This blueberry muffin recipe is a must-have in your baking collection! It’s quick, easy, and made with pantry staples, so you can whip up a batch whenever the craving hits. The muffins come out incredibly soft and moist, with juicy bursts of blueberries in every bite and a golden, slightly crisp top.

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Cuisine: American
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8 large, 10 standard, or 22 mini muffins

Why You’ll Love Making It

• Soft & Moist Texture – These muffins are light and fluffy, with juicy blueberries in every bite.
• Beginner-Friendly – Simple ingredients and easy steps make this a great recipe for new bakers.
• Versatile & Customizable – Use fresh or frozen blueberries and adjust sweetness to your liking.
• Perfect for Meal Prep – Make a batch ahead of time and freeze for grab-and-go breakfasts!

Ingredients

• 1 ½ cups (195g) all-purpose flour – Gives structure to the muffins. Spoon and level for accuracy.
• ¾ cup (150g) granulated sugar, plus 1 tablespoon for topping – Adds sweetness and a golden top.
• 2 teaspoons baking powder – Helps the muffins rise and stay fluffy.
• ¼ teaspoon fine sea salt – Balances the sweetness and enhances flavor.
• ⅓ cup (80ml) vegetable oil, safflower oil, or avocado oil – Keeps the muffins moist and tender.
• 1 large egg – Binds the ingredients together and adds richness.
• ⅓ cup (80ml) milk or non-dairy milk – Provides moisture; add a splash more if needed.
• 1 ½ teaspoons vanilla extract – Enhances the flavor with warm, sweet notes.
• 6 to 8 ounces fresh or frozen blueberries (about 1 heaping cup) – Do not thaw frozen blueberries before using.

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Instructions

Step 1: Preheat the Oven & Prepare the Muffin Tin

Preheat your oven to 400°F (204°C). Line a muffin tin with paper liners—8 for large muffins, 10 for standard muffins, or 22 for mini muffins. Lightly grease the top of the muffin pan to prevent sticking if needed.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This ensures even distribution of ingredients for uniform muffins.

Step 3: Prepare the Wet Ingredients

In a liquid measuring cup that holds at least 1 cup, add the oil, then crack in the egg. Pour in enough milk to reach the 1-cup line (about ⅓ cup of milk). Add the vanilla extract and whisk until smooth.

Step 4: Combine the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined. The batter will be thick—this is normal. Be careful not to overmix, as it can lead to dense muffins.

Step 5: Fold in the Blueberries

Gently fold in the blueberries, making sure they are evenly distributed. If using frozen blueberries, toss them in a teaspoon of flour before adding to prevent them from sinking to the bottom.

Step 6: Fill the Muffin Cups & Bake

Divide the batter evenly among the muffin cups. If making large muffins, fill each cup almost to the top. For standard muffins, fill about ¾ full. Sprinkle the reserved tablespoon of sugar over the tops for a slightly crisp finish.

Bake in the preheated oven for 15 to 20 minutes until the tops are golden brown and a toothpick inserted in the center comes out with just a few crumbs (not wet batter). If making mini muffins, start checking at 12 minutes.

Step 7: Cool & Serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm, plain, or with a spread of butter or cream cheese!

FAQs

Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work just as well. To prevent them from turning the batter blue, do not thaw them before adding. You can toss them in a teaspoon of flour to keep them evenly distributed.

How do I store blueberry muffins?
Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.

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