These quick and Easy Blueberry Muffins are light, fluffy, and loaded with blueberries. With only one bowl clean up is a breeze. Perfect for a last minute breakfast at home or on the go!
These are delicious as is or you can add a streusel topping or dunk the baked muffin tops in icing!
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Easy Blueberry Muffin Recipe
Oh, how I love a good muffin! These blueberry muffins, along with my Banana Muffins and Morning Glory Muffins get made A LOT. At least once a week. And why not? They are so easy!
What Makes these Blueberry Muffins so great?
- They are light and fluffy and still moist on the inside.
- You only need one bowl and one measuring cup to make these, which makes clean up super easy.
- They are so easy, quick, and practically mess-free, you can whip up a batch even on the busiest of mornings.
- Fresh or frozen blueberries can be used, making them even easier!
- You can double or triple the recipe because they freeze really well.
Ingredients Needed
You only need a handful of pantry items to make this blueberry muffins recipe.
(Don’t miss the detailed printable recipe card below for measurements.)
- Blueberries – Our star ingredient. Fresh or frozen (see note below.)
- All-purpose flour – Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
- Granulated sugar – for some sweetness.
- Baking powder – Helps the muffins rise.
- Kosher salt – For flavor.
- Lemon zest – for a bright, citrus flavor.
- Vegetable oil – Contributes to the moist crumb.
- Egg – Provides structure to the batter.
- Milk – Makes these muffins extra tender.
- Vanilla – For flavor.
How to Make Blueberry Muffins
These muffins are so easy to make in just a few simple steps.
(Don’t miss the detailed printable recipe card below for measurements.)
- Combine dry ingredients. Whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Combine wet ingredients. Using a measuring cup that holds at least 1 cup, add the vegetable oil and egg. Then fill to the 1-cup line with the milk. Add vanilla and whisk until combined.
- Combine wet and dry ingredients. Add milk mixture to the bowl with flour mixture and stir to combine (do not over mix.) Fold in the blueberries.
- Divide batter. Evenly divide the batter between 12 paper-lined muffin cups filling about 3/4 full.
- Bake. Bake at 400F for 17-20 minutes. Remove from oven and allow to cool for a few minutes. Eat and enjoy!
Tips for Success
- If using frozen blueberries, do not thaw. Dust with a little flour to prevent them from sinking to the bottom of the batter as they bake.
- Gently fold, don’t stir. Gently fold wet and dry ingredients together for tender texture.
- Don’t over mix! It can make your muffins tough.
- Don’t over-bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
Proper Storage
- Storing leftovers. Like most baked goods, these blueberry muffins are best enjoyed fresh, but will remain soft at room temperature for a couple days.
- Can you freeze blueberry muffins? Yes, these freeze beautifully. Allow to cool completely and place in a freezer-safe bag. They freeze well up to 2 months. Thaw overnight in the refrigerator and heat up (if you prefer) before serving.
More Blueberry Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Easy Blueberry Muffins
These quick and Easy Blueberry Muffins are light, fluffy, and loaded with blueberries. With only one bowl clean up is a breeze. Perfect for a last minute breakfast at home or on the go!
Servings: 12
Ingredients
- 1 & 1/2 cups all-purpose flour , spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/3 cup vegetable oil
- 1 large egg
- 1/3-1/2 cup whole milk
- 1 & 1/2 teaspoons vanilla
- 6 ounces blueberries {fresh or frozen}
Instructions
- Preheat oven to 400º F. Line a 12-slot muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Using a measuring cup that holds at least 1 cup (preferably with measurement lines), pour in the vegetable oil, then add the egg. Then fill to the 1-cup mark with the milk. Add vanilla and whisk until combined.
- Add milk mixture to the bowl with flour mixture and stir just until combined (do not over mix.)
- Gently fold in the blueberries.
- Evenly divide the batter between the muffin cups filling about 3/4 full.
- Bake for 17-20 minutes until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean.
Notes
Fresh or frozen blueberries. If using frozen blueberries, do not thaw. Dust with a little flour to prevent them from sinking to the bottom of the batter as they bake.
Milk. 2% or even 1% milk can be used instead of whole milk, but do not use fat free.
Don’t over bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot!) You want barely moist crumbs, no wet batter.
Optional streusel topping. If you want to add a streusel crumble to the muffins, simply mix together a 1/4 cup of flour, 2 tablespoons granulated sugar, and 1 & 1/2 tablespoons of softened butter until pea size crumbs form. Sprinkle streusel on top of each muffin before baking. Note that this might require a couple extra minutes of bake time.
Nutrition
Calories: 125kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
Love love this recipe !!! It is easy and the muffins are super delicious !! I add some cinnamon to my dry ingredients. And find it gives a nice flavour !!
Wow! Such an easy and quick recipe. I doubled the blueberry and strusel topping. Fantastic. I broiled the muffins after baking to crisp up the topping. Served warm with butter. So yummy. Thanks for a great recipe. I’m trying your super easy pizza dough next. And I think I will make soft pretzels too.
I always wondered how these were made and felt motivated enough to try. They came out great, thanks!
DELICIOUS!!! I am not an experienced cook but these turned out so good! I’ve tried many blueberry muffin recipes but this is by far the best! And it is easy—just what I was looking for. I love the lemon flavor. It really adds to the taste. I didn’t use a topping; they were perfect without one.
These were so easy to make! They didn’t quite make a dozen but so fluffy and delicious!
I absolutely love this recipe. My husband made them for our brunch. We decided to use buttermilk. They were soooo delicious.
I had tried lots of muffin recipes and was never happy with the results until I tried this one. Now I use it all the time. It is so quick and easy and the results are constantly excellent. I have to make them all the time for my family who can’t get enough of them.Thanks for this recipe!
I’ve made these muffins several times, and they are so yummy, and so easy. Win/win!
I just made these muffins. I only had skim milk, are used 1/3 cup of that, and 1/4 cup of sour cream to make up for the fat. They turned out delicious! I will be using this recipe many times.! thank you!
Excellent! Quick and easy, which is just what I wanted. No glaze needed for me.
Omg! The best ever blueberry muffins!!! The one bowl and that neat trick with the measuring cup is why I chose your recipe! Awesome!
My new favorite muffin recipe! I only had bread flour on hand this morning so used the full cup of milk. So yummy…
I made two batches and need to make another! They were so good!! My husband (who is quite picky) loved them too! Thank you for making your recipe available!
Absolutely loved this recipe. Found it on a quick search when I got the request to make muffins. As we’re trying to reduce gluten and eat cleaner, I tried changing a recipe like this for the first time ever and it worked incredibly well. Here’s what I did:
1/2 tsp baking soda
1/2 tsp cinnamon, nutmeg, ginger (approximate measures…I didn’t measure)
ABOUT 2 tbsp old-fashioned oats
Substituted 1/2 c flour with coconut flour
Added lemon zest
Added 1 mashed banana (because it was there)
Used Grapeseed Oil
I also substituted the regular sugar this way:
1/4 c organic turbinado sugar
1/2 c coconut palm sugar
They were sooo good! My grandson said they smelled like heaven when they were baking and I had to stop him at THREE! Thanks for having a wonderful basic recipe. Permanent fanhere!
Loved these muffins. So easy. I added 2 teaspoons of lemon zest but no other changes.
Made these with fresh blueberries. So easy and delicious. Will be my go-to muffin from now on.
These were perfect! Tender, delicious, and super easy. I did add a glaze even though it isn’t necessary and does add another bowl, it’s worth it!