberry muffin recipes. We just love how simple and quick they are to make. Not to mention the moist and tender center bursting with blueberries and perfect golden brown top.

How to Make Ridiculously Easy Blueberry Muffins

Making this blueberry muffin recipe is simple. All you need to do is 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 10 standard-size muffins or 20 to 22 mini muffins! See the recipe below for how.

These muffins are so quick, you could whip them up for the family 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 originally 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:

Fresh Strawberry Muffins RecipeIf you loved these muffins, you’ll love our 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!

Easy, Homemade Banana Bread RecipeThis 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. It’s is so good, you will want to make 2 loaves! We also have a healthier take on banana bread here.

Chocolate Chip Muffins RecipeOr, 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 for a fruit-chocolate combination.

A+ J’s Tip: Something to keep in mind: 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 heavy and flat. This is why we ask you to use a fork to mix things together 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

All you need is one bowl. This recipe is so easy when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead. This blueberry muffin recipe makes 8 large, big-topped muffins, 10 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 cook 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)


  • 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.Step - Blueberry Muffins

        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 correct 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: 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

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792 comments… Leave a Comment
  • Shelby June 2, 2016, 11:17 am

    I accidentally left out the oil, but they still taste amazing!

  • Sarah Flints May 30, 2016, 12:54 pm

    great worked out so well!

  • Teresa May 22, 2016, 12:42 pm

    Excellent and easy to make. Love having healthier alternatives.

    • Sarah Flints May 30, 2016, 12:52 pm

      This was fantastic and so easy to make. The muffins turned out soft,fluffy, and full of flavor I added some sugar on top to finish them off.

  • 3cats1dog May 21, 2016, 2:10 pm

    Wonderful, easy blueberry muffins! I just mixed together a gluten free all purpose flour (buckwheat, arrowroot, coconut flours) and also used coconut sugar, coconut milk, and olive oil plus the other ingredients. I sprayed the muffin pan with olive oil. Made sure my oven was set to 400 degrees and I had beautiful muffins in 15 minutes. Oh, these muffins turned out great! So moist, moist, moist and delicious!

  • Gwennie May 17, 2016, 10:16 am

    This was my first attempt at blueberry muffins and they honestly turned out perfect! Thanks so much for the easy to follow instructions/non-fussy recipe. A few questions:

    -Can this recipe be doubled? My only let down was the cups were not filled to the brim (I made 12) and it seems it could easily be doubled 🙂
    -Do you have a recipe for banana nut muffins? If not, could I just sub nuts for the blueberries and how much banana should I add?

    Thanks in advance! What a great recipe 🙂

    • Joanne May 18, 2016, 1:11 pm

      We are s happy you enjoyed the muffins. You can double the recipe.

      Here’s our Banana Chip Muffin recipe, simply substitute nuts for the chocolate chips.

  • Laura Novak May 2, 2016, 10:25 am

    I used truvia baking blend in place of regular sugar (followed the truvia directions and used about half the required sugar.) sweet and delicious! and better for you, a big plus! 🙂

  • NEHA April 24, 2016, 11:41 am

    Wow made them today and they were just perfect….

  • RH April 20, 2016, 4:32 pm

    These were delicious!! I made them with coconut oil, almond milk, and 1/2 tsp of dried crushed lavender flowers I found in a jar in my pantry. I filled the cups pretty high and the tops are beautiful and golden brown. I’m also pretty sure I mixed the dough too hard and it still came out great, so thanks.

  • dlm April 18, 2016, 4:41 pm

    I honestly think these are the best blueberry muffins I have ever eaten. They are moist and buttery and crunchy and sweet but not too much of any of those things. and, using the recipe guidelines I mixed and matched ingredients accordingly. Very simple. I use grapeseed oil a duck egg coconut milk coconut sugar a little bit of Allmond extract with the vanilla 6 ounces of organic blueberries and organic all-purpose flour. I topped the muffins before baking with maple sugar and a little bit of lemon sea salt. Absolutely delicious. I cannot wait to share these with my friends and family ( if they last that long… ).
    thanks for such an excellent rendition of a true classic.

  • SL April 15, 2016, 6:41 pm

    I am NOT a baker, but was visiting a friend and asked how I could help and she said making blueberry muffins. So I googled for an easy recipe based on the ingredients she had (no more than 3 eggs, etc), and I’m so glad I found this!

    We were using what we had, so soya milk instead of dairy, rough estimates on the measurements (does that look like 3/4 cup? Yeah, ok), and frozen raspberries because that’s what we had after all – about two cups instead of one, and oil in the muffin tray instead of muffin liners, and we forgot about the sugar on top afterwards.

    They turned out AMAZING – crispy/crunchy on the top, super moist and tasty the bottom. This might actually inspire me to start doing things in the kitchen!


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