Easy Homemade Blueberry Muffins (Bursting with Flavor)

I’ve been making these Blueberry Muffins for nearly 20 years, and no matter how many other recipes I try, I always come back to this one. They’re soft, fluffy, and packed with sweet, juicy blueberries in every bite. My family swears they’re the best ever, and it’s my favorite recipe of all time!

Blueberry Muffins

This has been my family’s most favorite blueberry muffins recipe for two decades now! I have tried “fancier” recipes, but we always come back to this super simple and easy classic recipe.

I’ve made them hundreds of times over the past twenty years and all of my kids still get super excited when I tell them that I have a batch in the oven.

We have tried many other blueberry muffin recipes over the years, but none of them ever even came close to comparing to these.

They’re packed with blueberries, super moist and tender, with the perfect balance of sweetness. They are simply marvelous!

Why You’ll Love These Blueberry Muffins

• Uses simple ingredients you probably already have in your pantry.
• Golden, bakery-style muffin tops that look just as good as they taste.
• Comes together quickly and great for busy mornings.
• Freezer-friendly, make a double or triple batch and store leftovers in a freezer bag for quick breakfasts later.
• Perfect with a hot cup of coffee, as a snack, or a sweet brunch treat.

Ingredients for Blueberry Muffins

• All-purpose flour: It’s the base of most muffin recipes. You can swap it out for self-rising and omit the baking powder and salt.
• White sugar: Sweetens the blueberry muffin batter and gives it a nice golden top.
• Salt: Balances out the flavors.
• Baking powder: A rising agent to help the muffins puff up. Check the date for freshness for the best results.
• Vegetable oil: Keeps the muffins moist.
• Egg: One room temperature egg.
• Milk: You can use any kind of milk you have, but whole milk adds a richer flavor.
• Fresh blueberries plus flour: Use the freshest berries you can find when it’s blueberry season. Toss them with a little flour to keep them from sinking.
• Vanilla Extract (optional): Pure vanilla extract adds depth and flavor to your muffins.

When I make these, I always double the recipe. They really are excellent and get gone super fast. They also freeze really well, so don’t be afraid of making this recipe in larger batches. You’ll be glad you did.

How to Make Blueberry Muffins (numbered list)

1. Preheat the Oven: Set your oven temperature to 400°F. Grease your muffin tin with cooking spray or use paper liners or muffin liners for simple cleanup.
2. Mix the Dry Ingredients: In a large bowl add your dry ingredients: all-purpose flour, white sugar, salt, and baking powder. Stir until well combined and set the flour mixture aside.
3. Prepare the Wet Ingredients: Grab a 1 cup measuring cup. Pour in ⅓ cup vegetable oil, then add one egg and enough milk to fill the cup. Mix it up in the measuring cup with a fork or whisk until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into your bowl of dry ingredients. Stir until combined, don’t overmix.
5. Coat the Blueberries: In a small bowl, take your blueberries and toss them with a little flour. This helps them from sinking to the bottom of the blueberry muffin batter.
6. Fold in Blueberries: Gently fold your coated blueberries into the batter. Don’t stir too much, you want to make sure the berries aren’t crushed.
7. Fill the Muffin Cups: Use an ice cream scoop or spoon to fill the muffin cups all the way to the top large muffins.
8. Bake: Bake for 20-25 minutes. You’ll know they are ready when they’re golden on top and a toothpick comes out clean.
9. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.

Recipe Tips

• You can swap the all-purpose flour for self rising flour. This keeps the recipe even simpler because you can omit the baking soda and salt.
• Use melted butter, coconut oil, or Greek yogurt in place of the vegetable oil.
• Mix up a simple crumb topping with cold butter, flour, and sugar, then sprinkle it over each muffin before baking for a sweet crunchy top.
• If you want big beautiful muffin tops, fill the batter to the top of the muffin cup.

Recipe Variations

• Lemon Blueberry Muffins: Add 1 teaspoon of lemon zest and a splash of lemon juice. It’s fresh and perfect for spring and summer.
• Cinnamon Sugar Swirl: Swirl a little brown sugar and cinnamon into the batter for a warmer sweet flavor.
• Chocolate Chip Blueberry Muffins – Add ½ cup of mini chocolate chips for a fun and kid-friendly combo.
• Whole Wheat Version: Swap out half the all-purpose flour with whole wheat flour.
• Mini Muffins: Bake in a mini muffin pan for bite-sized breakfast snacks. It reduces the baking time by about 10 minutes.

Ways to Serve Blueberry Muffins

• With a hot cup of coffee or tea.
• Warm with Butter: Split your warm blueberry muffin in half and spread on some butter so it melts right in
• With Yogurt and Fruit: These muffins are a great addition to a healthy breakfast of fruit and yogurt.
• As a Side for Brunch: Serve alongside eggs, bacon, and fruit for a beautiful brunch spread.

How to Store Leftovers

Once cooled, keep your homemade muffins in an airtight container on the counter for 2-3 days.

These freeze great! Place them in a freezer bag and freeze for up to 3 months. Just microwave them when you’re ready for a warm blueberry muffin.

More Muffin Recipes

• Cheesy Sausage Egg Muffins
• Apple Pie Muffins

Print Pin

My Favorite Blueberry Muffins

Servings 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar (can use brown too - or a mixture of white and brown)
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 and 1/2 cups fresh blueberries + 1 teaspoon flour
• 1/2 tsp vanilla extract optional

Instructions

• Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.
• Combine the flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Sprinkle about 1 teaspoon of flour over the blueberries and stir gently to coat the blueberries. Gently fold in the blueberries. Fill muffin cups to the top.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Notes

You can swap out the all purpose flour for self rising flour - and then omit the salt and baking powder.

If you like this recipe, you may also like this one for my Super Easy Brown Sugar Cinnamon Muffins!