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I’m excited to share with you these Quick and Easy Blueberry Muffin Recipe. They are soft, fluffy, loaded with juicy blueberries and you only need one bowl so you know it’s really simple.
These Homemade Blueberry Muffins are made with simple ingredients. Being a mom of 8, I like to make these muffins because they are moist and delicious. We love how soft they are and full of blueberry flavor. One of our favorite Classic American Recipes and the best muffin recipe to serve for Easter Brunch.
I stumbled on this recipe a few years ago. It is the best recipe I have found. My family asks me to make this often. I have to make a double batch every time, since it does not last long lol. Thanks so much for the awesome recipe!
-Chasity
If you like Homemade Muffin Recipes as much as we do, then check out these other recipes. Lemon Blueberry Muffins, Lemon Poppyseed Muffins, Chocolate Chip Muffins, Cinnamon Roll Muffins and Easy Oatmeal Applesauce Muffins are just some of our favorites.
Ingredients
- Flour – We used all purpose flour
- Sugar – Adds a hint of sweetness
- Salt – Balances the flavors
- Baking Powder – Leavening agent
- Vegetable Oil – Use your favorite oil
- Egg – Bines the ingredients
- Milk – We used whole milk
- Vanilla Extract – You can use almond extract if you prefer.
- Blueberries – You can use fresh or frozen blueberries
Scroll to the recipe card for the full recipe details.
How to Make Homemade Blueberry Muffins
Step 1 – Heat Oven – Preheat oven to 400º F (Makes 12 regular size muffins)
Step 2 – Mix the Dry Ingredients – In a large bowl whisk flour, sugar, baking powder and salt.
Step 3 – Mix Wet Ingredients – Use a measuring cup (I use a glass measuring cup) that holds at least 1 cup. Then add vegetable oil, and add the egg. Then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk).
Step 4 – Add in Vanilla – Add vanilla and whisk until combined with the butter and sugar mixture.
Step 5 – Mix wet and dry ingredients – Add milk mixture to the bowl with all purpose flour. Then the sugar (the dry ingredients) then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
Step 6 – Stir in Blueberries – Add blueberries to the flour mixture. I like to freeze my blueberries first so they don’t fall apart when I mix them. You can just buy frozen if you want too. Then use a spatula or spoon to gently fold the blueberries into the muffin batter.
Step 7 – Divide Batter – Divide the batter between the muffin paper liners. Filling about ½ full using your ice cream scoop.
Step 8 – Top with Sugar – Sprinkle a little granulated sugar on top of each muffin.
Step 9 – Bake Muffins – Bake for 15-20 minutes or until a toothpick insert comes out clean. Let the muffins cool on a wire rack until ready to serve.
Homemade Blueberry Muffins
Ingredients
- 1 ½ cups (all-purpose flour
- ¾ cup granulated sugar plus 1 tablespoon for muffin tops
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – ½ cup milk
- 1 ½ teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries
Instructions
- Preheat oven to 400º F
- In a large bowl whisk flour, sugar, baking powder and salt,
- Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about ⅓ to a ½ cup of milk).
- Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
- Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
- Divide the batter between the muffin cups filling about ½ full.
- Sprinkle a little sugar on top of each muffin.
- Bake for 15-20 minutes
Recipe Video
Recipe Notes
- Mixing Ingredients – Once you have combined the wet and dry ingredients make sure to not over mix. You want to mix until the ingredients are combined.
- Blueberries – Gently mix in the blueberries so they do not break. You can also freeze them first or use frozen blueberries to keep them whole.
- Cookie Scoop – We recommend using a cookie scoop to scoop the batter into the muffin pan. This helps to evenly distribute the batter.
- Muffin Pan – You can easily use muffin paper cups for your muffins if you want. But we started using these silicone baking muffin pans and we love them. You don’t have to use cupcake liners and the muffins just slide right out without sticking. Feel free to also spray cooking spray in muffin pan if not using muffin cups.
- Cooking Time – Cooking time may vary based on your oven and muffin pan. We recommend checking the muffins at 15 minutes but it could take up to 30 minutes to bake.
- Blueberries – You can easily use fresh blueberries or frozen blueberries to make this recipe.
- Flour – We used All Purpose Flour in this recipe, but you can also use Whole Wheat flour. You can also change the flour to a gluten-free flour. But it could change the taste and texture of the muffins.
- Change the Sugar – We used granulated sugar in this recipe. But if you are out you can use brown sugar or coconut sugar. Feel free to use a sugar substitute but it could change the overall taste of the muffins. Before baking a turbinado sugar to the top of the batter for added sweetness to the berries
- Milk – When baking we typically use whole milk as we like the way it taste and keeps the muffins moist. But if you are on a dairy free diet, use oat milk or almond milk.
- Mini Muffins – This recipe would work great baking in a mini muffin tin. We love baking in a mini muffin tin and it would be perfect for serving at a brunch.
- Add a Glaze – These blueberry muffins would taste delicious with a cream cheese glaze.
- Change the Fruit – You can easily change the fruit to something else. Try mixing in cherries, raspberries, chopped peaches or nectarines. The same muffin ingredients is all you need and mix in about 2 cups of your favorite fruit.
