Easy Blueberry Muffins

These easy blueberry muffins are truly irresistible, delivering a moist, tender crumb loaded with juicy blueberries and crowned with a delightful golden top. My family has made these for years, and they are so simple that you can enjoy warm, homemade muffins in less than 30 minutes. They are a perfect treat for any morning or a quick snack.

My Favorite Homemade Blueberry Muffins

I’ve baked these blueberry muffins countless times, so the process feels like second nature to me now. Even when I’m barely awake, these muffins consistently turn out wonderfully light and fluffy inside, finished with a sweet, slightly crisp top that’s just perfect. They work beautifully with both fresh and frozen blueberries, making them a year round favorite in my home.

These muffins rely on ingredients you likely already have in your pantry, which is one reason this recipe is one of the most popular ones I’ve shared. We adore this base recipe so much that we’ve adapted it for other variations like lemon blueberry muffins, strawberry muffins, and even chocolate chip versions.

Key Ingredients for Fantastic Muffins

Getting the ingredients right is key to these fluffy blueberry muffins. Here is what you will need and why they work so well.

• Blueberries You can use either fresh or frozen blueberries for this recipe. If you choose frozen berries, add them to the batter directly from the freezer. This helps prevent the vibrant blue color from bleeding into the batter.
• Flour I typically use standard all purpose flour, but this recipe is quite forgiving. It also works well with other flours like whole wheat flour, spelt flour, or even a good quality all purpose gluten free flour blend. I sometimes swap in whole wheat flour when I’m making a different batch like banana blueberry muffins.
• Sugar I use granulated sugar to help keep these muffins light and airy. While you could experiment with other sugars like brown sugar or coconut sugar, be aware that they might slightly change the texture. A little sprinkle of extra sugar on the tops just before baking is a simple step that creates that lovely crackly finish I love.
• Oil Using oil is one of my secrets for incredibly moist and tender muffins. It helps keep the texture soft in the middle. I have tried baking these with melted butter, and while they tasted great, the oil consistently produces a more tender crumb structure.
• Milk or Non Dairy Milk Both dairy and non dairy milk options work perfectly in this recipe. Feel free to use whichever you have on hand. I have had excellent results using homemade oat milk, unsweetened almond milk, and carton coconut milk (not the canned version).
• Egg The egg provides structure and enriches the flavor of our muffins. If you follow an egg free diet, you could potentially use one flax egg as a substitute. Alternatively, you might want to try a dedicated vegan blueberry muffin recipe.
• Baking Powder This ingredient is crucial for giving our muffins that light and airy lift. Be sure to use double acting baking powder that has been recently purchased (it usually stays effective for about 3 months). If you notice a metallic taste from baking powder, try an aluminum free variety.

You absolutely do not need an electric mixer to make these muffins. This recipe is genuinely as simple to whip up as a batch of homemade pancakes. Seriously, just whisk the dry ingredients, combine the wet ingredients, mix them together gently, fold in the berries, and bake.

How to Make Easy Blueberry Muffins

Making these muffins is wonderfully straightforward. You will start by getting your oven ready and preparing your muffin pan. Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Line your muffin pan cups with paper liners. You can use 8 liners for larger muffins with impressive domed tops, 10 for a more standard size muffin, or about 22 if you prefer mini muffins. I also like to lightly oil the very top surface of the muffin pan around the cups. This little trick helps prevent the muffin tops from sticking as they rise and spread. High quality nonstick pans might not need this step, but it’s good insurance.

Next, you will prepare the dry ingredients. In a large mixing bowl, whisk together the all purpose flour, the main amount of granulated sugar, the baking powder, and the fine sea salt. Make sure these dry ingredients are well combined.

Now it’s time for the wet ingredients. Choose a liquid measuring cup that is large enough to hold at least one cup of liquid. Pour the vegetable oil into the cup. Carefully crack the large egg into the same cup. Add enough milk (dairy or non dairy) to bring the total liquid level up to the one cup mark on the measuring cup. This amount of milk should be roughly one third of a cup. Stir in the vanilla extract. Use a whisk to thoroughly combine this liquid mixture until everything is smoothly blended.

Combine the wet and dry mixtures. Pour the liquid ingredients into the bowl containing the dry ingredients. Gently stir the mixture using a spoon or spatula just until the dry ingredients are incorporated and the batter comes together. It is important not to overmix the batter at this stage. The batter will be thick, which is exactly what you want for sturdy, moist muffins.

Finally, fold in the blueberries. Gently add the fresh or frozen blueberries to the batter. Use a spatula to carefully fold them in until they are evenly distributed throughout the thick batter. Be careful not to crush the berries.

Bake the muffins. Divide the batter evenly among the prepared muffin cups. If you want those signature large muffin tops, fill the paper liners completely to the very top. Just before placing the pan in the oven, sprinkle a little of the extra granulated sugar onto the top of each muffin. This creates that incredible crackly sugar top I mentioned earlier. I always do this when making any of my muffin recipes that use this base, like my lemon blueberry muffins. It’s such a simple addition, but the result is fantastic.

Bake the muffins in your preheated 400 degree F oven for 15 to 20 minutes. Baking them at this slightly higher temperature helps them rise quickly and develop those lovely domed tops. Check if they are done by looking at the tops. They should no longer appear wet. You can also insert a toothpick into the center of a muffin. It should come out with moist crumbs attached, not wet batter. Once baked, move the muffins to a wire rack to cool slightly before serving or storing.

Frequently Asked Questions about Blueberry Muffins

Here are answers to some common questions people ask about making these delicious blueberry muffins.

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