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Homemade Blueberry Muffin Recipe

Carrie

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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!

Blueberry Muffins

You are going to love how simple it is to make blueberry muffins even during the week.  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!

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!

Can I use frozen blueberries for muffins?

Yes, you can. I actually prefer to use frozen blueberries because they do not fall apart when you mix them in.

How do you add blueberries to muffins?

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.

Let’s get started with these Easy Blueberry Muffins!

Ingredients you need:

(Makes 12 regular size muffins)

  • Flour
  • Sugar
  • Salt
  • Baking Powder
  • Vegetable Oil
  • Egg
  • Milk
  • Vanilla Extract
  • Blueberries (fresh or frozen)

HOW TO MAKE BLUEBERRY MUFFINS:

  • 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 all purpose 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 home and I use the biggest one to help filling up the muffin cups easier. (The 3 pack is on sale!)

  • Sprinkle a little granulated sugar on top of each muffin.
  • Bake for 15-20 minutes or until a toothpick insert comes out clean.

Enjoy!

What pan is needed for blueberry muffins?

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. There are several other options of muffin pans and many are on sale!

Another idea is to use a mini-muffin pan. Mini muffins are fun to eat and another tasty option for breakfast or brunch. Maybe even a snack.

Keep in mind the smaller size will take less time to cook and the total cooking time will need to be adjusted. They are faster to cook and easier to eat.

I love my Wilton mini muffin tins, but for just a few dollars more you can get a silicone pan. These are great because the mini muffins just pop out so much easier.

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.

This is a great recipe to freeze if you have guests coming. You can have homemade muffins to serve.

We also like to freeze the muffins and take them when we are traveling. They are perfect for road trips, vacation and more.

The savings adds up and they are so easy to make and freeze. You will love having them on hand for quick meals. Save time and money!

It is so easy to double or even triple this recipe to make some specifically for the freezer. We do this all the time and having great food in the freezer helps to keep our expenses down.

We are less tempted to grab meals and snacks on the go if we have such easy and delicious food in the freezer. This is the perfect grab and go idea!

How to store blueberry muffins:

You can put the blueberry muffins in an air tight container or a resealable bag. Either will work fine.

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.

I highly recommend using a cookie scoop to fill the muffin tins. I have these at home and I use the biggest one to help make filling up the muffin cups easier. (The 3 pack is on sale!)

You will thank me later because it saves so much time with this recipe and many others on filling the muffin tins. Plus, they are not expensive. Amazon has some cookie scoops for very cheap.

I bought the three pack, so I can use the smaller two for cookies or meatballs and then the bigger one to fill up these muffins and cupcakes. :) They will get lots of use and you will be glad you bought them.

We really use these frequently for so many recipes. You will be so glad you went ahead and ordered a set!

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. You can also add sour cream for a change and to get a little bit different flavor.

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.

Easy recipes like this keep my family happy and my grocery budget in good shape. This is how I keep our grocery budget reasonable.

By shopping when things are on sale I save money on groceries and it really helps our budget. Everyone loves this delicious recipe so it is on our permanent menu plan rotation for breakfast.

This great recipe has a ton of flavor and it is sure to be a hit with the entire family. I can’t wait for you to try it!

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 as blueberry muffins healthy and delicious.

Print this easy Blueberry Muffin Recipe below:

4.8 from 74 votes
Print
homemade blueberry muffin Recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Try the best blueberry muffin recipe.This Blueberry Muffin Recipe is so yummy.These easy blueberry muffins are amazing.

