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 could practically make them in my sleep! Even on mornings when I’m still half asleep, they turn out perfectly light and fluffy on the inside, with a sweet, irresistible crackly top.
Of all the muffin recipes we’ve created, these are my absolute favorite, followed closely by these fresh strawberry muffins and our sour cream 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).
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This is a great recipe. I added a bit more milk. But really, on the whole probably the best recipe that I’ve tasted. And it’s quite quick to whip up a batch of this. The one deviation I did was to set my oven at 220c for the first 5 minutes, and thereafter I baked it for 15 minutes at the suggested temperature in the recipe. The result was a bakery style muffin that had a great texture and flavour.
i am not good with harder recipes so this was perfect!!!!
We are so happy they worked out!
So good and easy, God Bless Thank You
I weighed the ingredients out to ensure exact, the batter was so dry it was hard to mix. With the amount of extra milk I had to add to make it thick enough to be scoopable but not excessively dry was quite a lot. Muffins ended up just being a disaster. Nice taste but texture was off, had to cook for longer as 200°C is way too hot and burnt the tops but had the raw centre. My gut said to put at 180° but as it’s my first time with this recipe I done exactly what it asked. Wouldn’t try this one again.
Hi Jessica, Thanks for the feedback! It’s surprising to hear the batter was dry, as this recipe usually works well for others. I’m sorry it didn’t work out as planned!
PERFECT. didn’t and wouldn’t change a thing. I’ve been baking for 50 years. So easy, fluffy & tender! I’ve been searching for a great blueberry muffin recipe for years…I no longer need to look. You nailed it girl!!!
This is amazing, Darlene. Thank you so much for coming back and letting us know!
I just found this recipe yesterday. It looked so easy and good. It was! Made them for this mornings Sunday breakfast, and they were a big hit with hubby! He couldn’t stop eating them! He told me if all the ones I’ve made, these are the best! Toss the others, and keep this one! I have to admit, they are good! I only had a 1/4 of the pint of blueberries left, and just used them. There was enough. I got a dozen of regular size cupcake pans. I have 6 count pans, and they were both filled. If you’re in doubt making these, don’t be! I’m a 70 year old, and been cooking/baking for a long time!
5+ stars in my book!
5/5 Stars – A Foolproof Favorite! “I’ve made these blueberry muffins countless times, and they never disappoint! Whether I’m fully awake or half asleep, they consistently turn out light, fluffy, and utterly irresistible. The perfect crackly top and bursting blueberry flavor make them a staple in my household. If you haven’t tried this recipe yet, do yourself a favor and give it a go – you won’t regret it!” Must-try features: Easy to make, even on groggy mornings, Consistently light and fluffy texture, Sweet, crackly top, Bursting blueberry flavor. Try it best: Fresh out of the oven, paired with a steaming cup of coffee or tea!
Just the most moist blueberry muffins my husband loved them!!
I made this recipe tonight and weighed everything out exact, except I did 10 ounces of huge blueberries because that’s what I had and I wanted to use them up. I have a heavy copper 12-muffin tin, regular sized muffins, and I filled those almost to the top, with no liners. Baked at 400 for 21 minutes and they turned out golden and gorgeous. I’ve already printed this and added to my monthly recipes.
Easy to make but I would reduce sugar substantially next time. Probably 1/4 cup less.
Glad you found them easy. Sugar does help these turn out tender in the middle. We’d love to know how they turn out with less sugar!