Blueberry Muffins Recipe

There’s something magical about pulling a tray of fresh blueberry muffins recipe from the oven. The sweet scent fills your kitchen, the tops are golden and lightly crisp, and each bite bursts with warm, juicy berries. If you’ve ever searched for a reliable blueberry muffin recipe that’s easy to follow and delivers bakery-style results every time this is the one. It’s moist, fluffy, and just sweet enough. Whether you’re baking for breakfast, brunch, or a cozy snack, these muffins come together with simple ingredients and never disappoint.

Why You’ll Love This Recipe

• Quick to make: No mixer needed, no complicated steps. Just stir, scoop, and bake.
• Simple ingredients: You probably have everything on hand already. Flour, sugar, oil, egg, milk, and blueberries. That’s it.
• Bakery-style results at home: These muffins come out soft inside, golden on top, and full of juicy berries.
• Perfect for any time: Make a batch for breakfast, pack them in lunchboxes, or enjoy with a coffee break.
• Foolproof texture: Moist, not greasy. Light, but not crumbly. Just the right balance every time.

Unlike a lot of blueberry muffin recipes that promise a lot but fall flat, this one delivers whether you’re a seasoned baker or just starting out. There’s no guesswork. The muffins rise beautifully and taste like you spent way more time on them than you actually did.

Ingredients Needed for Blueberry Muffins Recipe

Here’s what you’ll need to make these easy blueberry muffins. Nothing fancy just good, simple ingredients that work together beautifully.

For the Muffin Batter:

• 1 ½ cups all-purpose flour:  Spoon and level it to avoid dense muffins.
• ¾ cup granulated sugar: Just the right amount for a lightly sweet bite.
• 2 teaspoons baking powder: Gives the muffins their classic lift.
• ½ teaspoon salt: Balances the sweetness and brings out flavor.
• ⅓ cup vegetable oil: Keeps the muffins moist without weighing them down.
• 1 large egg: Adds structure and richness.
• ⅓ cup milk (plus more if needed): Use whole or 2% milk for best texture.
• 1 cup fresh blueberries: Washed and patted dry. (Frozen also works—see below.)

Notes & Substitutions

• Frozen blueberries? You can absolutely use them. Just don’t thaw before mixing, and toss them in a teaspoon of flour first to help prevent color bleeding and sinking.
• Milk substitutes: Almond milk, oat milk, or buttermilk can all work here. Buttermilk will make the crumb even more tender.
• Oil options: Canola or sunflower oil are fine. For a richer flavor, you can swap in melted butter (though the texture may be a little denser).
• Want a healthier twist? Use half whole wheat flour and add a spoonful of Greek yogurt to bump up the protein and moisture.

How to Make Blueberry Muffins Recipe (Step-by-Step)

You don’t need any special tools here—just a mixing bowl, a spoon, and a muffin tin. Follow these steps for soft, fluffy muffins that turn out right every time.

1. Preheat the oven and prepare your muffin tin.
Set your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup with oil or butter. Starting hot helps the muffins rise fast and form that nice rounded top.

2. Mix the dry ingredients.
In a large bowl, whisk together:

• Flour
• Sugar
• Baking powder
• Salt

This evenly distributes the leavening and ensures no clumps.

3. Combine the wet ingredients.
In a separate measuring cup or small bowl, whisk:

• Oil
• Egg
• Milk

Whisk until smooth and fully blended. If it looks too thick, you can add a splash more milk to loosen it slightly.

4. Pour the wet into the dry.
Make a well in the center of the dry mixture and pour the wet mixture in. Stir gently with a spatula or wooden spoon. Don’t overmix just fold until most of the flour disappears. A few small lumps are okay.

5. Add the blueberries.
Toss the blueberries with a teaspoon of flour (this keeps them from sinking). Fold them gently into the batter using just a few strokes. Be careful not to crush the berries they’ll bleed color if overmixed.

6. Fill the muffin cups.
Scoop the batter evenly into your prepared muffin tin. Each cup should be about ¾ full. If you like a bakery-style touch, sprinkle the tops with a bit of coarse sugar for crunch.

