Easy Blueberry Muffins
Updated
Updated
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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5 STAR REVIEWS
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.
Easy Blueberry Muffins
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. (Some ovens run hot! Check the muffins a couple minutes before the directed bake time. You want barely moist crumbs, no wet batter.)
Notes
Nutrition
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.
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:
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!
These muffins are absolutely the best. They are light and fluffy and full of blueberries. Smell delicious when they are baking. taste just as delicious when you are eating. Will definitely make again.
I made them for a potluck . Everyone liked them ,love the lemon zest in thanks for posting great recipes DIANE
Delish!!!
I never leave comments but I had to! These are freaking amazing! I did the streusel topping…definitely add that! Thank you for your recipes and your Instagram (I love that you put the “correctors” in their place too, haha!)
I made this recipe exactly and doubled the recipe and added the streusel topping. It tasted just like the bakery kind. Also made one with blended bananas added to it just because I had to use it was really delicious. Thanks for this recipe it will be my basic recipe for muffins. Thanks
Just got these out of the oven I put a streusel topping on them my granddaughter didn’t wait for them to cool down. They turned out wonderful
Definitely making them again and again
My son said it was better than store bought! My family isn’t easy to please. I put recipe it my true and tried recipe book. Thank you so much!!!
Can I use lemon juice instead of lemon zest? I have all the ingredients except for a lemon. If I can use lemon juice, how much would I put in it?
That should be fine, although the lemon flavor won’t be as prominent. I would do 2 teaspoons. Enjoy!
I made your blueberry muffins but I used twice the blueberries they were so delicious. Now I want to double the recipe but I am confused about the step of combining 1 egg-oil and milk. It is very unclear to me. Now I want to double the recipe but the instructions are the same for both 1x and 2x please explain
Hi Pat – the instructions don’t change for 2x and 3x, just the ingredient list amounts. I’ve never doubled this recipe, but you’d need to double all the ingredients, but instead of a 1 cup measure, you’d presumably need a measuring cup that holds at least 2 cups, pour in the vegetable oil, then add the eggs. Then fill to the 2-cup mark with the milk. Add vanilla and whisk until combined.
I have made many blueberry muffins but these were absolutely the best ever. Had rave reviews from my fellow volunteers with whom I shared them with. The lemon zest really gives them that extra zing!
Awesome muffins! Easy to follow recipe. I substituted extra creamy almond milk for regular milk. The muffins are like eating blueberry coffee cake! I printed the recipe to make again.
I just made these last night. They are delicious and so easy. The only thing I did different was I sprinkled a little coarse sugar on the top before I baked.
I’ve been looking for a quick blueberry recipe! This looks like a good recipe and I can’t wait to try it. Brenda
These blueberry muffins are so good!!
I LOVE the blueberry’s in it And the taste is just So delicios And this recipie is like the Nest
Made these today. Delicious and so easy. Thank you!!
Agreed
Fantastic! Thanks for sharing!
I made these vegan by using 1 banana for the egg and Oat milk. I used coconut oil.
And I used coconut oil to put on a 24 cupcake silicone pan.
They turned out fantastic and I appreciate the tip about dusting the frozen blueberries in flour.
I made the drizzle on top but had to add more than double the flour since I used coconut oil.
The lemon zest added such a lovely light refreshing flavor!
Amy, I made these this morning and they definitely deserve 5 stars. I’ve made a lot of blueberry muffins from many different recipes over the years but these are easy and delicious. I’ve only had one so far (the wife has had two!) but they may just make my belly full!
Awesome recipe.
I make mine diabetic safe FOR ME.
I cut sugar in half (1/3 or two table spoons, 1/3 Apple sauce two tablespoons) . Taste GREAT. Fantastic recipe. Thank you
Your blueberry recipe is easy to make and they taste delicious
Excellent muffins, so quick and tasty. I sprinkled sugar on top. Next time I will try strudel topping.
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.
So simply to make. I had all the ingredients with the exception of the lemon zest. I did alter the recipe by making a confectioner sugar glaze w/ milk & a dollop of lemon juice. After cooking, I dipped each muffin in the glaze and let the glaze drip down the sides. Cool muffins.
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!