My family has been using this incredible blueberry muffin recipe for years! You can have warm homemade muffins in less than 30 minutes.
I’ve baked these blueberry muffins so many times that I can practically make them in my sleep! Even on my sleepiest mornings, these muffins turn out perfectly light and fluffy inside, with a sweet, irresistible crackly top. They work beautifully with fresh blueberries and do well with frozen, so my family makes them all year round.
These muffins call for ingredients we usually have on hand, which makes this one of the most loved muffin recipes we’ve shared. We love this recipe so much that we’ve used it as a base for these lemon blueberry muffins!
Key Ingredients
- Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
- Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I use whole wheat flour when making these banana blueberry muffins.
- Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
- Oil: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
- Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with great results.
- Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
- Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free (I like Bob’s Red Mill).
Find the full recipe with measurements below.
How to Make My Favorite Blueberry Muffins
Tip 1: No electric mixer needed. These blueberry muffins are as easy as homemade pancakes. Just a bowl, whisk, and a spoon are all you need. Simply stir and bake!
Tip 2: Take care when measuring your flour. For a perfect batter every time, pay close attention to how you measure your flour. We’ve found that using the “fluff and spoon” method prevents a heavy, dense batter.
First, gently fluff the flour in its container with a spoon. Then, lightly spoon it into your measuring cup until it’s slightly mounded. Use the flat edge of a knife to level it off. Or, for the most accurate results, use a kitchen scale to measure the flour by weight.
Tip 3: Sprinkle a little sugar on top. For that incredible, crackly sugar top we love, sprinkle a little sugar on the muffins before they go in the oven. It’s a simple step that makes a big difference! I love this tip so much, that I also use it when making our lemon blueberry muffins and these vanilla peach muffins.
Tip 4: Use a hot, preheated oven. A higher oven temperature is the secret to a beautifully domed muffin. Bake the muffins at 400°F for 15 to 20 minutes to help them rise quickly and get that classic bakery-style top.
More of Our Favorite Muffin Recipes
- Chocolate Strawberry Muffins
- Easy Chocolate Chip Muffins
- Perfect Strawberry Muffins
- 12 Must-Try Muffin Recipes
Easy Blueberry Muffins
- PREP
- COOK
- TOTAL
This easy blueberry muffin recipe is our most popular for a reason! It’s quick to make and yields muffins with a moist, tender center bursting with blueberries and a perfectly golden-brown top. When baking this recipe, you can make 10 standard-size muffins, or fill the cups a bit more and make 8 larger muffins with big, beautiful bakery-style tops. (I’ve also included tips for mini muffins in the recipe below!).
If you love lemon and blueberries together, see our lemon blueberry muffins!
Watch Us Make the Recipe
You Will Need
1 ½ cups (195g) all-purpose flour, spooned and leveled
3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
2 teaspoons baking powder, we prefer aluminum-free
1/4 teaspoon fine sea salt
1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
1 large egg
1/3 cup (80ml) milk or non-dairy milk, use more as needed
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries, generous 1 cup
Directions
1Preheat oven and prep pan: Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini muffins). Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking (high-quality nonstick pans may not require this).
2Prepare the dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, and salt.
3Prepare the wet ingredients: Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
4Make the batter: Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries. Be careful not to overmix! The batter will be thick (see tips below).
5Bake the muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin. Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Adam and Joanne's Tips
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Then, level off the top with a knife for accurate measuring. Or, use a scale and measure the flour by weight (in grams) for even more accuracy.
- Frozen blueberries: Add frozen blueberries while frozen, do not thaw them.
- Using different fruits: Yes, you can use other fruits! Replace the blueberries with a similar amount (approximately 1 to 1 ¼ cups of fruits like raspberries, blackberries, or finely chopped peaches. Remember to add frozen fruit while still frozen! See our peach muffins and strawberry muffins as examples!
- Batter thickness: The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter is too runny, add flour, a tablespoon at a time, until the consistency is correct. If the batter is dry or too thick, add milk a tablespoon at a time until it has the proper consistency.
