Best Blueberry Muffin Recipe

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 This easy blueberry muffin recipe just requires one bowl and includes blueberries, flour, sugar, vanilla, and vegetable oil. For years, we’ve been baking these muffins and are always glad we did. Go straight to the recipe for Easy Blueberry Muffins.

How to Make the Best Blueberry Muffins

Blueberry Muffin Recipe

Quick and easy blueberry muffins with a soft and tender middle filled with blueberries and a golden brown top. They’re also quite simple to create. Try our lemon blueberry muffins for a different take on these muffins, or these vegan blueberry muffins for egg-free and dairy-free muffins. 

Ingredients of Blueberry muffin recipe

This dish can be made with either fresh or frozen blueberries. Fresh ripe blueberries are difficult
to come by all year. This, thankfully, does not stop us from obtaining our blueberry muffin fix! If
you’re going to use frozen blueberries, do so while they’re still frozen.

We use all-purpose flour, but whole wheat flour or a blend of whole wheat and all-purpose flour can also be used.
It’s also possible to use a gluten-free flour combination. Just bear in mind that switching from all-purpose flour to cake flour will change the texture of the muffins significantly.

Granulated sugar contributes to the flavor and tenderness of the blueberry muffins recipe.

Other sweeteners (brown sugar or coconut sugar, for example) can be substituted, but the texture of the bread will be slightly altered. I also like to sprinkle sugar on top of the muffins shortly before baking, which creates a crackly top.

When making these blueberry muffins, my preferred fat is oil. I generally bake using butter because I like the flavor, but after experimenting with both oil and butter, we discovered that the oil produced more tender muffins.

If you’re looking for a dairy-free alternative to milk, consider homemade oat milk, unsweetened almond milk, or coconut milk.

The egg gives the structure and stability of the muffin. One egg is used. If you don’t consume eggs, a flax egg can be used.

For these blueberry muffins, we use baking powder as a leavener.

The flavor of the bread is enhanced by the addition of salt and vanilla extract.

How to Make Blueberry Muffins Recipe in Three Easy Steps

You’ll want to make these muffins again and again once you understand how simple they are to create.

Step 1: In a large mixing basin, combine flour, sugar, baking powder, and a pinch of salt.

Step 2: Mix in the oil, one egg, milk, and vanilla essence using a fork until well combined.

Step 3: Fold in the blueberries, then divide the mixture evenly among the muffin cups and bake.

How to Make Mini Muffins

  1. Our muffin recipe can be used to generate a range of sizes of muffins. To create the following, follow our recipe:
  2. Eight bakery-size muffins with a huge top
  3. ten blueberry muffins, normal size
  4. Mini blueberry muffins (about 22)

More Muffin Recipes

Since sharing this recipe and realizing how much you enjoy them, I’ve been thinking about how I might make them even better. We’ve also included a few other muffin recipes that use a similar batter. Take a look at the following:

Try our Healthy Banana Blueberry Muffins for a somewhat healthier version of these muffins. We include healthful grains and ripe bananas, as well as lowering the sugar content. Most importantly, they’re delicious! Alternatively, try these vegan muffins.

Fresh Strawberry Muffins with a dash of cinnamon and black pepper – the black pepper may sound unusual, but it pairs well with fresh strawberries. This recipe’s batter is pretty similar to this one!

While this Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices isn’t strictly a muffin, it’s a reader favorite! It receives a lot of positive feedback from readers. There’s also a healthier version of banana bread here.

Quick and Easy Blueberry Muffins Recipe

This recipe makes eight large, big-topped muffins, ten ordinary muffins, or 20 to 22 small muffins (see note below about baking time for mini muffins). Because most normal muffin tins have 12 muffin cups, we recommend filling the empty cups with 1 to 2 tablespoons of water if you plan on making the larger muffins. In this method, the water-filled cups will heat up at the same time as the muffin batter-filled cups, ensuring that the muffins bake evenly.


  • all-purpose flour 1 ½ cups (195 grams) 
  • 1 tablespoon for muffin tops & 3/4 cup (150 grams) granulated sugar
  • fine sea salt 1/4 teaspoon 
  • baking powder 2 teaspoons 
  • neutral-flavored oil 1/3 cup (80 ml); canola, vegetable, and grape seed are great
  • 1 large egg
  • 1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  • vanilla extract 1 ½ teaspoons 
  • 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)


Preheat the oven to 400 degrees F. Line 8 standard-size muffin cups with paper liners for big-topped muffins. Line 10 muffin cups with paper liners for standard-size muffins. To help the muffins bake evenly, add 1 to 2 tablespoons of water to the remaining cups.


In a large mixing basin, combine the flour, sugar, baking powder, and salt.

Fill a measuring jug with oil that holds at least 1 cup. Fill the jug halfway with milk (1/3 to 1/2 cup milk), then add the egg. Whisk in the vanilla extract.

Combine the milk mixture with the dry ingredients in a mixing basin with a fork. Don’t overmix the ingredients. (The muffin batter will be thick; see the paragraph below for further information.) Add the blueberries and stir to combine.


Divide the batter evenly among the muffin tins. (Batter will come to the tops of the paper liners if making big-topped muffins.) Top each muffin with a sprinkling of sugar.

Bake 15 to 20 minutes, or until tops are dry and a toothpick inserted in the center of a muffin comes out with crumbs rather than wet batter. Place on a cooling rack to cool.

Put them in a plastic bag, seal them, and keep them at room temperature for 2 to 3 days. Wrap them in aluminum foil or store them in freezer bags to freeze. Freeze for up to three months in advance.


  1. These can be made with fresh or frozen blueberries; if using frozen blueberries, do not thaw them first.
  2. The baking time for small muffins will be shorter; keep an eye on them as they bake and expect them to take 9 to 11 minutes.
  3. The batter should be thick and “scoopable,” not runny, dry, or excessively thick like dough. If the batter is too runny, add a tablespoon of flour at a time until it reaches the desired consistency. If the batter is too dry or thick, add a tablespoon of milk at a time until it reaches the desired consistency.
  4. Nutritional information: The nutritional information shown below is an approximation. We calculated approximate values using the USDA database. The calculations are based on a single standard muffin.

In the end, This blueberry muffin recipe immediately transformed into my Master Muffin Batter, a basic biscuit formula for boundless biscuit flavors.

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