I’m excited to share with you these quick and easy blueberry muffins. You only need one bowl so you know it’s really simple! It is so easy to throw together for a fun breakfast idea. You are going to love this blueberry muffin recipe.
It is fancy enough for a brunch or Sunday morning breakfast, but easy enough you can throw together before work on a weekday morning. They are wonderful by themselves but you could also serve them with a side of bacon or sausage. Everyone will think they are the best blueberry muffins recipe ever!
I can’t make these fast enough. You may want to make extra because I think the entire family will love this blueberry muffin recipe. If you like these muffins, try Moist Banana Bread Recipe. It’s so good!
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The Best blueberry muffin recipe!
I have tried and tried to make a good blueberry muffin recipe and I think we finally figured it out. My kids call this the best blueberry muffin recipe and I agree. They are so moist and delicious. You will love these easy blueberry muffins.. They are perfect to make a double batch on the weekend and have for quick breakfasts during the week. These are easy blueberry muffins that everyone will come back for more!
You can certainly use what you have on hand but I have found a good pan is the start to a good recipe. I have the Rachael Ray muffin pans here. This blueberry muffin recipe turns out beautiful! The bright color of the fresh blueberries are gorgeous and yet another reason this is the best blueberry muffin recipe!
Let’s get started with these Easy Blueberry Muffins!
Ingredients you need:
(Makes 12 regular size muffins)
- 1 1/2 cups (all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)
How to make the best Blueberry Muffins Recipe:
- Preheat oven to 400º F (Makes 12 regular size muffins)
- In a large bowl whisk flour, sugar, baking powder and salt. (These are my favorite silicone wisks)
- Use a measuring cup (I use a glass 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 1/3 to a 1/2 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 (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) 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 using your ice cream scoop. I have these at ome and I use the biggest one to help filling up the muffin cups easier. (The 3 pack is on sale!)
- Sprinkle a little sugar on top of each muffin.
- Bake for 15-20 minutes
Enjoy!
How to freeze blueberry muffins:
This recipe freezes great! I suggest that you bake them as directed. Allow them to cool and then place them in a freezer bag to freeze. 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 and reheat them in the microwave for a delicious and easy breakfast idea.
Money saving tip:
Buy blueberries when they are in season. Blueberries will be their tastiest and their cheapest around August. Buy them at their lowest price and then freeze them to save money. Then use those frozen blueberries to make this easy blueberry muffin recipe. Make sure you download and print our What’s in Season? Calendar of Fruits and Vegetables in Season printable so you know what is on sale and when.
Print this Blueberry Muffin Recipe below:
Try the best blueberry muffin recipe.This Blueberry Muffin Recipe is so yummy.These easy blueberry muffins are amazing.
- 1 1/2 cups (all-purpose flour
- 3/4 cup granulated sugar plus 1 tablespoon for muffin tops
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries
-
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 1/3 to a 1/2 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
You are going to love these Easy Blueberry Muffins!
After a lot of trial and error I was so happy to finally get it right! This is truly the best blueberry muffin recipe. It’s absolutely delicious and has just the right amount of blueberries. It’s also economical because when I find a good sale, I buy in bulk and freeze them. That makes whipping up a batch quick and easy. I typically always have the ingredients on hand. I can’t wait for you to try this blueberry muffin recipe. Let us know what you think. I hope you will love them as much as we do.
If you like this recipe, try this amazing Overnight French Toast Casserole Recipe.
If you like this, try Moist Banana Bread Recipe. It’s so good!
Try these other quick breakfast recipes:
- Overnight French Toast Casserole Recipe
- Easy Breakfast Egg muffins Recipe
- Easy Scrambled Egg Muffins
- Baked Pancakes
- French Toast Sticks recipe
- Pumpkin French Toast
CINDY says
This was a wonderful recipe. Easy to make. I was worried about the 400 degree temp but I used a very large muffin tin which only made 6 but they turned out wonderfully and baked 20 mins. They taste lovely. Thank you for my nice blueberry muffins!
Sandra Taylor Douglas says
I just made these a few minutes age I doubled to 36 the recipe and I added lemon extract and vanilla bean paste. They came out beautiful but I am going to add some lemon ? liequer with a little powdered sugar for glaze. The last batch are in the oven. I am a pastry chef ???
Katie says
Can I substitute almond milk for cow’s milk?
Ruth Smith says
Great recipe!
Jessica says
Great recipe! My daughter is sick, so this was a delicious breakfast treat for her this morning that helped cheer her up! My son won’t eat blueberries, so since the first batch was so tasty I made a second batch with chocolate chips instead of blueberries. Can’t wait to try those, too! Thanks so much!
Norma says
Delicious they came out just right! I’m terrible at baking I can’t believe how easy and delicious they were. I actually have more confidence to try baking again thanks!
Debra says
These were so easy to make and stayed very moist. This will be my new “go to” recipe for muffins.
Cynthia says
I made my first batch during the holidays a few weeks ago and my family loves them! I have made them 3 more times since then. I add some cinnamon and nutmeg for a nice little kick. This recipe is very easy and very delicious!
Linda says
Very quick and easy. Tasted great.
Vinnessa says
These did not turn out at all. What did i do wrong?
Kathy says
I just tried these with gluten free flour. My fingers are crossed!
Bernadine says
Great recipe!
Patti says
Just made these muffins this evening. I used fresh blueberries. Came out great. I will print this receipe and add it to my folder??
Krissy says
These are the most amazing blueberry muffins I’ve ever had. I love blueberry muffins and have been looking for a good recipe for years. Was headed up north with family and friends and wanted to make blueberry muffins for everyone before they went skiing. Everyone is raving about these muffins! Thanks for sharing!!! This will be my go to recipe!
Pia says
Hi! I’ve made these a few times and I love them! So easy and so good! My three year old helps me make them and it’s a awesome ?? and yummy! Since I’d love to make these more often, any ideas on substituting applesauce for the sugar? Or just some nutritional info? Also, i used some frozen berry mix with blueberries, cherries and strawberries! It was amazing although not as beautiful looking as just blueberries. Thanks for sharing!
Debra Fails says
Love this recipe! It is my husband’s new favorite. The muffins come out moist and delicious every time. Thanks for sharing!
No1granny says
Omg this recipient is amazing
Hubby loved these muffins
I also made raspberry one too ?
James says
I tried the recipe and followed the method but I must have made some mistake along the way.. it turned out dry..
Kathy Truelove says
There were awesome! I just made these and they are great. My husband loved them. The batter is so good. You could make them with bananas for banana bread muffins. Thanks for sharing the recipe.
Hope says
Can you use other fruit in place of the blueberries?
Stephanie Phillips says
We just made these using fresh blueberries we picked from a local farm. They are amazing!
Mary says
These were good but next time I think I’ll use a whole cup of sugar instead to make them a bit sweeter 😉
Anna says
Just made these tonight and they are delicious!!! I’ve never made homemade muffins but they were easy and yummy! I had to eat one while they were still hot!
Tammy says
Just made these and they came out great.
Ashley Breanna says
These are phenomenal! And so easy – wow. My new go-to. I will frame it!
Arsineh says
I made it yesterday, it turned out wonderful. It’s easy to make. Love it.
AnnMarie says
Made these with my 3 year old and LOVED them! So easy! I used gluten free flour so I added just a tad more vegetable oil since gf flour tends to be a little cakier sometimes and it was perfect. Will definitely be making these again!
Zandy says
Followed directions to a T! Came out petfect. Quick and easy.
Thank you!