- For mini blueberry muffins: This recipe makes 20 to 22 mini muffins. The baking time will be less — keep an eye on them while they bake and expect them to take 9 to 11 minutes.
- Storing: Place the room-temperature muffins into an airtight container and store them at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or store them in freezer bags. Freeze for up to 3 months.
- Recipe inspired by Allrecipes blueberry muffins.
- The nutrition facts provided below are estimates. Calculations are for one standard muffin (this recipe makes 10).
Such delicious muffins! I mixed all ingredients minus the blueberries, all together in a Kitchen Aid and then folded in the blueberries and they turned out so yummy! Will absolutely be making again!
I’m not a baker but I’ve made these muffins several times now. They always come out perfect not to mention delicious! Thanks for sharing your recipe.
I have never been successful at making muffins until making this recipe. I followed the recipe exactly and the muffins turned out fantastic. My husband raved about them.
Cannot fault the aesthetics of these muffins, especially when you toss the blueberries in a little flour before adding them to the batter to mitigate sinking, and the lemon sugar is genius, I’ll be doing that to all my sugar for lots of recipes from now on. The crumb was also utterly divine, soft and pillowey and perfect. But I absolutely HATED the taste of the oil in the final bake. Made them taste like stale cooking oil for me. Next time I make these I’ll experiment with stork/butter/coconut oil. Hope I can keep the texture.
We are sorry to hear that your oil didn’t taste good. It could be that your oil was a bit off. That can happen. We recommend smelling it before adding it to see if your oil smells a bit off or has an odor. So happy that you enjoyed the recipe outside of the oil. Let us know how your other experiments go.
Adam, These were the absolutely best tasting 5 star blueberry muffins I have ever made! I doubled the recipe because I had 2 cups of frozen blueberries that had thawed out before I could get them mixed up. I drained the excess liquid off and measured exactly 2 cups of mini blueberries. I mixed the oil and eggs in my 2-cup measuring cup and filled it to the 2 cup measure with milk. I also weighed my flour so this was to the tee the correct amount. This doubled batch made 24 regular size muffins. I used my cupcake/muffin measuring cup which is exactly 3 tablespoons per muffin tin section. I finished the tops off with sanding sugar before I placed them in the oven. I wish I could post a picture of how beautiful the muffins turned out! They have a beautiful rounded top with the sanding sugar sparkling on top. Thank you for sharing this awesome recipe! I look forward to making more of your recipes!!!
This recepie is, as stated, so straight forward, and sweet enough. The only hitch I had was my flatmate had removed her muffin tins. So I baked in my cake tin at 150 degrees (I was roasting veges and decided to optimise the power use) for 70 minutes. Then cut into squares. Half in the freezer, half to survive until the next few lunch boxes.
Hello, the recipe looks easy for .e, I haven’t made these as yet because I’m an 87 yr old who lives alone, my question is can I freeze the blueberry muffins, TIA , muriel
Hi Muriel, Yes, absolutely! I like keeping them in an airtight container or wrapping individually so they do not pick up any flavors from the freezer air. Then let them defrost on the counter or warm them in the oven (or toaster oven).
I make these all the time. Super easy and everyone likes them!
My muffins came out burnt, I think it’s because 400 degrees is too high. probably should have cooked them at 325.
Hi Amy, 400F is perfect for us, but maybe your oven is different. One question, did you use a fan-forced oven setting? If so, you want to turn that off or reduce to 375F.
Great recipe l, very easy and quick. I spread it over a 12 cup muffin pan. I had to add a bit more milk as the batter was very stiff.
If you have a 6 muffin tin, how long would you recommend to put in the oven? Thanks
Hi Gina, This may be too much batter for 6 muffins (unless they are larger muffins?). The baking time should be similar, just use our video and tips for checking doneness provided in the recipe.
Not happy.