Course: Breakfast, Side Dish
Cuisine: American
Keyword: Blueberry Muffin Recipe
Servings: 12
Calories: 178 kcal
Author: Carrie
Ingredients
  • 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
Instructions
  1. Preheat oven to 400º F
  2. In a large bowl whisk flour, sugar, baking powder and salt,
  3. 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).
  4. Add vanilla and whisk until combined.
  5. 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).
  6. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  7. Divide the batter between the muffin cups filling about ½ full.
  8. Sprinkle a little sugar on top of each muffin.
  9. Bake for 15-20 minutes
Nutrition Facts
homemade blueberry muffin Recipe
Amount Per Serving (1 Muffin)
Calories 178 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 13mg4%
Sodium 103mg4%
Potassium 103mg3%
Carbohydrates 27g9%
Sugar 14g16%
Protein 2g4%
Vitamin A 30IU1%
Vitamin C 1.8mg2%
Calcium 34mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this recipe, try this amazing Overnight French Toast Casserole Recipe. 

Try these other quick breakfast recipes:

Try the best blueberry muffin recipe. This Blueberry Muffin Recipe is so yummy and easy to make too in only one bowl! These easy blueberry muffins are amazing. This is the best blueberry muffins recipe made with fresh blueberries or frozen blueberries. #eatingonadime #breakfastrecipes #muffinrecipes #blueberryrecipes

Reader Interactions

Comments

  1. 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!

  2. 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 ???

  5. 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!

  6. 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!

  8. 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!

  13. 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??

  14. 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!

  15. 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!

  16. 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!

  17. No1granny says

    Omg this recipient is amazing
    Hubby loved these muffins
    I also made raspberry one too ?

  18. James says

    I tried the recipe and followed the method but I must have made some mistake along the way.. it turned out dry..

  19. 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.

  21. Stephanie Phillips says

    We just made these using fresh blueberries we picked from a local farm. They are amazing!

  22. 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 😉

  23. 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!

  27. 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!

  29. Teri says

    Had some blueberries to use. Saw this recipe and thought is was too good to be true… But they turned out FANTASTIC!! Moist, full of flavor and pretty too! Thank you!

  30. Connie says

    Make it this morning as I have fresh blue berry in my fridge. Taste delicious and moist. Easy to make.
    Made 9 large muffins.
    Thank you for sharing.

  33. Cherri says

    These blueberry muffins are wonderful..devine according to my 18 year old grandson. AND, they are so easy to bake. I just found the recipe a few weeks ago and have made them 3 times. I just made a batch for Christmas morning. I found 6oz pkg of bluberries for a dollar each so I bought six for the feeezer! YAY!

  34. PJKeegs says

    I’ve made these several times and they have been a hit each time with family and house guests. As someone else commented, you can make larger muffins if you’re ok with a smaller number. Dusting the blueberries with flour prevents them from sinking. And I find no one minds if a few blueberries break while being folded into the batter. They still look and taste great!

  35. Jen says

    I just made these on the weekend and they turned out great! I plan on making these often, the recipe was super easy! I want to try with frozen blueberries next time because they’re easy to always have on hand that way. I also want to try them with chocolate chips! YUM! Thanks for sharing this recipe!

  39. Alexis says

    This is now my only go to muffin recipe!!! So easy and sooooo good. I followed the directions EXACTLY and they came out beautiful just like your pictures. They are light & fluffy and keep well. Everyone LOVES them.

  41. Carrie says

    Thanks Sandie! I’m glad you like it. It’s one of my family’s favorites 🙂

  42. Alicia says

    After making theses blueberry muffins several times, I tried fresh strawberries! They are so good! Thank you.

  43. Jennifer says

    Thanks for this recipe!!!! My coworkers and family loved them. I just made them again but with chocolate chips!! Thanks again

  46. Mikki Breidenbaugh says

    These are the perfect muffins! Easy recipe with ingredients that everyone has on hand for the most part! My kiddos love them!

  47. Sarah says

    These are so good! Made exactly as stated, baked 20 mins, they turned out moist and delicious!

  49. Carrie says

    Thanks for sharing Mikki! I’m glad that your kids and you both enjoyed this recipe!

