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.
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.
If you want to pair the muffins with something refreshing, use your leftover blueberry to make some blueberry lemonade.
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)
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Instructions
- Preheat oven to 400º F
- In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder until well combined.
- In a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then pour in milk until the liquid reaches the 1-cup line. Whisk the mixture together until combined.
- Add the 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 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. Enjoy!
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.
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.
I have made these 6 times in past 4 weeks after blueberry picking and everyone has loved them! I used almond milk and even used olive oil (all I had) and were still amazing! And so easy! Thank you!
Six batches in four weeks—that’s amazing, Karin! I’m so glad everyone loved them and that the almond milk and olive oil substitutions worked well. Thank you for sharing!
I made this recipe yesterday using fresh blueberries. Best ever!Anne
Anne – Thank you so much! I’m glad you enjoyed.
This has been my go-to recipe for blueberry muffins for years. You can easily diversify them with different toppings. Best and easiest recipe I have come across.
Beryl – Thanks so much! I’m thrilled this is your go to recipe! Thanks for commenting.
Just made these and they were super easy to make, the recipe was easy to follow, and they turned out delicious!! I was nervous because it was my first time making blueberry muffins from scratch, so I appreciate how easy it was!! Will definitely be making them again!!
I love hearing this! I’m so glad your first homemade blueberry muffins were a success and that you’ll be making them again!
Thanks for this delicious muffin recipe, they were so good. Now I can stop buying the box mix, these are no trouble and so very easy to make. Grandchildren loves them.
You’re welcome! I’m so glad everyone enjoyed!