7. Bake.
Place the tray in the center of your preheated oven. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

8. Cool before serving.
Let the muffins rest in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This helps the texture set and keeps them from becoming soggy on the bottom.

These muffins are best eaten slightly warm, but they also hold up well for a couple of days. Want to learn how to get that dome top every time?

Pro Tips & Troubleshooting

Even simple recipes have their secrets. Here’s how to make sure your Blueberry Muffins Recipe come out just right and what to do if they don’t.

Expert Tips for Perfect Muffins

• Toss blueberries with flour before folding them in.
  This helps keep the berries suspended in the batter instead of sinking to the bottom. Just a light dusting will do.
• Don’t overmix the batter.
  Mix until just combined. Overmixing activates the gluten in the flour, which leads to dense, rubbery muffins.
• Start with a hot oven.
  That initial burst of heat helps the muffins rise quickly and form a rounded top. Don’t skip the 400°F preheat.
• Use room temperature ingredients.
  Eggs and milk blend more easily when not cold, which leads to a smoother batter and better texture.
• Add coarse sugar on top.
  A sprinkle of turbinado or raw sugar creates a light crunch and makes your muffins look bakery-made.

Common Mistakes to Avoid

• Blueberries sinking to the bottom?
  You likely skipped the flour toss or the batter was too runny. Don’t thin it out too much.
• Muffins too dry?
  They were probably overbaked. Check doneness early and use a timer.
• Flat tops or no rise?
  Make sure your baking powder is fresh. It loses strength after about 6 months once opened.
• Green or blue-streaked muffins?
  That’s from overmixing after adding the berries. Fold gently and briefly.

Bonus Trick: Double Bake for Crisp Tops

After baking, turn off the oven, crack the door slightly, and let the muffins sit inside for 3–5 minutes. This gently crisps the top without drying out the inside.

Serving, Storage & Variations

How to Serve These Muffins

These blueberry muffins recipe are great fresh out of the oven but they also shine later in the day. Try:

• Warm with a pat of butter for breakfast.
• Alongside coffee or tea as an afternoon treat.
• Sliced in half and toasted with a smear of cream cheese.
• With a drizzle of honey if you want an extra touch of sweetness.

They’re also a hit at brunches, potlucks, or packed into lunchboxes.

Storage Instructions

• Room temperature: Keep muffins in an airtight container for up to 2 days. Line the bottom with a paper towel to absorb moisture and prevent sogginess.
• Refrigerator: Store in a sealed container for up to 5 days, but bring them to room temp or warm slightly before eating for best texture.
  You can also refer to the FoodSafety.gov cold food storage chart for safe storage times in the fridge.
• Freezer: Freeze muffins in a single layer, then store in a zip-top bag or airtight container for up to 2 months. Thaw overnight or microwave for 30–45 seconds.
  According to the USDA’s freezing and food safety guide, freezing at 0°F keeps food safe indefinitely, though quality is best within 2–3 months.

Reheating Tips

• Microwave: 10–15 seconds for a warm, soft muffin.
• Oven or toaster oven: Heat at 300°F for 5–7 minutes to bring back that fresh-baked feel.

Recipe Variations

Want to switch things up? Here are some easy ways to customize your muffins:

• Lemon Blueberry Muffins: Add 1 teaspoon lemon zest and replace 2 tablespoons of milk with lemon juice.
• Bakery-Style Crumb Topping: Mix 2 tablespoons flour, 2 tablespoons sugar, and 1 tablespoon butter until crumbly. Sprinkle over the muffins before baking.
• Healthier Version: Swap half the all-purpose flour for whole wheat flour and use Greek yogurt in place of some of the oil.

Bonus: Blueberries are rich in antioxidants, fiber, and vitamins that support heart and brain health, according to NCBI research.

• Vegan-Friendly: Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant-based milk, and neutral oil.

Each of these tweaks gives the muffins a new personality while keeping that same moist, fluffy base.

Check out these other delicious blueberry muffin variations

• 

  Kodiak Pancake Mix Blueberry Muffins Recipe

  Difficulty: Beginner

  Wholesome, high-protein blueberry muffins made with Kodiak pancake mix. Soft, lightly sweet, and easy to prep perfect for breakfast, snacking, or meal prep. No fancy tools or extra flour needed.

  Cuisine: American

  View Recipe
• 

  Blueberry Pistachio Muffins Recipe

  Difficulty: Beginner

  These blueberry pistachio muffins are moist, naturally sweet, and topped with a crunchy oat-nut crumble. Made with whole wheat flour, they’re simple, wholesome, and perfect for breakfast or snacking.

  Cuisine: American

  View Recipe
• 

  Blueberry Muffin Recipe With Yogurt

  Difficulty: Beginner, Friendly

  These blueberry muffins with yogurt are soft, fluffy, and bursting with juicy berries. The yogurt keeps them moist for days perfect for breakfast, snacks, or freezer-friendly meal prep.

  Cuisine: American

  View Recipe
• 

  Bisquick Blueberry Muffin Recipe

  These Bisquick blueberry muffins are soft, golden, and lightly sweet with bursts of juicy berries. Quick to make, easy to customize, and perfect for breakfast or snacking.

  Cuisine: American

  View Recipe

Nutritional Information

Here’s an estimate of the nutritional values per muffin based on the standard recipe using all-purpose flour, whole milk, and vegetable oil. Keep in mind, values may vary slightly depending on your specific ingredients and portion sizes.

Macronutrients per Muffin

Micronutrients per Muffin

Nutrition data is estimated. For accuracy, use tools like MyFitnessPal when modifying ingredients.

Conclusion

This blueberry muffin recipe is one of those simple wins you’ll come back to again and again. It’s easy to throw together, uses ingredients you probably already have, and delivers muffins that are soft, full of blueberries, and golden every time. Whether you’re baking for your family, a weekend brunch, or just because you need something sweet, these muffins never disappoint.

If you gave this recipe a try, I’d love to hear how it turned out! Leave a comment and a star rating below it really helps others find the recipe too.Tried a fun variation? Maybe you added lemon zest or made a crumb topping? Let us know in the comments. And if you’re proud of your batch, don’t forget to share a photo on Pinterest or tag us on Facebook. We love seeing what you bake!

Frequently Asked Questions (FAQ)

Blueberry Muffins Recipe

Recipe by steve

5.0 from 8 votes

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Beginner

Servings

12

muffins

Prep time

10

minutes

Cooking time

20

minutes

Calories

381

kcal

Ingredients

• 1 ½ cups 1 ½ all-purpose flour

• ¾ cup ¾ granulated sugar

• 2 teaspoons 2 baking powder

• ½ teaspoons ½ salt

• ⅓ cup ⅓ vegetable oil

• 1 large 1 egg

• ⅓ cup ⅓ milk

• 1 cup 1 fresh blueberries

Directions

• Preheat your oven to 400°F (200°C) and line or grease a muffin tin.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• In a small bowl or measuring cup, whisk together oil, egg, and milk.
• Pour the wet mixture into the dry ingredients and gently stir until just combined.
• Toss blueberries with a teaspoon of flour, then fold them into the batter with a spatula.
• Scoop the batter into the muffin cups, filling each about ¾ full.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

• 
  Mixing bowlMixing bowl
• 
  WhiskWhisk
• 
  Measuring cups and spoonsMeasuring cups and spoons
• 
  Muffin tin (12-cup standard size)Muffin tin (12-cup standard size)
• 
  muffin cups paper linersmuffin cups paper liners
• 
  Wire cooling rackWire cooling rack
• 
  Rubber spatulaRubber spatula
• 
  Toothpick (for testing doneness)Toothpick (for testing doneness)
• 
  OvenOven

Notes

• Don’t overmix the batter—stop once you no longer see streaks of flour.
• If using frozen blueberries, add them straight from the freezer (no thawing).
• Want crunch? Sprinkle the tops with coarse sugar before baking.
• Muffins can be stored in an airtight container for up to 2 days at room temp or frozen for 2 months.

Nutrition Facts

• Calories: 381kcal
• Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 39mg
• Sodium: 314mg
• Potassium: 73mg
• Carbohydrates: 57g
• Fiber: 1g
• Sugar: 34g
• Protein: 4g
• Vitamin C: 2mg
• Calcium: 96mg
• Iron: 2mg