Quick and Easy Blueberry Muffins

You only need one bowl to make these easy blueberry muffins. Recipe with blueberries, flour, sugar, vanilla and vegetable oil. We’ve been doing these roles for years and we’re still glad we did. Switch to Easy Blueberry Muffins Recipe

Blue Berry muffins

How to bake the best blueberry muffins

These blueberry muffins are quick and easy with a soft, tender center filled with blueberries and a perfectly browned top. They are also very easy to prepare. To put a different twist on these muffins, try our Blueberry Lemon Muffins recipe or for egg and dairy free muffins, try these Vegan Blueberry Muffins.

easy blueberry muffins

Ingredients for blueberry muffins

Fresh or frozen blueberries Working on this recipe. It’s difficult to find sweet, fresh blueberries year-round. Luckily, that’s not stopping us from eating our batch of blueberry muffins! If using frozen blueberries, add them while they’re still frozen.

We use all-purpose flourHowever, you can use 100% whole wheat flour or a combination of whole wheat flour and all-purpose flour.

A gluten-free flour mix also works. Just keep in mind that changing the all-purpose flour will slightly affect the texture of the muffins.

granulated sugar helps make blueberry muffins tender and flavorful.

You can switch to other types of sugar (e.g. brown sugar or coconut sugar) but the texture of the bread will change slightly. I also like to sprinkle a pinch of sugar on top of the muffins just before baking, which provides a crispy surface.

petroleum is my favorite fat for these blueberry muffins. I usually use butter in baking because I like the taste, but after trying these oil and butter muffins, we found that the oil made the muffins more tender.

milk is my favorite liquid for baking muffins, but if you don’t eat dairy, try homemade oat milk, unsweetened almond milk, or coconut milk.

egg gives muffins structure and stability. We use an egg. If you don’t eat eggs, you can try using a flax egg instead.

chemical yeast is our main dish for these blueberry muffins.

salt and vanilla extract Add flavor to the bread and make it taste amazing.

How to bake blueberry muffins in three easy steps

When you realize how easy these muffins are to make, you’ll want to make them again and again.

Step 1, Whisk together the flour, sugar, baking powder, and some salt in a large bowl.

2nd step, Add the oil, one egg, milk, and vanilla extract, then stir with a fork until combined.

step 3Add the blueberries, divide the batter into muffin cases and bake.

Blueberry Blueberry Muffin Batter

How to make mini muffins

Our recipe can be used to make a variety of muffin sizes. Use our recipe to prepare:

  • Eight bakery-sized muffins with heavy toppings
  • Ten standard size blueberry muffins
  • Twenty or twenty-two mini blueberry muffins
Pour the blueberry muffin batter into the muffin tin
This blueberry muffin recipe can be used to make 12 standard size muffins or 22-24 mini muffins!

What our readers say

If you don’t think our recipe will help you make the best blueberry muffins from scratch, check out what our readers are saying about the recipe! For more feedback see the comments section below.

“These are incredible! So easy and delicious. -Marie

“These are the best blueberry muffins ever! Perfectly crispy, moist and delicious. Easy to make and ingredients.” – Trish

“The quality of the bakery! The best blueberry muffins I’ve ever made! – Andrew

More muffin recipes

Ever since you shared this recipe and found out how much you love them (check out all the reviews below!). We’ve shared some other muffin recipes that use a very similar batter. Check out these:

For a slightly healthier version of these muffins, try our Healthy Blueberry Banana Muffins. We add whole grains, ripe bananas and reduce the sugar. But the most important thing is that they taste good! Or try these vegan muffins.

Fresh Strawberry Muffins with a Bit of Cinnamon and Black Pepper – Black pepper may seem strange, but it tastes delicious with fresh strawberries. The dough is very similar to this recipe!

Try our classic Chocolate Chip Muffins with brown sugar, sour cream, vanilla batter and lots of chocolate chips. A little sour cream is added to the batter to make it even more delicious, and you can even add blueberries or strawberries for a fruit and chocolate combo.

Try our Blueberry Ginger Oatmeal Muffins made with fresh ginger, fresh or frozen blueberries, and rolled oats. Plus a dollop of vanilla frosting to make it even better.

And while it’s not technically a muffin, this easy homemade banana bread recipe made with ripe bananas, flour, butter, eggs, and spices is a reader’s favorite! It has many helpful reviews from readers. We also have a healthier version of banana bread here.

Updated recipe originally posted December 2012. Since posting in 2012 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Quick and easy blueberry muffins

  • COOK

This easy blueberry muffin recipe makes 8 large, heavy-topped muffins, 10 standard muffins, or 20-22 mini muffins (see note below for mini muffin baking times). Since most standard muffin tins have 12 muffin liners, if you want to bake larger muffins, we recommend adding 1-2 tablespoons of water to the empty liners. This way, the cups of water will heat at the same rate as the cups of muffin batter, which will cook the muffins evenly.

Makes 8 large big top buns / 10 standard buns / 20-22 mini buns

Watch us at the recipe

will need

1 ½ cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops

1/4 teaspoon fine sea salt

2 teaspoons yeast

1/3 cup (80 ml) neutral-flavored oil; Canola, greens, and grape seeds are great

1 large egg

1/3 to 1/2 cup (80ml – 120ml) milk; Dairy and non-dairy products work

1 ½ teaspoons vanilla extract

6 to 8 ounces fresh or frozen blueberries; see note below for frozen berries (about 1 cup)


  • Prepare baking pans and muffins
  • Heat oven to 400 degrees Fahrenheit. For large-topped muffins, line 8 standard sized muffin tins with paper liners. For standard size muffins, line 10 muffin tins. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

    • make dough
    • Whisk together the flour, sugar, baking powder, and salt in a large bowl.

      Pour oil into a measuring cup that will hold at least 1 cup. Add the egg, then fill the pitcher to the 1-cup milk line (1/3 to 1/2 cup milk). Add the vanilla and beat to combine.

      Pour the milk mixture into the bowl of dry ingredients and stir with a fork. Don’t overmix. (The muffin batter will be quite thick – see note below for details.) Add blueberries.

      • bake muffins
      • Divide the batter among the muffin cups. (If you’re making thick muffins, the batter will remain on the paper cups.) Sprinkle a little sugar on top of each muffin.

        Bake the buns for 15 to 20 minutes, or until the tops are no longer moist and a toothpick inserted into the center of the bun comes out with crumbs, not wet batter. Place on a wire rack to cool.

        To store them, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze them, wrap tightly in foil or place in freezer bags. Freeze up to 3 months.

Advice from Adam and Joanne

  • You can make them with fresh or frozen blueberries; If using frozen blueberries, do not thaw them.
  • Baking time for the mini muffins is shorter: watch them bake and count on 9-11 minutes.
  • Thickness of Batter: The batter should be thick and “stinky,” not runny or dry, or very thick like batter. If the batter is too runny, add more flour, tablespoon at a time, until you have the right consistency. If the batter is dry or too thick, add milk one tablespoon at a time until the right consistency is reached.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values. Calculations are for a standard muffin (this recipe makes 10).

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste Recipe inspired and adapted from Allrecipes.com

Nutritional value per serving: Part 1 bun / calories 217 / protein 3g / carbohydrates 33 grams / fiber 1g / total sugar 18 grams / total fat 8 grams / Saturated Fatty Acids 1g / cholesterol 20mg

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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