Easy Blueberry Muffins

My family has been using this incredible blueberry muffin recipe for years! You can have warm homemade muffins in less than 30 minutes.

I’ve baked these blueberry muffins so many times that I can practically make them in my sleep! Even on my sleepiest mornings, these muffins turn out perfectly light and fluffy inside, with a sweet, irresistible crackly top. They work beautifully with fresh blueberries and do well with frozen, so my family makes them all year round.

These muffins call for ingredients we usually have on hand, which makes this one of the most loved muffin recipes we’ve shared. We love this recipe so much that we’ve used it as a base for these lemon blueberry muffins. For a loaf, see our blueberry bread recipe.

Key Ingredients

• Blueberries: Use fresh or frozen blueberries in this recipe. If you use frozen, add them frozen so your batter doesn’t turn purple.
• Flour: I use all-purpose flour in the video, but this recipe works with whole wheat flour, spelt flour, and even an all-purpose gluten-free flour blend (like Bob’s Red Mill). I use whole wheat flour when making these banana blueberry muffins.
• Sugar: To keep these light and airy, I use granulated sugar. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.
• Oil: It keeps our muffins light and moist in the middle, and I consider it one of the secrets to the best blueberry muffins. I have tested this recipe with butter, and while it tastes great, the oil still makes more tender muffins.
• Milk or Non-Dairy Milk: Both work for this recipe, so use what you have. I have made these muffins with homemade oat milk, unsweetened almond milk, and coconut milk (carton, not canned) with great results.
• Egg: Adds structure and flavor to our muffins. If you do not eat eggs, use one flax egg. Or try these vegan blueberry muffins.
• Baking powder: Keeps our muffins light and airy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free (I like Bob’s Red Mill).

Find the full recipe with measurements below.

How to Make My Favorite Blueberry Muffins

Tip 1: No electric mixer needed. These blueberry muffins are as easy as homemade pancakes. Just a bowl, whisk, and a spoon are all you need. Simply stir and bake!

Tip 2: Take care when measuring your flour. For a perfect batter every time, pay close attention to how you measure your flour. We’ve found that using the “fluff and spoon” method prevents a heavy, dense batter. We use this method in many of our baking recipes (see our easy banana bread or banana muffins as proof).

First, gently fluff the flour in its container with a spoon. Then, lightly spoon it into your measuring cup until it’s slightly mounded. Use the flat edge of a knife to level it off. Or, for the most accurate results, use a kitchen scale to measure the flour by weight.

Tip 3: Sprinkle a little sugar on top. For that incredible, crackly sugar top we love, sprinkle a little sugar on the muffins before they go in the oven. It’s a simple step that makes a big difference! I love this tip so much, that I also use it when making our lemon blueberry muffins and these vanilla peach muffins.

Tip 4: Use a hot, preheated oven. A higher oven temperature is the secret to a beautifully domed muffin. Bake the muffins at 400°F for 15 to 20 minutes to help them rise quickly and get that classic bakery-style top.

More of Our Favorite Muffin Recipes

• Chocolate Strawberry Muffins
• Easy Chocolate Chip Muffins
• Perfect Strawberry Muffins
• 12 Must-Try Muffin Recipes