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. For another spin on these muffins, try our lemon blueberry muffins recipe.

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, try homemade oat milk, unsweetened almond milk or coconut milk.

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

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1257 comments… Leave a Comment
  • lisa March 28, 2019, 8:10 pm

    these were super easy and delish!

  • Diana March 25, 2019, 3:18 pm

    These were good. My family enjoyed them. Although they tasted like blueberry corn bread muffins. Wasn’t expecting that. Although still yummy and I don’t like traditional corn bread.

    • Amanda March 31, 2019, 6:46 am

      They do taste like cornbread! It’s strange! They’re still good, though.

    • Joanne May 1, 2019, 12:56 pm

      Hmm, I wonder what made the muffins taste like corn? I’m glad you and your family enjoyed them 🙂

  • Paige March 22, 2019, 5:45 pm

    I never leave reviews, but these were awesome! I used almond milk, melted refined coconut oil, and replaced half the sugar with brown sugar. They’re so good that a double batch wasn’t enough for us! Thank you for this recipe.

    • Leann April 14, 2019, 8:58 am

      Did you just melt the coconut oil and use it in place of other oil ? I don’t have sunflower or canola oil on hand and LOVE coconut oil

    • Joanne May 1, 2019, 12:57 pm

      Well, thank you for leaving this one, Paige! I’m so happy your substitutions worked well for you. I love the idea of using coconut oil in these.

  • Sahara March 15, 2019, 11:44 pm

    Wow! I loved this recipe! I made 6 jumbo sized muffins from the batter, and they came out so fluffy, moist and overall perfect. Absolutely loved that the recipe didn’t overdo the sugar, it was the perfect sweetness in balance with the blueberries. If you are looking for an easy yet extremely delicious recipe, look no further. Trust these glowing reviews and try this recipe, you won’t regret it! Happy baking 🙂

    • Joanne May 1, 2019, 12:58 pm

      Wow, Sahara, this is such a lovely comment and review! We are thrilled you enjoyed the muffins as much as we do. Thanks for coming back and sharing your experience 🙂

  • Aryanna March 13, 2019, 8:34 pm

    Worst recipe ever! The batter came out super thick and pastey. It was impossible to put them in the cupcake pans.

    • Adam May 7, 2019, 3:02 pm

      Hi Aryanna, We are sorry the muffins did not work for you. The batter should be scoopable and not thick like dough. It is possible that the flour amount was too much. When measuring flour, make sure that the flour is fluffed in the container first (I just use a spoon to stir it around a few times). Then to be the most accurate, spoon the flour into the measuring cup and level it with a flat utensil. Or, you can use a kitchen scale and measure all of the ingredients called for in the recipe.

  • Mary March 9, 2019, 2:19 pm

    These are amazing! So simple and delicious. I didn’t have enough olive oil so I substituted butter. They melt in your mouth. My son said they are insanely good. My grandchildren love blueberries, so Will be making these again and again.

    • Joanne May 1, 2019, 12:59 pm

      Love reading this, Mary! I’m thrilled your family enjoyed the muffins so much.

  • Lorely March 9, 2019, 2:51 am

    I love this recipe, especially since it uses oil instead of butter. I have made them 3 times in the last week. Experimenting with the recipe I think it works also using only 1/4 cup of oil (instead of 1/3 C) & using brown sugar (instead of white). Great with blueberries & raspberries….plus a few white chocolate buttons per muffin. Thanks for sharing recipe.

    • Joanne May 1, 2019, 1:00 pm

      I’ve never thought to add white chocolate to these muffins, but wow, what a great idea! I might need to try that next time we make a batch. Thank you for your wonderful review, Lorely.

  • Clementine March 8, 2019, 8:11 pm

    This muffin recipe will replace my other fruit based muffin recipes. The taste and texture of the muffins are great. I have not calculated the calories but I think it’s quite a bit healthier than my other recipes. I also used less sugar than in the recipe and it was still perfect.

  • Lillian March 4, 2019, 10:29 am

    May I know how many cups of batter it makes? I’m thinking of baking this in a 10 ” round pan and I need to know how many times to multiply the recipe

    • Adam May 7, 2019, 3:18 pm

      Hi Lillian, We are not sure the exact amount of batter this recipe makes and have not experimented with baking it in larger cake pans.

  • Trish February 28, 2019, 7:33 pm

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

  • Mary C Matthews February 26, 2019, 8:12 am

    Can I use canned blueberries for these muffins

    • Adam May 7, 2019, 3:04 pm

      Hi Mary, Canned blueberries can be used, but we recommend draining them first since the extra liquid would affect the batter.

  • Andrea Christie February 24, 2019, 12:30 pm

    Bakery quality! I was worried at first because the batter is so thick, but they turned out perfectly. Best blueberry muffins I’ve ever made!

  • Ana Kristina February 23, 2019, 10:19 am

    Wow. This recipe is Perfection. I’m a professional Pastry chef of close to two decades. The restaurant I currently work at recently opened for brunch service. I needed a muffin recipe I could change week to week. THIS IS IT!First week, I made Apple Crisp Muffins, then Roasted Blueberry, and today, Lemon Poppy. All came out beautiful.Light. Fluffy. Perfect. DO toss any add ins in the dry ingredients. The lemon poppy, zested 3 lemons right into the dr. The flavor was just right and the zest was evenly distributed.A Tip I would add for berry muffins is to Roast the berries first! Roasting at a high temp (450° convection/500° conventional) for 8 minutes both reduces the water content of the fruit and condenses the flavor. I sprinkle my berries lightly with sugar, a splash of light rum or brandy, & zest of a complimenting citrus. If I’m making a compote or even ice cream, I also chiffanaud some basil and/or mint and throw that in. TRY IT!

    • Joanne May 1, 2019, 1:00 pm

      Wow, what an amazing review! Thank you so much for coming back and sharing your experiences with our recipe 🙂

  • Norah T February 23, 2019, 2:08 am

    My sister and boyfriend love this, they finished them in a day. I made another recipe with butter and cow milk, they seemed less interested in. Thanks you guys.

  • Isobel Leckenby February 21, 2019, 1:48 am

    This is the all-time best muffin recipe I have ever used.
    The first time I used fresh blueberries, the second time
    I substituted frozen raspberries, and the results were the
    same – absolutely delicious, texture both inside and outside
    just perfect!


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