The Easiest Blueberry Muffins Recipe – moist, delicious, and bursting with flavor! Use fresh or frozen blueberries in these Blueberry Muffins for a healthy breakfast treat!
Quick and Easy Blueberry Muffins
One thing I love about blueberries is that they are so easy to get fresh in my local grocery store and they have such a long growing season! In Illinois, our blueberry season starts mid-July and runs into August. Luckily, blueberries freeze really well and taste just as delicious!
This muffin recipe is so easy, and it’s become my go-to recipe for muffins! If you are having a brunch or shower with a breakfast spread, you can make a variety of muffins like apple cinnamon muffins, Lemon Muffins, and chocolate chip muffins. They go perfect alongside my Easy Breakfast Casserole or French Toast Casserole, too!
See recipe card below this post for ingredient quantities and full instructions.
- Flour – unbleached all-purpose flour is best for this recipe because it produces a soft dough
- White sugar
- Salt – salt is used in baking to help accentuate the flavors and to produce a tighter crumb
- Baking powder – needed to help give muffins their rise and height so they aren’t flat
- Vegetable or canola oil – these oils have a light color, flavor, and texture. Use oil instead of butter because of the higher fat content which yields a moister muffin
- Eggs – room temperature eggs will give you more volume when baking
- Milk – if possible, use a dairy-based whole milk for best results
- Blueberries – fresh blueberries taste amazing, but you can also make delicious blueberry muffins with frozen blueberries
How To Make Blueberry Muffins
1. Prepare: Preheat oven to 400 degrees F. Place liners into muffin tins.
2. Mix dry ingredients: Whisk together dry ingredients. Set aside 1-2 tablespoons of the dry mixture.
3. Create the batter: Pour oil into a 1-cup glass measuring cup. Lightly beat the egg, and add to the oil. Fill the measuring cup to the 1-cup mark with milk (about 1/3 cup). Beat until well combined.
4. Combine the wet and dry ingredients: Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix.
5. Add the blueberries: Add berries to bowl and sprinkle with reserved dry mixture, toss to coat. Gently fold berries into the batter.
6. Bake: Divide batter into the muffin tins, filling only ⅔ full. Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean.
Serve the muffins warm or at room temperature. Leftovers can be stored in an airtight container for four to five days.
Variations for Mini Blueberry Muffins
For a variation, these can also be baked in a mini muffin tin for perfect little bite-sized treats! Kids love mini food, too!
Try these mix ins:
- chocolate chips
- lemon zest
- top with sanding sugar or a crumb topping
While fresh fruit is usually best, sometimes it simply isn’t available. Frozen fruit should work fine in anything baked or cooked. If you are using frozen fruit, you will want to thaw the fruit first so the baking time isn’t affected.
When the berries are lightly coated with flour, some of the fruit’s liquid is absorbed. This makes them less likely to sink into the batter. Hint: we did this in Step 5 when we tossed the berries with the dry mixture before folding them into the batter.
If you have extra fresh berries and want to freeze them at home, spread them onto a rimmed baking sheet and freeze them for about 2 hours before transferring them into a freezer bag. Frozen berries can be stored for 6 months. If you do prefer to rinse the blueberries first, be sure to dry them well with paper towels to absorb any extra moisture.
More Blueberry Recipes To Try
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup oil vegetable or canola
- 1 egg lightly beaten
- ⅓ cup milk
- 1 cup blueberries fresh or frozen
- Preheat oven to 400 degrees F
- Place liners in muffin tins
- Whisk together dry ingredients, reserving 1-2 tablespoons of dry mixture for later use
- Pour oil into a 1-cup glass measuring cup
- Beat egg and add to oil
- Fill measuring cup with the oil and egg mixture to the 1 cup mark with milk
- Beat until well combined
- Add wet ingredients to dry ingredients and stir until well combined, but don’t over mix
- Add berries to bowl and sprinkle with reserved dry mixture, toss to coat
- Gently fold berries into batter
- Divide batter into muffin tin, fill ⅔ full
- Bake at 400 degrees F for 15-20 or until a toothpick inserted in the center comes out clean
- Serve warm or room temperature
- Store leftovers in airtight container 4 to 5 days