  50. Jennifer says

    I just made these this morning, and OMG!!! They are freaking delicious!! Super easy to make and my husband and my picky daughter, who doesn’t like blueberries, loved them as well…I saved the recipe and will be making these again?

  52. Joti says

    I made these last night and they were amazing. I omitted the eggs as I am vegetarian and added 1tsp cinnamon powder and used about 3/4 cup milk. It was absolutely yummy and very easy.

  54. Leigh says

    I followed the recipe, and the muffins turned out perfect. My family loved them. This was nearly as easy as a box mix but MUCH better! This will be a regular weekend go to!

  56. Kacie says

    How many mini muffins would this make?
    How should I alter bake time/temp for mini muffins?

  57. Carrie says

    I haven’t tried it yet, but I think it would make approximately 24 mini muffins. I would reduce the oven temperature to 350 and cook for 15-17 minutes. Thank you!

  64. Lindsay says

    We did minis! Turned out amazing! We used blueberries that we picked the day before! I did 325* for about 17 minutes and they were perfect!

  66. Roger Drenga says

    These are the easiest and best tasting muffins out there. Even I can make them. Everyone loves them.

    Roger

  68. Jess says

    Can lemon juice be added to these to make them blueberry lemon muffins? If so how much should I add?

  69. Vanessa says

    I absolutely love this recipe. It is so easy to follow and makes such delicious muffins. I mostly had everything I needed already. I so plan to keep making these.

    -Vanessa
    Sunday Mornings by V

  72. Christina says

    These were SO easy and tasted amazing! I used a large muffin pan and this recipe was the perfect yield for 6 large muffins. After about 10 minutes at 400 degrees, I reduced the temperature to 350 & baked for another 30-35 minutes. They were moist, flavorful and looked gourmet. I’m never buying store bought muffins again.

  73. Jenni says

    These are the best, easiest blueberry muffins ever! I love that I don’t have to pull out a mixer, no melting butter, just one bowl, and one glass measuring cup… easy cleanup. I used frozen blueberries and sprinkled tops with turbinado sugar. Muffins turned out delicious! Thanks for sharing recipe!

  74. Barbara C says

    These are perfect! I have made many times, with both fresh and frozen blueberries, and great every time. No extra sugar needed. Today I made with a blend of dried fruits, delicious. I freeze most of them and just get out a couple as we need them. Thanks for a great recipe!

  77. Claudette says

    Very, very delicious!!!! I used chia egg, cocount oil, and almond milk. This is my go to for delicious muffins for any occassion.

  78. Jackie says

    I make these twice a week for my husband. He absolutely LOVES this recipe, and I have tried quite a few. So thank you for the best blueberry muffin recipe out there!!

  81. Darla says

    This is the best blueberry muffin recipe I’ve tried! I used unsweetened almond milk. Everyone LOVED them’. Thank you!

  83. Debbie Minnis says

    Five stars for the recipe!! So easy and delicious! I used fresh blueberries that were just picked. Thank you so much!

  85. Betty Ann says

    The best recipe I have found for blueberry muffins. They are quick and easy to put together but the biggest plus “They Are So Moist “. This is a keeper for sure

  87. Liz McLain says

    I made these last night and they are already gone. Making another batch to go with breakfast. Thank you for sharing this easy recipe!

  88. Shayla says

    I followed the recipe exactly but mine come out almost gritty like cornbread. What did I do wrong?

  89. Carrie says

    I find that this can happen if you over beat them once the dry ingredients are added. You just want to stir until just combined. I hope you try them again. These muffins are delicious!

  92. Jen C. says

    Sooooo good! Definitely a keeper. I used some whole fat greek yogurt that was getting close to expiration, along with whole milk. I also added maybe a 1/4 tsp of lemon zest and a squeeze of lemon juice. Really excellent texture. I skipped the sugar on top before baking. Nice crisp top with most, light, tender crumb. Addictive!

  94. Diane says

    Very easy , taste is great . I added a little lemon zest but all the rest the same , I like the calorie count compared to some other recipes, will make again

  96. Veronica says

    Our FAVORITE blueberry muffin recipe! Made exactly as written. Today I was short of blueberries so I used 4 oz fresh blueberries & 4 oz fresh diced strawberries (mixed strawberries with 1 T coconut flour to adsorb juice) & we have a NEW favorite! Many thanks!

  98. Sarah says

    I made these with blueberries the first time and they were so good! The second time I substituted pumpkin for oil (1:1) and added some fall spices! I swapped mini chocolate chips for the blueberries and the recipe still worked great!

  100. kanchan says

    This is my go-to recipe for blueberry muffins. It makes about 16 medium sized muffins and each time, they are delicious. Just follow the recipe to a t. Great hit with my kids ?

  102. Heather says

    These muffins are very easy to make. Simple enough to do with the littles. They come out moist and flavorful. My kids love them!

  103. Shawna says

    This is amazing!!!! Our family favorite, I make this at least once a month, the kids love it as an easy grab and go breakfast!!

  105. Maria says

    I’ve this recipe at least 5 times. It’s so easy to follow. I always have all the ingredients and I love that you don’t need sour cream or yogurt to make this work. A plain and simple muffin. Your recipe is such a reliable base for all sorts of berries and flavorings. I’ve tried it with blueberries, strawberries, raspberries, strawberry lemon, with and without a cream cheese frosting, chocolate chips, chopped walnuts, bacon bits, literally whatever I’m craving in a muffing. This is the perfect recipe base. Thank you for sharing it!

  106. Tia says

    Tia
    A very simple and easy recipe with great results. Loved the muffins.
    I made them this morning and had one for breakfast. That easy and simple.

  108. Sylvie says

    Did 2 batch of muffins. Taste very good . I had 11/2 cup of frozen blueberries. Froze 1 batch. Thank you.

  110. Erika says

    My boys love a good muffin. There were so easy and so tasty. I added sugar in the raw t the top before baking. Like a crumble or a sugar topping on my muffins.

  114. Cathy Frederick says

    I absolutely love this recipe. It is so easy to make and the muffins are so good!! I recently made my first batch of muffins from another recipe and the batter was extremely thick and the muffins were dry and hardly any taste. Feeling discouraged, I turned to this recipe and tried again. Success! I was so happy and my family loved them! Will make again!!!

  115. Robin Adams says

    My granddaughter loved these- she absolutely loves blueberries— I try to make these at least once a month for her

  117. Carol says

    I have tried several blueberry muffin recipes and was never satisfied. This one, however, is great! I have made them several times and they are not only delicious, but easy to make, too!

  123. Melissa McDonald says

    Stumbled upon this recipe a few weeks ago. Such an easy recipe to follow with ingredients I always have on hand. Very delicious. My husband who is not a fan of blueberries or muffins, ate 2!

  124. Jem says

    These are so delicious! My whole family loved them. I put the sugar in the batter instead of on top.
    Amazing recipe!

  128. Leah says

    I have never left a review before but this deserves one. I have been using this recipe for a while now and it is so easy and versatile! I have made it with blueberries, chocolate chips, raspberries, strawberries and banana and pecan. They have all been DELICIOUS! When I use raspberries or strawberries, I reduce them down on the stove with a little bit of sugar and lemon juice, then fold into batter after it cools. This is a magic muffin recipe! You can turn it into whatever you want!

  129. Carrie says

    Leah – Thank you so much for taking the time to leave a review. I appreciate it so much and I’m so glad you enjoy the recipe!

  131. Deborah Coniff says

    This is a wonderful recipe! I used Sugar Free French Vanilla creamer 1/2 cup and 1/2 cup of water! About a cup and a half of frozen blueberries! They turned out beautiful! Thank you for sharing your recipe!

  132. Carrie says

    I’m so glad that you enjoyed this recipe and that it worked with your creamer substitute!

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