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 ($0.24)
- ¾ cup granulated sugar ($0.16,plus 1 tablespoon for muffin tops)
- ½ teaspoon salt ($0.01)
- 2 teaspoons baking powder ($0.18)
- ⅓ cup vegetable oil ($0.33)
- 1 large egg ($0.14)
- ⅓ – ½ cup milk ($0.08)
- 1 ½ teaspoons vanilla extract ($0.42)
- 6 to 8 ounces fresh or frozen blueberries ($1.24, about 1 cup frozen blueberries)
See how we calculate recipe costs.
Instructions
- Preheat oven to 400º F
- In a large bowl, whisk together 1½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and 2 teaspoons baking powder until well combined.
- In a measuring cup that holds at least 1 cup, add ? cup vegetable oil and 1 large egg. Then pour in milk until the liquid reaches the 1-cup line (this will be about ? cup milk). Whisk the mixture together until combined.
- Add 1½ teaspoons vanilla extract 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).
- Gently fold 1 cup fresh or frozen blueberries into the muffin batter using a spoon or spatula.
- Divide the batter between the muffin cups filling about ½ full.
- Sprinkle 1 tablespoon granulated sugar evenly over the tops of the muffin batter.
- 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
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.
Love this recipe.
You said you use a scoop.
What size scoop do you use?
I was thinking of a number 20.
What do you think?
Thank you.
Tina – Yes, I think a #20 or #16 would both work great for filling the muffin tin. Thank you so much for reviewing this recipe!
I purchased some unimpressive blueberries from Costco so decided to make muffins to salvage them. So glad I picked this recipe! So easy and absolutely delicious! Adding it to my recipe binder now! Thank you!
Melanie – You made my day! Thank you so much for commenting with your feedback!
Excellent so moist. I added some lemon zest and substituted applesauce for milk (dairy allergy). Wonderful:)
Moe – So glad to hear this! Thank you so much and I love your changes to make it work for you!