This recipe needs to be adjusted because 1/3 cup milk is not enough. It came out like play dough and I had to keep adding more and more just to be able to work with it. I’d say milk needs to be increased to at least 2/3 cup. Disappointed
Hi Sandy, We are sorry they did not work. When measuring your flour did you take care to spoon and sweep the flour into your measuring cup. It sounds like you had too much flour. If you dunk your measuring cup into your flour container, it can pack the flour in too much, adding too much flour to the batter.
These are one of the best muffins I ever made. So easy & delicious. I now have at least 4 other friends & family making them on a regular basis. Thank you so much for sharing. I’m going to try some of your other recipes because I just know they will be fantastic!
These are the very best blueberry muffins I’ve ever had. Easy recipe too. In a pinch can I substitute fresh cranberries?
Yes! Fresh cranberries would be lovely (just note that they are less sweet).
My first time using this recipe. I made them exactly as described with frozen blueberries(thawed) and they are melt in the mouth delicious. Definitely my new go to muffin recipe.
That’s amazing, Sue! Thank you for coming back and letting us know.
I have made this recipe so many times they are so moist.I bake them and carry them to people that I know that’s in the nursing home who can have them. Love this blueberry recipe,best one yet. My grandkids loved them also.
That’s wonderful, Mary!
This is the best blueberry muffin recipe for converting to gluten free that I’ve found yet! It retains its texture, shape and flavor nicely; absolutely the best! And it produces the most consistent blueberry muffins ever! Delicious!
A lovely recipe, so easy and really delicious. I was baffled by the bit on how to store them…that’s not been a problem in my house. I’m lucky if they last long enough to cool!
Ha, I hear you. These really do not last long in our kitchen, either.
I loved the blueberry muffins. They were excellent. Would this recipe work as well with chocolate chips, also about 1 cup? Thank you.
Hi Rena, You can use chocolate chips. The only caveat is that the muffins may be slightly lacking in flavor. With the blueberries, we benefit from the juices seeping out a bit, but that doesn’t happen with the chocolate chips. Some of our readers have swapped in chocolate and loved it, while others preferred our chocolate chip muffins instead (which has sour cream in the batter for a bit more flavor).
These muffins are delicious and so easy to make! I am a real beginner in the kitchen but found this recipe so simple to make. Will make it again soon!
That’s wonderful, Chanie. Thank you so much for coming back and letting us know.
I have made so many blueberry muffins but these are the BEST!! So easy and so good. Thank you so much!!
That’s so wonderful, Jody! Thanks for coming back and letting us know.
Best blueberry muffin recipe yet, I added some ground flax and they turned out excellent. My husband loves them.
Love your addition of ground flax!
Best blueberry muffins ever thank you for the recipe delicious.
Thank you for this recipe! Although I find it quite sweet.(not a fan of sugary stuff) I made it for my kids and overcame my fear of baking! It was so easy and foolproof! I’m glad I tried yours.
So happy you gave it a try 🙂
I feel the same about sugar, so i halved the amount of sugar and they turned out great! My daughter loved them too.
These are the easiest and most delicious blueberry muffins. I have been making a double recipe every week. Thanks so much!
Wow, that’s amazing, Susan! So happy you enjoy them this much!
Like the recipes
One of the best blueberry muffins, and so easy to make. Thanks.
Wonderful! You are so welcome 🙂
I followed the recipe but not how much I had to put in the cases. so they didn’t rise as much. so I learnt the hard way.
OMG… I am not a great baker and have made so many different muffin recipes in the past for my husband’s lunch that were ok and some failed terribly. But this one was a winner. Top was crunchy while the inside was so moist. It actually smelled like a bakery in my house.. even when my husband got home from work and grabbed a muffin he commented on the wonderful smell..thanks so much for this easy and amazing muffin recipe!
We are thrilled you gave the recipe a try, Robin! Thank you for coming back and sharing how well it went with us.
Delicious tender muffins with just the right amt of blueberries. Good fresh but better a couple of days after baking. I did not need sugar topping. Sweet enough.
So glad you enjoyed them, Erin.