Blueberry muffins are a classic treat, and this easy recipe delivers soft, moist, bakery-style muffins in just about 30 minutes. They’re ideal for breakfast, snacks, or anytime you need a quick homemade dessert. Even better, you only need a few basic ingredients and one bowl.
These muffins rise tall, stay moist for hours, and burst with juicy blueberries in every bite. Because the steps are simple and the technique is reliable, this recipe is perfect for beginners and experienced bakers alike.
Why You’ll Love These Muffins
- Quick and beginner-friendly
- Soft, moist texture
- Flexible for fresh or frozen blueberries
- Uses pantry-staple ingredients
- Bakes in under 25 minutes
Easy Blueberry Muffins
Ingredients
Equipment
Method
- Preheat the oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter into the muffin cups, filling each about ¾ to full.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Frozen blueberries work perfectly and should not be thawed.
- For taller muffins, fill the cups almost to the top.
- Add a tablespoon of coarse sugar on top for a bakery-style finish.
Ingredients
(Full list is also included separately for WP Recipe Maker)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Vegetable oil
- Egg
- Vanilla extract
- Blueberries (fresh or frozen)
How to Make Easy Blueberry Muffins
Follow these simple steps for muffins with a perfect rise and tender crumb.
1. Prepare the Pan
Preheat your oven to 425°F (218°C).
Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Set aside.
3. Mix the Wet Ingredients
In another bowl, whisk the milk, vegetable oil, egg, and vanilla until smooth.
The mixture should look uniform and creamy.
4. Combine
Pour the wet mixture into the dry ingredients.
Stir gently until the batter comes together.
A few lumps are perfectly fine—avoid overmixing.
5. Add the Blueberries
Fold the blueberries into the batter using a spatula.
If using frozen berries, do not thaw them.
6. Fill the Muffin Tin
Scoop the batter evenly into all 12 muffin cups.
Fill each cup about ¾ full to almost the top for a higher dome.
7. Bake
Start by baking at 425°F for 5 minutes.
This initial burst of heat creates steam and helps the muffins rise tall.
Then reduce the oven temperature to 350°F (177°C).
Continue baking for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & Serve
Let the muffins cool in the pan for 5 minutes.
Then transfer them to a wire rack to finish cooling.
Enjoy them warm or at room temperature!
Tips for Better Muffins
- Do not overmix the batter; lumps keep the muffins tender.
- Bake at high temperature first for maximum rise.
- Use frozen blueberries when fresh ones are too soft.
- Add a sprinkle of sugar on top for a shiny crust.
Storage
- Room temperature: 2–3 days in an airtight container
- Refrigerator: up to 1 week
- Freezer: up to 2 months
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