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Blueberry Muffins are my love language! These soft and fluffy muffins are the BEST ever, and you won’t believe how easy they are to make with just one bowl. Perfect with fresh or frozen blueberries, they’re a breakfast (or anytime!) favorite.
Blueberry Muffin Recipe
My mom used to make Blueberry Muffins on Saturday mornings. I still remember waking up to the smell of freshly baking muffins and every time I make these I think of her. These are the best blueberry muffin recipe; they’re moist and soft with sweet delicate flavor, and are super yummy. I have lots of variations on this site (Starbucks copycat Blueberry muffins with crumb topping and lemon blueberry muffins for example) but these are my favorite and remind me of those Saturday mornings.
How often have you needed a quick and easy breakfast to serve up on the go? My Blueberry Muffin Recipe is the perfect one for breakfast, brunch, snack – even for grab and go on busy mornings because you can make them in bulk and then freeze them.
Ingredient Notes
I know many muffin recipes have greek yogurt or sour cream and I have muffins with those ingredients, but I prefer the ease of this recipe without them.
- Oil: I find that using vegetable oil keeps the muffins super moist. You can substitute melted unsalted butter but oil is just so much easier.
- Blueberries: You can use fresh or frozen blueberries (thawed or still frozen). Just make sure there aren’t any ice crystals on them.
- Milk: I use regular milk but you can substitute nonfat or nondairy milk. By using nondairy milk and oil these become dairy free!
- Flour: I always use all-purpose flour but these will also work with 1:1 gluten-free flour
How to make Blueberry Muffins
- I always whisk my dry ingredients together first (this includes the granulated sugar).
- Then whisk the wet ingredients separately and then mix together.
- To avoid having your blueberries sink in your batter, toss them with some extra flour first.
- I always bake muffins in paper liners. I find that they’re softer that way than if you just baked them in the muffin tins straight.
- I use an ice cream scoop or large cookie scoop to portion out the muffin batter.
Expert Tips
- If you are making these muffins with frozen blueberries, make sure to pick off any ice crystals that might have formed.
- Are your blueberries a bit sour? If it’s off season and they’re not as sweet as you’d prefer them to be, you can toss them with 1 teaspoon granulated sugar along with the flour.
- Don’t overmix the batter! Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
Blueberry Muffins Recipe
Ingredients
- 1 ½ cups (186g) all-purpose flour (plus 2 teaspoons for the berries)
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk (any kind)
- 1 cup (162g) fresh blueberries (or frozen)
Topping:
- Granulated or brown sugar – sprinkle on top
Instructions
- Preheat oven to 350°F. Line muffin pan with cupcake liners.
- Whisk 1 ½ cups flour, sugar, baking powder, and salt in a large mixing bowl.
- In a separate bowl or measuring cup, whisk oil, egg, and milk.
- Mix the wet ingredients into the flour mixture and stir just until moistened.
- Toss blueberries with 2 teaspoons all-purpose flour and then fold them into the batter.
- Fill muffin cups about ⅔ to ¾ full and bake for approximately 18-25 minutes or until a toothpick comes out with just a few crumbs.
- Cool slightly before eating. Store in an airtight container at room temperature for up to 3 days. You can also freeze for several months.
Recipe Notes
- If your blueberries are a bit sour, you can toss them with 1 teaspoon granulated sugar along with the flour.
- For frozen berries, you can bake from frozen, just be sure to remove any ice crystals first.
Have you ever made muffins in an air fryer? Thanks in advance. 💜🧁
I have not – I didn’t know that was a thing! Now I’m intrigued…
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