- Lemon – For more added flavor add in about a tablespoon of lemon zest. Blueberry lemon muffins are one of my favorites.
- Orange Zest – Another delicious option is to add on some orange zest. We love the citrus flavor it gives the muffins and combines perfectly with the blueberries.
- Muffing Toppings – Feel free to add a streusel topping or a crumb topping to add flavor.
- Cinnamon – We have even added in a tsp cinnamon for added warm flavors.
Nutrition Facts
Storage Tips
- Fridge – You can put the blueberry muffins in an airtight container or a resealable bag. Either will work fine. You can place them in the fridge or leave them on the counter. These muffins will last about 5 days.
- Freezer – This recipe freezes great. I suggest that you bake them as directed. Allow them to cool to room temperature and then place them in a freezer bag to freeze. See more tips on how to freeze blueberry muffins. These will stay good for up to 6 months but they never last that long in my house. You can then pull just one or 2 out if you want to thaw. Then reheat them in the microwave for a delicious and easy breakfast idea. Check out more of our Freezer Meal Recipes.
Frequently Asked Questions
You can either use fresh or frozen blueberries in your muffins. You will not be able to tell the difference after they are baked.
We recommend using oil in muffins. Muffins tend to be more moist and tender when oil is used rather than butter.
If you have problems with blueberries sinking to the bottom of the muffins, toss the blueberries with flour. Do this prior to adding them to the batter.
If you find that your muffins turn up dense, it could be that to much baking powder was added. If your muffins rise and then flatten, that means that the right ingredients were not added. Make sure you are adding in the fresh ingredients and the muffins will come out dense and fluffy.
More Easy Muffin Recipes
Best Muffin
Chocolate Zucchini Muffins
Quick and Easy Breakfast
Oatmeal Applesauce Muffins
Oven Baked
Cranberry Muffins
We love hearing from you. Make sure to leave us a comment or give us a star review if you try this Homemade Blueberry Recipe.
Hi I was wondering if I did mini muffins what would the time be to put them in for?
Madi – Reduce the oven temperature to 375 degrees F and bake 12-14 minutes until a toothpick inserted into the center of the muffins comes out clean. I hope you enjoy them!
My family went crazy over these muffins we all love everything with blueberries! We are having a bathroom renovated we have worked with these guys before and they are great! I’m going to make some blueberry muffins for them and try some of your other muffins as well. We have already tried the Peanut butter and the chocolate chip all were amazing!
very good
Thank you so much for sharing and for the positive review! I’m so glad you enjoyed this recipe!
I love these bluberries so much i mske them a lot great my family loves too
I cant stop eating them thank you
I made these during a visit to my daughter and her family. She woke up and said “Omg…Where did you get these from?” To which I replied from your pantry and freezer and this recipe from Eating on a Dime!? This recipe is a hit and is now a staple at both our homes!
I stumbled on this recipe a few years ago. It is the best recipe I have found. My family asks me to make this often. I have to make a double batch every time, since it does not last long lol. Thanks so much for the awesome recipe! ?
Chasity – You have made my day! I love hearing that your family loves this recipe as much as mine does! Thank you so much for sharing and for the positive review!
My muffins turned out amazing! Family favorite
Shaquera – Wahoo! I’m so happy to hear. Thanks for taking the time to leave a comment.
If I use frozen, do I need to thaw first?
I’ve made this recipe SEVERAL times, they are so good but ive always used fresh. I’ve now been given frozen and am unsure if I just add frozen or thawed berries.
Jocelyn – You can use frozen blueberries and do not need to thaw them first.
These muffins are wonderful. I added walnuts to the batter just because I like nuts. You can also change the fruit…I’ve followed the recipe and usef strawberries and also peaches. They were all super!
Thank you, Jan! I’m so glad you enjoyed it. Walnuts sound delicious!
Oh My Gosh!!!!! This is the first time in 67 years that I made “from scratch” muffins & they are amazing. I had fresh blueberries the 1st time but today I’m making them AGAIN with frozen. They are so moist & yummy-! Thank you for sharing
Kathy – Wahoo! I’m thrilled you enjoyed them. We love these homemade muffins too!
I have made these several times and they are easy and very good!!
Kaylen – Wahoo! That’s great. Thanks for sharing!
These came out SO good. I exchanged 1/3 cup of the flour with 1/3 cup of quick oats. They’re delicious. I also added a splash more of milk so they were not too dry from the oatmeal. They’re perfect!!
Ellen – I’m so glad you loved these muffins!
I made these and used gluten free flour. It was a huge hit for my family. They disappeared quickly and they twisted my arm into making them the next day as well. The second time ai substituted yogurt for milk and they turned out even better.
Thank you so much! I love your substitution ideas too!
Love the blueberry muffins
Me too!
Great recipe. Have made it many times.
Thank you so much Diane! I’m so glad you enjoy this recipe!
Great recipe. Easy to make and muffins come out great every time!
I’m so glad you enjoyed the muffins! Thank you for sharing and thank you so much for the positive review!