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Close-up of homemade blueberry muffins with golden crusts and juicy berries on a wire rack

Blueberry Muffins

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  • Author: Maisie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 large, 10 standard, or 22 mini muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Scale
  • 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
  • 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

Instructions

  1. 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).
  2. 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.
  3. Make batter: Whisk the flour, sugar, baking powder, and salt in a large bowl.
    Comparison of thick and smooth blueberry muffin batter in a glass bowl with whisk
    Blueberry muffin batter texture comparison — thick vs smooth for the perfect muffin crumb.
  4. 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.
  5. Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Be careful not to overmix! The batter will be thick, see tips below.
  6. Gently fold in the blueberries.
    Blueberry muffin batter in a mixing bowl and spooned into a muffin tin lined with papers
    Blueberry muffin batter prepared for baking — fresh blueberries folded in and ready for the oven.
  7. Bake 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.
  8. 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.

Notes

Tips: Measure flour accurately by spooning and leveling or weighing it. Use frozen blueberries directly without thawing. You can substitute blueberries with similar fruits like raspberries or chopped peaches. Batter should be thick and scoopable. For mini muffins, bake 9-11 minutes. Store muffins in an airtight container at room temperature up to 3 days or freeze up to 3 months.


Nutrition

  • Serving Size: 1 muffin (10 total)
  • Calories: 216
  • Sugar: 17.2g
  • Sodium: 71.3mg
  • Fat: 8.2g
  • Saturated Fat: 1.2g
  • Carbohydrates: 33.2g
  • Fiber: 1g
  • Protein: 2.9g
  • Cholesterol: 19.4mg