Name: Easy Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; ½ tsp salt; 2 tsp baking powder; 1/3 cup vegetable oil; 1 large egg; 1/3–½ cup milk; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; Optional: coarse sugar for topping

Why You’ll Love This Recipe

I love this recipe because it’s straightforward—no fancy tools or techniques, just classic homemade muffins ready in about half an hour. They’re great for breakfast, snacks, or even dessert. Whether I’m baking for the family or just for myself, these blueberry muffins always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Eggs
Milk
Vegetable oil or melted butter
Vanilla extract
Fresh or frozen blueberries

Directions

I start by preheating my oven to 375°F (190°C) and lining a muffin tin with paper liners or lightly greasing the cups.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
In another bowl, I combine the eggs, milk, oil (or melted butter), and vanilla until smooth.
I pour the wet ingredients into the dry and stir just until combined.
I gently fold in the blueberries, being careful not to crush them.
I spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
I let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 regular-sized muffins.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add a pinch of cinnamon or a bit of lemon zest to brighten the flavor. When I want something a little extra, I sprinkle a bit of coarse sugar on top before baking for a light crunch. I’ve also made them with whole wheat flour for a slightly healthier twist.

Storage/reheating

I keep the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I microwave one for 15–20 seconds or warm them in the oven at 300°F (150°C) until heated through.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I add them straight from the freezer and toss them in a little flour to keep them from sinking in the batter.

What kind of oil works best?

I usually use vegetable oil, but canola oil or melted coconut oil work well too. For a richer flavor, I sometimes use melted butter.

Can I make these muffins dairy-free?

Yes, I use almond milk or oat milk and replace the butter with a dairy-free alternative when needed.

How do I keep the muffins moist?

I make sure not to overmix the batter and I store the muffins in an airtight container to keep them from drying out.

Can I make mini muffins with this recipe?

Absolutely. I bake them for about 10–12 minutes and check with a toothpick to see if they’re done.

Conclusion

This Easy Blueberry Muffins Recipe is one I come back to again and again. It’s fast, flexible, and always delicious. Whether I make them fresh for breakfast or pull a few from the freezer on a busy day, they never disappoint.