Easy Blueberry Muffins Recipe

Yield: About 12 muffins
Prep time: 15 minutes
Cook Time: 18-20 minutes


Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • 1 cup milk
  • 1 large egg
  • ⅓ cup vegetable oil (or melted butter for richer flavor)
  • 1 teaspoon vanilla extract


  • 1 ½ cups fresh or frozen blueberries

Optional Topping:

  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold butter, cut into small pieces
  • ½ teaspoon ground cinnamon


  • Oven
  • 12-cup muffin tin
  • Paper liners (or cooking spray)
  • 2 mixing bowls (medium and large)
  • Whisk
  • Rubber spatula


  • Preheat & Prepare: Preheat your oven to 400°F (204°C). Line your muffin tin with paper liners or lightly grease it.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • Mix Wet Ingredients: In a medium bowl, whisk together milk, egg, oil (or melted butter), and vanilla extract.
  • Combine: Gently pour the wet ingredients into the dry ingredients. Stir with a rubber spatula just until the batter is moistened. Don’t overmix!
  • Fold in the Berries: Carefully fold in the blueberries. If using frozen berries, don’t thaw them first, or they’ll release too much juice.
  • Make the Topping (Optional): In a small bowl, combine the topping ingredients, cutting the butter into the dry ingredients with a pastry cutter or your fingers until it forms coarse crumbs.
  • Fill and Bake: Fill each muffin cup about ⅔ full, and sprinkle with the topping if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
  • Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool further. Enjoy them while warm or at room temperature.


  • Fresh or frozen berries: Both work! Frozen berries may release a bit more color into the batter, but that’s normal.
  • Don’t overmix: Overmixing the batter results in tough muffins. Aim for a batter that’s just combined.
  • Storing: Store muffins in an airtight container at room temperature for up to 3 days or freeze for later enjoyment.


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