Breakfast › Muffin

Easy Blueberry Muffins

By Amy Flanigan

Updated Jul 4, 2025

Read 67 Reviews

Prep 10 minutes mins

Cook 18 minutes mins

Servings 12

By Amy Flanigan

Updated Jul 4, 2025

Jump to RecipeShare

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.

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 fantastic! Why we love them:

• 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.

Helpful Tips

• Use 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.
• Measure the flour accurately. Make sure you spoon and level the flour, don’t scoop. This helps prevent excess flour, which can results in a dry crumbly muffin.
• 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.

5 from 67

Easy Blueberry Muffins

Prep: 10 minutes mins

Cook: 18 minutes mins

Total: 28 minutes mins

Servings: 12

Rate Pin Print

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!

Ingredients 

1x2x3x

• ▢ 1½ cups all-purpose flour, spooned and leveled
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons lemon zest
• ▢ ⅓ cup vegetable oil
• ▢ 1 large egg
• ▢ ⅓-½ cup whole milk
• ▢ 1½ teaspoons vanilla
• ▢ 6 ounces blueberries, {fresh or frozen – see note}

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 ¾ 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. (Some ovens run hot! Check the muffins a couple minutes before the directed bake time. You want barely moist crumbs, no wet batter.)

Notes

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% can be used instead of whole milk, but avoid 1% and fat free milk.

Optional streusel topping. If you want to add a streusel crumble to the muffins, simply mix together a ¼ cup of flour, 2 tablespoons granulated sugar, and 1½ tablespoons of cold cubed 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

Serving: 1muffin | 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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email Post Permalink

Save

Did you make this? Leave a rating below!

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:

• Blueberry Buckle
• Blueberry Cobbler
• Lemon Blueberry Scones
• Blueberry Dump Cake
• Blueberry Pancakes

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!