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

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 or for egg-free and dairy-free muffins, try these vegan blueberry muffins.

Easy Blueberry Muffins

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.

Step 1, Whisk flour, sugar, baking powder, and a little salt in a large bowl.

Step 2, Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.

Step 3, Mix in the blueberries, divide the batter between muffin cups and bake.

Blueberry muffin batter with blueberries

How to Make Mini 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
Scooping blueberry muffin batter into  muffin pan
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

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! Or try these vegan muffins.

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

Watch Us Make the Recipe

You Will Need

1 ½ 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 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work

1 ½ 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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1773 comments… Leave a Comment
  • Chanel April 25, 2022, 9:22 pm

    Hi thereI love this recipe so much and have made it so many times I almost don’t need to read the measurements anymore! Something I wanted to know however, can you add chocolate chips to this recipe so it makes say blueberry and chocolate chip muffins? How much chocolate chips would you add and would you reduce the amount of blueberries to compensate? I’d like to use white chocolate chips. 🙂 Cheers

    Reply
    • Joanne April 28, 2022, 1:35 pm

      Hi Chanel, Glad you love the recipe! Try 1/2 cup of chocolate chips. I do not think that you will need to reduce the blueberries.

      Reply
  • Kaite April 25, 2022, 10:47 am

    These are very easy to make and delicious. I was wondering if the flour could be switched to ground almond flour without changing anything else in the recipe.

    Reply
  • Heather April 24, 2022, 2:51 pm

    These are the best blueberry muffins I have made. The only changes I made were that I used a bowl for the wet ingredients instead of the jug concept and I used a mixture of brown sugar and regular sugar for the sprinkle on top of muffins before baking. I will be making these again! Thank you!

    Reply
  • Dorinda Sue Charles April 24, 2022, 11:35 am

    Very easy to make and wonderful. I didn’t have all purpose flour so I substituted cake flour instead and it was great. Thank you

    Reply
  • Wayne Krennerich April 24, 2022, 11:16 am

    Had way too many blueberries left over from Easter. This was a perfect recipe to use some of them up. Going to swap out berries for cherries and vanilla for almond and make these in June when fresh cherries are in season.

    Reply
  • Barbara April 19, 2022, 9:07 am

    First time making these muffins. I think it’s a good basic recipe but cries for more flavoring, cinnamon would add depth of flavor but I think adding lemon juice and zest would take them to another level. Thanks for the recipe!

    Reply
  • Joyce April 18, 2022, 1:50 pm

    How many mini muffins make one large muffin?

    Reply
    • Joanne April 28, 2022, 1:36 pm

      Hi Joyce, one large muffin is equivalent to 2 to 3 mini muffins.

      Reply
  • Gail Fawcett Engstrom April 7, 2022, 2:47 pm

    I made these blueberry muffins for the first time today and they were delicious

    Reply
  • Kendra Dayton April 4, 2022, 11:21 am

    I only have self rising flour will that be ok? I have frozen blueberries I need to use . Thanks

    Reply
    • Joanne April 28, 2022, 1:37 pm

      Hi Kendra, Unfortunately, we have not used self-raising flour in this recipe. I am sure it will work to a degree, but I can’t guarantee the same results.

      Reply
  • Annette Conley April 2, 2022, 6:00 pm

    I just made these and they are perfection! I love all things blueberry and I finally found a wonderful muffin recipe. Thank you so much and I’m in heaven now with my cup of coffee!

    Reply
  • Jill March 31, 2022, 11:37 am

    Can I put the batter in fridge overnight and bake next day? Or will that not be as good? I love this recipe and have made it bunches of times!

    Reply
    • Joanne April 28, 2022, 1:38 pm

      Hi Jill, You should be able to! Make sure that you use double acting baking powder in the batter so that the muffins still rise.

      Reply
  • Youroobie March 29, 2022, 4:35 pm

    I have made these muffins 3 or 4 times now, once subbing the blueberries for raspberries and they are delicious every time. I also love how easy they are to make.

    Reply
  • SL March 27, 2022, 1:19 am

    These muffins were amazing and so easy to make! 🙂 My 8 yr old loved making them and they were almost finished within the hour.

    Reply
  • Pattie Potts March 26, 2022, 7:36 pm

    My daughter and I greatly enjoyed making and eating these muffins. Very easy

    Reply
  • Diane March 21, 2022, 10:40 am

    Wonderful and unique! The ginger with vanilla add distinctly harmonious flavor. I forgot the lemon zest and can see how it would add zip so will make sure to do so next time.

    Reply

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