This post may contain affiliate links. For more information, read my disclosure policy.
These easy Blueberry Muffins are the perfect solution for busy mornings. Made in just one bowl with simple pantry staples like oil and milk, this recipe is incredibly forgiving and consistently delicious. Whether you use fresh summer berries or frozen blueberries from the freezer, you ll get a fluffy and moist muffin every single time.
My mom used to make Blueberry Muffins on Saturday mornings. I still remember waking up to the smell of freshly baking muffins and every time I make these I think of her. These are the best blueberry muffin recipe; they’re moist and soft with sweet delicate flavor, and are super yummy. I have lots of variations on this site (Starbucks copycat Blueberry muffins with crumb topping and lemon blueberry muffins for example) but these are my favorite and remind me of those Saturday mornings. They may not have the giant, sugar-crusted domes of a bakery, but their tender crumb and effortless cleanup make them a favorite for families and beginner bakers alike.
Blueberry Muffins are a simple, one-bowl breakfast treat made with flour, sugar, baking powder, milk, and oil. This easy recipe works with fresh or frozen blueberries and yields a soft, fluffy, and moist texture. Unlike high-domed bakery muffins, these homemade muffins focus on a tender crumb and quick preparation time.
Ingredients for Simple Homemade Blueberry Muffins
I know many muffin recipes have greek yogurt or sour cream and I have muffins with those ingredients, but I prefer the ease of this recipe without them.
- I find that using vegetable oil keeps the muffins super moist. While butter adds flavor, oil is the secret to a moist muffin that stays soft for days. Oil remains liquid at room temperature, which prevents the muffins from drying out.
- You can use fresh or frozen blueberries. Just make sure there aren’t any ice crystals on them. Try not to thaw frozen blueberries before adding them to the batter, as this causes the bleeding effect (turning your muffins purple grey).
- You can use any milk you have on hand for this recipe: whole milk, 2%, nonfat or even nondairy alternatives like almond milk or oat milk work perfectly.
- I always use all-purpose flour but these will also work with 1:1 gluten-free flour.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Tips for the Fluffiest Blueberry Muffins
- If using frozen berries, be sure to pick off any ice crystals to avoid making the batter too wet. Toss fresh or frozen blueberries in a teaspoon of flour before folding them into the batter. Not only will this help minimize color bleeding, but it will help keep them suspended in the muffin.
- Do not over mix muffins. Be sure to use the folding method, not stirring. Over-mixing activates gluten which can lead to tough, rubbery muffins instead of the fluffy texture promised.
- I always bake muffins in paper liners. I find that they’re softer that way than if you just baked them in the muffin tins straight.
- I use an ice cream scoop or large cookie scoop to portion out the muffin batter.
- Since these muffins are oil based they can go from perfectly moist and golden to overdone and dark quickly. Start checking them at the 18 minute mark.
- You know when muffins are done baking when a toothpick comes out with just a few moist crumbs from the center of the muffin.
- Are your blueberries a bit sour? If it’s off season and they’re not as sweet as you’d prefer them to be, you can toss them with 1 teaspoon granulated sugar along with the flour.
Blueberry Muffins Recipe
Recipe Video
Ingredients
- 1 ½ cups (186g) all-purpose flour (plus 2 teaspoons for the berries)
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ½ cup milk (any kind)
- 1 cup (162g) fresh blueberries (or frozen)
Instructions
- Preheat oven to 350°F. Line muffin pan with cupcake liners.
- Whisk 1 ½ cups flour, sugar, baking powder, and salt in a large mixing bowl.
- In a separate bowl or measuring cup, whisk oil, egg, and milk.
- Mix the wet ingredients into the flour mixture and stir just until moistened.
- Toss blueberries with 2 teaspoons all-purpose flour and then fold them into the batter.
- Fill muffin cups about ⅔ to ¾ full and bake for approximately 18-25 minutes or until a toothpick comes out with just a few crumbs.
- Cool slightly before eating. Store in an airtight container at room temperature for up to 3 days. You can also freeze for several months.
Recipe Notes
- If your blueberries are a bit sour, you can toss them with 1 teaspoon granulated sugar along with the flour.
- For frozen berries, you can bake from frozen, just be sure to remove any ice crystals first.
Recipe Nutrition
How to make Moist Muffins
- Whisk flour, baking powder, salt, and sugar in a medium bowl.
- Add oil, eggs, and milk and fold gently.
- Toss blueberries with flour then gently fold them into the muffin batter.
- Fill muffin cups 3/4 full of batter and bake at 350°F.
Variations: Adding Lemon Zest or a Cinnamon Topping
- Make lemon blueberry muffins by adding the zest of a lemon to the batter.
- Sprinkle the tops with cinnamon sugar like I do my blueberry banana bread.
- Add some white chocolate chips or a lemon glaze.
- Make as mini muffins.
FAQs
Yes! Just reduce the baking time to about 10-12 minutes.
These muffins are designed to be moist and easy; high-domed muffins usually require a very high initial baking temperature and a thicker batter. These focus on a soft, tender texture instead.
A thicker batter (like this one) helps, but you can also toss your berries in a tiny bit of flour before adding them to ensure they stay distributed throughout the muffin.
I enjoy all recipes wanted know if you could replace Apple sauce instead of oil to cut some of the fat. Thank you Donna
I haven’t tried it but if you do, start with half and half oil and applesauce (or greek yogurt).
Delicious and easy to make Blueberry muffins!!
These are my favorite blueberry muffins! 🙂 Glad you like them, Paul!
Have you ever made muffins in an air fryer? Thanks in advance. 💜🧁
I have not – I didn’t know that was a thing! Now I’m intrigued…
Featured In
Rate This Recipe
Recipe Ratings without Comment