Quick and Easy Blueberry Muffins

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did. Jump to the Easy Blueberry Muffin Recipe or watch our quick recipe video to see how we make them.

Watch How We Make Blueberry Muffins

How to Make The Best Blueberry Muffins

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too.

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top.

Blueberry Muffin Ingredients

Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.

We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.

Granulated sugar helps to make the blueberry muffins flavorful and tender. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the bread 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 is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.

Milk is my go-to liquid for baking muffins, but if you are dairy-free, milk alternatives like unsweetened almond or coconut milk will work.

Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead.

Baking powder is our go-to leavener for these blueberry muffins.

Salt and vanilla extract add flavor to the bread and make them taste amazing.

How to Make Blueberry Muffins in Three Easy Steps

When you realize how easy these muffins are to make, you’ll want to make them over and over again.

  1. Whisk flour, sugar, baking powder, and a little salt in a large bowl.
  2. Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.
  3. Mix in the blueberries, divide the batter between muffin cups and bake.
How to Make Blueberry Muffins in Three Easy Steps

How To Make Mini Blueberry Muffins

Our recipe can be used to make a variety of muffin sizes. Use our recipe to make the following:

  • Eight big-topped, bakery size muffins
  • Ten standard-size blueberry muffins
  • Twenty to twenty-two mini blueberry muffins
This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!
This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the best blueberry muffins from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“These are amazing! So simple and delicious.” – Mary

“These are the best blueberry muffins ever! Perfect crusty top, moist and delicious. Easy to make and simple ingredients.” – Trish

“Bakery quality! Best blueberry muffins I’ve ever made!” – Andrea

Quick and Easy Blueberry Muffins Recipe

More Muffin Recipes

Since 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:

  • For a slightly healthier take on these muffins, try our Healthy Banana Blueberry Muffins. We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great!
  • 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!
  • Try our Classic Chocolate Chip Muffins with brown sugar, sour cream, 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 a fruit-chocolate combination.
  • 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.
  • And while it isn’t technically a muffin, this Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favorite! It has lots of helpful reader reviews. We also have a healthier take on banana bread here.

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

  • PREP
  • COOK

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten 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 bake 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

1/4 teaspoon fine sea 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 Fahrenheit. 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.

        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 the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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: Serving Size 1 muffin / 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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

1093 comments… Leave a Comment
  • Joshua Aplaca December 4, 2018, 9:19 am

    Just got back from a trip from Japan, dealing with Major jet lag and at 4 in the morning stumbled upon this recipe, thought I’ve got the stuff to make it why not? Absolutely delicious!! Great recipe, easy to follow. Enjoying this late night/morning snack!

  • Tony Butler December 2, 2018, 6:22 am

    First time ever making muffins and this recipe was amazingly simple to follow and produced a great result. Maybe a new baking adventure has just begun😀😀😀

  • Deanna November 29, 2018, 4:06 pm

    Can I use the same recipe for chocolate chip muffins? Substituting the blueberries for chocolate chips. I love this recipe because it’s super simple and delicious!

    • Joanne December 5, 2018, 1:43 pm

      Hi Deanna, You can swap the berries for chocolate or try our chocolate chip muffin recipe (it’s based on this recipe).

      • aida johnson January 16, 2019, 11:19 pm

        Hi Joann.. instead of vanilla may i substitute lemon extract for a lemon bluberry muffin? These are the best blueberry muffins…my hunny loves them!

        • Adam May 7, 2019, 3:11 pm

          Lemon extract or some finely grated lemon peel would be excellent.

  • Avani November 25, 2018, 9:25 am

    Just stumbled across this recipe….. this is absolutely deliciously!!!! I used coconut oil, added almond extract 1/4tsp and used 1/2 cup of sugar, added in white choc chips…. this is now my go to recipe…. thank u!!!!

  • Yshoe November 20, 2018, 10:19 am

    Thank u so much for the clear and apt most importantly loving recipe.. the muffins came out really well! Thank you

  • Angie November 18, 2018, 11:15 am

    The first time I followed recipe exactly and they were good but too sweet for us. The second time I cut the sugar to 1/2 cup, used buttermilk and they were perfect. Thank you for the easy and delicious recipe. The 5 star review is deserved as I can not deduct stars for personal preference adjustments I made.

  • Jackie November 14, 2018, 8:20 pm

    Amazingly easy and delicious! Thank you for the recipe – perfect!

  • Amy November 10, 2018, 9:24 pm

    Anyone make with streusel topping?

  • Natalie November 10, 2018, 10:04 am

    Best recipe I’ve ever made as these did not last long in our house of fussy eaters (both adult and children). These made 9 large muffins and I inserted each large blueberry by hand (about 5 or 6 per muffin). Muffins took 30 minutes in my oven. Can’t wait to make these again. Thanks so much Joanne and Adam.

  • Victoria November 3, 2018, 12:46 pm

    Hi there, do you hav any suggestions for high altitude?

    • Adam May 7, 2019, 3:31 pm

      Hi Victoria, When baking muffins at high altitude, there are a few things to try: Decrease the baking powder by 1/8 to 1/4 tsp, decrease the sugar by a tablespoon or so, decrease oil by a few tablespoons, or increase the oven temperature by 15 to 25 degrees F. Since we live close to sea level, it is hard for us to experiment ourselves, but hopefully these tips help you in your kitchen.

  • Rosie October 26, 2018, 10:47 pm

    I followed this recipe to the T. I was pleasantly surprised how good the muffins were! It wasnt too sweet either. However i did add 1/2 cup of extra blueberries. Did not effect the recipe. 5 stars!

  • Tracy October 14, 2018, 10:53 am

    I made these for the first time yesterday and EVERYONE loved them! They are easy and so delicious. The only change I made was to cut the sugar to a 1/4 cup. The blueberries did the rest. This will be my go to from now on.

  • malka Weiss October 10, 2018, 8:24 pm

    You Have no clue what a savior these muffins are to me! They are literally insane! It never fails! One time i even left out the baking powder by mistake and it still came out amazing. As a Jewish Orthodox women i am constantly in the kitchen baking and cooking. And this recipe is fast easy and delicious! Thank you so much!

  • Sara October 8, 2018, 3:01 pm

    This recipe calls for too much vanilla. I would alter it to 1 or even half a teaspoon.

  • Jane October 8, 2018, 11:14 am

    Susbstituted unsweetened apple sauce for the oil and cut down on the sugar a little bit and was perfect. Thank you!


Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: