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I’m excited to share with you these Quick and Easy Blueberry Muffin Recipe. You only need one bowl so you know it’s really simple.

Blueberry Muffins in a white bowl with more muffins behind it on a cooling rack.
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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.

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.

Why We Love 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. I even double the recipe to fill my freezer.

It is fancy enough for a brunch or Sunday morning breakfast recipe. 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! Try more Easy Kid Friendly Recipes.

Ingredients you need:

  • Flour
  • Sugar
  • Salt
  • Baking Powder
  • Vegetable Oil
  • Egg
  • Milk
  • Vanilla Extract – You can use almond extract if you prefer.
  • Blueberries (fresh or frozen)

Scroll to the bottom of the post to see the full recipe and ingredients in the recipe card.

Recipe Variations

  • 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.

Step by Step Instructions:

  • 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.
The batter in a the muffin tin.
  • 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.

Recipe Tips:

  • 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.
A bowl of blueberry muffins.

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 easily buy frozen and then use a spatula to gently stir into the batter.

There is no need to thaw blueberries before adding to the muffins.

Why are my Muffins Dense and not fluffy?

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.

A close up of a blueberry muffin with the wrapper removed and other muffins behind it.

How to Store Blueberry Muffins:

You can put the blueberry muffins in an air tight 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.

How to Freeze

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. Then reheat them in the microwave for a delicious and easy breakfast idea.

Check out more of our Freezer Meal Recipes.

Frequently Asked Questions:

Should I use fresh or frozen blueberries in muffins?

You can either use fresh or frozen blueberries in your muffins. You will not be able to tell the difference after they are baked.

Is oil or butter better for muffins?

We recommend using oil in muffins. Muffins tend to be more moist and tender when oil is used rather than butter.

How do you keep blueberries from sinking to the bottom of muffins?

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.

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.

Homemade Blueberry Muffins

4.92 from 351 votes
Try the best blueberry muffin recipe.This Blueberry Muffin Recipe is so yummy.These easy blueberry muffins are amazing.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Cuisine American
Course Breakfast, Side Dish
Calories 178


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  • 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

Nutrition Facts

Serving 1Muffin, Calories 178kcal, Carbohydrates 27g, Protein 2g, Fat 6g, Cholesterol 13mg, Sodium 103mg, Potassium 103mg, Sugar 14g, Vitamin A 30IU, Vitamin C 1.8mg, Calcium 34mg, Iron 0.9mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. Kaelynn de Beer says:

    5 stars
    These muffins came out better than any I have ever made before. This recipe is absolutely amazing, and then taking into consideration how inexpensive the ingredients are, this recipe just blows my mind. I got endless compliments from everyone that tried them, and ended up having to make another three batches because everybody wanted some to take home. The video is also very helpful because I was a bit stuck on the second step where you use the measuring cup and the way you add everything. I did end up over mixing the blueberries the first time, so my batter ended up blue. But it actually looked pretty cool and more fun. I would recommend this recipe to anyone. It’s quick, cheap, and delicious!

  2. Chuvonne Garrett says:

    5 stars
    I made these muffins and they were absolutely amazing!! Everyone loved them!! I’m currently working on another batch but doubled it and oh boy the batter is thick!! I think I’ll stick to just making single batches from here on out. The consistency was like cookie dough almost so I added a little more milk, oil and vanilla ?? hoping they will turn out like my very first batch!!

  3. Carrie Barnard says:

    That is great to know. Thank you!

  4. Mandy says:

    5 stars
    Just made these! I used coconut oil instead of veg oil and they turned out really good.

  5. Kay says:

    5 stars
    Awesome recipe. Be sure to stir the dry together before adding wet. I cut the baking powder down to 1 and 1/4. Better taste, saves cash, and same rise. I only use 2 when baking with whole wheat flour or heavy add ins like banana. I mix my dry the night before and leave on counter. . In the morning I add the wet fromy fridge
    and combine. Makes it quicker in the morning Delicious. and think of the cash you save to say nothing about missing out on all the chemicals and plasticizers in bought muffins.

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