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
  • TOTAL

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)

Directions

  • 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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1276 comments… Leave a Comment
  • Eleanor June 8, 2020, 8:28 pm

    Best Muffins Ever! I just made these muffins following the recipe exactly. They are absolutely scrumptious! and I will never buy another store bought blueberry muffin. I can make them myself from now on. I didn’t have muffin cups, but I sprayed my muffin pan really well with baking spray and I didn’t have a problem. This recipe is a keeper and I look forward to making it again and again in the future. Thanks for sharing it with the public!

    Reply
  • Erin June 8, 2020, 11:53 am

    These muffins are delicious. I’ve made them twice now and my husband wolfs them down!

    Reply
  • TSR Cruz June 5, 2020, 9:21 am

    These are perfect!!! I’ve searched for years for the “right” blueberry muffin recipe. This one is quick and easy, moist and delicious. Since it’s made with oil, it’s ever so slightly missing that buttery taste. When the muffins cool, I cut open and spread with a little softened butter. Perfection!

    Reply
  • Laura June 3, 2020, 11:53 pm

    This is a great recipe. I used a couple substitutions but it still came out absolutely delicious. I used 1/2 cup of unsweetened soy milk instead of regular milk. I also used 1/4 cup of unsweetened applesauce instead of an egg. I added a tiny bit of water to make it easier to mix because of the substitutions I made. I also made it into a loaf bread because I didn’t have cupcake liners or a cupcake pan. I will definitely be making this again and sharing the recipe with others. I really enjoyed it and that’s that I don’t really like blueberries!

    Reply
  • Elizabeth Taylor June 3, 2020, 11:44 am

    These were great. Would dried cranberries be ok to use? If so, what measurement should be used for them

    Reply
  • Sherrie Squyres May 30, 2020, 9:55 pm

    Thank you, wonderful muffin recipe!

    Reply
  • Rosalie Goldberg May 29, 2020, 9:52 pm

    Most delicious and moist blueberry muffins ever Easy to make Don’t need any special baking implements or bother with processor Hints were very helpful so there was nothing to wonder about as to thickness of batter Video and pictures showed technique

    Reply
  • Jade Membrey May 29, 2020, 4:27 am

    The easiest muffins ever! I was so tired but decided to make these on prep for the weekend… I had them mixed and in the oven within a television adbreak! And so so yummy!!! I used melted grassfed butter (standard in NZ) instead of oil because I don’t like oils that aren’t coldpressed – and the ones that are cold pressed are too strong.

    Reply
  • Christy Brooks May 28, 2020, 11:06 am

    Loved these so much! Loved how easy they were to make, the one bowl, and super yummy! Just a few tweaks: a little less sugar in the batter (that I’m sure we made up for on the top), added some lemon zest, and went over the 1 cup of blueberries. Perfect muffin, will definitely make again and stop buying them out!

    Reply
  • LindaSaunders May 28, 2020, 10:23 am

    Do I have to use fine sea salt?

    Reply
    • Joanne May 28, 2020, 10:50 am

      Any salt will work in the recipe.

      Reply
  • Disnna May 26, 2020, 12:06 pm

    I just made these blueberry muffins for a neighbor as a thank you . Of course I kept a couple. They are the best muffins I ever had. Will differently make them again! Thank you

    Reply
  • jenna May 25, 2020, 9:42 am

    hello ! I made these for my family , everyone has enjoyed them so much !They are great 🙂 i will definitely make these again !!

    Reply
  • Anna Trzaska May 25, 2020, 5:12 am

    Very delicious. The best muffins recipe I have tried so far. I just reduced the amount of sugar. Thanks!

    Reply
  • Renee Minshall May 24, 2020, 5:08 pm

    These blueberry muffins are delicious! So easy to make too. I used almond milk and they were fine.

    Reply
  • Nadia Moraes May 24, 2020, 10:36 am

    I’ve always loved Blueberry muffins and I’m so glad I stumbled upon your recipe. Not only was it super easy, it was just super duper yummy. And to make it even more memorable… this was my first ever attempt at baking. The kids were so in awe 😇 And we thought the ones at Starbucks were the best🤭

    Reply

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