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
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.
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.
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
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
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
- Make Batter
- Bake Muffins
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.
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.
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
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Always fail proof – hands down the best blueberry muffins ever! I make them with GF flour and soy milk and sprinkle with choc chips – delicious
Have been looking for the perfect, quick and tasty, recipe for muffins for ages. This is it! I used slightly less sugar (130g) but still went for the sugar on the top. The muffins are sublime and I’m keen now to try different variations. Thank you!
Great muffins! Keeping this recipe in my recipe book.
Just made these for the umpteenth time and they came out perfect! This is my go to recipe for blueberry muffins. They’re so good and I like that it uses minimal dishes so clean up is a snap! I love your site and I also want to add that your roasted red pepper hummus recipe is also one of my go tos!
These turned out great and were delicious! Definitely recommend!
Made these today and they were amazing! I had to cook mine for about 24 minutes though. Probably my oven. So delicious 😋
I was looking for an easy muffin recipe. Saw this on your blog and made it for a brunch, WOW it came out amazing. I ran out of muffin liners, so just sprayed some baking spray and it came out perfect! Spreading sugar on top made a HUGE difference and resulted in perfectly crispy carameled top. Everyone LOVED it and this has now become my goto muffin recipe. Super easy and full proof. Excited to try different variations on these as well. Thank you so much for the recipe 🙂
I made these for the first time today. Oh my; so easy and so delicious! I used gluten free flour, almond milk, and a mix of fresh blueberries and frozen cherries. They came out perfectly – so perfectly that they disappeared way too fast and now I need to make another batch! I can see these becoming a regular fixture in our house.
I make these muffins for my husband for breakfast he loves them, he sometimes shares some at work and his co-workers also love them, great recipe thank you.
This is my go to recipe for blueberry muffins. Easy and super delicious. I did make this recipe in a 9X13 cake pan today..and I think I like it more than muffins! Same recipe..different pan is all. Thanks!!
I made these this morning using cup-for-cup gluten-free flour and they turned out perfectly! Took closer to 20 minutes and made 11 perfectly sized muffins. I’ll definitely use this recipe again… I’m thinking about adding white chocolate chips to it next time! Thanks for this great recipe!
Super easy. Came out perfectly. Made 11 large ones for a craft group treat I wanted to post a photo but couldn’t
Hi, Thank you for your notes on baking as mini muffins. I prefer not to use liners. Will greasing the tins with melted butter work well? Thank you!
Hi LM, We have never tried baking these without liners. We definitely recommend greasing the muffin tin if you plan to bake them without liners and possible butter and flouring the tin. You might find some sticking, but should be okay.
I baked these this morning using just cooking spray, they came out of the tins perfectly and are delicious, thank you for the recipe
I use the bakers spray with flour in it. They come out perfect.
These muffins are delicious!! I made them with coconut oil instead and made them into mini muffins for my toddler and they were a hit! Will be making them again.
I made these blueberry muffins they came out perfect done exactly like the recipe except the sugar on top thank you for the recipe
These muffins are delicious! I used less sugar (100 grams) because the blueberries are sweet and almond milk rather than dairy milk to lessen the cholestrol level. So easy to make and so yummy. I’m going to try the healthy, banana/blueberry muffins next time. Thank you for another keeper recipe.