My family has been making these incredible blueberry muffins for years! Our recipe is so quick and easy that you can have warm homemade blueberry muffins in less than 30 minutes.
I’ve baked these blueberry muffins so many times that I can practically make them in my sleep! Even on my sleepiest mornings, they turn out perfectly light and fluffy inside, with a sweet, irresistible crackly top. They work beautifully with fresh blueberries and do well with frozen, so my family makes them all year round.
They also call for ingredients we usually have on hand, which makes this one of the most loved muffin recipes we’ve shared. We love them so much that we’ve added a few spin-offs over the years, including making these lemon blueberry muffins, our strawberry muffins, and these chocolate chip muffins!
Key Ingredients
- Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
- Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I use whole wheat flour when making these banana blueberry muffins.
- Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the muffin will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
- Oil: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
- Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with great results.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
- Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free.
How to Make Blueberry Muffins
Once you realize how simple these blueberry muffins are, you’ll want to make them all the time! You do not need an electric mixer for this recipe. These muffins are as simple to make as homemade pancakes. Whisk your dry ingredients in one bowl and your wet ingredients in another. Then combine the two and fold in your blueberries.
You have a few choices when baking these muffins. Make 10 standard-size or blueberry muffins with big bakery-style tops, fill the muffin cups a bit more, and make 8 larger muffins. I’ve also included tips for mini muffins in the recipe below.
Before baking them, sprinkle a little sugar on top to add that incredible crackly sugar top I mentioned earlier. I do the same when making these lemon blueberry muffins. It’s so simple, and I love it!
I bake my blueberry muffins at 400°F for 15 to 20 minutes. The higher oven temperature helps them rise quickly, which activates the baking powder in our batter.
Quick and Easy Blueberry Muffins
- PREP
- COOK
- TOTAL
This easy blueberry muffin recipe is our most popular for a reason! It’s quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top. This recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins.
When measuring the flour for these muffins, either weigh it or use the “spoon and level” method: Fluff the flour, spoon it into the measuring cup, and level off the top with a flat edge. You can see me do this in our video!
Watch Us Make the Recipe
You Will Need
1 ½ cups (195g) all-purpose flour, spooned and leveled
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
1 large egg
1/3 cup (80ml) milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Directions
- Prepare Muffin Batter
1Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini).
2Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking. High-quality nonstick pans may not require this.
3Whisk the flour, sugar, baking powder, and salt in a large bowl.
4Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
5Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
6Gently fold in the blueberries.
- Bake Muffins
1Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin.
2Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
3To store, place them in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Adam and Joanne's Tips
- Frozen blueberries: Add frozen blueberries while frozen, do not thaw.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time until correct consistency. If the batter is dry or too thick, add milk, a tablespoon at a time until the proper consistency.
- Recipe inspired by Allrecipes blueberry muffins.
- The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
I eat one of these everyday! So delicious! I have tweaked the recipe just a bit. Only 1/2 c. sugar, powdered buttermilk (mix with water) instead of milk, 1/2 c. oatmeal, 2 tsp. vanilla. I once added some ground flax and chia seeds instead of the oatmeal for fiber, protein, etc. My oven takes 30 min. and I get 9 good sized muffins. Thanks for such an easy recipe!
A great recipe thank you! My mixture was a bit stiff so I added a touch more milk before putting into trays and thought that may spoil the mix. I needn’t have worried, they rose up high and are moist and delicious! I love blueberry muffins so will stick with this recipe from now on. I made 12 in silicone muffin trays.
5 stars! I used 1 whole cup of sugar and peanut oil for my oil and oh man it was YUMMY!
So happy you enjoyed them!
This is my fav recipe and I’m not a baker. The first time they tasted bland so the next time I added more sugar, instead of 3/4, I went to 1 full cup and that made all the difference. My family and I love these; try it today!!!
Hi! I have made these before as muffins and loved them! But this time I would like to try them as ‘bars’ in a square dish instead. Do you forsee any issues with trying out that method? Are they dense enough to hold their shape or will they immediately crumble upon slicing into bar shapes? Thank you in advance!
These can be baked in a baking pan. Then, you can cut them into slices, which will have the same texture as when baking them in the muffin tin. Watch baking time and browning as the time may be different when changing pans.
I am a terrible baker. Just made some of these. Easy and delicious.
Wonderful!
Fantastic recipe! Thank you so much for sharing. I mixed things up today and used frozen cherries instead and they didnt cook in the middle. Would it be better to chop them up instead?
This recipe has WAY TOO MUCH soda and you can taste it. They don’t grow enough, tried TWICE. Another fake recipe
Hi there, This recipe calls for baking powder, not baking soda.
That explains that!!😆
Honestly super good!!!
I’ve made these several times and they are delicious! Can these be made using almond flour, and if so, can you give the measurements? Thanks
Hi there, I have not made these using almond flour, so I cannot say how well they would turn out. Sorry!
This has become my favourite muffin recipe. So easy and delicious. I’ve made blueberry, raspberry and today strawberry. It’s a very versatile recipe.
First I have to say, I looked through lots of different recipes and this one seemed the easiest for me as a beginner baker, I am more of a savory cook. Now that I have a daughter, i want to learn so I can teach her. This recipe is so easy and simple to follow! We both did it together . Shes 1 1/2 so she loved to stir in the ingredients, and loaded it with blueberries. I added cinnamon and allspice to the sugar coating for extra flavor and a little all spice to the batter. These came out so good! My husband was very impressed! And so am i! I wish i could share a picture. Thank you for sharing and keeping it simple!!
SOOOO good! My toddler and I make these together at least twice a week because it’s so simple and he’s able to help with every step! The regular recipe is great, and now I’ve started using vanilla yogurt instead of milk and vanilla extract (ill still use a splash of milk to loosen the batter if needed) and it is so delicious and moist.
First time making Blueberry Muffins. I followed the recipe. I watched the video. Thank you for that. I made 8 large muffins and they came out perfect. They tasted wonderful. Not too sugary. Perfect snack to eat along with having a cup of coffee while watching the snow come down.
We just baked these blueberry muffins. They are the best muffins in the WORLD! I could live on these!
Delicious!
Made these the other day and the whole family loved them. I followed the recipe apart from chucking in a few raspberries that were lurking in the punnet, and the muffins were absolutely delicious and light.
Thank you for sharing 😊
I bet the extra raspberries were a welcomed addition! So happy you enjoyed them and thank you for coming back!